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Review the work, capacity, site services and care requirements for commercial coffee equipment before requesting a quotation.
Match the equipment to the task
Plan the menu before selecting an espresso machine, grinder and water treatment. Decide whether the station serves espresso only or also batch coffee, tea and blended drinks.
Estimate practical capacity
Estimate peak drinks by type and note the time needed to grind, extract, steam milk and hand off each order. Compare the workflow as a complete station, not just the machine rating.
Check site services and workflow
Check counter depth, water filtration, drain position, electrical load and the space needed to refill milk and cups. Place grinder, machine, knock box, milk fridge and rinse area in the order baristas use them. Keep the queue and customer hand-off clear.
Plan routine care
Ask how to clean the group heads, steam wands and grinder, and what water quality the manufacturer specifies. Document the closing routine for every shift.
Request a quote