Twenty-two positions across seven zones — a three-group espresso machine, grinders and filter brew, pastry display, cold storage, water treatment, warewashing and POS. Every line is a catalog item you can open, read and price.
A specialty coffee shop with a pastry counter: espresso and filter side by side, iced drinks that outsell hot ones half the year, and a display that has to look full at eight in the morning and at four in the afternoon.
Quantities assume a 40-seat room doing roughly 300 drinks a day across one bar. Cups and tableware are picked separately — they carry your branding. Send your floor plan and the volume you expect, and we adjust the counts before quoting.
The bar's engine. Everything here is sized for the morning peak, not the daily average — a queue at 8:30 is what loses regulars.
Three groups and a dual boiler: two baristas can pull and steam at once without either waiting on pressure recovery. A two-group machine caps you at roughly 150 drinks in a morning.
Conical burr grinders, on demand. Two of them because a single grinder means switching between espresso and decaf mid-queue — the most common reason a morning slows down.
Two jugs of batch brew held hot for the filter half of the menu. Batch coffee is the margin drink of a specialty shop: brewed once, poured for an hour.
Dual bean hopper, 20 bar, self-service — for an office corner or a hotel lobby point that runs without a barista.
Half the year iced drinks outsell hot ones. That is an ice and blender problem, not an espresso one.
80 to 120 kg a day, air-cooled. Sized for a summer afternoon, when the whole menu goes over ice and the machine is the bottleneck nobody planned for.
Frappés, smoothies and blended iced coffee. Two units so a blended order does not stop the espresso queue behind it.
Ten liters of cold brew on tap, no overnight steeping in a fridge full of buckets. Sells at espresso margins with none of the barista time.
Two temperatures, because pastry and sandwiches do not live in the same case.
Three heated tiers on the counter for croissants and savory pastry. Warm and visible at eye level is what turns a coffee order into a coffee-and-something order.
The cold half: cakes, desserts and sandwiches at temperature and on show, with the glass between them and the queue.
For the toasted and savory side of the menu — 1000 W is enough for a counter that heats rather than cooks.
Milk is the single biggest volume in a coffee shop, and it has to be at temperature all day.
Double-door reach-in for milk, syrups and back stock. Sized so the morning delivery goes in once and lasts the day.
Frozen pastry, ice-cream and the fruit the blenders run on — the item most coffee shops add three months late.
Espresso is 90% water. Treating it is cheaper than descaling a boiler twice a year.
Thirty baskets an hour under the counter — cups and glass back in service before the queue clears.
Wash, rinse and sanitize for jugs, portafilters and everything a machine will not take. An inspection item, not an optional one.
250 liters an hour of treated water for the machine, the brewer and the ice maker. Scale is what kills espresso boilers and it is entirely preventable.
Hand sinks at the bar, the pastry counter and the back — the fixture most often missing at a first inspection.
Ordering, menu and payment, at the speed of a morning queue.
Dual screen with a built-in printer: the barista sees the ticket, the guest sees the total. Standard Android POS software, so the menu stays yours to change.
A screen menu behind the counter that changes with the seasonal list, instead of a chalkboard someone has to rewrite.
Card kiosk for a location where the queue is longer than the seating — it takes the simple orders off the bar entirely.
What makes the shop a place rather than a counter, plus the two machines that turn coffee into a story.
50 W wall speakers on one wireless zone, set under conversation. Four cover a 40-seat room evenly.
A 500 g batch roaster in the window. In-house roasting is a slow business decision, but it is the one that lets you sell beans as well as cups.
Prints a photo on the crema in edible ink. It exists for the social-media order, and on the right high street it pays for itself.
Takeaway cups carry your name, so they are a branding decision rather than an equipment one — the same goes for the plates a pastry goes out on. We print and stock both, and price them with the rest of the order.
Catalog prices at the quantities listed, excluding shipping, duties and installation. Send a request and we confirm current pricing and lead times for your build.
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