Specialty Coffee Catering


New member
Mar 30, 2007
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My wife and I have been thinking of a coffee catering business as opposed to a Café. My experience as a Barista has had me working on the 220VAC machines. We were thinking of purchasing 2-3 single head machines, but I worry that there won’t be enough power for consistently pulling shots and frothing with 110VAC machines. Does anyone have any recommendations?

Thank you



Active member
Aug 11, 2004
Des Moines, Iowa
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A one group will pull shots fine nonstop. The frothing is what will drag it down. But if you are going to have 2 - 3 machines then I think you will be fine.

Using a Nuova Simonelli Appia as an example, I like to turn the pressure stat up to 1.3 - 1.45 bars. It makes for a hot machine but it will kick the element on at 1 bar when you are steaming. It really helps when a line forms. Down side the espresso burns a lot easier.

The other thing I have toyed with is wrapping the boiler with ceramic insulation. I found that it can help increase steaming longevity by as much as 15%. There is a lot of wasted heat.