Quick answer: To open a coffee shop you need an espresso machine, an espresso grinder, a drip setup (batch brewer plus bulk grinder), water filtration, milk refrigeration, an ice machine for iced drinks, a hot water source, a POS, barista smallwares and cleaning supplies. Settle power, plumbing and drainage first, size equipment for your busiest hour, and confirm health-department requirements before you buy.
Key takeaways
- Infrastructure first: power, water, drains and ventilation decide what you can install.
- Size the espresso machine and grinders for your peak hour, not your average.
- Water filtration is not optional. It protects both flavor and the machine.
- Buy commercial-rated equipment your health department will accept.
Start with infrastructure, not shopping
Before you fall in love with an espresso machine, answer these questions with your landlord, contractor and equipment technician:
- Power. Commercial espresso machines often need dedicated higher-voltage circuits. Know the electrical requirements of every major piece before your electrician finishes.
- Water and drains. Espresso machines, brewers and ice machines need water lines. Most also need drains, and some health codes specify air gaps.
- Ventilation and heat. Ice machines and refrigeration reject heat. Plan airflow so they don't cook each other.
- Health department review. Many jurisdictions require plan review before construction. Your local rules, which are often based on the FDA Food Code, govern sinks, surfaces and equipment certification.
The equipment checklist
Espresso and grinding
| Item | Must-have or nice-to-have | Notes |
|---|---|---|
| Commercial espresso machine | Must | Two groups suit many cafés; size for peak-hour baristas |
| Espresso grinder | Must | Consider a second grinder for decaf or a second espresso |
| Knock box | Must | Under-counter versions keep the bar clean |
| Tampers and distribution tools | Must | One per group station |
| Scale with timer | Must | Consistency and training |
| Automatic tamper | Nice-to-have | Helps consistency at volume |
Brewed coffee and hot water
| Item | Must-have or nice-to-have | Notes |
|---|---|---|
| Batch brewer | Must (if you serve drip) | The SCA is developing a café batch brewer standard (SCA-315) |
| Bulk grinder | Must (with batch brew) | Also grinds retail bags |
| Thermal servers or airpots | Must | Hold brewed coffee without a hot plate |
| Hot water tower | Nice-to-have | Takes tea and Americanos off the espresso machine |
| Pour-over bar | Nice-to-have | Adds theater; slows the line |
Water
| Item | Must-have or nice-to-have | Notes |
|---|---|---|
| Water filtration system | Must | Matched to your water test and equipment specs |
| Water test kit or TDS meter | Must | Verify before install and periodically after |
Water deserves its own planning. The Specialty Coffee Association's brewing water table targets about 150 mg/L total dissolved solids with near-neutral pH and no chlorine, and the wrong treatment can either scale or corrode your machine.
Cold: refrigeration and ice
| Item | Must-have or nice-to-have | Notes |
|---|---|---|
| Under-counter milk refrigeration | Must | Milk must hold at 41°F or below |
| Reach-in or walk-in cooler | Must (one or the other) | Backstock milk, food, cold brew |
| Ice machine | Must (for iced drinks) | Size for summer peak, not winter |
| Freezer | Depends | Frozen pastries, ice cream for affogatos |
| Pastry display case | Depends | Refrigerated or ambient, depending on menu |
Blending, food and specialty
| Item | Must-have or nice-to-have | Notes |
|---|---|---|
| Commercial blender | Depends | Frappés, smoothies; consider a sound enclosure |
| Oven or panini press | Depends | Check ventilation and permit rules |
| Cold brew system | Nice-to-have | Immersion or flow-through |
| Nitro system | Nice-to-have | Kegs, gas, tap |
Front of house and tech
| Item | Must-have or nice-to-have | Notes |
|---|---|---|
| POS system with card reader | Must | Modifiers, tips, inventory, loyalty |
| Order and label printers | Nice-to-have | Useful for mobile orders |
| Menu boards and signage | Must | |
| Condiment bar and dispensers | Must |
Smallwares and cleaning
| Item | Must-have or nice-to-have | Notes |
|---|---|---|
| Milk pitchers (several sizes) | Must | Two to three per steam wand |
| Syrup pumps and bottles | Must | |
| Shakers, scoops, squeeze bottles | Must | |
| Espresso machine detergent and brushes | Must | Daily backflushing |
| Sanitizer and test strips | Must | |
| Bar towels (color-coded) | Must | |
| Three-compartment sink and handwashing sink | Must (per local code) |
How to size the big pieces
- Estimate your peak hour. How many drinks will you make in your busiest 60 minutes?
- Count baristas at peak. Each barista pulling shots needs room at a group.
- Check grinder throughput. A grinder that can't keep up becomes the bottleneck.
- Plan for growth. Buying a machine you'll outgrow in a year is the expensive option.
New, used or leased?
- New: full warranty and the latest features; highest upfront cost.
- Used or refurbished: lower cost; have a technician inspect boilers, pumps and electronics first.
- Leased: preserves cash; read the terms on service, upgrades and buyout.
Whatever you choose, line up a service technician before opening day. The machine will need them eventually, usually at 7:30 on a Saturday.
Don't forget the supplies that run through the equipment
Cups, lids, sleeves, syrups and cleaning chemicals are consumed every day. Use our complete guide to wholesale coffee shop supplies to plan reorder rhythms, and our cost per drink guide to price your menu once your equipment is set.
Equip and brand your café with Affogato Bean
From branded cups and pastry packaging to equipment and signage, we're a single source for opening a coffee shop. Design help is included and samples are credited toward your first order. See products or talk to us about your opening list.
Equipment and code requirements vary by jurisdiction and manufacturer. Confirm specifications with your contractor, technician and local health department.
Frequently asked questions
What equipment do you need to open a coffee shop?
At minimum: a commercial espresso machine, an espresso grinder, a second grinder or batch brewer setup for drip coffee, a water filtration system, refrigeration for milk, an ice machine if you serve iced drinks, a hot water source, a POS system, smallwares like pitchers and tampers, and cleaning and sanitizing supplies.
How many groups should my espresso machine have?
It depends on your projected volume and how many baristas work the bar at peak. Many neighborhood cafés start with two groups; very high-volume shops or bars with multiple baristas often use three. Size for your busiest hour, not your average one.
Do I need a water filter for my espresso machine?
Yes. Water quality affects both flavor and equipment life. Untreated hard water can scale boilers, while overly aggressive water can corrode components. Test your water and choose a filtration system matched to it and to your manufacturer's specs.
Do health departments require NSF-certified equipment?
Many health departments expect commercial food equipment certified for sanitation by an accredited program, such as NSF. Requirements vary by jurisdiction, so confirm with your local health department before you buy.
Sources
- Vixxo, “What Water Quality Does Coffee and Specialty Beverage Equipment Need?.”
- Specialty Coffee Association, “SCA Standards.”
- U.S. Food and Drug Administration, “FDA Food Code 2022.”
- Institute of Child Nutrition, “Food Safety Fact Sheet: Holding Cold Foods.”
Sources checked October 2026. Statistics are reported as published by each source.