We encounter many coffee house owners- particularly ones planning their first cafe- who look at three- and four-group espresso machines as the way to accommodate the hoped-for growth in customer volumes. With our customers, though, we recommend a different course of action. 

We suggest that owners plan to deploy two espresso machines.  Open with a single two-group machine but provide counter space, wiring, and plumbing to allow for the installation of a second machine once volumes warrant.

While this may cost much more than buying a three- or four-group machine, we highlight FOUR reasons to go this route.  And none have to do with barista “autonomy” or “craftmanship,” as another coffee blog recently asserted.  The reasons to favor two machines are far more important and practical.

1.  AVOIDING SINGLE POINT FAILURE

While espresso machines are extremely hardy pieces of equipment, components will periodically wear out or break.  Sometimes, a problem will impact just one group head or one steam wand (i.e. the machine can still operate, just with lower through-put). Other times, however, a problem can take down the entire machine, rendering the production of espresso drinks impossible until the service tech arrives.

With two machines, a coffee house can minimize the risk of what’s called a Single Point Failure.  While it’s still possible for one machine to go down, it’s highly unlikely that both will fail at the same time.

2.  BETTER THROUGH-PUT

As a coffee house deals with growing customer traffic, it encounters three equipment bottlenecks that can constrain drink production: not enough grinders, not enough group heads, and not enough steam wands.

While a three- or four-group machine increases the number of group heads available for drink production, it doesn’t change the number of steam wands. Deploying two machines does.

3.  MAINTENANCE BECOMES MUCH EASIER

With two machines, it becomes MUCH EASIER to perform repairs and recommended maintenance tasks. An owner/manager can take a machine offline during slower periods without impacting the coffee house’s ability to serve its customers.

Moreover, cafes deploying two machines have NO EXCUSE for not performing daily, monthly, or quarterly maintenance.

4.  TRAINING

With two machines, barista training also becomes easier.  The owner (or manager) can train staff using the same equipment and layout the barista will encounter in actual service.  As with maintenance, this can be done during slower periods without impacting the coffee house’s ability to serve customers. 

If an owner or manager wants customers to appreciate the investment a cafe makes in training its staff and producing a quality product, conducting training in a visible way may one way to accomplish this.