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Traditional Espresso Coffee Machines

Machines for places where the coffee is part of what you are selling, and there is a trained pair of hands behind the counter to make it.

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What to think about before you order

Traditional espresso machines are operated, not pressed. They repay skill and punish the lack of it, which makes them the right answer for a hotel bar, a members’ club or a staff café with a barista, and the wrong one for an unstaffed office kitchen where nobody has been shown how to purge a group head.

Two groups or three is a question of how many drinks land at once rather than how many land in a day. A two-group machine will serve a steady queue all morning; a three-group earns its extra width only at genuine peaks, like a conference break where ninety people arrive at the same minute.

Every traditional machine we place comes with barista training for your team, because an untrained one is worse than the push-button machine it replaced.

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