Technology & equipment
Italian classics, Swiss coffee technology and state-of-the-art automation — plus the grinders and partner brands that line up behind them. We specify against your covers and your staff, not against a brochure.
Two families
Almost every coffee decision in hospitality comes down to this one. It is not about which machine is better — it is about who will be standing in front of it at 07:30, and how many drinks they have to make before the queue gives up.
One touch, grinder to cup, with fresh milk handled by the machine. The same drink from any operator, on any shift, with no barista skill required and a cleaning cycle the machine runs itself.
Right for — breakfast buffets, lobbies, meeting floors, staff canteens, self-service, small teams and high turnover.
Portafilter, grinder and a trained barista. Full control over dose, grind, temperature and texture — and a bar that becomes part of the guest experience rather than a service point.
Right for — signature cafés, specialty concepts, pool and beach bars with a dedicated barista, anywhere the coffee is a reason to visit.
Super-automatic
An Italian classic, Swiss coffee technology, and state-of-the-art automation from Dolce Krema. They differ in throughput, milk handling and how much of the menu you want to put behind a touchscreen.
Volume service without a barista — one touch, one operator, one queue moving.
And in daily service — grab-and-go, staff canteens and convenience formats.
Swiss coffee technology
A product by Rancilio Group
The workhorse for properties that need volume without a barista. Separate boilers for coffee and steam, a stainless-steel brewing unit, and three fresh-milk systems to pick from depending on how milk-heavy your menu really is.
Italian classic · Milano 1938
Gaggia Milano · built by EVOCA
In 1938 Achille Gaggia patented the method that gave espresso its crema. La Solare is that lineage as a fully automatic machine — an Italian name your guests recognise, on a touchscreen your staff can run from day one.
La Solare on a working counter — the Italian name guests recognise.
Fresh milk, textured and poured by the machine — the same cup on every shift.
State of the art
Specialty Coffee Craftsmen · supplied and serviced by Roastery Village
The newest generation in our line-up, and the one we reach for when the priority is speed and a menu a guest can read without asking. A large drink-selection touchscreen, a sealed bean hopper and a matching fresh-milk fridge unit that sits flush alongside the machine.
Full technical specification, daily output rating and dimensions are confirmed per quotation — ask us and we will send the current datasheet.
Two streams, one button — a layered macchiato built to a stored recipe.
Sealed hopper, one-touch menu, fresh-milk module, dishwasher-friendly tray.
Traditional bar
A portafilter machine only pays for itself if someone is trained to use it. Where that person exists — or where you want us to train them — this is the equipment we put in front of them.
Two-group semi-automatic · volumetric
Our own two-group workhorse. Twin stainless boilers, a rotary pump and programmable pre-infusion — enough control for a trained barista, and simple enough that a supervisor can run the daily wash cycle from two buttons.
Sanremo D8 — one of the partner machines we specify for signature bars.
Partner brands
We are not tied to one manufacturer, which means we can specify against your operation rather than against a distribution agreement. These are the brands we work with most.
Iberital Vista — a traditional bar machine from our partner line-up.
Brand names, models and trade marks are the property of their respective manufacturers. Final model, specification, accessories, warranty and service terms are confirmed per quotation.
How we specify
A machine rated at 300 cups a day will still fail you if 180 of them land between 07:00 and 09:00. This is the arithmetic we actually do.
Covers in the busiest hour, not the daily total — plus the drink mix, because a latte is not an americano.
A trained barista, a breakfast attendant, or the guest themselves. This decides super-automatic versus portafilter.
The proportion of milk drinks decides the milk system and fridge — and it is the thing most often underestimated.
Counter depth, power phase, water hardness and drainage. Water treatment is specified before the machine, never after.
Next step
The free coffee audit exists for exactly this. We count the real peak, taste what you serve now, measure the counter — then put one specification in front of you, with the commercial options side by side.