Guerilla Coffee Press Release






New specialty coffee destination launches at Suntec City

24 November 2021 Singapore – Singapore’s latest specialty coffee destination, Guerilla Coffee, opens its first flagship cafe at Suntec City and welcomes guests to experience a space designed to create the conversations that will shape our future.


Conceptualised by the dynamic team behind Lola Group, which manages Caffeine Solutions, an industry leader for wholesale coffee solutions, Guerilla Coffee is Lola group’s latest brainchild and showcases their trademark innovation and expertise in coffee, design, and hospitality. 

Keith Loh, Chief Executive Officer at Lola Group, says: “At Guerilla Coffee, we believe that authentic relationships can build a brighter future, and we want to do this with one great cup of coffee at a time. We created this space for people to come together and share a laugh, a tear or just a listening ear. Our hope is that Guerilla Coffee is the place where ideas and conversations come to bloom and blossom”.

Guerilla Coffee

A breathing space for thoughts and ideas

We’ve put the craft of making great coffee front and center of this space.


With this design brief we worked with cutting edge design firm Avalon Collective to create a tactile and experiential space centred around the theatre of coffee making. Every detail was taken into consideration to make the coffee experience the stage. 


From every angle you can see the action in motion. Lighting is also a key feature with a large Barrisol membrane casting a wide expanse of soft glowing light that anchors the workspace akin to a stage performance.


The stadium seating is deliberately casual and free of barriers. This allows guests to arrange themselves according to the experience they want. From singles to groups this space is versatile, flexible and accommodating. With a clear line of sight, seated guests will always feel connected with the action occurring at the main stage.


The colour scheme is muted and reminiscent of nature’s natural tones. The walls are painted with a special paint that exhibits a natural grain while the timber seats and wooden wall panels are set in soothing leafy green.

Iced black mint

The future of sustainability is in our hands

A key conversation that Guerilla Coffee stands for is sustainability. All our disposables are sourced sustainably and are compostable. We also believe in using this space to showcase other people who are committed to a sustainable future.


A key collaboration is the sourcing of our fresh, pesticide free mint which is proudly supplied by Comcrop, Singapore’s first Urban rooftop farm.


Peter Barber, CEO of Comcrop says: “We’re thrilled that Guerilla has partnered with Comcrop to create a drink (Iced Black Mint) that centres around our live mint. This shows that sustainability and quality can create unique and exciting new opportunities”


Furthermore, this fresh mint stays fresh in the modular growing system supplied by One Kind Block, a made-in-Singapore growing system designed to make cities fertile and sustainable. It’s also the world’s first LEGO-like hydroponic system designed by 18 year old Dylan Soh.

slayer espresso machine with custom casing

Innovation through technology

Guerilla Coffee also believes in creating quality through innovation. 


Helming the coffee station are two class-leading Slayer LPX espresso machines. Slayer is well known in the specialty coffee industry as one of the leaders in both design and technology. The Slayer LPX comes with industry leading technologies like precision multi-boilers, auto-purge functions, low-pressure pre-infusion and many more technologies designed to make better baristas even better.


To push the design envelope even further, we’ve collaborated with 3D MetalForge, Singapore’s leading additive manufacturing company to create a first-in-the-world 3D printed custom casing.


Matthew Waterhouse, Chief Executive Officer at 3D Metalforge, says: “It was exciting to work with another company focused on innovation and technology. This collaboration further validates our efforts to be a leader in cutting-edge product design.”


Design of the casing with it’s unique Guerilla Logo “Eye” was the result of a collaboration with design maestro Jonathan Nah, director of the cutting-edge design firm System Sovereign. 


Jonathan says: “Sharing a common vision is always a treat on every project we’ve ever done together. Customising the Slayer was definitely a highlight for me as we had to figure out how we can not only enhance the already iconic aesthetic of the machine, but also add out our GC touch to it while maintaining a visual balance with the space itself.


The beginning of the roasted coffee’s journey to the cup is anchored by a bank of elite performance espresso grinders by Mahlkonig, while baristas make effortless tamps with the Cinoart autotamp system. 


Helming the filter coffee station is Singapore’s first Tone 3 boilerless brewer.  The Tone 3 is the future of coffee brewing systems dedicated to automating the time consuming method of traditional hand-brewing. The boilerless design also consumes less energy while using only fresh filtered water for every brew.


Guerilla Coffee will also be launching the Latte Art Factory, Singapore’s first barista approved, fully-automated milk steaming and frothing system. With milk frothing and steaming fully automated, baristas can now prepare each drink faster and have more time to make real connections with each guest.

Keith Loh

Hospitality is in our blood

Keith Loh is an experienced hospitality entrepreneur and coffee professional with over 15 years of industry specific experience. He is the 2010 Singapore National Barista Champion and the 2013 Singapore National Cup Tasters Champion.


Together with a team of dedicated coffee professionals, they have curated a hospitality experience based around specialty coffee sourced from all around the world.

Iced latte


Guerilla Coffee features a main menu of classic espresso based beverages designed to cater to the diverse palettes of coffee lovers. To fully savour the dominant taste of their coffees, all servings will contain double shots of espresso.

Guests will be spoilt for choice as they can choose between the rich and nutty Guerilla No.2 or the floral and sweet Guerilla No.1. For the more adventurous there will also be a seasonal single origin espresso (Add $1) on offer.

At launch, our seasonal single origin espresso hails from Mount Sinabung, Indonesia. The region is known for its rich volcanic soil which helps add to the quality coffee being produced there. This seasonal blend has notes of cherries and chocolate as well as being full bodied with a medium acidity.

For daily regulars we have the classic Cappuccino ($6/ 8oz) and Cafe Latte ($6/ 8oz).  For those who prefer their coffee without milk we have the Americano ($5 per 8oz serving) or pair any espresso beverage with our non-dairy option (Minor figures oat milk-add $1 per serving).

A big must try will be our iced coffees which range from the classics like the Iced Latte ($7/ 12oz) and our iced mint mocha ($8.2/ 12oz). 

But the stars of the shows will be our signature drinks like the Iced Black Mint ($7/ 12oz), a double shot of our Guerilla No.2 espresso enhanced with fresh mint grown by Comcrop, Singapore’s first rooftop urban farm.

Find comfort in Home, an espresso-based signature drink named in homage to Singapore’s de-facto national song.

Home is made with a double ristretto shot of Guerilla No.2 paired with a hint of condensed milk, pepper and salt.

We’re hoping that this re-imagined local classic kopi will become a global classic and put a little bit of Singapore in cafe’s all around the world.

Come down to Guerilla coffee @sunteccity and try it for yourself.

Co-star to the coffee menu will be an equally original list of espresso based signature drinks, delicious affogatos and quality pastries.


For those with more time, the slow coffee bar will feature a seasonal menu of filter-brewed coffee for you to enjoy and savour.

Home, Guerilla coffee signature drink

Fact Sheet – Guerilla Coffee



3 Temasek Boulevard #01-506/507 Suntec City Mall

Singapore 038983


+65 69806345



Opening date

1st November 2021

Seating Capacity


Operating Hours

Monday-Friday, 8:30am – 7pm (subject to change)

Saturday-Sunday, 930am – 7pm (subject to change)


  1. Register with us and get $1 off your next purchase

  2. Loyalty punch card, Buy 5 coffee and get the 6th cup free 

Payment Method 

Cashless, Visa, Master, Paynow, Paylah

How To Kill Your Coffee Machine

What Not To Do And Ways To Prevent Damage From Occurring 


Espresso machines are expensive, some can cost S$25,000 and up! That’s crazy! So how do we ensure that we get to fully recover the cost of the machine (and more) before the machine dies?

As technological advancements keep happening at a breakneck pace, the machines that we make use of in our day-to-day lives are also becoming more intricate and innovative. However, that being said, even though many of the machines available nowadays are cutting edge, they are still far from being indestructible. From your car to your vacuum cleaner, all machines need to be taken care of if we want them to function at their best– or sometimes if we want them to continue working at all.

In this guide, we will tell you what you should and shouldn’t do, and how NOT to kill your semi-automatic espresso machines. 

🚫What NOT To Do 🚫

First things first, we shouldn’t have to go over the painfully obvious things that you shouldn’t do to your coffee machine. Everyone knows that they shouldn’t be hitting their coffee machine with a baseball bat to relieve stress or fill it with chicken stock and noodles to try and brew chicken soup. 

However, here are a couple of glaring mistakes that cafe owners and baristas – both newbies and veterans alike – often make from time to time.

  • Physical Abuse

No, this isn’t physical abuse in the traditional sense, we’re talking specifically about cases where baristas end up using one group head more than the others consistently. 

The fact of the matter is that using one group head more than the others may be convenient in the short term but it can have detrimental long-term effects. This type of use (or technically abuse) can lead to parts malfunctioning or outright breaking far sooner than they normally would. 

In fact, many of the times when consumers complain about their state-of-the-art semi-automatic espresso machines breaking down within a year (or just a few months) after purchasing them, the cause can usually be traced back to physical abuse and intensive use. 

  • Improper Sizing

When it comes to the financial side of things, improper sizing is one of the most important factor that we have advised countless cafe owners about. 

What exactly do we mean by “improper sizing?” 

Time and time again we have seen cafe owners buying semi-automatic espresso machines that are too grandiose for their humble coffee shops or they have underestimated the size of their customer base and have purchased a cheaper, less suitable semi-automatic espresso machine that ends up being overworked. 

Improper sizing can be one of the main reasons why your semi-automatic espresso machine is doomed to an early grave. 

One way to look at it is that you wouldn’t see a farmer pulling their hay baler with their family sedan – not only would that be very inefficient but it would also be extremely damaging to the car as well. This same concept applies to commercial semi-automatic espresso machines. A small semi-automatic espresso machine simply won’t be able to keep up with high volume demands in the long run and is destined to malfunction or break down. 

✅What To Do ✅

Preventative Maintenance: Cleaning, Descaling, And Backflushing

  1. Cleaning 

As far as food preparations go, coffee brewing is fairly messy. As a result of this, the machines and equipment that you use in your coffee shop should always be subjected to basic cleaning routines daily and deep cleaning regimes weekly. 

For daily cleaning, you should always make sure that coffee grinds are not left on the rim of the portafilter, the showerhead should be rinsed, and the filter basket should be cleaned as well. 

For weekly cleaning, you should soak the filter basket, gasket seal, group head shower screen, and portafilter, in a specialized cleaning solution. 

It is important to remember that old coffee deposits and oils can not only damage the effectiveness and efficiency of your machine but it can also negatively impact the taste of the coffee that you’re brewing. 

  1. Backflushing

Backflushing is a process that can be used either as a form of preventative maintenance or reactive maintenance. Backflushing is advised for both home machines as well as commercial machines.

Realistically, if you stick to a strict cleaning and descaling routine, you shouldn’t need to backflush your espresso machine. However, that being said, there are no negative repercussions to doing it daily anyway. If your espresso machine’s 3-way valve fails, backflushing can potentially clean out coffee residue that may be hampering its ability to function.  

As a form of reactive maintenance, you may need to backflush your espresso machine if you find that either water is leaking into the drip tray while you are brewing or that you are suddenly experiencing low pressure (slow brewing).

  1. Descaling

Descaling is technically a cleaning method as well; however, unlike the aforementioned daily and weekly cleaning, it is recommended that you descale your machine every few years (usually between 2-3 years).

Although descaling is a form of preventative maintenance, it is still important that you not try to take shortcuts when doing so. You should never use vinegar to descale your espresso machine; no matter how many websites publish it as a “lifehack”, always use specialized descaling solutions. 

While descaling solutions work to remove the mineral deposits that have accumulated in your espresso machine, it is recommended that you hire a professional as this is a very delicate process that when not done properly can produce more harm than good.

We Are Here To Help

We understand that you might not always have the time or knowledge to completely look after your machine on your own. We offer Preventive Maintenance Compliance (PMC) and Quality Assurance (QA) services for your busy cafe. 

We always see coffee machines dying at the busiest times. Nobody needs angry customers while you have no coffee to sell. Service your coffee equipment at least once every 3 months. EVEN if there are no problems. This is the only way your coffee machines can stay healthy and live longer.

What happens during these Preventive Maintenance Compliance (PMC) and Quality Assurance (QA) visits?

Our crack team of skilled technicians team will come and conduct:

  • Initial Inspection

  • General cleaning

  • Initial diagnosis

  • Recommend required parts replacement caused by wear and tear

  • Recommend correct PMC frequency based on your volume and needs

  • Workflow and Calibration Diagnosis

  • Recommend and conduct basic calibration

  • Free calibration and diagnosis report

What’s more, our team will come by monthly to ensure that your coffee tastes best. You can also call us anytime on our hotline to troubleshoot any of your coffee and machine concerns.

What it boils down to, is that prevention is better than cure. 

Alternative Milk For Your Cafe

What Milk Should I Use For My Cafe? 

There is no denying just how important cows are on a global scale; however, that doesn’t mean that everyone has to be a fan of dairy milk. In fact, recent studies show that Asians are more likely to be lactose intolerant than others- and in this fitspo era, people are actually starting to care about their intake. 

As more people are starting to include non-dairy milk substitutes in their diet, if your cafe does not provide them, you’re going to lose out. This is a growing trend that is not going away.

Whenever the topic of milk is brought up, most people immediately just think of cow’s milk. However, there are so many options available now that also include dairy-free substitutes.  However, matching the right type of alternative milk to your menu can be a tricky one.

Let us first take a look at the primary dairy milk alternatives that most coffee shops offer nowadays:

  • Almond milk

  • Soy milk

  • Oat milk

However, these are not the only dairy milk alternatives on the market today. Here are some lesser-known dairy milk alternatives that still see some use from time to time:

  • Coconut milk

  • Rice milk

  • Cashew milk

  • Macadamia milk

  • Hemp milk

  • Quinoa milk

So which is the best choice for me? Which ones will make a good pairing? Will it froth well? Wait, isn’t there soy and nut allergies as well?

Ultimately, this depends on the specific customer base of your cafe, you first have to figure out what your customers would want. 

Let’s look at why we should consider some of these alternative milk.

Almond Milk – The Safe Choice

For quite some time now, almond milk has been hailed as the most popular type of plant milk in the world. Many consumers of almond milk often praise its distinct flavor as one of the main reasons why they prefer it to traditional dairy milk. Like the seeds that it is made from, almond milk has a characteristic sweet and nutty flavor that is also relatively mild. However, that being said, a lot of the people that dislike almond milk in their coffee often state that it tends to overpower the more subtle coffee notes.

On a commercial level, almond milk has been occasionally criticized because it needs water-intensive farming methods – especially compared to other common plant-based milk. 

Barista Notes:

If you decide to incorporate almond milk into your menu, you should keep in mind that, compared to dairy milk, there are going to be some noteworthy differences. The most notable challenge that you will face is that almond milk has a relatively high chance of curdling if it isn’t mixed correctly or is heated too quickly. However, generally speaking, almond milk isn’t that difficult to handle and it is definitely one of the easier plant-based milk to work with – it is in fact far easier to steam than coconut milk.

However, if you decide to have almond milk, do note that it can overpower more subtle coffee notes and nut allergies are a thing to definitely watch out for.

Soy Milk – Beware Of Acidic Coffee

If you’re a veteran coffee drinker you have probably had a front-row seat to see the rise and fall of soy milk’s dominance. Although soy milk is still fairly popular nowadays, for many years it was once considered by many to be the go-to dairy-free milk.

So, how did soy milk get dethroned from being people’s go-to dairy-free milk?

For a long time, the primary consumers of soy milk were individuals that sought it out for its health benefits, especially compared to dairy milk. However, in recent years the “soy craze” has been quelled to some degree because it is now common knowledge that there are other plant-based milks that is just as good – if not better.

Furthermore, for many lactose-intolerant coffee drinkers, soy was the only option back then because it was the only alternative that many coffee shops offered. 

Barista Notes:

Soy milk, however, is relatively easy to foam (compared to other plant-based milk), it is relatively affordable, and it is readily available.

However, unlike almond milk, soy milk is not often praised for its flavor or texture. It also tends to curdle when heated too quickly or when paired with coffee that is high in acidity. 

For this reason, if you plan to work with soy milk on your menu, it is recommended that you brew it with beans that are of low acidity.    

Oat Milk – Not Foam Friendly

For quite some time, oat milk was viewed as a niche alternative to dairy. In fact, so much so that even some of the most prolific coffee shops were apprehensive of offering it as a part of their menu.

Today, that has drastically changed. The noticeable decline in the popularity of soy milk has allowed other plant-based milk to become more prevalent- including oat milk. In 2018, there was a shortage of oat milk in the United States (particularly Oatly branded milk) because the demand had skyrocketed at such a breakneck pace in a short space of time.

Barista Notes:

Oat milk is one of the easiest plant-based milk to work with – it is far more consistent and has a lower chance of curdling. Furthermore, oat milk has a distinctive creamy texture and a balanced flavor that is less likely to overpower the more subtle coffee notes. 

That being said, the most notable challenge of working with oat milk is the fact that it is relatively low in protein. Not only does this affect the nutritional composition of the beverages that it is used in but it can also affect their structural integrity. A lower level of protein means that any foam that oat milk creates will destabilize far more quickly.

Final Thoughts 

So now that we understand each milk better and which of them will be a better pairing for your cafe, the number of dairy milk alternatives that you offer in your cafe will ultimately depend on the scope of your operation – we understand that it is not feasible for a small coffee shop to offer 9 different types of plant-based milk.

Soy and nut allergies are also relatively common. So, if you are planning on offering plant-based milk, it is recommended that you strongly consider investing in separate equipment for each type of milk so that you can avoid cross-contamination.

Need help with your coffee menu planning and integrating dairy-free alternatives?

Your coffee blends and selection might need to be changed to suit your choice of alternative milk. Come speak with us! We have a range of coffee blends available to fit your coffee menu and we can assist in helping you figure out which is best for you.


Traditional Italian vs Specialty

For many businesses in the food and beverage industry, their menu is the most important decision that they will ever have to make. 

Although coffee shops and cafes aren’t the first types of businesses that usually come to mind when we think about the food and beverage industry as a whole, their menu-based decisions are just as important as those of a bistro or a fast-food restaurant. In fact, these menu-based choices that coffee shops and cafes are often faced with have the potential to be far more intricate than anything that a traditional restaurant would have to deal with.

For a successful menu, creating it is never going to be as simple as just including your favorite caffeinated beverages. Instead, there is a wide range of factors and influences that café owners have to take into consideration. One primary example is the choice between traditional Italian coffee and specialty coffee. 

Is there a clear cut difference between these two choices? 

Specialty Coffee

The Specialty Coffee Association of America defines “specialty coffee” as coffee beans that have been grown in specific geographic microclimates in order to produce unique flavor profiles. The classification of “specialty coffee” also extends to how the coffee is meticulously prepared, freshly roasted, and properly brewed. For example, Guerilla Coffee offers a range of specialty coffee.

Italian Coffee

Meanwhile, Italian coffee beans are defined by their roast. Italians tend to go for a medium-dark roast because it delivers all the qualities usually favoured in an espresso or a ristretto. Coffee beans roasted in Italy usually offer a bit more bitterness but little acidity with more body and length on the palate compared to lighter roasts. There are many brands of Italian coffees beans out there, and one we recommend is Caffè Cagliari.

Does The Distinction Begin At The Beans? 

Recently, there has been a lot of buzz surrounding this emerging subcategory of beans that is being referred to as “specialty coffee beans.” In contrast to this, the conventional coffee beans (i.e. the “non-specialty” coffee beans) are now often referred to as either “traditional”, “commercial”, or “standard” – depending on who you ask. 


So, what really is the difference here?

As the name suggests, specialty coffees tend to be more specific and are normally single-origin unblended coffees. Manufacturers will generally select specific beans that are ideal for specific brewing methods and then consequently market them with those specific purposes in mind. This means that if a coffee shop wants to go all-in on specialty coffee beans, they are going to need a diverse selection to accommodate their menu.

On the other hand, traditional coffees are now viewed as the jack-of-all-trades. What is meant by this is that these traditional coffees are seen as being suited for a wider variety of brewing methods and beverage types. 

However, with that being said, this does not mean that they are going to be a “one size fits all” solution for any coffee shop’s needs. There are other factors to consider, such as the type of coffee machine that you own, roast level, blend, flavors, and even origin. Read more on 6 Tips To Start A Cafe


Does Roast Level Matter?

Traditional and specialty coffees can both have roasts that range from light to dark. 

The stereotype that many people are used to is that traditional coffees are supposed to fall into the medium roast category – that is, either true medium roast or medium-dark roast as medium roasts are viewed as having the most flexibility and usefulness in cafes. However, this is not the case.

Here are some examples of the different types of brewing that usually work best with the different roast levels:

  • Light Roast – Pour-Over
  • Medium Roast – Cold Brew
  • Medium-Dark Roast – Espresso, French Press
  • Dark Roast – Espresso, French Press

These roast levels also have several subcategories or aliases – which can also vary based on location – here are some examples:

  • Light roasts – Half City, Light City, Cinnamon
  • Medium/Medium-Dark roasts – American, City, Breakfast, Full City
  • Dark roasts – Continental, French, Italian, High


The Rise Of The Third Wave Coffee Movement

As mentioned above, specialty coffee also takes into account “proper” brewing. So, what does this mean? Are the beverages that are created from these so-called specialty coffees better than their traditional counterparts? 

Where does traditional Italian coffee fit into all of this?

Traditional Italian coffee has its roots in the first wave and the second wave of coffee. The first wave was focused on providing consumers with affordable and accessible cups of coffee. The second wave was in full swing during the 1970s and was centered around the exemplification of global flavor profiles, particularly the competition between Brazilian and Colombian coffee producers. 

Today the third wave is being led equally by manufacturers and consumers, with the primary focus being high-quality, specialty coffee. Many advocates of the third wave coffee movement have a desire for coffee to be treated as an artisanal food (like wine or cheese).

In this context, when people talk about “traditional Italian” coffee, they are talking about the espressos, moka pot, and more, that are brewed the “traditional” way. There is a noticeable focus on simplicity while still brewing a high-quality beverage.


So Does This Mean That Speciality Is Better?

All things considered, there is no clear cut response as to which is better, traditional Italian or specialty. The fact of the matter is that the answer will differ on a case by case basis. Here are some of the primary ways that they are different:

  1. Traditional is more forgiving; Speciality is more particular.
  2. Traditional is generally more affordable; Speciality has the potential to be higher-priced.
  3. Traditional is still viewed as being commonplace; Speciality is considered to be artisan or luxury.

In addition to this, it is also worth noting that there is still a large and consistent market for traditional Italian coffee – regardless of where your cafe is located. On the other hand, the demand for specialty coffee can vary based on location but cafe owners can expect to see a higher reactive demand for this type of coffee in metropolitan areas.

So what do I go for?


Come chat with us

The reality is that finding the right coffee fit for your cafe can indeed be a long process. Our Quality Assurance team is available to guide you along this process to make it as painless as possible. If you are thinking of starting a new cafe, in the middle of running one, or about to open your next amazing concept, there will be a need to tap on our knowledge and abilities. The earlier we can help, the more impact we can create for your coffee programme. 

Every solution is unique. Come have a chat with us today.

The Rise of Automation

The Rise Of Fully Auto Machines In Specialty Cafes: Is A Fully Automatic Espresso Machine The Best Choice For Your Cafe?

The world that we live in is becoming increasingly fast-paced. As a result, businesses now have to make use of technological advancements to keep up with the shorter attention spans and busier lifestyles of their customers. 

For many cafes and coffee shops, this means the adoption of Fully Automatic Coffee Machines to help meet these needs.

Fully Automatic Coffee Machines will grind your beans, brew your coffee and froth your milk for you. Although on the pricier side, they are quick and convenient and can produce a barista-style coffee on par with some Semi-Automatic Coffee Machines. 


Let’s take a closer look at which technology In Fully Automatic Coffee Machines gave rise to this trend.

On the surface, Fully Automatic Coffee Machines and Semi-Automatic Coffee Machines may actually look similar. However, there are key factors and components that set these two types of espresso machines apart and allow them to fit into different niches to ultimately meet the needs of different consumers.

In short, to differentiate between these two types of coffee machines, the most important factor that you should keep in mind is that a Fully Automatic Coffee Machines is often viewed as a “one-touch” system for brewing. This means that it is expected to have features like integrated grinding and tamping – as well as also (in most cases) milk frothing and steaming.


The Rise Of Fully Automatic Espresso Machines

The rise of Fully Automatic Coffee Machines can be attributed to three main factors: rapid modernization, fast-paced living, and a decline in the market for “luxury” coffee.

In this case, the aspect of rapid modernizations is fairly straightforward. Fully Automatic Coffee Machines weren’t as popular in the past because technology had yet to advance far enough to make them on par with the alternative methods that were out there – nowadays, this isn’t the case. 

With less time for leisure in the hectic world now, it is simply faster to use a Fully Automatic Coffee Machine. Plus, nowadays this is simply not true and there are many Fully Automatic Coffee Machines on the market that are capable of producing high-quality espressos.

Today, there is an endless list of Fully Automatic Coffee Machines to choose from – with new ones also being introduced every year. It can be confusing for new buyers to sift through the never-ending sea of average (and subpar) espresso machines to find the true high-quality gems. 

Here are some of our recommendations:

1. La Cimbali S15

Experience how much flexible and smart is the new S15 fully automatic machine. S15 is designed to guarantee a wide and even more customizable beverages menu, besides higher boiler’s capacity. Intuitive and professional, an ideal solution for locations that requires medium-low daily capacity. Bi-directional Telemetry on board (IoT Connectivity | Cimbali Connectivity).

2. Saeco Royal OTC

This OTC version even has everything you need to manage fresh milk automatically. The brewing unit, professional internal components and steel conical blades are wear-proof, the coffee dispenser can be set at different heights, and maintenance is simple and quick as the coffee brewing unit can be removed and washed.

3. La Cimbali S30

Thanks to the innovative technical solutions that have always made the La Cimbali machines cutting-edge products, preparing espresso coffee-based drinks will be simple and intuitive, every day. S30 has a 10.4” touchscreen display, customisable images on the machine display and sounds to help the customer choose their drink. You can also communicate with the S30 remotely making it quick and easy to upgrade software and adjust recipes. 

Fully Automatic Coffee Machines vs Semi-Automatic Coffee Machines – Is There A Clear Winner?

The simple answer to this question is: “No, there isn’t a clear-cut winner in the ongoing battle between the Fully Automatic and Semi-Automatic Coffee Machines.” 

The truth is, Fully Automatic Coffee Machines and  Semi-Automatic Coffee Machines both have their own unique set of benefits that can potentially make them appealing to different people. 

For some, Semi-Automatic Coffee Machines are usually the preferred choice. This is because Semi-Automatic Coffee Machines have the potential to give baristas a more precise control over the taste and quality of the coffee that they are serving. However, Semi-Automatic Coffee Machines can only have this “potential” given that the baristas themselves have a certain level of skill to make this possible. Some may say that they are not willing to gain a boost to their efficiency and productivity by using Fully Automatic Coffee Machines if it means having to sacrifice the overall quality of the espressos that they are serving to their valued customers. 

Fully Automatic Coffee Machines have often been stereotyped as the go-to choice for coffee shop owners who are willing to compromise on the overall process of crafting an espresso in exchange for increased productivity, efficiency, and ease of use. However, with technological advancements that have been made to the newer Fully Automatic Coffee Machines, it is also increasingly being seen in more cafes as well.


Come chat with us

We have many ways to help our customers keep up with the times. Our technology can play a key role in improving the customer experience. From fully automatic to semi-automatic coffee machines, we have a full range of machines for every requirement. 

6 Tips To Start A Cafe

My Post (21)

Many aspiring cafe owners enter the industry as coffee lovers. They think that they know what they need – a VERY good cup of coffee –  to run a successful cafe. However, this could be one of their biggest mistakes. 

They end up focusing only on gourmet coffee and as a result, these businesses struggle to make ends meet or strictly rely on the morning coffee crowd for revenue. 

While a decent cup of coffee is definitely key in a coffee shop, it alone might not be able to pay the bills. From our experience, a good cup of coffee, at best, only covers about  50% of the total revenue. What would the other 50% come from then?

For a cafe to be profitable, there needs to be a balance between a good cup of coffee, managing trends, and finding out what your customer wants, as well as looking into the possibility of adding on a larger profit menu item- for example, food. 

So what should we start with?

1. How Should I Brew My Coffee?

The types of coffee that you provide largely depends on what’s trending for your audience. If you’re a start-up, don’t bite off more than you can chew – you can’t go wrong with a good cup of espresso and with it build a strong foundation of basic coffee menu items. Also ensure that you offer options like beverage sizes and temperature (hot, cold, blended) to meet customer’s taste buds but make sure that you aren’t unnecessarily cluttering your menu as a result. 

The Coffee Tasters Flavor Wheel, by the Specialty Coffee Association of America

2. Add A Little Spice With Specialties And Festive Menus

Ideally, specialty drinks should never overburden your coffee menu, instead, they should serve as highlights that complement your tried and true options. For example, if your cafe is based on a local concept, even a good cup of Kopi ‘O’ should definitely be on your menu. Or if you’re more into a themed menu, an addition of the Gingerbread Latte during the Christmas period would definitely attract the curious festive crowd.

In fact, research has shown that customers are far more likely to spend extra money on specialty items if they are only available for short periods of time. For example, exclusive Halloween-themed lattes at the end of October would draw in more sales because once the month is over, customers would have to wait until next year to purchase this special item.

3. Consider Non-Coffee Drinkers

Just because you’re a coffee shop that doesn’t mean that you should solely serve coffee. Even the most diehard coffee drinkers will want to mix things up now and again, so make sure that you include beverages like hot chocolate, chai latte, or tea.

4. Maximise Workflow And Optimise Hardware

Any experienced barista will be able to tell you about the regulars that come into their coffee shop – how often they stop by each week, what times they visit, and what they order. Scheduled regulars are an important (and reliable) source of revenue for any coffee shop; however, the fact still remains that a significant portion of your sales is going to be impulse purchases. This is why, more often than not, convenience serves as the backbone of successful coffee shops and why maximizing workflow and focusing on hardware optimization is absolutely essential.

I want a good coffee program but I don’t have the budget for that expensive coffee machine, what can I do?

Faema E71E

Tthe E71E can manage different coffee varieties, respecting the specific temperatures of each one for optimal extraction. Additionally, the hydraulic circuit with a GTi control system guarantees perfect management of coffee infusion times: a perfect combination for simultaneously ensuring high thermal stability and enhancement of each coffee’s sensory profile. And thanks to the ergonomic and intuitive display dedicated to each of the groups, it is even simpler to interact with the E71E.

La Cimbali M100 Attiva

Our M100 has always been the symbol of LaCimbali espresso coffee. It is a machine that combines elegance and high performance in a natural way. With thermal system, ergonomics and interface (touch or buttons), while offering different customisation possibilities. Everything has been done to improve baristas’ experience of using the new M100 Attiva and to always enable them to offer an excellent drink. Three machines, three different thermal systems and just one range: flexible, high-performance and unique.


At Caffeine Solutions we hear this all the time. Our solution is to help our customers refine and focus their concept. Then we optimise the hardware solutions to find the best value. Our approach is to view your coffee equipment as an asset and we work with our customers to select the right mix of equipment that maximises their revenue potential and productivity.

5. Look Out For Trends And What Customers Want

For a considerable portion of your customers, the coffee that they purchase from you will just be a way for them to get their daily dose of caffeine. However, this doesn’t mean that you should neglect the customers that visit your coffee shop for an “experience”. Nowadays, with the proliferation of social media and the endless stream of foodie blogs, dozens of sources of free marketing are going to be passing through your doors on a daily basis. The onus is on you to give these customers an incentive to post positive photos, tweets, or blog posts about your coffee shop’s experience.

6. Other Alternatives

In addition to adding beverages for non-coffee drinkers, cafe owners should also consider adding alternative larger profit menu items as well. Adding alternatives to your coffee shop’s menu serves two main purposes. Firstly, these alternative food items contribute to the overall variety of your menu, making it seem more interesting and comprehensive. Secondly, these larger profit menu items can serve as a much-need boost to your overall revenue.

At Caffeine Solutions we understand that your coffee programme must elevate the experience at your cafe, while not being too complex or unsustainable. We have a diverse range of hardware, coffee options and vast experience in helping craft the right solution for our customers. Each situation is unique so come consult with us to find the best match of hardware for your menu, customers and wallet. 

Need Help Finding The Right Fit For Your Cafe?

For many newcomers (and even some industry veterans) starting a cafe can often seem daunting. The good news is that this is no longer an issue that you have to face alone.

At Guerilla, we believe that every customer’s story is unique. We start by listening to understand what’s special and then discovering what our customers truly need, not want.

Contact us today for a consultation and let us help you.

Choosing the right espresso blend for your coffee ☕️

If you know your coffee or at least are on your way to being a coffee connoisseur, you’re likely to have come across these two terms: single-origin coffee and coffee blends. What are they and what is the difference between the two? Understanding these two types of coffee and the impact they can have on your beverages could be the first step to choosing the right blend for your coffee.

  • Single Origin Coffee

As the name suggests, this coffee consists of only a single origin of beans. The specialty coffee industry thrives on single origin coffees and generally speaking, coffee enthusiasts would prefer single-origin blends. Why? Single-origin coffee is stereotyped as being exotic and distinct, and although this might be true to some extent, they also have their flaws.

  • Coffee Blends

Likewise, the basics of coffee blends are easy to understand – they are created from a combination of different beans. Coffee blends produce a unique flavour profile. And with different blends, it produces different flavours. However, not all blends are created equal and there is a fair amount of skill (and trial and error) involved when it comes to the roasting process. A poorly designed blend may produce a bland cup of coffee, while a professionally designed blend could be heaven in a cup.

Guerilla Coffee
Single Origin Indonesian Coffee
Guerilla Coffee
Single Origin Indonesian Coffee
  • While coffee blends might not be for everyone – we’re looking at you, coffee connoisseurs and java snobs – they do have some obvious benefits compared to single-origin coffees.

    • A Flavor For Everyone

    It is known that single-origin coffee tends to be more expensive than blended coffee- usually because it is of a higher quality.

    However, do note that just because the coffee has a high price tag, does not mean its flavour will appeal to your customers. Look for coffee with an agreeable level of acidity that is well balanced overall. High levels of acidity may be enjoyed by some; however, the potential for sales is generally small. 

    Most consumers will prefer the sweeter fruit notes, rather than the strong citric notes that some coffee possesses. 

    Coffee blends allow you to mitigate the harsh flavours that some coffee may have.

    For example, Ethiopian coffee has distinct floral flavour notes and bright acidity. Coffees like these usually do not have much of a middle ground- your customers will either love it or hate it altogether. 

    However, if say that Ethiopian coffee is blended with a milder Brazillian coffee, the flavour profile will completely change to create a more balanced flavour and as a result, your customers, in general, might enjoy this beverage a little more than the one above. 

    • The Best For Espresso

    Coffee blends are necessary for espresso. While single-origin espressos do exist, most die-hard espresso fans will tell you that blends are the right way to create a true espresso. Single-origin coffee lacks the complexity desired from an espresso. Blends are favoured for espresso because they have a consistent and complex flavour profile with the right acidity, body and aftertaste. 

    Understanding Flavor Profiles

    If you’ve been shopping for beans or reading extensive blog posts that have been written by self-proclaimed coffee aficionados, then chances are that you’ve seen descriptors like “fruity”, “smoky”, or “floral” being thrown around. All coffee plants may belong to the same genus (Coffea) but that doesn’t mean that they all taste the same. Several factors – such as its location, elevation, climate, and selective breeding – all come together to influence the final flavour profile of the beans.

    If you want to truly become a true coffee blend connoisseur, then understanding flavour profiles is the first (and most important) step that you need to take on this journey. In addition to this, a large portion of choosing the right espresso blend is the simple process of trial and error; trying different blends to see if they work well in your recipes and if they will ultimately appeal to your customers.

The Coffee Tasters Flavor Wheel, by the Specialty Coffee Association of America

  • Some examples of common flavours are:

    • Fruity – orange, lemon, apple, grape, strawberry, coconut, etc.

    • Spices – pepper, cinnamon, nutmeg, clove, etc.

    • Sweet – honey, vanilla, maple syrup, molasses, etc.

    • Roasted – smoky, burnt, malt, grain, tobacco, etc.

    • Nutty/Cocoa – peanut, hazelnut, almond, chocolate, dark chocolate, etc.

How Do You Plan Out A Coffee Menu?: The Basics

Blends aren’t the only thing that you should keep in mind when you’re creating your menu. Let’s take a quick look at some of the basics that you should consider for your menu. 

  1. Start With Coffee Brewing

Take a look at trends and adapt your menu. What brewing methods are popular for your concept, customers or your region? ? Generally speaking, espresso-based milk beverages are a safe bet in Singapore but perhaps alternative milk-based beverages are also something to consider.

  1. Simple or Speciality?

Will most of your menu be filled with creative and complex drinks or will your primary focus be beverages that are simple and straightforward?

  1. Specifications 

This can range from obvious factors like temperature (hot, cold, blended) to beverage sizes or even more niche factors like sustainable packaging and unique garnishes.

  1. Non-Coffee Beverages Option

Yes, it’s technically your “coffee” menu but that doesn’t mean that you have to avoid catering to non-coffee drinkers; beverages like hot chocolate, chai latte, and tea are worth considering.

Need Help Choosing The Right Espresso Blend For Your Coffee?

For many newcomers (and even some industry veterans) choosing the perfect coffee blend can often seem daunting. The good news is that this is no longer an issue that you have to face alone.

At Guerilla, we believe that every customer’s story is unique. We start by listening to understand what’s special and then discovering what our customers truly need, not want.

Contact us today for a consultation and let us help you choose the right espresso blend for your coffee.

Who decides if your coffee is yucks?

If 2 customers order a cappuccino, will both cups taste the same?

At Guerilla, our primary goal is to help our customers make every cup so delectable, they’ll keep coming back for more.

In reality

All cafes have issues in maintaining consistency and quality. This could be a result of either staff turnover or training and might never be resolved.

Staff turnover is a reality that all F&B establishments have to face. It’s demanding for baristas to stand all day. On top of that, they also have to engage with customers and keep them happy. Customers are always right- right? Over time, this can put stress on the baristas and cause low morale.

Poaching by competing cafes and job-hopping are also unavoidable realities.

The dilemma

Can’t find a trained barista? Coffee brewing is a complex process that requires a specific skill set. From espresso machines to the accessories, they all need expert hands to be fully utilised. In some cases, training them on our own seems to be the only solution.

As a service staff, Baristas are also expected to give great customer service. Therefore, customer service trainings need to be held to ensure constant service experience. These vital conversations are the key to exceeding customer expectations.

The dilemma occurs when after spending your time and resources on training these baristas, they choose to leave for better opportunities.

We’re here to help

At Guerilla we understand these pain points all too well. Our dedicated Quality Assurance team focuses on helping our customers manage these unavoidable realities. We start with in-depth conversations to understand what the real needs are.

Very often the issue is that customers don’t grasp the complexity of the task at hand. Preparing and serving coffee has many parts that encompass entire areas of expertise. 

The following are some of the factors that we consider for each part of the coffee process from seed to cup. Only after we understand the solutions required do we move ahead with the action plan. 

  • Coffee
    Sustainability, harvesting method, quality grading, varietal, processing method, oxidation, roast degree, roast development, blend development, batch variation, seasonal variation, espresso roast vs filter roast, freshness, small-batch vs large batch, direct trade, organic e.t.c., recipe planning, blend matching, e.t.c. 
Guerilla No.1
  • Aroma – Nuts and spices
  • Flavour –  Dominant flavour notes of  stone fruit and notes of cocoa-toned.
  • Texture, Mouthfeel and Acidity – Balanced body with a medium mouthfeel, medium acidity and clean finish.
  • Recommended brewing – Although this is an espresso blend, we’ve found that in brewed coffee it works very well too!
Guerilla No.2
  • Aroma – Nuts and spices
  • Flavour – Dominant flavour notes of stone fruit and with cocoa undertone.
  • Texture, Mouthfeel and Acidity – Medium to full body with a medium mouthfeel, medium-low acidity and clean finish.
  • Recommended brewing – Designed to pair harmoniously with milk to produce a strong, complex milk beverage.
  • Coffee Equipment
    Budget vs performance, form vs function, PID vs non-pid, pre-infusion, post-infusion, volumetric controls, have muti-boilers, pressure profiling, temperature profiling, automation, workflow, equipment layout e.t.c. 
  • The Barista
    Skill level, morale, attitude, punctuality, certification, teamwork, communication skills, experience level, calm under fire?, e.t.c. There are many benefits of having our QA work with you side by side on your coffee programme. For starters, we help increase your productivity. But the most important thing we can do is to shift focus from detecting issues to issue prevention. In simple terms, we help you to prevent a bad cup of coffee from reaching your customer.

The never ending story
The reality is that making every cup taste the same is a never-ending process. Our Quality Assurance services will always be in need regardless of what cycle of the business you are in. If you are thinking of starting a new cafe, in the middle of running one, or about to open your next amazing concept, there will be a need to tap on our knowledge and abilities. The earlier we can help, the more impact we can create for your coffee programme. 

Call us now for an initial consultation. 

Parting shot
Our Quality Assurance team works with you to serve coffee that makes your customer come back. The rest, however, is on you.

Can I afford that Espresso Machine?

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So you’re thinking about starting a cafe.

You: I need a coffee machine.

Your brain:

  • How does it look against my decor?

  • How big a machine do I need?

  • How much space do I need?

  • How will I ensure the best possible quality and consistency?

Espresso machines are expensive, some can cost S$25,000 and up! That’s crazy! Or is it? Who knows?

If those are the questions swirling around in your mind then this article is for you!

Easy coffee mathematics

Let’s assume your name is Heng Sway Keat. You are opening a cafe in the East Coast. The cafe is called An East Coast Plan.

So you will need an east coast plan.

HSK: Hi John.

CS: How many cups a day will AN EAST COAST PLAN be serving?

HSK: 30 cups a day for XX days

CS: Average selling price?

HSK: Five bucks.

CS: OK HSK, it will take 8 months to pay off your $25K coffee machine

HSK: But how?

CS: Because coffee machines are INVESTMENTS, not an expense!

CS: *mic drop*

(For a more in depth explanation, please read the TLDR section below)

There’s a reason why the best cafes invest heavily on quality equipment.

It’s because they see it as great investments!

Not only that, there are a few other BIG reasons to choose a high performance espresso machine.

Size does matter.

A budget setup will not grow with you if more customers show up..

Customers hate long waiting times so the number of customers you have during your busiest timing should determine your equipment size.

Focus on saving time AND money

Look at Turbosteam, our automated milk steamer. It will force your barista to stop frothing milk and start serving your customers and upselling. This also saves tons of milk in the process.

And oh yeah, it cuts training time by half.

More boilers are better

Get a multi-boiler system like the m100 or the slayer LPX. They are the super stable workhorses that operate at the highest performance standards. Top tier espresso machines don’t just work faster, they also have the tech to produce better coffee than budget models.

Looks Matter

Your coffee machine is the centerpiece. Make sure it looks the part. Turning heads and drawing your customers in is half the battle won.

Work with experts

At Caffeine Solutions, we first listen to understand. Then we will help you choose the best solution.

Once you come on-board with us, our quality assurance and support team will be with you side by side.

Let us help you keep your customers coming back.

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If one cup of coffee costs about $1.20 and your average selling price is $5, then your gross profit will be $3.80 per cup.

We take gross profit for several reasons, as everyone might have a slightly different expense profile. Many cafes are doing well with their other non-coffee items. So gross profit can be seen as almost pure net profit. 

So let’s just say how many cups will it take you to make $1,000 in gross profit? 

1,000 / 3.80 = 263 cups

For a cafe or bakery that can serve 30cups a day or ($114), here is the payback in number of days:

For a $6,000 espresso machine system (Grinder + Espresso Machine)

Payback is $6,000 / $114 = 52 days

For a $10,000 espresso machine system (Grinder + Espresso Machine)

Payback is $10,000 / $114 = 87.7 days

For a $15,000 espresso machine system (Grinder + Espresso Machine) 

Payback is $15,000 / $114 = 131.6 days

For a $25,000 espresso machine system (Grinder + Espresso Machine)

Payback is $25,000 / $114 =219 days

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Espresso Machine + Coffee Grinder GSS Promo

Limited time only, valid till 30/10/2020*

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How do I get more customers through coffee?

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What’s wrong with my coffee?

Has your favourite cafe ever served you bad coffee and you never went back?

The sad truth is that many customers never complain and never return. This is one of the most dangerous things your cafe can experience. The loss of a silent, unhappy customer.

AND you will never find out.

The only way to overcome this is to make sure you have a good team and a good plan to make every cup of coffee great.

Given a choice, customers will choose a better-tasting coffee. So if your customers are thinking: ” well at least it’s black”, or “it tastes kinda like coffee”. Then they might never come back when a better option appears around the corner.

Running a cafe is already tough enough. You have to make life easier for yourself by making sure a good quality control process is in place.  

But making amazing coffee doesn’t need to be so hard. You don’t need a master barista behind the machine. Neither can most afford it! With a proper workflow and routine in place, you can make consistently great coffee, one cup at a time.

And keep your customers coming back!

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1. QA or not to QA?

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What do the best Chefs, Bartenders and Baristas in the world have in common?

They have a recipe for success! 

There are many important parts to creating the right recipe. 

Take DOSE for example. It is so important to have a simple, clear and repeatable process. Small changes in coffee dosage can make big changes to taste.

To find the right dose, our QA team will zoom in on questions like:

  1. Basket Size
  2. Coffee solubility
  3. Style and structure of the target flavours
  4. Whether  your coffee equipment can handle it
  5. Whether your barista can repeat it

The good news is that we are pros at this so let our QA team help.

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2. I want my coffee machine to stay healthy and live forever.

Most baristas think that their coffee machine is immortal. Everyday they turn it on, beat the S*!$ out of it, turn off, repeat. Espresso machines never complain- until they do.

The truth is that there is a war happening inside your coffee machine. Hot steam, oily espresso and constant pounding attack every part of the machine. Delicate electronics, valves and sensors do not have a chance. Sooner or later the complaints will come. Rust, scale & worn out parts will start to make your machine stutter and spurt.

We always see coffee machines dying at the busiest times. Nobody needs angry customers while you have no coffee to sell. Service your coffee equipment at least once every 3 months. EVEN if there are no problems. This is the only way your coffee machines can stay healthy and live long (read: Cheaper to maintain!)

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What happens during these Preventive Maintenance Compliance (PMC) and Quality Assurance (QA) visits?

Our crack team of skilled technicians team will come and conduct:

  • Initial Inspection
  • General cleaning
  • Initial diagnosis
  • Recommend required parts replacement caused by wear and tear
  • Recommend correct PMC frequency based on your volume and needs
  • Workflow and Calibration Diagnosis
  • Recommend and conduct basic calibration
  • Free calibration and diagnosis report

What’s more, our team will come by monthly to ensure that your coffee tastes best. You can also call us anytime on our hotline to troubleshoot any of your coffee and machine concerns.

What it boils down to (pun intended), is that prevention is better than cure. 

Your customer deserves the same great cup everyday.

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