Ground-Filtered Coffee Equipment

Ground-Filtered Coffee Equipment is the ideal solution for businesses where espresso-based coffee is not the main product, but coffee must be provided quickly and consistently to a large number of visitors. Filtered coffee is more accessible, perceived by customers as classic coffee, and the equipment is easier to maintain than espresso systems. BHS supplies this equipment to HoReCa businesses.

How ground-filtered coffee equipment works

The unit draws water from a heat exchanger or water tank, heats it to the optimal extraction temperature (90–96°C) and directs it through a paper or permanent filter containing ground coffee. The coffee filters down into a glass carafe or a thermos heating plate, or directly into a thermos. A programmable dispenser automatically doses the correct amount of water based on the configured coffee strength. The holding temperature is maintained by a heating plate (for glass carafes) or thermally insulated containers, preventing burning. More advanced models include programmable timing — the unit starts brewing coffee at a set time, ensuring hot coffee at the start of the workday.

When and where filtered coffee equipment is needed

In hotel breakfasts, a filtered coffee unit is the primary coffee solution in the buffet area — large-volume (3–5 L) units provide coffee continuously. In conference centres and training rooms, filtered coffee is a fast and cost-effective solution for coffee breaks for large groups of visitors. In restaurants and school kitchens, where coffee is not the main focus but a regularly demanded product, such units are an economical alternative to espresso systems. In offices and shared spaces, a coffee unit with a large container capacity provides coffee throughout the workday. BHS advises on the optimal model based on daily coffee consumption.

Materials and HACCP

In professional ground-filtered coffee equipment, water-contact parts (heating coil, hoses, outlet) are made from food-grade materials — stainless steel or FDA-approved plastic. The coffee filter and holder are removable and dishwasher-safe. HACCP requirements mandate regular cleaning of the unit to remove coffee oil deposits and limescale. Regular descaling with a special agent extends the equipment’s service life and improves coffee flavour. Cleaning is recommended at least once a week with active use. BHS advises on equipment maintenance standards.

HoReCa usage scenarios

In a hotel with 100 rooms, breakfast serves 60–120 guests — a 3 L ground-filtered coffee unit automatically starts brewing coffee before breakfast and ensures continuous supply throughout the meal. In a conference centre, a coffee break for 50 participants requires approximately 10–15 L of coffee — a unit with a larger container capacity and programmable dosing prepares it in one full cycle. In an office kitchen with 30–50 employees, daily coffee consumption is 3–5 L, which a unit with automatic start provides at the beginning of the workday. Also explore the Coffee Machines range and Milk Cooler for Coffee Machines. BHS supplies HoReCa businesses.

Frequently asked questions

What coffee volume is needed per cycle? Calculate based on the number of visitors: on average, 150–200 ml per person per day. For a group of 50 people per day — 7.5–10 L of coffee. Standard container capacity for ground-filtered coffee equipment is 1.8–5 L, with large-volume models up to 14 L. BHS helps calculate the required capacity.

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.