The two main types of commercial coffee machine are traditional espresso machines and bean-to-cup machines. Both can make excellent coffee. They work differently, they need different skills on the counter, and they suit different kinds of business.
Cool Beans Coffee supplies both. We are an official La Marzocco UK distributor for traditional espresso, and we supply bean-to-cup coffee machines for workplaces and hospitality sites that want a drink at the touch of a button. This guide will help you choose.
How a traditional espresso machine works
A traditional espresso machine, such as a La Marzocco, uses a barista to grind the coffee, dose and tamp it, extract the espresso, and steam the milk. It is the machine you see in most independent cafés and coffee shops.
The quality in the cup depends on the machine, the grinder, the beans and the person using them. That is a strength when you have trained staff and a coffee menu you want to be known for. It also means you need someone who can make those drinks consistently, especially when the queue builds.
Traditional espresso is usually the right starting point for a café or coffee shop, and for a restaurant or hotel bar where a barista is part of the service.
How a bean-to-cup machine works
A bean-to-cup coffee machine takes whole beans, grinds them and makes the drink at the touch of a button. Many models also froth or steam milk automatically, so a cappuccino or a latte can be made without a trained barista.
That consistency and speed is why bean-to-cup is a common choice for offices, hotel breakfast rooms, self-service points and smaller hospitality sites that do not have a barista on every shift.
A good commercial bean-to-cup machine is built for regular daily use. It still needs cleaning, a fresh bean supply, and the right settings for those beans, but it does not depend on barista skill for every drink.
Which is right for a café, restaurant, hotel or office?
Cafés and coffee shops. If coffee is what you sell, a traditional espresso machine is usually the better fit. It gives you control over the espresso and the milk, and it supports a full menu, including drinks that need a barista’s touch. Some cafés also use a bean-to-cup machine as a second machine, for a quieter period or a self-service point.
Restaurants and hotels. Many sites use both. A traditional machine at the bar or in the restaurant, and a bean-to-cup machine for breakfast, room service or a lounge, so good coffee is available when a barista is not.
Offices and workplaces. A bean-to-cup machine is usually the practical choice. Staff can make a drink themselves, you do not need barista training for the whole team, and a regular bean delivery keeps the machine running. See our office coffee machines page.
Leisure venues and self-service. Gyms, attractions, holiday parks and similar sites often want a machine that a short-staffed counter, or the customer, can use without training. Bean-to-cup is usually the better match.
What else should you compare?
Staff. If you will have a trained barista, a traditional espresso machine rewards that skill. If you will not, a bean-to-cup machine will give you a more consistent drink.
Busy periods. A traditional machine with a skilled barista can produce a lot of drinks, but only as fast as the person at the machine. A bean-to-cup machine makes one drink at a time, at a consistent pace, and can be a better fit when several people need to serve themselves.
Space and installation. Both types need a suitable water supply, drainage and space on the counter. Traditional setups also need a grinder, a knock-out drawer and room to work. We will look at your space when we recommend a machine.
Coffee beans. Either machine is only as good as the beans and the way it is set up. Cool Beans Coffee supplies freshly roasted Happy Donkey coffee and can set the machine and the grinder to those beans from the start.
Cost. The machine is only part of what you pay. Installation, training, beans, milk and servicing all sit around it. We explain the cost factors in our guide to how much a commercial coffee machine costs, and the payment options in lease versus buy. Most of our machines can be bought, leased or rented.
Get help choosing
Tell us what you serve, who is making the coffee, and how many drinks you need at your busiest time. We can then recommend a traditional espresso machine, a bean-to-cup machine, or a mix of the two, and talk you through buying, leasing or rental.
Call 0800 107 6341, Monday to Friday, 9am to 5pm, or email [email protected]. Browse the full commercial coffee machines range, our La Marzocco espresso machines, or our bean-to-cup coffee machines.
FAQs
Is a bean-to-cup machine as good as a traditional espresso machine?
A well-set commercial bean-to-cup machine can make a very good espresso-based drink, and it will do so consistently, without a barista. A traditional espresso machine gives a trained barista more control, which is why most cafés still choose one when coffee is the main product.
Can I use a bean-to-cup machine in a café?
Yes. Some cafés use bean-to-cup as the main machine, especially in smaller sites or with limited staff, and some use one alongside a traditional espresso machine. If you want a full barista menu and a coffee shop atmosphere, a traditional machine is usually the better starting point.
Do I need training for a traditional espresso machine?
Yes, someone on your team needs to know how to grind, extract and steam milk consistently. We can talk you through training when we quote. A bean-to-cup machine needs far less training, though staff still need to clean it and keep it stocked.
Which machine is better for an office?
A bean-to-cup machine is usually better for an office, because staff can make their own drinks without barista training. See our office coffee machines page.
Contact Cool Beans Coffee for help choosing your machine.