One group coffee machines

A 1 group coffee machine is an espresso coffee machine with one ‘group head’ (sometimes called a ‘brew group’ or ‘brew head’).

Coffee is ground into a portafilter (a portable filter) and tamped down before it’s inserted into the group head and secured with the aid of a handle.

The group head then dispenses pressurised hot water from the coffee machine’s boiler through the portafilter to produce espresso shots.

Most portafilters have two spouts each, giving the barista the option to extract a double shot using both spouts or two separate single shots using each spout.

This means the barista can make two single espressos or one double espresso at a time using a 1 group coffee machine.

Some group heads have additional features like pre-infusion, whereby a small amount of hot water is used to wet the coffee before full extraction, enabling more flavour to be pulled out of the coffee.

One group coffee machines typically have only one boiler and one steam wand, which is used to froth the milk.

The below gives you a rough idea of the size of machine you’ll need to meet demand.

It’s important to ensure your machine will be big enough to cope with the busiest periods of the day (i.e. peak demand).

1 group, single-boiler

• Up to 100 coffees per day
• 20 coffees per hour (max)

2-group, single-boiler

• Up to 150 coffees per day
• 30 coffees per hour (max)

2-group, multi-boiler

• 150-400 coffees per day
• 60 coffees per hour (max)

3-group, multi-boiler

• 400+ coffees per day
• 90 coffees per hour (max)

If you have a semi-automatic espresso machine, its output will depend to some extent on the skill and speed of the barista/s; fully automatic espresso machines generally have a higher output.

A 1 group commercial espresso machine typically has one boiler, which heats water for both brewing espresso and generating steam for milk frothing.

The machine may have separate controls or switches to toggle between brewing and steaming modes.

Having only a single boiler can have a few drawbacks, particularly when compared to 2-group and 3-group machines with multiple boilers. These include:

Temperature control: With a single boiler, the machine needs to switch between brewing and steaming modes. This means the temperature of the boiler must be adjusted each time, which can result in fluctuations in brew water temperature. Inconsistent water temperature can affect the quality and consistency of the espresso shots.

Workflow efficiency: The need to switch between brewing and steaming modes can slow down the workflow in a busy coffee shop. Baristas have to wait for the boiler temperature to adjust, which can lead to increased preparation time for each drink.

Simultaneous brewing and steaming: With only one boiler, it's not possible to simultaneously brew espresso and steam milk. Baristas have to wait for the boiler to generate steam before they can froth milk, which can affect the speed and efficiency of drink preparation during peak periods.

Temperature recovery: After using the steam wand to froth milk, the boiler needs time to recover and reach the appropriate brewing temperature again. This recovery time can cause delays and impact the overall speed of service.

Limited capacity: Single-boiler machines are generally designed for lower volume environments. If you have high demand for espresso-based beverages, a 1 group machine may not be able to keep up with the production requirements.

These drawbacks may not be relevant if the single-boiler coffee machine is used in a low-volume setting or for occasional use.

Most 1 group commercial coffee machines fall into the following size and weight ranges:

• Width: 300–500 mm
• Depth: 450–600 mm
• Height: 450– 550 mm
• Weight: 40–70 kg.

It's recommended you refer to the manufacturer's specifications or consult with the supplier to get the exact measurements for the machine you’re considering.

Pros:

• Compact design, ideal for businesses with limited space.
• Produces high-quality espresso shots and other specialty coffee drinks.
• Generally more affordable than larger commercial coffee machines.
• Easy to operate and maintain, with fewer components to worry about.
• Can be a good option for businesses with low to moderate coffee demand.

Cons

• Not suitable for businesses with high coffee demand, as they can produce only a limited amount of coffee at a time.
• Can be slower than larger machines, as they have one boiler and fewer brewing groups.
• May lack some of the advanced features and customisation options found on larger machines.
• May require more frequent refilling of water and beans, which can be time-consuming and inconvenient (fully automatic machines).
• Limited ability to customize or adjust settings during the brewing process.

While some smaller or lower-powered machines may be designed for simple plug-and-play operation, larger or more advanced models typically have specific installation requirements, including:

Power supply: Most commercial 1 group coffee machines require a dedicated power supply and, depending on their wattage, may need to be connected to a higher amperage circuit (15A or 20A as opposed to the standard 10A). Make sure your establishment can accommodate the machine’s power demands.

Water supply: Direct-connect machines require a direct water connection for a continuous water supply. In contrast, pourover (a.k.a. manual-fill) machines have built-in water reservoirs that need to be filled manually, i.e. they don’t require a direct plumbing connection.

Drainage: If, as is likely, the machine has a built-in drainage system for wastewater, the water will need to be disposed of efficiently and in compliance with local regulations.

Ventilation: Adequate airflow around the machine is important to prevent overheating and ensure optimal performance.

Space requirements: In addition to the machine itself, allow enough space to comfortably operate, clean and maintain the machine.

Consult the specific installation instructions provided by the manufacturer and, if necessary, engage a qualified electrician and/or plumber.