Ground Coffee Machine

Drip coffee made from ground coffee is a classic and widely used solution in HoReCa businesses — it delivers a smooth, rich coffee flavour suitable for a large number of consumers. The ground coffee machine brews coffee without the complex espresso pressure mechanism, making it a simple and reliable solution for high coffee consumption.

Features of the ground coffee machine

The BRAVILOR BONAMAT ground coffee machine uses the traditional drip principle — hot water flows through a layer of ground coffee in the filter, producing drip coffee. The machine is designed for commercial use with high output and reliable operation in intensive use conditions.

The machine’s design ensures consistent coffee strength in every batch, which can be brewed sequentially according to demand. Commercial models are optimised for speed and result consistency, which is important in restaurant and canteen settings.

Most suitable use scenarios

Restaurants and hotel dining rooms, where coffee is offered as a basic service at breakfast or lunch, use the ground coffee machine for its ease of use and high output. Drip coffee is suitable for a large number of people without the need to prepare individual cups.

Office canteens and conference centres choose drip coffee as a cost-effective and faster solution for serving large groups — the brewed batch is available immediately, without waiting for each cup.

Event centres and catering companies use the ground coffee machine to provide coffee for a large number of guests within a limited time period.

How to choose the most suitable model

The main criterion is the required coffee output — the batch size according to maximum demand. Choose a machine that brews a sufficiently large batch during peak hours, not just average consumption.

The second aspect is the method of storing coffee after brewing — a thermos keeps coffee warm longer without heat loss, a glass carafe keeps coffee warm, while containers are suitable for larger volumes. The BHS team can help select the most suitable model for a specific business.

• Assess the required coffee output according to peak demand
• Choose the appropriate coffee storage method — thermos, glass carafe or container
• Plan for regular accessories from the moment of purchase
• Consult with BHS on installation requirements

Accessories for optimal operation

A ground coffee machine requires regular accessories — water filters, cleaning tools, and other maintenance components. See also the RLX SERIES for larger-capacity drip coffee brewing.

Drip coffee in hotel breakfast standards

Drip coffee from a ground coffee machine is the most common solution in hotel breakfast buffet drink stations — it is available immediately, in large volumes and without complex preparation techniques. Hotels and guesthouses with breakfast service use ground coffee machines to provide a large quantity of coffee during the period when all guests arrive for breakfast at the same time. Drip coffee in a thermal dispenser retains warmth and aroma, ensuring a quality drink even an hour after brewing.

Brewing coffee batches and maintaining quality

Effective use of a ground coffee machine in a restaurant requires planning the batch size according to actual demand — batches that are too small create waiting times, while batches that are too large result in stored coffee that loses its aroma. It is recommended to brew new batches frequently enough so that coffee is never stored for longer than 30–40 minutes. Fresh coffee has a noticeably better taste even to customers who are not coffee experts.

Storage of ground coffee and packaging management

Ground coffee loses its aroma significantly faster than whole beans — oxidation begins immediately after grinding when exposed to air. In professional settings, it is recommended to use vacuum packaging or airtight containers and purchase ground coffee in quantities sufficient for no more than a week’s consumption. Coffee suppliers specialising in the HoReCa sector offer ground coffee in professional packaging that preserves aroma.

When to choose drip coffee, when espresso

A ground coffee machine is more suitable for situations where a large volume of coffee is needed at once — breakfast, conferences, banquets. An espresso machine is a better choice for places where customers order individual cups with higher quality expectations. For many restaurants and hotels, the most practical solution is to have both types of machines in parallel — drip for breakfast and espresso for à la carte service.

Frequently asked questions

How long does drip coffee retain its flavour in a thermos?

Quality thermos coffee retains its optimal flavour for approximately 30–45 minutes. After an hour, the aroma begins to fade and the coffee becomes more bitter due to oxidation. It is recommended to brew new coffee batches according to consumption, rather than filling the thermos hours in advance. BHS can recommend suitable models with large thermos capacity for high-demand situations.

How to determine the correct dose of ground coffee for one batch?

The standard ratio for drip coffee is 55–65 grams of ground coffee per litre of water, but the dose can be adjusted according to the desired coffee strength. BRAVILOR BONAMAT machines are equipped with adjustable dispensers that allow precise dosing and ensure consistent strength in every batch.

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.