Commercial Espresso Machines

Types of Commercial Espresso Machines

~ Manual
~Semi automatic
~Automatic
~Super automatic

There are four broad categories of machines, described by how they deliver the espresso:
1. Manual (usually the hand-operated lever style - still often preferred by professional baristas in Italy and Europe)
2. Semi-automatic (requires the operator to manually stop the length of the espresso 'pour') can be electric pump or older 'hydraulic' delivery method    
3. Automatic (length of 'pour' is stopped by the machine) can be programmable  electronic machine or a 'hydraulic' style with mechanical pour length adjustment 

4. Super-automatic (machine does it all - grinds and packs the coffee, brews it and ejects  the grounds) some but not all, even add frothed milk directly into the cup

Manual espresso machines
Sometimes called a piston machine, especially when referred to in the home market. They were the first style of machine to use a heat exchanger instead of drawing water directly out of the boiler. There are still quite a few around, thanks in no part to their simplicity - they are simple to repair and never break down. Many a serious Italian barista will insist that no other machine can produce such perfect espresso. This is because the operator has control over the infusion time - the time that the handle is left in the down position before being released - which can coax the perfect flavour out of the coffee grounds. Because of the physical labour involved, it is not the ideal machine to have in a high traffic location where junior staff or one overworked owner have to pull 300 drinks in a day. However, these machines have one great attribute, even today - if equipped with an optional propane kit, they require no electricity to run. This makes them great for fairs, on catering trucks, some cart situations, etc. In addition, their lower cost and extremely low maintenance can be a plus for low-volume locations.

Semiautomatic espresso machines
The semiautomatic is generally found more on one-group machines than on two, three or even four group machines. The reason is that the operator must both start and manually stop the pour, and the more groups at work, the more difficult it is to keep an eye on things. In addition, the semiautomatic machines do require more staff training in order to 'get the shot right'. It sounds easy enough to do, but remember that in North America the operator is as likely to be using both hands to steam milk, add syrup to a mocha and warm a scone, all at the same time. It is easy to over extract espresso shots in these circumstances. In Italy, semiautomatics are common, but then the baristas are very well trained and stay at their jobs for many years. For most, the semiautomatic does work well in single group applications and that is because when only one drink (single or double) is being made at a time it is easy to watch and control. On a few machines, the ECM Giotto being a prime example the manufacturer has purposely turned the on/off coffee switch into a beautiful chrome lever to accentuate the 'art and skill' of espresso making.

Automatic espresso machines
Automatic machines deliver pre-set amounts of espresso upon activation. Although almost all are now electronic using a programmable computer board, there are still many non-electronic machines (Rancilio Z9's and Z11's, Cimbali M20 andM25's, Faema Prestige P/6 among others) still in service. For the vast majority of specialty coffee bars these machines, available in one to four group configurations, are the machines of choice. If you have many employees and need to produce a wide range of drink configurations, these machines are preferred because they leave the operator free to steam milk, while the machine looks after the espresso shot. Automatics guarantee a more consistent product from more employees.
Automatics are also unequalled when it comes to custom orders, because almost all the electronic machines today have five buttons per group, which allow for a short and long single, a short and long double and the all-important manual override button. The manual button (the operator controls the shot size) is very important in the hands of a good operator because it allows for the making of those custom ordered espresso drinks that good (but finicky) customers often seem to prefer. Catering to these customers is one of the big competitive advantages that independent operators have over the chains and others with fixed menus.
And

before we move to Superautomatics, remember also that one of the main reasons customers think a coffee bar is "good", is for the sound of the grinder running, milk being steamed, the baristas performing their artistry and even the whacking sound of grounds being dumped!

Superautomatic espresso machines
Superautomatic is the name given to those machines that grind the coffee, move it into the brewing chamber, pack it, brew the espresso shot and then eject the grounds into a built-in dump box. These machines are more expensive, but of course are nearly operator foolproof. They are gaining popularity for those locations where producing a consistent product is important despite high employee turnover. This includes fast-food restaurants, nightclubs, bars and many other locations where espresso training is difficult or the main emphasis is on other services or products. While they may seem to be the obvious answer, they do have drawbacks, which must be considered. Generally, the superautomatic gives you more consistency, but you may have a lower overall quality than a traditional machine - all things being equal. However, unless strict training routines and maintenance and a commitment to excellence are in place by the operator, a superautomatic may very well turn out a superior product.

Superautomatics are more complicated internally, and generally require more maintenance and service. Many of the machines have automatic cleaning cycles, decalcification cycles and self-diagnostics with printouts. Superautomatics can be ordered with one grinder and a bypass chute for ground decaf, or two grinders and in their basic configuration are fitted with a steam arm. Options can include a cappuccinatore (ability to froth milk automatically), refrigerated milk storage, customer self-service, ability to accept tokens and numerous other features. Like all espresso machines, they come with various performance abilities; it is very important to match the capability of the machine to the tasks expected of it. Although many machines look similar in size on the outside, there is a very wide range of complexity, performance and features available even within the same brand. It is critical with a superautomatic to match the machine to the job expected of it to avoid disappointment.