Coffee Shop Equipment List: Everything You Need to Open a Café

Opening a café means buying a lot of equipment at once, and it’s easy to forget the small things until the first busy morning. This checklist groups everything by area of the café, so you can plan your budget and your bar layout together.

As a reference, we used the list of tools and equipment in TESDA’s Barista NC II training regulations, which sets out what a barista training bar needs. A café needs most of the same items, plus front-of-house and back-of-house equipment.

The espresso bar

Brewing equipment

Brewed coffee gives customers a choice and uses less of the espresso machine during a rush. TESDA’s training list includes a French press, a syphon, pour-over drippers (V60), a moka pot and an automatic drip coffee maker. A café doesn’t need all of them. Pick one or two that suit your menu.

• Pour-over drippers, filters and a gooseneck kettle. See our pour-over guide
• A batch brewer for fast filter coffee
• Cold brew containers and filters. See cold brew coffee
• A grinder for brewed coffee, set coarser than the espresso grinder

Cold drinks and refrigeration

• An under-counter refrigerator for milk at the bar, as in TESDA’s list
• A larger chiller or refrigerator for stock
• A freezer if you serve ice cream or frozen items
• An ice machine or a reliable ice supply, plus an ice bin and ice scoops
• A commercial blender with an extra jar, for frappes and fruit drinks
• Cocktail shakers for iced drinks

Water and electricity

Two things are easy to overlook until the machine is delivered:

• Water filtration. Seven Miles recommends testing your water before choosing a filter, because some areas need only a carbon filter while others need scale protection or reverse osmosis. Scale from hard water can damage a machine over time.
• Electrical supply. Commercial machines draw a lot of power. Seven Miles gives 15 to 25 amps for heat exchanger machines and up to 40 amps for multi-boiler machines. Ask a licensed electrician to check your circuit before installation.

Smallwares and serving

• Demitasse cups, cappuccino cups and latte cups with saucers
• Glasses for iced drinks
• Takeaway cups, lids, sleeves and straws
• Bar spoons, teaspoons and stirrers
• Squeeze bottles and syrup pumps
• Lint-free cloths in separate colours for the steam wand, the bar and cups
• Trays, milk carafes and water pitchers

Front of house

• POS system with card and e-wallet payments
• Cash drawer and receipt printer
• Menu board
• Tables, chairs and lighting
• Pastry display, if you sell food

Cleaning and safety

• Espresso machine cleaner and grinder cleaning brushes
• Sanitiser, dish soap and a dishwashing area
• Bins with lids, and a waste plan for coffee grounds
• A first aid kit and a fire extinguisher

Our opening and closing checklist shows how this equipment is used and cleaned every day.

Before you buy

1. Plan the bar layout first. Place the grinder next to the machine, the fridge under the milk station and the knock box under the grinder. Our guide to working faster behind the bar explains why.
2. Buy the espresso machine and grinder for your busiest hour, not your average day.
3. Check for local service and parts before choosing a brand of machine or grinder.
4. Budget for the coffee too. Our beans per month calculator estimates how much you’ll use.

For startup costs, permits and planning, see the Café Business Resource Center. Cafés buying 10 kg or more of coffee can see wholesale pricing. More lessons are in the Caffeine Brothers Coffee Academy.

Sources

• TESDA: Barista NC II Training Regulations, list of tools, equipment and materials
• Prima Coffee: The café equipment buying guide, espresso machines
• Seven Miles: Commercial espresso machine guide