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A Guide To Commercial Espresso Machines
Commercial espresso machines are grouped according characteristics as groups 1, 2, 3, and 4 espresso machines.
There are specific characteristics generally associated with each group such weight, size, amount of power used
for operation, and boiler capacity for steam. This is an industry standard for commercial espresso machines, but,
as we know, there are rules, and then there are exceptions to the rules.
Standards of Commercial Grade Espresso Machines
Group 1 commercial espresso machines are the most narrow in width. These featherweight espresso machines at
approximately 450mm wide, uses 2,700 watts of power, have a water boiler capacity of 4.7 liters, and is the smallest
of the espresso machines.
Group 2 machines aret he welter weight machine and grow incrementally. Commercial espresso machines in
this group measure 670 mm in width, has a boiler capacity of 13 liters, brews with 4,200 watts of power, and
weighs in a 70 kg.
Group 3, the middle weight class, measures out at a width of 890 mm, 21 liter boiler capacity, 5,000 watts
of power, and weighs in at 78.5 kg.
Finally, group 4, the heavy weight commercial espresso machines are 1100 mm in width with a boiler capacity
of 29 liters, 6,000 watts of power, and 100 kg of weight.
Automatic or Semi-automatic: What’s the Difference?
Within these groupings you will find semi-automatic and automatic commercial espresso machines. The performance
and power of these machines is enhanced by the incremental features of each group which ranges from light espresso
traffic to industrial strength, gridlock traffic. So, the social classes in the world of commercial espresso
machines emerges and the features within these classes will be variations on the theme. Namely, some will be
semi-automatic and some automatic. For coffee shops that do a lively business, automatic espresso machines are
not recommended as the recycle time for frothing is time-consuming and there is less control over the quality of
the espresso.
Commercial Espresso Machines for Non-barista Types
Although it seems like the more a machine does for you the better, but commercial espresso machines are best left
to places where people will make their own espresso but are not baristas. These machines complete many of the
espresso making tasks for the user. They will grind, measure, dispense, brew, and discard the coffee from the
basket. The operator selects either a single or double shot. Steaming the milk is also automatic. What could
be easier?
Semi-automatic Espresso Machines for the Experienced Barista
Semi-automatic commercial espresso machines are best suited for, as you might expect, commercial use. With
exceptions noted from machine to machine, the heat exchanger in commercial grade semi-automatic espresso machines
heats the water for brewing and the boiler is also used for steam. Switching between the two is not necessary.
In more expensive machines, there may be two boilers, one for steam and one for heating water. Water is usually
plumbed to the commercial espresso machine providing a constant source. In the semi-automatic commercial espresso
machine, the user measures and tamps the coffee grounds and then disposes of the grounds from the filter which
provides for expertise in creating that just right shot each time.
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