Coffee Shop Equipment List: What You Need to Open
Coffee Shop Equipment essentials to open a profitable café in Canada. See the complete Coffee Shop Equipment List with costs, layout tips, machine options, leasing, and service. Book a demo or request a quote.
Coffee shop equipment is the backbone of your café. The right setup keeps service fast, drinks consistent, and costs under control. This guide shows what to budget for, how to size each item, and where super-automatic systems fit. It’s written for first-time operators who want a simple plan and clear next steps.
Coffee, Espresso & Beverage Equipment: Opening-Day Checklist
Set up for the rush, not the average hour. Use this simple list to cover drink quality, speed, food safety, and easy maintenance from day one.
Brew station (must-haves):
Automatic espresso machine (push-button / bean-to-cup) — e.g., Franke A Series or compact Franke S Series
Traditional espresso machine (barista-operated, manual steaming)
Espresso grinder (for shots) + coffee grinder (for drip)
Coffee brewer (batch/drip) with a thermal server
Hot-water dispenser for Americanos and tea
Water & utilities (must-haves):
Water filter (scale + taste control), sized to litres/month
Correct power (voltage, phase, amps, plug) and a proper drain
Cold side (must-haves):
Undercounter fridge for milk and alt-milks
Reach-in fridge for back-up stock
Ice machine sized to peak iced-drink demand (+20% buffer)
Sanitation (must-haves):
Hand sink, mop sink, 2–3-compartment sink or dishwasher/glasswasher
Cleaning tools and labelled chemicals
POS & bar tools (must-haves):
POS with modifiers + a bar/kitchen printer
Pitchers, tampers, scales, thermometers, knock box, shot glasses, brushes, scoops, food-grade containers, shelving
Nice-to-haves:
Blender for iced drinks, milk dispenser, display case, warming cabinet, rapid-cook/combi oven, prep table, backup grinder
Compare models: See capacities and footprints across our commercial coffee machines.
Quick Coffee Machine Sizing Guide
Peak drinks in 30 min | Equipment (Franke + core gear) |
|---|---|
30–40 | Franke S Series automatic espresso machine (compact “bean-to-cup”); 1 espresso grinder; 1 batch/drip brewer with thermal server; small ice bin (+20% buffer). |
40–60 | Franke A Series automatic espresso machine (mid-range capacity); 1 espresso grinder + 1 coffee grinder; high-output batch brewer; medium ice bin. |
60–90 | Dual Franke A Series modules or high-output configuration; 2 espresso grinders (redundancy); high-output brewer + satellite server; large ice storage. |
Coffee Shop Equipment List: What to Buy First (and Why)
Automatic espresso machine (also called “bean-to-cup” or “push-button”): Delivers café drinks fast with consistent quality and built-in milk texturing. Ideal for training new staff and keeping queues short. Try the Franke A Series for busy menus, or the Franke S Series.
Traditional espresso machine: Best if you want full barista control and latte art performance. Plan extra training time. Try the Franke S Series!
Coffee brewer (batch/drip) + thermal server: Covers brewed coffee efficiently and keeps flavour stable without scorching.
Espresso grinder + coffee grinder: Fresh grinding is non-negotiable for taste and consistency.
Water filter: Protects flavour and your boilers; set change-outs by litres or time.
Refrigeration + ice: Right-size for milk, alt-milks, and iced drinks so you don’t run out during rush.
Pro Tip: Book a hands-on demo to test your menu on push-button and traditional gear, then pick the setup your team can run at speed. You can book a demo in Mississauga, compare commercial coffee machines, and get a quote the same day.
Coffee Equipment: Brew Systems and Super-Automatics
Your espresso platform drives speed and consistency. Choose between super-automatic and traditional.
Super-automatic espresso systems. Best for labour efficiency and consistent drinks. The Franke A Series handles high-mix menus including flavoured lattes and cold-foam variants. The Franke S Series offers compact footprints for kiosks or tight counters. Explore our lineup of commercial coffee machines to compare capacities and footprints.
Batch brewer and hot water. Add a commercial brewer for drip, a thermal server for hold quality, and a hot-water tower for Americanos and tea.
Backup plan. Include a second grinder or a bypass option. Downtime is expensive.
Sizing tip: Match shots per hour to your peak. If you expect 60 drinks in 30 minutes, choose a machine that can deliver that burst with milk on demand.
See it live. Book a Franke® super-automatic demo. Visit our showroom and book a demo in Mississauga.
Coffee Equipment: Grinders, Water, and Milk
Espresso quality depends on grind and water.
Espresso grinder. Flat or conical burrs with low retention. Look for fast, cool grinding for rushes.
Batch grinder. For drip and retail beans. Choose a burr set that holds calibration.
Water filtration. Mandatory for flavour and equipment life. Use a system that treats hardness and chlorine, and specify filter capacity and change intervals.
Milk handling. Super-automatics with integrated milk cut steps and waste. If using pitchers, plan pitchers per bar and a rinser.
Refrigeration, Prep, and Hot Holding
Food safety and milk quality require cold storage sized to your delivery schedule.
Undercounter fridges. Keep near the bar for dairy and alt-milks.
Display case. Merchandises pastries and grab-and-go items.
Ice machine. Size to peak iced-drink demand plus 20%.
Rapid-cook or combi oven. Enables hot sandwiches and bakery reheat without a full kitchen.
Holding equipment. Warming cabinets protect temperature and quality.
Plan doors and drawers so the barista path stays clear. Note cubic feet by category so purchasing stays on track.
POS, Smallwares, and Safety
POS and printer. Choose a dependable POS that handles modifiers. Add a kitchen or bar printer for food orders.
Smallwares and barista tools. Tamps, scales, jugs, knock box, thermometers, shot glasses, cleaning brushes, scoops, and labelled containers.
Sinks and sanitation. Health codes require a hand sink, a mop sink, and a 2–3-compartment sink or a dishwasher.
Ventilation and power. Confirm phases, amps, and plug types for every major item.
Layout, Utilities, and Installation
A smart layout reduces steps and errors.
Linear flow. Order, pay, brew, hand-off. Keep cups and lids between POS and espresso.
Utilities map. Mark water lines, drains, and outlets for every machine.
Clearances. Leave service access so technicians can maintain gear.
TFI Food Equipment Solutions supports installation with factory-trained technicians, OEM parts, and regional service coverage. Add TFI Total Care for preventive maintenance and uptime.
Budget and ROI
Build your numbers around revenue per drink and labour per hour. Super-automatic platforms reduce training time and remake rates, helping cafés reach break-even sooner. Proven results show strong returns with menu breadth and throughput. Franke® super-automatic coffee systems can earn 80%+ gross profit with 6–12 month payback. ROI improves when you pair a right-sized machine with water care and consistent cleaning.
Lease vs buy: Leasing preserves cash and matches monthly payments to drink sales. See restaurant equipment leasing to explore flexible terms.
Good-better-best research: If you want to compare models, start with our guide to the best commercial coffee machines in Canada. It will help you shortlist machines by capacity, footprint, and milk systems.
Coffee Shop Market Trends and What to Buy (Comparison Table)
Canada’s café scene changes fast: menu preferences, labour costs, and off-premise demand all shape what belongs on your counter. We track the latest coffee trends and translate them into clear playbooks, from super-automatics and filtration to refrigeration and maintenance plans. Use the table below to match each shift in the market to a practical purchase or program.
Trend shaping cafés | What it means | Coffee Shop Equipment List action | Example TFI solution |
|---|---|---|---|
Labour efficiency | Smaller teams and higher wages | Choose a super-automatic with automated milk | |
Menu variety | Iced, plant-based, seasonal | Add high-capacity refrigeration and a blender station | Undercounter fridge + rapid-blend |
Speed of service | Shorter queues, mobile orders | Map utilities for a one-step bar and auto-rinse | Layout planning with TFI install |
Consistency | Multi-site quality control | Standardize recipes and maintenance | |
Cash flow | Preserve capital at launch | Use leasing to match payments to sales |
Your Step-by-Step Coffee Shop Equipment Checklist
Define menu and peak hour. Lattes, cold foam, tea, and drip.
Pick the espresso platform. Shortlist super-automatics that match drinks per hour.
Add grinders and filtration. Protect quality and equipment life.
Plan refrigeration and ice. Size to deliveries and iced drinks.
List smallwares. Tamps, pitchers, scales, knock box, and cleaning tools.
Lay out utilities. Water, drain, electrical for each item on your equipment list.
Schedule install and training. Use factory-trained technicians.
Schedule preventive care. Add TFI Total Care for uptime.
Decide finance. Consider restaurant equipment leasing to conserve cash.
Test and open. Soft-launch to validate flow and tweak your equipment list for your specific needs.
Why partner with TFI Food Equipment Solutions
TFI Food Equipment Solutions is a Canadian supplier and service partner for Franke® super-automatic systems and commercial café equipment. From live demos to financing and preventive care, we keep your bar running so you can focus on guests.
Expert guidance. We help right-size your Coffee Shop Equipment List to your menu and budget.
Demo before you buy. See Franke® systems in action. Visit us to book a demo in Mississauga.
Service you can count on. Factory-trained technicians, OEM parts, and regional service coverage for fast response.
Choice and flexibility. Explore the Franke A Series, the Franke S Series, and other commercial coffee machines.
Coffee Shop Equipment FAQs
How to open a coffee shop in Canada?
Write a business plan, confirm zoning and permits, line up financing or leasing, design your layout and utilities, schedule installation, train staff, and run a soft opening to test your flow. Check permit and licence requirements and review the CRA small business checklist so your registrations and tax accounts are set up correctly.
Do I need a super-automatic or a traditional espresso machine?
If speed, consistency, and simple training are your priorities, choose a super-automatic. If you want full barista control and have time for deeper training, a traditional machine is a great fit. Many cafés demo both and pick the platform that matches their menu and staffing.
How big should my espresso machine be?
Size for your busiest 30–60 minutes. Estimate drinks per minute at rush, then choose a machine that comfortably exceeds that output and includes the milk capacity you need for lattes and iced drinks. Leaving headroom avoids queues and protects drink quality.
What water filtration do I need?
Use a multi-stage system that handles sediment and chlorine and controls hardness to prevent scale. In very hard-water areas, consider reverse osmosis with blending. For brew targets and guidance from the industry, see the Specialty Coffee Association’s standards.
How often should equipment be serviced?
Clean daily, deep-clean weekly, and schedule professional maintenance on the manufacturer interval, typically every 6–12 months. A plan like TFI Total Care helps standardize service and reduce surprise downtime.
Can I lease instead of buying?
Yes. Leasing preserves cash, spreads costs, and can align payments with sales. Compare terms and seasonal structures with restaurant equipment leasing to see what fits your plan.
What equipment is needed for a coffee shop?
You’ll need an espresso platform (super-automatic or traditional), espresso and filter grinders, a drip brewer, a hot-water dispenser, water treatment, refrigeration, an ice maker, sanitation sinks or a dishwasher, a POS system, and core bar tools. For sink and dishwashing requirements, review Ontario’s Food Premises Regulation (O. Reg. 493/17) as an example of provincial rules
What to buy to start a coffee shop?
Begin with a dependable espresso setup, water treatment, under-counter refrigeration, a batch brewer, a POS, and a starter kit of pitchers, scales, tampers, thermometers, shot glasses, and cleaning supplies.
What is the average start-up cost for a coffee shop?
Budgets vary with size, location, and menu. Expect equipment to be one of your biggest line items, then refine your assumptions once real POS data starts coming in.
What equipment do baristas use?
Day to day, baristas use the espresso machine, grinders, digital scales, milk jugs, thermometers, tampers, dosing tools, shot glasses, and cleaning brushes.
How to start a small coffee shop?
Keep the menu focused, choose equipment that simplifies training, invest in water treatment, and design a straight-line service path so a small team can work quickly.
Key Takeaways
Opening a café is easier when your menu, workflow, and equipment are aligned. If you’d like pricing and a tailored plan for your space, our team can help. Contact sales to request a quote and we’ll map out the right package for your opening.
Disclaimer: Market results and payback periods vary by location, pricing, product mix, and execution. Any figures cited here are general. Operators should validate assumptions with their own POS and sales data.
Nicole Camposeo-Cheung is the Director of Marketing, People & Culture at TFI Food Equipment Solutions, Canada’s leading provider of premium commercial foodservice equipment. She combines her expertise in business management and fashion arts to foster a dynamic, innovative, and people-centric corporate culture. Passionate about empowering teams, building strong client relationships, and driving growth through creativity and collaboration, Nicole plays a key role in shaping TFI’s brand and workplace culture. She also shares her industry expertise and insights through the TFI blog, helping foodservice professionals stay informed about the latest trends, best practices, and innovations in commercial food equipment.
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