Freshly roasted coffee
Beans selected and roasted for your machine, your milk and your menu — delivered against real consumption.
For hotels & business
Coffee solutions, from bean to cup.
Freshly roasted coffee, professional equipment, training, quality control and practical support — configured for your outlet, not sold as a package.
The real test
Breakfast, 07:00 to 10:00.
This is where a hotel coffee program is actually judged. Not in a tasting, not in the proposal — in the three hours when the queue is long, the milk runs out and the barista who knows the recipe is on a day off.
Most coffee problems in hospitality are not taste problems. They are throughput problems, training problems and maintenance problems wearing a taste problem's clothes.
The queue builds
One machine, one operator, and a breakfast covers count that no one sized the equipment against.
The cup changes
Different shift, different hands, different drink — and a guest who notices.
Nobody owns the recipe
The person who set the grinder has left, and no one wrote anything down.
Downtime costs service
A machine fault on an island is not a phone call — it is a week, unless someone is already here.
The tailored coffee program
Seven parts. All of them, or the ones you are missing.
We do not sell a fixed package. We look at the outlet, the covers and the team you already have, then build the program around what is genuinely missing.
Professional equipment
Manual espresso or fully automatic, sized against your busiest hour rather than your average day.
Recipe & workflow design
Dose, yield and timing written down — plus where the cups, milk and bins actually go behind the bar.
Staff training
Practical training for the people on shift, built to be repeatable when the team changes.
Quality control
Defined benchmarks and simple checks your supervisors can run without a lab or a specialist.
After-sales support
Cleaning routines, consumables, servicing and a technician who is already on the island.
Commercial configuration
Purchase, rental or a coffee-financed arrangement where the beans carry the machine. Which one is right depends on your covers, your contract length and how you prefer to treat the capital — we will walk you through the maths rather than pushing one model.
Equipment
The right machine is the one your team can actually run.
For a signature café bar, a professional espresso machine and a trained barista is still the best answer. For lobby service, breakfast buffets, meeting floors and staff canteens, an automatic machine is usually the honest one.
- Super-automatic
- Egro One (Swiss coffee technology, Rancilio Group), Gaggia La Solare from Milano, and the Dolce Krema Speed Latte — one touch, fresh milk, same cup from any operator.
- Traditional bar
- The Dolce Krema EST200-2 two-group, plus partner machines from Sanremo and Iberital, paired with Slingshot grinders.
- Also in the line-up
- TYPHOON professional espresso equipment, plus WPM and MBREW for private villas and smaller spaces.
Final model, specification, accessories, warranty and service terms are confirmed per quotation, against your covers and the space you have.
One-touch menus, sealed bean hopper, fresh-milk module — built for staff who are not baristas.
We deliver reliable happiness in every cup.
The standard we hold ourselves toHumanTrained, and able to train the next person
MachineSized, installed and maintained on the island
IngredientRoasted to a written profile, delivered fresh
ProcessA standard your supervisors can check daily
How we start
Five steps, and the first one is free.
- 01 · Coffee audit
- We come to you. We watch a real service, count the covers, taste what you are serving now and look at the equipment you already own. No charge, no obligation.
- 02 · Program design
- Beans, machine, recipes, layout and training plan — proposed against what we saw, with the commercial options laid out side by side.
- 03 · Install & set up
- Machine installed, grinder dialled, recipes written to the cup sizes you actually use, and the bar arranged around the busiest hour.
- 04 · Train the team
- Hands-on training on your machine, in your space, with your menu — including the cleaning routine that keeps it that way.
- 05 · Review & hold the line
- Scheduled visits, quality checks, consumption review and retraining as the team changes. This is the part most suppliers skip.
Customer story · Izzy's Coffee, Koh Samui
The beans were never the hard part.
Michael Kane came to coffee from outside the industry and built Izzy's Coffee on Samui from nothing. Ask him what made the difference and he does not start with the beans.
Any supplier can quote a price per kilo. What Kane describes is the part that decides whether a coffee programme survives a real service — understanding how the coffee behaves, and having someone to call while you are still learning it. He trained with us, visited the farms in Chiang Mai, and learned to read a roast before designing a drink around it.
Having a partner like Mpresso, like RV, is invaluable … until you understand the core pieces of how coffee works … you're going to struggle.
Michael Kane — Founder, Izzy's CoffeeQuestions we get asked
Before you ask us for a number.
No. Machines can be purchased outright, rented, or supplied under a coffee-financed
arrangement where the beans carry the equipment across the contract. Which one works best
depends on your monthly volume and how long you want to commit — we will show you the
comparison for your own numbers rather than quoting one model.
Our service hub at Maenam covers Koh Samui, Koh Phangan and Koh Tao, so a fault is a visit
rather than a shipment to the mainland. Preventive servicing and cleaning routines are part
of the program precisely so that fewer of these calls happen in the first place. Response
times and coverage are confirmed in writing with your quotation.
Usually, yes — and often we can improve it while keeping the character your guests already
recognise. We start by tasting your current coffee on your own machine, then develop a
profile against it. If a change would be noticeable to regulars, we will tell you before
you commit.
It is the normal situation, and it drives the design. Where the team turns over quickly or
coffee is one job among many, we lean toward automatic equipment, one-touch menus and short
written routines. Where you want a signature bar, we train for it properly and build the
recipes so a new starter can pick them up.
It is quoted per outlet, because the honest answer depends on covers, drink mix, equipment
and contract length. The audit is free and gives us what we need to put a real number in
front of you — not a brochure price you would have to renegotiate later.
Yes. Our island operation covers Samui, Phangan and Koh Tao from Maenam, and we have a
team on Phuket covering the Andaman coast. Elsewhere in Thailand we work with hospitality
partners through the wider roasting and equipment business. Tell us where you are and we
will be straight with you about what we can support.
Request a consultation
Start with the audit.
We will come to your property, watch a real service and taste what you are serving. You get an honest assessment of your coffee operation whether or not you ever buy a bean from us.
- On-site visit during your actual service hours
- Tasting of your current coffee on your own equipment
- Throughput and equipment sizing against real covers
- Written recommendation with commercial options
- No charge and no obligation
Prefer to talk first? [email protected] · 098 425 4194