Choosing a coffee machine for a HoReCa business is a strategic decision — coffee is often the main or one of the main sources of revenue in a café, and the quality of the machine directly affects the taste, consistency and speed of service. In cafés and restaurants where espresso culture is well-established, customers value high-quality coffee, which requires professional equipment.
Product range by manufacturer
The BHS range includes coffee machines from several recognised manufacturers, offering various combinations of price and functionality.
Coffee Machines MAGISTER are professional espresso machines with different group counts and power levels, suitable for medium-sized cafés as well as busy HoReCa businesses. The range includes models KAPPA, STILO, DELTA, F2006HP and gas coffee machines for specific applications.
Coffee Machines WELBIT, EXSPOBAR, CREM — a group of manufacturers offering a wide range of espresso machines for different workloads: EX2, EX3, ONE, O-LINE, S-LINE, ONYX, DIMANT PRO, OFFICE and other models.
BRAVILOR BONAMAT Coffee Machine specialises in filtered coffee percolators and coffee machines, particularly suited for hotel breakfasts, conference coffee breaks and catering where large volumes of coffee are needed simultaneously.
Types of coffee machines for HoReCa
Manual or semi-automatic espresso machines are the standard in cafés where the barista plays a key role in coffee preparation. Greater barista control means higher possible coffee quality and variety.
Automatic espresso machines with a programmed preparation cycle reduce dependence on the barista’s skill and ensure consistent quality — ideal for restaurants where coffee is not the main product but is frequently ordered.
Filtered coffee percolators and thermoses provide large volumes of coffee simultaneously — perfect for hotels, banquets and coffee stations where a constant supply of hot coffee is needed without preparing each cup individually.
How to choose a professional coffee machine
The main criterion is the average hourly cup consumption and peak load. A café serving 100 cups a day needs a different power level and production cycle than a hotel preparing 500 cups per hour during weekend breakfasts.
The second aspect is the coffee concept — whether the business wants to offer barista-prepared espresso specialties or a more automated, consistent coffee for a broader audience.
The third criterion is water connection and water hardness parameters — professional coffee machines require proper water filtration and regular maintenance.
- Assess daily and peak hourly coffee demand
- Choose a manual machine for a specialty coffee café, an automatic one for a restaurant
- Plan water filtration and regular maintenance from the start
- Compare MAGISTER, Welbit/Crem and Bravilor Bonamat models according to specifications
Coffee machine selection and barista concept
A professional coffee machine in a HoReCa business can be used in two ways — as a barista tool for manual espresso preparation or as an automatic solution in self-service zones. In cafés with a high coffee culture, the barista needs a manual espresso machine with precise pressure and temperature control to prepare specialty espresso and other specialised coffees. For restaurants and hotels where coffee complements the menu rather than being the main product, automatic models provide consistent quality without the need for a specialised barista. Both types of models are in demand in the HoReCa market — the BHS range offers solutions for both specialty cafés and high-traffic service establishments.
Water filtration and coffee quality
Water quality is one of the most important factors in coffee taste — tap water hardness varies by region, and high calcium content creates limescale inside the coffee machine, shortening the equipment’s lifespan and degrading the drink’s taste. A professional coffee machine always requires a water filter that meets the manufacturer’s requirements — a properly selected filter reduces maintenance costs and ensures stable coffee taste over time. The BHS service team helps choose the right filtration solution for a specific machine model and regional water supply characteristics.
Coffee zone ergonomics in the bar workspace
The correct placement of the coffee machine in the bar area directly affects the barista’s work efficiency and service speed. The espresso machine should be at a comfortable height with enough space in front for placing cups, and next to it — grinders, a milk frother and syrups — all within the barista’s easy reach. The heat generated by the coffee machine must be considered when planning the placement of nearby equipment, such as bar refrigerators. A well-planned coffee zone reduces the barista’s movements for each cup and speeds up service during busy periods in cafés and restaurants.
Frequently asked questions
How often should a professional coffee machine be cleaned?
The coffee path and milk system should be cleaned after each shift, grinders and group heads — at least once a week. Deep cleaning with specialised tablets and solutions should be done once a month or more frequently in case of intensive use. Regular maintenance extends the equipment’s lifespan and ensures consistent coffee taste. The BHS service team offers preventive maintenance for coffee machines.
Are professional coffee machines suitable for small businesses?
Yes — the BHS range includes models for small cafés and restaurants with low coffee turnover. It is important to choose equipment with a capacity that precisely matches the actual daily demand to avoid excessive costs or insufficient output. The BHS team helps select the optimal machine for each business.
Why choose BHS?
BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.
Delivery
We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.
