The Best ​​C​ommercial Espresso Machines

Nuova Simoneli is one of the most popular models on the market. Versions of this machine are commonly used in high traffic coffee shops, and the Auralia II specifically was used in both 2012 and 2014 as the official machine of the World Barista Championship.This model comes with 2, 3 or 4 groupheads. It’s volumetric, but does offer a semi automatic overdrive feature and can pump out 300 drinks a day. It has a soft infusion system, which means the pressured water swirls around in a chamber rather than directly hitting the tamp.

The soft infusion is so effective that you can actually pull a successful shot without tamping the grinds (we still recommend tamping, but this certainly reflects how cool this feature is). It also boasts a cool touch steam wand as well as a PID which gives the boiler a constant, stable temperature. Compared to the beloved Auralia I there aren’t a ton of differences. Internally, some minor changes have been made to help reduce limescale buildup, etc. Externally, the Auralia II has some new light features behind the groupheads and another for the milk pitcher.

These light features are extremely handy for eliminating guesswork in the often dark lighting of coffee shops. The groupheads are also a little more centered than the previous model. Finally, there is a mirror feature at the back of the drip tray which allows baristas to view espresso shots as they’re being pulled without having to bend down and tilt their heads up at the portafilter. It’s these little features that reflect such a deep attention to detail and craftsmanship  in the Nuova SImoneli Auralia II.

The first thing you’ll notice about the Microcasa Semiautomatica is its’s design. I has an eye catching, artisanal look to it that we can’t help but love. It’s the kind of machine that “look at us! We’re a funk little cafe and we love good coffee!” The Microcasa is a semi automatic, heat exchange design. It is not ideal for very high traffic cafes, since it only has one grouphead and steam wand.

Unless you plan on adding a couple to your arsenal, this machine is best for slower coffee shops. In terms of performance, we were quite surprised with the Microcasa. The steam wand and group head are both pretty forgiving, so that even novice baristas are able to make a good, creamy microfoam and pull superior espresso shots. The temperature stability was also a pleasant surprise, and we found it was able to brew excellent drinks with little down time.

One notable drawback is the particularly shallow drip tray which can be quite a nuisance. The angle of steam wand we also found to be a bit awkward, but certainly something you can get used to. Overall, the Microcasa is somewhat surprisingly adept espresso machine given its price range, and while it doesn’t have the capacity for a high traffic shop, its fine coffee and awe inspiring craftsmanship is undoubtedly worth a second glance.

La Pavoni has a huge selection of lever espresso machines that come in single, double and triple grouphead designs. Anyone who’s encountered a La Pavoni will know just how fickle yet satisfying this style of espresso machine can be. Lever machines rely on your arm rather than a pump to supply pressure. It’s where the phrase “pulling a shot” comes from, since you are literally physically pulling the espresso with this machine.

The advantage of this is that you eliminate the possibility of steam pressure burning the coffee. The downside is that shots can be very inconsistent, and are unforgiving on every level. This is a machine that requires perfection at every step, from the water filtration to the grind consistency. If you don’t have a top tier grinder, it’s not worth even turning this machine on. However, for highly experienced baristas, lever machines are a hard experience to top, and when done properly, they are capable of pulling the best espresso shots you’ve ever had.

We’ve only tested the individual machines ourselves, so there is some mystery as to how the 2 and 3 grouphead models like the Bar 3L function in comparison. The steam wands and drip trays are a little subpar in the single models, but the 2L and 3L appear to have improved this. This is a great espresso machine for specialty, artisanal kinds of coffee shops.

Our runner up another La Pavoni, the Bar-T 2V-B. This model has two steam wands, a hot water tap, 2 groupheads, and a sizeable top warmer. It has an automatic electric pump, so that means there is less overall control from the barista’s perspective. Usually automatics are less preferable in a commercial setting because of this, but the auto performance on this machine is superb. It has a fast output and pulls excellent shots. The automatic feature is also great for coffee shops who might be inclined to hire less experienced baristas since it will be more forgiving.

It is a quality machine built with chrome plated press forged brass groups, a transversal heat exchange system, double scale gage pump and front injectors on each group. It also has an anti vacuum valve on each steam wand to prevent milk backwash, and to prevent the cylinder from collapsing under pressure. The machine also comes with a water softener, which would be nice were it not for the fact that the warranty is dependent on the installation of this feature. It is also limited to a 2 grouphead model, so it may not be ideal for especially high traffic cafes. Overall this is a fantastic automatic espresso machine.