Coffee & Tea for Cafés

Plan around your busiest service

A café’s coffee selection and equipment need to work together. Estimate the drinks you expect during your busiest period, then separate espresso, fresh-milk drinks, longer coffees and tea. A daily total alone can hide the pressure of a short morning rush.

For a staffed espresso counter, explore Costadoro coffee alongside FAEMA equipment. Decide who will prepare drinks, how the grinder will be adjusted, and where milk, cups and cleaning materials will sit. Final machine suitability depends on the configuration and your site.

Build a focused beverage menu

Compare a main espresso blend with a decaffeinated option. Add a small tea range that staff can explain and prepare consistently. Review ingredients and brewing instructions on the packaging before adding specialty beverages to your menu.

Prepare for an equipment discussion

• Bring a counter sketch, measurements and photos of the proposed location.
• Identify electrical supply, water quality, water connection and drainage.
• Include your grinder, milk workflow and staff experience in the conversation.
• Confirm cleaning duties, maintenance requirements and applicable support before selecting equipment.

See the machine comparison and our wholesale planning checklist. Availability, delivery, quantities and commercial terms are confirmed through an inquiry.