Coffee Machines

The La Pavoni Cellini Classic is a semi-professional espresso machine hand-assembled in Italy with a painted steel body, rotary valves, and a 58mm filter holder that accepts professional baskets and accessories. It sits between domestic machines and full commercial groupheads — designed for operators who want genuine café-standard results without the scale or complexity of a fully commercial setup.

In practice, the single boiler with heat exchanger means the machine can brew and steam simultaneously, which matters when a short morning service window demands back-to-back drinks without waiting for the boiler to cycle. The 15-bar vibration pump delivers stable extraction pressure, and the boiler manometer alongside a pressure stat give the operator clear, direct feedback — useful for anyone dialling in a consistent shot across a day's service. Recovery is adequate for light-to-moderate throughput, though this machine is not intended for continuous high-volume output.

Practically, it offers a few features that translate well into a professional environment:

• Cool-touch steam wand and water tap reduce burn risk and speed up clean-down between drinks
• Passive cup warmer keeps service cups at temperature without additional equipment
• Choice of 2.9-litre removable water tank or direct mains connection for uninterrupted workflow
• Rotary valves are more durable in daily use than standard lever controls
• 58mm portafilter compatibility allows use of professional baskets and tampers already in stock

On installation, the machine can run from a standard domestic-style power supply and connects either to a water tank or a mains feed — making it straightforward to position without dedicated plumbing, provided a mains connection is available nearby. It is compact enough for counter use in tighter back-of-house or front-of-house areas, though the space around the steam wand should be considered during placement.

This machine is well suited to boutique hotels, chef's tables, small café operations, or hospitality venues where espresso is part of the offer but volume does not justify a full commercial grouphead. For sites pulling a high number of covers across an extended service, a heavier-duty machine with a larger boiler and multi-group capacity would be worth considering instead.

If you are unsure whether the Cellini Classic fits your service pattern, the team is happy to talk through your requirements before you commit.

The La Pavoni Botticelli Speciality is a dual boiler, PID-controlled espresso machine built for operators who need repeatable cup quality without the footprint or cost of a full commercial group. It sits at the serious end of the semi-professional category — above domestic machines in thermal stability and workflow capability, and well suited to lower-volume service environments where quality is the priority.

The two-boiler configuration is the practical heart of the machine. A dedicated coffee boiler and a separate water boiler allow simultaneous brewing and steaming, which removes the waiting period that limits single-boiler machines during service. PID temperature control works alongside the E61 group head to maintain consistent brew temperature across sequential shots — relevant wherever blend consistency and extraction accuracy matter. The rotary pump delivers smooth, stable pressure across the shot, which tends to produce more even extraction than vibration pump alternatives at this price point.

From an operational standpoint, the Botticelli Speciality offers a number of practical advantages:

• Simultaneous steaming and brewing keeps workflow moving during back-to-back orders
• PID control reduces shot-to-shot temperature variance across a service period
• Cool-touch steam wand and water tap improve safety and speed up between-service cleaning
• Electronic automatic water level management reduces monitoring overhead
• 58mm filter holder accepts standard barista tools and competition-grade shower components

The machine can run from a 2.9-litre water tank or connect directly to a mains supply — a useful option for permanent counter installations where refilling would interrupt service. It is worth noting that this is not a machine intended for high-volume espresso bars running continuous covers; the boiler volumes suit lower-throughput environments. Where a site needs to sustain output across a full service with multiple baristas, a larger commercial group would be the more appropriate choice.

The Botticelli Speciality is well suited to boutique cafes, development kitchens, premium hotel suites, private dining operations, and similar environments where espresso quality matters but volumes are moderate. It is also used in barista training settings where PID stability and E61 group head familiarity are useful for developing technique.

If you are weighing this machine against the demands of your specific service, we are happy to talk through whether it is the right fit before you commit.

The La Pavoni Cellini Evolution is a single-boiler, heat-exchanger espresso machine built around the well-established E61 group head. It occupies the space between domestic equipment and full commercial workhorses, offering a level of thermal stability and extraction consistency that most entry-level machines cannot match. The heat exchanger arrangement allows brewing and steaming to run concurrently, which matters during service when orders arrive quickly and waiting for the boiler to cycle between functions is not an option.

The copper boiler with brass flange and external insulation holds temperature steadily across a service period, and the E61 group head adds a layer of thermal mass at the point of extraction along with gentle pre-infusion, which benefits shot quality and helps produce a consistent crema. The rotary pump operates at a smooth 8 to 9 bar and runs more quietly than a standard vibe pump, which is a practical consideration for front-of-house environments where background noise matters. The boiler manometer and temperature indicator give staff clear, real-time feedback so they can maintain quality without second-guessing the machine.

For installation, the machine offers the choice of running from a removable tank or connecting directly to a mains water supply, with electronic automatic water level control to reduce the need for manual monitoring. The 58mm filter holder accepts standard commercial baskets and tampers, so existing kit is unlikely to need replacing.

• Concurrent brewing and steaming keeps service moving during busy periods
• Cool-touch steam wand improves safety during fast-paced milk preparation
• Rotary pump suits front-of-house use where quieter operation is preferred
• Tank or mains water connection offers installation flexibility
• AISI 304 stainless steel body is durable and straightforward to clean

This machine is well suited to small cafés, hotel breakfast service, wine bars, and similar venues handling a moderate volume of espresso-based drinks. It is not sized for a high-volume espresso bar turning out hundreds of covers; operators running that kind of throughput would be better served by a dedicated commercial multi-group machine. For lighter-demand settings, smaller and simpler options exist in the range.

If you are unsure whether the Cellini Evolution is the right fit for your service volume or installation setup, we are happy to talk it through before you commit to a purchase.

The La Pavoni Mini Cellini is a semi-professional espresso machine aimed at smaller commercial and near-commercial environments where coffee quality matters but full commercial-grade throughput is not required. It uses an E61 group head — a well-regarded design known for stable brew temperature — combined with a 15 bar pump and a 58mm filter holder, which together produce the extraction pressure and consistency expected in a quality espresso. The stainless steel finish and Inox boiler give it a durable, professional appearance that works comfortably in a front-of-house coffee bar or a serviced office setting.

In practice, the 800ml boiler and 1.4kW heating element are capable of handling back-to-back shots during a moderate service period. Recovery between drinks is reasonably prompt for a machine of this class, though operators expecting continuous high-volume output — such as a busy café queue during morning peak — should weigh this against a higher-capacity model. Boiler and pump manometers give clear visual feedback on pressure, and a temperature indicator light supports repeatable results across different users. The cool-touch steam wand produces microfoam suitable for flat whites and lattes, and is more comfortable to handle safely during service than a conventional bare-metal wand.

From an operational standpoint, the Mini Cellini offers a number of practical advantages:

• Removable 2.9-litre water tank simplifies refilling without plumbing a direct feed
• Passive cup warmer keeps cups at temperature ahead of service
• Compact footprint suits counter space in smaller venues
• Manometers and temperature indicator support consistent results across staff
• Stainless steel construction is easy to wipe down and maintains appearance under daily use

Because the machine uses a removable tank rather than a mains water connection, installation is straightforward — plug-in to a standard 13A socket, fill the tank, and the machine is ready to use. There are no plumbing or drainage requirements, which makes it flexible to position. The trade-off is that a busy service point will require more frequent tank refills than a plumbed-in alternative. Bench space requirements are modest, and the machine is light enough to be repositioned as needed.

The Mini Cellini is well suited to serviced offices, small restaurants, hotel breakfasts, and independent cafés with lower to moderate coffee volumes. It is also a practical choice for front-of-house service where appearance and ease of use across non-specialist staff are priorities. For sites with higher throughput demands or where continuous service across a long period is expected, a heavier-duty plumbed machine may be a better fit.

If you are unsure whether the Mini Cellini matches your service volume or setting, we are happy to talk it through before you commit to a purchase.

The La Pavoni Mini Cellini is a semi-professional espresso machine built around a stainless steel Inox boiler and an E61 group head — a combination long associated with thermal stability and consistent extraction. PID temperature control manages boiler heat precisely, working in combination with the E61's thermosyphon circulation to keep the group at a steady brewing temperature throughout a session. Dedicated boiler and pump manometers give the operator a clear read on both boiler pressure and extraction pressure, supporting repeatable shot quality without guesswork.

In practice, the Mini Cellini suits lower-volume coffee service where quality and control matter more than raw throughput. A vibration pump rated to 15 bar provides adequate extraction pressure for well-dosed, correctly tamped espresso, and the pre-infusion characteristic of the E61 group helps reduce channelling on lighter or more delicate roasts. The 58mm group accepts standard commercial filter baskets and tampers, which means it integrates naturally into a workflow built around proper barista technique.

Practical points worth noting for day-to-day use:

• 2.9-litre removable water tank simplifies refilling without moving the machine
• Cool-touch steam wand supports safe milk texturing during service
• Passive cup warmer keeps cups at temperature without additional power draw
• Boiler and pump gauges allow real-time monitoring during extraction
• Compatible with standard 58mm commercial baskets and accessories

The Mini Cellini is best suited to small hospitality operations, specialist retailers, or professional environments where espresso quality is a priority but volume remains modest — think a boutique hotel breakfast service, a delicatessen counter, or a small private dining kitchen. It is not designed to sustain the continuous output of a traditional commercial two-group machine, and sites serving high footfall through a dedicated coffee station would need to look at higher-capacity options built for that purpose.

If you are weighing up whether the Mini Cellini matches your service requirements, or you want to talk through how it would fit into your existing setup, the team is happy to help you work that out before you commit.

The La Pavoni Cellini Classic is a hand-assembled, single-boiler espresso machine built around a heat exchanger system that allows brew and steam functions to operate simultaneously. It uses a 15 bar pump and a 58mm filter holder, making it compatible with standard commercial portafilter baskets and tampers. The bodywork is painted steel with rotary valves throughout, and the machine is assembled to a level of finish consistent with La Pavoni's Italian manufacturing heritage.

In practice, the heat exchanger design means a trained operator can pull shots and texture milk without waiting for the boiler to cycle between functions — a meaningful advantage during a steady run of orders. The 1.8-litre boiler supports this without excessive warm-up time, and the boiler manometer alongside the pressure stat and temperature indicator give the operator enough feedback to work consistently and repeat results reliably. The cool-touch steam wand and water tap reduce the risk of accidental contact during a busy spell, which is a practical consideration in tighter bar setups.

Key operational features include:

• Heat exchanger allowing simultaneous brewing and steaming
• 15 bar pump pressure supporting consistent espresso extraction
• Removable 2.9-litre water tank with optional mains water connection
• Boiler manometer and pressure stat for repeatable shot control
• Passive cup warmer to maintain cup temperature at the point of service

The mains water connection option is worth considering carefully before installation — it simplifies operation during busier periods by removing the need to monitor and refill the tank, but it does require a suitable water supply point nearby and ideally filtered water to protect the boiler over time.

The Cellini Classic is well suited to smaller professional environments — a boutique café, a hotel lounge, a deli counter, or a small office catering setup — where espresso quality matters but throughput demands are moderate rather than continuous. It is not designed for high-volume back-to-back service at the level of a busy city-centre café; operators in that environment would be better served by a heavier-duty, multi-group commercial machine. For lower-demand settings, the Cellini Classic offers a meaningful step up in quality and control compared to entry-level machines.

If you are unsure whether this machine matches your expected service volume or bar configuration, we are happy to talk it through before you commit to a purchase.

The La Pavoni Mini Cellini is a semi-professional espresso machine built around a traditional E61 group head, a 15-bar pump, and a 58mm filter holder — the standard commercial filter size. It is designed for operators who want consistent, repeatable espresso extraction without the footprint or complexity of a full commercial machine. The black finish and stainless steel boiler give it a tidy, professional appearance suitable for front-of-house bars and staffed service points alike.

In practice, the single boiler arrangement handles back-to-back espresso shots well within a low-to-moderate service rhythm. The 1.4kW element supports reasonably quick heat-up, and the boiler and pump manometers give the operator a clear read on extraction pressure and boiler state at a glance — useful for maintaining consistency across a busy shift without relying on guesswork. The temperature indicator light adds a further layer of feedback that helps less experienced staff produce reliable results. The cool-touch steam wand is a practical consideration where staff turnover is a factor, reducing the risk of contact burns during milk texturing.

Key practical advantages include:

• Visual manometers for both boiler pressure and pump pressure
• Cool-touch steam wand for safer milk texturing during service
• Removable water tank reducing the need for plumbing
• Passive cup warmer keeping cups at serving temperature
• Standard 58mm portafilter compatibility with widely available accessories

The tank-fed design means no direct plumbing is required, which simplifies installation considerably. A standard 13-amp socket is sufficient. That said, the removable tank will need regular refilling under busy conditions, so placement near a water source is worth considering. The passive cup warmer works without additional power draw but relies on the boiler heat, so it functions only when the machine is up to temperature.

The Mini Cellini is well suited to small cafes, hotel breakfast service, serviced offices, and compact restaurant pass areas where espresso volume is moderate rather than high. It is not designed to sustain the continuous throughput of a two-group commercial machine, and operators expecting to run ten or more covers simultaneously at peak would likely benefit from a higher-capacity option. For very low-volume use or occasional service, a simpler machine may represent better value.

If you are unsure whether the Mini Cellini fits your service pattern or counter setup, we are happy to talk it through before you commit.

The La Pavoni Mini Cellini is a semi-professional espresso machine built around a traditional E61 group head, a 15-bar pump, and a 58mm filter holder — the same standard grouping found on larger commercial machines. It is designed for operators who want consistent, repeatable espresso extraction in a compact, front-of-house-presentable format, without the footprint or complexity of a full multi-group commercial machine.

In practice, the Mini Cellini is well suited to lower-volume service points where coffee quality matters but continuous high-throughput demand is not a factor. The 800ml boiler heats quickly and supports back-to-back shots during short service windows. The cool-touch steam wand produces microfoam reliably and is practical in settings where the person operating the machine may not be a trained barista. Boiler and pump manometers, alongside a temperature indicator light, provide clear visual feedback so the operator can monitor extraction conditions without guesswork. The 2.9-litre removable water tank is straightforward to refill and helps reduce interruptions during service. A passive cup warmer on top keeps cups at the right serving temperature without requiring a separate piece of kit.

Operationally, this machine offers several practical advantages for the right setting:

• E61 group head supports consistent water temperature throughout extraction
• Dual manometers allow real-time monitoring of boiler and pump pressure
• Cool-touch steam wand reduces the risk of burns in busy or casual-staffed environments
• Removable 2.9-litre tank allows easy refilling without disrupting service
• Compact footprint suits counter space in smaller venues or service stations

Installation is straightforward — the Mini Cellini runs from a standard UK mains socket and uses a tank-fed water supply rather than a plumbed-in connection, so no pipework is required. This makes it genuinely portable between service points and easy to set up without a plumber. The white finish and Inox boiler construction make it presentable for front-of-house placement. It is worth noting that as a single-boiler machine it is not designed for continuous high-volume service; operators pulling significant volumes of espresso across a long service period may find a dual-boiler or plumbed commercial machine a better long-term fit.

The Mini Cellini is best suited to cafés with modest coffee volumes, small restaurants offering espresso as part of a broader menu, serviced offices, and similar settings where coffee quality is important but throughput is moderate. For sites serving a high volume of covers in a compressed service period, a higher-capacity commercial machine would be a more practical choice.

If you are unsure whether the Mini Cellini matches your service volume and setup, we are happy to talk it through before you commit to a purchase.

The La Pavoni Diamantina is a hand-built, dual-boiler espresso machine positioned between domestic equipment and full commercial workhorses. It combines traditional Italian craftsmanship with a practical set of controls — PID temperature regulation across both copper boilers, an E61 group head, and a rotary pump — making it a genuinely capable machine for sites that take coffee seriously without running the throughput of a high-street café chain.

In service, the dual-boiler setup means brewing and steaming can happen simultaneously without the recovery pauses common on single-boiler machines. The rotary pump delivers consistent extraction pressure in the 8–9 bar range, and the BPPC pressure profiling system gives the operator real-time control over flow and pressure during extraction — useful for dialling in single-origin or speciality roasts where standard profiling falls short. Pressure gauges are clearly visible, which helps during staff training and recipe development.

From a practical standpoint, the Diamantina offers useful operational flexibility:

• Mains water connection supports continuous service without manual refilling
• A 1.9-litre tank option suits locations where plumbing a direct feed isn't straightforward
• The 58mm professional filter holder and included bottomless portafilter align with standard commercial accessories
• Stable boiler temperatures reduce shot-to-shot inconsistency during a busy service window

Installation is relatively straightforward compared to full commercial machines. The mains water connection requires a suitable feed and, ideally, a filtered supply to protect the copper boilers and maintain flavour consistency. The 2.38kW power draw means a standard 13A or 16A supply will typically suffice, but it's worth confirming the circuit before installation. The compact footprint suits counter space in small bars, hotel lounges, and independent cafés, though it is not designed for the sustained output of a high-volume espresso bar.

The Diamantina is best suited to lower-to-mid-volume sites — boutique hotels, wine bars, small independent cafés, or any setting where quality and control matter more than raw throughput. It also works well as a training or development machine where staff are learning pressure profiling and extraction technique. For sites expecting consistently high covers or a dedicated barista working under sustained pressure, a purpose-built commercial machine with a larger boiler capacity would be a more appropriate fit.

If you're weighing up whether the Diamantina is the right match for your service volume and setup, we're happy to talk it through before you commit.

The Buffalo 15-litre coffee percolator is a manual-fill filter coffee urn designed for continuous service in commercial and hospitality environments. It brews a full batch of filter coffee and holds it at serving temperature, ready to dispense throughout a service period without the need for repeated brewing cycles.

In practice, this unit suits steady, moderate-volume demand rather than rapid back-to-back brewing. It performs well where a batch can be prepared ahead of a known service window — breakfast service at a hotel, a conference refreshment station, a staffed pub lounge, or a self-service buffet area. The built-in level gauge lets front-of-house staff monitor availability at a glance, and the ready indicator removes any uncertainty about whether the brew is complete, both of which reduce unnecessary interruptions during a busy service.

Key operational advantages include:

• High holding capacity reduces brewing frequency during extended service periods
• Level gauge allows staff to check stock without lifting the lid or interrupting service
• Ready indicator confirms brew completion, avoiding premature dispensing
• Stainless steel construction is straightforward to clean and maintain hygiene standards
• No plumbing required — operates from a standard 13-amp socket

Because this is a manual-fill unit, there are no water supply or drainage requirements to plan around. It can be positioned wherever it is most useful — behind a bar, on a buffet counter, or in a hospitality suite — as long as a standard socket is accessible. That flexibility makes it a practical choice for venues where fixed plumbing is not available or practical.

This percolator is best suited to venues with predictable, moderate coffee demand. For sites with higher throughput or a need for continuous brewing throughout a long service, it is worth considering a higher-capacity alternative before committing.

If you would like to talk through whether this unit is the right fit for your service volumes or setup, the team is happy to help before you order.

The Bunn TF Double is a dual-station commercial filter coffee brewer built around Bunn's ThermoFresh technology. In practical terms, this means both brewing positions operate independently, allowing two separate batches to be produced simultaneously or in staggered sequence without either affecting the other. The stainless steel construction reflects the kind of build quality expected in a busy commercial environment.

In service, the dual-station configuration makes a noticeable difference during peak periods. Rather than queuing brews sequentially, a kitchen or counter operation can keep both warmers active and maintain coffee availability throughout a busy breakfast or lunch rush. The ThermoFresh system is designed to hold brewed coffee at a consistent serving temperature without continued heating cycles that degrade flavour over time — a practical consideration for any operation where coffee may sit for a period before service.

From an operational standpoint, the main advantages are straightforward:

• Simultaneous dual brewing reduces throughput time during high-demand periods
• ThermoFresh holding maintains serving temperature and flavour quality
• Stainless steel finish is durable and straightforward to keep clean
• Independent brewing positions allow flexible batch management
• Well-suited to counter or servery installations with consistent coffee demand

The unit draws 11.1kW, so electrical supply capacity needs to be confirmed before installation. At 44kg it requires a stable, level surface with adequate clearance for filling and jug removal. It is a countertop brewer rather than a free-standing unit, and the footprint — while compact relative to its output — should be checked against available counter space before ordering.

This brewer is well suited to cafés, hotel breakfast operations, staff restaurants, and catering environments where consistent filter coffee output is required across a service period. For lower-volume settings, a single-station brewer may be more appropriate; for very high-throughput sites with continuous demand, a higher-capacity batch brewing solution is worth considering.

If you're unsure whether this model fits your service volumes or counter setup, our team is happy to talk it through before you commit.

The Bunn TF Single is a commercial filter coffee brewer built around Bunn's ThermoFresh and Digital Brewer Control (DBC) system. Rather than relying on a warming plate to keep coffee at temperature, it brews directly into insulated thermal servers that hold brewed coffee at a consistent serving temperature for several hours without continued energy draw. The single-brewer configuration is designed for sites that need reliable, consistent output from one brewer position, with the option to serve from thermal carafes or via direct draw depending on the server used.

In a working kitchen or café environment, the DBC system allows brewing parameters to be set and held consistently across every shift, removing the variability that comes with manual adjustment. This is particularly useful in venues where multiple staff members operate the equipment across the day. The thermal server approach also reduces the risk of stale or bitter coffee during quieter periods — a common issue with plate-warmer systems — which matters in environments where service isn't always continuous.

From an operational standpoint, the key practical advantages are:

• Consistent brew temperature without reliance on a warming plate
• Thermal servers retain flavour profile for extended hold periods
• Digital Brewer Control reduces shift-to-shift variation
• Stainless steel construction stands up to daily commercial use
• Dual-function compatibility with thermal carafes and direct draw servers

The unit is a mains-connected electric brewer. At just under 33kg it is a substantial piece of countertop equipment, and the footprint should be assessed carefully on the counter or service station where it will sit. Adequate clearance around the unit is advisable for ventilation and access. Connection requirements should be confirmed with your installer before ordering — the power draw warrants a dedicated supply in most installations.

The TF Single is well suited to cafés, hotel breakfast operations, staff restaurants, and hospitality venues with moderate, steady coffee demand from a single brewer position. It is less suited to very high-volume sites running back-to-back brewing continuously throughout service, where a twin-brewer or higher-capacity configuration would be more appropriate.

If you are unsure whether the single configuration matches your expected volume or service pattern, our team is happy to talk through the options before you commit.

The Bunn Axiom TC is an automatic-fill batch brewer built for continuous, high-volume coffee service in professional environments. It operates directly from a plumbed water supply, removing the need for manual filling between batches, which keeps service moving without the interruptions that come with manually filled machines. The stainless steel construction is practical for commercial use, where durability and ease of cleaning matter as much as output.

In busy service conditions, throughput is where this brewer earns its place. An output of 121 8oz cups per hour means it can sustain consistent service through a full breakfast rush or a busy lunchtime period without becoming a bottleneck. Because the machine automatically refills and reheats, staff attention is freed for other tasks rather than managing the brewer between batches.

From an operational standpoint, the Axiom TC offers several practical advantages for hospitality and catering settings:

• Automatic fill removes the need for manual water management between brews
• High hourly output supports continuous service without queuing at the station
• Consistent brew cycle delivers repeatable results across the service period
• Stainless steel construction stands up to a demanding commercial environment
• Compact footprint makes counter placement straightforward in most service areas

Because this is a plumbed unit, a mains cold water connection is required at the installation point. This is a consideration worth planning ahead — it means the brewer is not easily relocated once installed, and the installation point needs appropriate access to supply pipework. The power requirement sits between 1.47 and 1.75kW, which is well within standard commercial socket supply, though as with any catering equipment it is worth confirming with your electrician during fit-out.

The Axiom TC is well suited to cafés, hotel breakfast operations, staff restaurants, and similar environments where coffee demand is consistent and volume matters. It is best matched to operations serving a steady flow rather than intermittent low-demand settings where a simpler brewer would suffice. For sites with significantly higher throughput requirements or multiple service points, it is worth considering whether a higher-capacity solution would serve better.

If you are unsure whether the Axiom TC is the right fit for your service volume or installation setup, our team is happy to talk it through before you commit.

The Bunn ICBA Platinum is a commercial filter coffee brewer from Bunn's Infusion Series range, distinguished by its 4.3-inch touchscreen interface. It is designed to produce consistent, well-extracted filter coffee at a rate appropriate for busy food service and hospitality environments, brewing directly into a range of thermal servers rather than a single fixed carafe.

The key brewing mechanism is Bunn's SmartWAVE sprayhead, which distributes water across the coffee bed in a controlled, uniform pattern throughout the brew cycle. In practical terms, this reduces over- or under-extraction across the bed — a common cause of inconsistent flavour when demand is high and staff are managing multiple tasks simultaneously. At the end of each cycle, the sprayhead performs an air press to expel residual water, which helps limit limescale accumulation inside the head. In a hard-water area, or on a site where descaling discipline is difficult to maintain consistently, this is a useful design feature that supports longer service life and more stable brewing quality over time.

The touchscreen controls simplify programming for staff and make adjustments to brew ratios or cycle settings more straightforward than older rotary or button-based interfaces. Practical advantages for a working kitchen or café include:

• Consistent extraction quality regardless of which staff member operates the brewer
• Compatibility with a wide range of thermal servers, offering flexibility in service formats
• Reduced limescale build-up in the sprayhead, supporting lower maintenance frequency
• Stainless steel construction suited to the demands of a commercial environment

The ICBA Platinum is a mains-connected unit and will require a suitable electrical supply. It is worth confirming your available supply and counter or service station space before ordering, as the unit has a meaningful footprint and weight. It is designed for fixed installation rather than portable use.

This brewer is well suited to cafés, hotel dining operations, workplace catering, and similar sites where filter coffee is served in volume throughout the day. It sits in the mid-to-upper range of Bunn's commercial brewer lineup. If your volume requirements are more modest, or if you are running a higher-output operation across multiple service points, there are alternative models worth considering at either end of the range.

If you are unsure whether this model is the right fit for your service volumes or setup, we are happy to talk it through before you commit to a purchase.

The Rowlett Nespresso-compatible pod machine is a compact, single-serve coffee brewer intended for low-footprint, self-serve settings. It accepts the widely available Nespresso-format pod, heats up quickly, and delivers a consistent cup each time — without the complexity or maintenance demands of a bean-to-cup or traditional espresso machine.

This is a light-duty machine, and it is worth being clear about that from the outset. It is not engineered for continuous back-of-house production or high-throughput hospitality service. Where it performs well is in environments where a small number of people need a reliable, unsupervised coffee option throughout the day — a guest bedroom corridor, a waiting room, a staff break area, or a reception desk. The pod-and-press operation means no training is required, and the result is consistent regardless of who is using it.

Practical reasons operators choose this machine for appropriate settings:

• Very compact counter presence, freeing space for other equipment
• No plumbing or fixed installation — runs from a standard 13A socket
• Compatible with a wide range of Nespresso-format pods, giving variety without complexity
• No filters, grounds, or cleaning cycles to manage
• Lightweight plastic housing makes it easy to reposition when layouts change

Because it requires only a standard plug socket and no water connection, it can be placed almost anywhere a counter surface is available. The plastic construction keeps the weight low, which suits temporary or frequently repositioned deployments.

This machine is most appropriate for guesthouses, small offices, waiting rooms, and staff facilities. Operations requiring higher throughput or a more polished front-of-house coffee offering would be better served by a commercial bean-to-cup or traditional espresso setup. If you are weighing up which approach suits your site, we are happy to talk it through.

72W. Air cooled

The Dr Coffee SC10 is a compact refrigerated milk storage unit designed to sit alongside a commercial bean-to-cup or espresso machine at a coffee station. It keeps fresh milk chilled within a safe serving temperature range, reducing the need for staff to fetch milk from a remote fridge during service and helping maintain consistent drink quality throughout the day.

The unit is well suited to front-of-house environments where quiet operation matters — hotel lobbies, office coffee points, waiting areas, and café counters where background noise needs to stay low. The frost-free, air-cooled system means there is no manual defrosting to schedule, and day-to-day maintenance is straightforward. A built-in security lock is a practical addition in semi-public settings where the unit is accessible to customers or non-kitchen staff.

From an operational standpoint, the key practical advantages include:

• Milk held at consistent chilled temperature throughout service without staff intervention
• Large-capacity container reduces interruptions for refilling during busy periods
• Frost-free operation removes the need for scheduled manual defrosting
• Low noise output makes it suitable for customer-facing locations
• Security lock adds a basic layer of access control in public spaces

The SC10 is specifically designed as a companion unit for Dr Coffee machines and integrates cleanly into a Dr Coffee coffee station setup. It is not a general-purpose bar fridge or undercounter refrigerator, and operators looking for higher-volume milk storage across multiple machines would need to consider a larger dedicated refrigeration solution.

This unit suits lower- to mid-volume sites — a single coffee station serving one machine in a hotel, office, or café environment. For higher-output settings running multiple machines or very high footfall, a unit with greater storage capacity may be more practical.

If you are unsure whether the SC10 is the right fit for your coffee station layout or service volume, we are happy to talk it through with you.

75W. Three tiers up to 60°C

2.7kW. Hot or cold milk