# Café and Coffee Shop Equipment List: Planning the Bar and Kitchen > What a café needs behind the bar and in the kitchen: espresso machine, grinders, brewers, blenders, refrigeration, light cooking and the utilities to plan. Checklist by Norpex. Published 2026-10-02, updated 2026-10-02. Canonical: https://norpex.ca/guides/cafe-equipment-list ![Blender with fresh fruit beside two blended drinks](https://norpex.ca/m/d6/b9/d6b91e5cec594e07661daf4a207c64c901aaebec089f708c12733b4c2c688f22.jpg) Pictured: [Vitamix – VX1 – 2L Black 2.2HP Variable Speed Blender](https://norpex.ca/product/vitamix-vx1-2l-black-2-2hp-variable-speed-blender) Plan a café from the menu and the busiest hour: the espresso machine, grinders and brewers form the bar, blenders and an ice machine cover cold drinks, and refrigeration and light cooking follow the food menu. Confirm water, drain and electrical needs before ordering anything. ## Key takeaways - Peak-hour drink volume and the number of baristas decide the espresso machine and the number of group heads. - Use separate grinders for espresso and brewed coffee; many cafés add one for decaf. - Most commercial espresso machines need a water line, a drain and water treatment. - Keep milk at the bar in an undercounter refrigerator and grab-and-go food at 4 °C or below. - Collect every manufacturer's electrical and plumbing requirements and have them reviewed before ordering. ## Start with the menu and the busiest hour List what you will sell: espresso drinks, brewed coffee, tea, cold and blended drinks, baked goods and any food. Then estimate how many of each you expect to make in your busiest hour, and how many people will work the bar at that time. Those two numbers size almost everything behind the counter. An espresso machine, a grinder, a blender and an ice machine each have a limit on what they can do in an hour, and the morning rush is when you find out where that limit is. ## The espresso machine The espresso machine is usually the largest purchase on the bar. Its capacity comes mostly from the number of group heads, the parts that hold the portafilter. A machine needs enough groups for the baristas working it at the same time, plus enough steam and hot water capacity for the milk drinks on your menu. Machines differ in how shots are controlled. Volumetric machines stop each shot at a programmed volume, which keeps drinks consistent across staff; manual machines leave it to the barista. The boiler design and size affect how well the machine keeps up with steaming during a rush. Most commercial espresso machines connect to a water supply line and a drain rather than a tank. The manual lists the water pressure, the drain and the electrical supply the machine needs, so give it to your plumber and electrician early. ## Grinders, brewers and hot water Espresso and brewed coffee need very different grind settings, so cafés use separate grinders for each rather than adjusting one grinder back and forth. Many cafés add a second espresso grinder for decaf or a rotating single-origin coffee. For brewed coffee, a batch brewer makes coffee into servers or airpots that hold it for service. A hot water dispenser handles tea, americanos and cleaning, so the espresso machine's hot water tap is not tied up during the rush. Water quality matters for every machine on the bar. Scale from hard water builds up in boilers and lines, and many manufacturers specify water treatment for their equipment. Check the manual and the warranty terms for what they say about water, and plan a filtration system on the supply line. ## Cold and blended drinks A commercial blender handles smoothies and frozen drinks. Blenders are loud, and a sound enclosure around the blender makes a big difference at a counter where customers are ordering. Choose the container size for the drink sizes on your menu. An ice machine is essential for iced coffee, cold drinks and blended drinks. Ice machine production is rated per day by the manufacturer, and output depends on the room and water temperature, so size it for your busiest days with a margin, and plan the storage bin to carry you through the peak. If fresh juice is on the menu, choose a commercial juicer suited to the fruit and the volume. Citrus juicers and centrifugal juicers do different jobs. ## Refrigeration and display An undercounter refrigerator at the bar keeps milk and alternatives within reach of the espresso machine, so baristas do not leave the station during the rush. Measure the space under the counter, including the door swing and ventilation clearance the manual asks for. Grab-and-go sandwiches, salads and dairy desserts belong in a refrigerated display case. Health Canada's guidance is to keep cold food at 4 °C or below, so check the case with a probe thermometer. Baked goods that do not need refrigeration can go in a non-refrigerated display case; ask your local health unit which of your items need cold holding. ## Light cooking Many cafés heat food rather than cook it from raw. A panini grill toasts sandwiches, a countertop convection oven bakes and reheats pastries, and a high-speed oven heats sandwiches and breakfast items quickly. Whether a cooking appliance needs a hood depends on the appliance and on your local building and fire codes. The manual says what the manufacturer requires, and some countertop units are designed for use without a hood. Check with your local authorities before you choose. ## Warewashing and sinks Cups, glasses, jugs and smallwares need cleaning all day. An undercounter dishwasher or glasswasher keeps up with a café's volume in a small footprint and needs hot water, a drain and an electrical supply. Your local public health unit sets the sink requirements: commonly a dedicated hand-washing sink, plus a compartment sink or a commercial dishwasher. Ask before the layout is final, because sinks fix where the plumbing goes. ## Utilities and next steps Before ordering, collect the specification sheet for every machine: voltage, amperage, plug type, water connection and drain. Espresso machines, ovens and dishwashers often need dedicated circuits or a higher voltage than a standard outlet. Have an electrician and a plumber review the full list together. Then send the equipment list or a floor plan through the project quote form. A person prices the whole list with freight included and replies within one business day, and a liftgate, delivery appointment or inside delivery is arranged with Norpex before you pay. ## Common questions ### How many group heads does a café espresso machine need? Enough for the baristas who will pull shots at the same time in your busiest hour, with steam capacity for your milk drinks. Start from your peak drink count and staffing, and compare it with the manufacturer's specifications. ### Do I need separate grinders for espresso and brewed coffee? Yes. The grind settings are very different, and adjusting one grinder back and forth wastes coffee and time. Many cafés also keep a separate espresso grinder for decaf. ### Does an espresso machine need a water filter? Most manufacturers specify water treatment, because scale from hard water damages boilers and lines. Check the manual and the warranty terms, and plan a filtration system on the water supply. ### What refrigeration does a café bar need? At least an undercounter refrigerator at the bar for milk, within reach of the espresso machine. Grab-and-go food needs a refrigerated display case holding 4 °C or below under Health Canada's guidance. ### How do I plan the electrical and plumbing? Collect the specification sheet for every machine, listing voltage, amperage, plug type, water connection and drain. Have an electrician and a plumber review them together before you order, because several machines usually need dedicated circuits. ## Related guides - [Commercial Blender Buying Guide: Bar vs Food, Containers and Controls](https://norpex.ca/guides/commercial-blender-buying-guide) - [Commercial Ice Machine Buying Guide: Cube Types, Cooling and Sizing](https://norpex.ca/guides/ice-machine-buying-guide) - [What to Measure Before Ordering Commercial Kitchen Equipment](https://norpex.ca/guides/measuring-before-ordering) - [Restaurant Equipment Checklist: What to Buy to Open in Canada](https://norpex.ca/guides/restaurant-equipment-checklist) ## Shop the catalogue - [Coffee & Espresso](https://norpex.ca/products/coffee-and-espresso) - [Espresso Machine](https://norpex.ca/products/espresso-machine) - [Coffee, Tea & Hot Beverage](https://norpex.ca/products/coffee-tea-hot) - [Blenders](https://norpex.ca/products/blenders) - [Undercounter Refrigerator](https://norpex.ca/products/undercounter-refrigerator) - [Display Cases](https://norpex.ca/products/display-cases)