Coffee Equipment
The coffee bar has been designed around consistency, workflow efficiency, and high-quality preparation rather than maximum production capacity. The equipment has been selected to support a compact specialty coffee operation capable of serving espresso-based beverages, manual filter coffee, and traditional Turkish coffee while maintaining a calm and considered pace of service.
Espresso Machine
A two-group commercial espresso machine is recommended. This configuration provides sufficient capacity for daily service while remaining appropriately scaled for a café of approximately 20–25 seats. The preferred specification includes:
Dual boiler system
PID temperature control
Independent brew group temperature adjustment
Programmable volumetric dosing
Energy-efficient operation
Easily serviceable components
Suitable examples include:
La Marzocco Linea Classic S (2 Group)
La Marzocco Linea PB (2 Group)
Victoria Arduino Eagle One
Sanremo D8
Coffee Grinders
A minimum of two commercial grinders is recommended.
Espresso Grinder
Dedicated exclusively to the house espresso blend.
Recommended specification:
Grind-by-weight or timed dosing
Flat burr design
Quiet operation
Micrometric grind adjustment
Hopper capacity suitable for daily café service
Suitable examples:
Mahlkönig E65S GbW
Mahlkönig E65S
Brew Grinder
Dedicated to manual brewing methods, retail coffee grinding, cupping, and Turkish coffee.
Recommended specification:
Large flat burrs
Exceptional particle consistency
Wide grind adjustment range
Suitable for V60, batch brewing, and Turkish coffee
Suitable examples:
Mahlkönig EK43
Mahlkönig EK43S
A dedicated decaffeinated espresso grinder may be introduced as demand increases.
Manual Brewing Equipment
Manual brewing forms an integral part of the café experience.
Equipment includes:
Hario V60 drippers
Gooseneck kettles
Brewing servers
Precision digital scales
Brewing timers
Filter paper storage
Dedicated brewing station
Where appropriate, a commercial batch brewer may be incorporated to maintain service efficiency during peak periods while preserving coffee quality.
Water Treatment
Water quality is considered fundamental to both beverage quality and equipment longevity.
The coffee bar should include:
Commercial water filtration
Scale prevention
Reverse osmosis system (if required by local water conditions)
Water remineralisation where appropriate
Dedicated plumbing for espresso equipment
Water composition should comply with Specialty Coffee Association (SCA) brewing recommendations.
Bar Workflow
The coffee bar is designed to minimise unnecessary movement while maintaining clear separation between preparation, service, and cleaning.
Core elements include:
Under-counter refrigerated milk storage
Pitcher rinser
Knock drawer
Tamping station
Cup storage
Service counter
Point-of-sale system
Brewing station
Waste separation
Cleaning station
The workflow prioritises consistency, ergonomics, and ease of operation during both quiet and busy service periods.
Kitchen Equipment
The kitchen has been designed to support a focused café menu rather than a full restaurant operation.
Its purpose is to prepare fresh savoury dishes, pastries, desserts, and seasonal menu items while maintaining a compact and efficient footprint. The menu has been intentionally developed around preparation, assembly, baking, and finishing, removing the need for a traditional cooking line or stove. This approach simplifies daily operations while maintaining quality and consistency.
Primary Equipment
Commercial convection oven
Commercial extraction and ventilation system (where required)
Undercounter commercial refrigerator
Compact freezer
Refrigerated preparation counter (optional)
Stainless steel preparation benches
Commercial dishwasher
Food preparation sink
Separate hand-washing sink
Dry storage shelving
Waste sorting station
Bakery and pastry display
Food Preparation Equipment
Commercial toaster or high-quality contact grill
Food processor
Stick blender
Precision kitchen scales
Digital thermometers
Professional knives
Chopping boards
Stainless steel gastronorm containers
Ingredient storage containers
Vacuum sealer (optional)
Small countertop appliances as required for specific menu items
Bakery & Service Display
A dedicated display area presents pastries and baked goods throughout the day.
Recommended equipment includes:
Ambient pastry display
Refrigerated display cabinet (where required)
Bread storage
Cake presentation stands
Service shelving
Tea Preparation
As tea forms an important part of the café’s identity, a dedicated preparation area is recommended.
Equipment includes:
Variable temperature kettles
Traditional Turkish tea equipment
Turkish coffee cezves
Tea storage drawers
Brewing vessels
Measuring equipment
Serving trays
Serviceware
The guest experience is supported by durable, high-quality serviceware selected for both everyday use and long-term longevity.
This includes:
Espresso cups
Cappuccino cups
Filter coffee cups
Tea glasses and teapots
Dessert plates
Breakfast plates
Serving trays
Cutlery
Water glasses
Wine glasses (subject to future licensing)
Linen napkins
Table accessories
Maintenance & Storage
Adequate storage and maintenance facilities are essential to ensure efficient daily operation.
Provision should be made for:
Coffee bean storage
Dry food storage
Cleaning chemicals
Spare equipment
Staff storage
Recycling and waste separation
Equipment maintenance tools
Record cleaning supplies
Hi-fi maintenance equipment
Design Principles
All equipment has been selected according to the following principles:
Reliability over novelty.
Repairability over replacement.
Longevity over trend.
Functional simplicity over unnecessary complexity.
Professional performance within a compact footprint.
The equipment specification reflects the overall philosophy of LAMBA: carefully considered, intentionally restrained, and designed to support exceptional hospitality rather than draw attention to itself.