Equipment Needed to Open a Café: Kitchen and Coffee Preparation List
Essential café equipment depends on your coffee menu, food selection, service capacity and available space. Build your checklist for coffee machines, grinders, refrigeration, cooking appliances and dishwashing systems. Explore café kitchen equipment with Ekmekçiler, discover practical product selection tips and plan a hygienic, efficient workspace that suits your operational needs and your investment budget.
EKMEKÇİLER · CAFÉ OPENING GUIDE
Equipment Needed to Open a Café: Kitchen and Coffee Checklist
The equipment needed to open a café depends on the menu, peak-hour drink demand and food preparation requirements. An espresso machine, grinder, suitable water treatment, refrigeration, washing equipment and serving utensils form the core plan. Toasties, breakfast dishes or hot meals require additional kitchen planning.
01 · Concept and capacity
Answer three questions before purchasing: What will we sell, how many orders must we prepare during peak periods, and where will preparation take place? A café serving coffee and supplied cakes needs a different equipment plan from one cooking breakfast and hot meals.
Set the menu first. Then measure the bar, kitchen, storage and washing areas, and confirm electrical, water, drainage and ventilation requirements with the relevant specialists. Select appliances after the layout is established to reduce subsequent utility changes.
02 · 50-point equipment checklist
Use the checklist according to your menu. Not every item is necessary for every café. The boxes can be ticked on this page; selections are not saved after a refresh.
01 · Espresso machine and grinders
02 · Water and utilities
03 · Barista workstation
04 · Filter coffee and tea
05 · Cold drinks
06 · Refrigeration and display
07 · Kitchen and hot preparation
08 · Washing and hygiene
09 · Serving and takeaway
10 · Storage and opening checks
03 · Choosing coffee equipment
Do not choose an espresso machine by group count alone. Consider peak espresso demand, milk drink volume, steam requirements, staff numbers and service support together. In a coffee-led menu, grinder consistency and workflow suitability matter alongside the machine.
Water treatment is not a one-size-fits-all choice. Analyse the water and select filtration and scale control to match the equipment manufacturer’s requirements. Request written installation, training, maintenance, spare-parts and warranty terms before purchasing.
04 · Layout and workflow
Arrange ordering, grinding and brewing, milk or cold drink preparation, presentation and handover as a continuous workflow. Keep milk refrigeration close to the barista and separate dirty cup returns from clean serving areas. Position ice and takeaway supplies to reduce staff crossing each other’s paths.
Where hot food is prepared, assess heat, steam and odour loads separately. Check delivery doorways, service access, shelving and undercounter door clearances as well as counter dimensions.
05 · Quantities and capacity
Planning example: if a 40-seat café expects 60 drinks during its busiest hour, do not size equipment by seat count alone. Estimate the split between espresso, filter coffee and cold drinks, the takeaway share and staffing. This is an illustrative scenario, not a performance guarantee; check manufacturer data and run a trial service.
Include the return-to-service cycle when planning cups. For example, 60 uses per hour with a 30-minute cycle suggests around 30 pieces may be in circulation. Add stock being used at tables, clean stock ready for service and a breakage allowance. Calculate each cup size separately.
06 · Purchasing priorities
Purchase in this order: menu and site survey, layout and utilities, main appliances with long lead times, refrigeration and washing, smallwares, then trial service. Plan for expansion when demand is established rather than buying appliances for products outside your menu.
Include more than appliance prices in the budget. Consider delivery, installation, water treatment, electrical and drainage works, opening consumables, training, maintenance and energy use. For used equipment, check service history, support availability and an operational test. Compare quotations with equivalent scope.
Cooking and vegetable preparation equipment is relevant only where required by your menu. The products below are examples; espresso machines and grinders require a separate selection.
07 · Related equipment examples at Ekmekçiler
Explore 16 different product options across four categories. These are alternative examples, not a requirement to purchase every item. Select models and capacity to match your menu.
Cooking equipment
Options to consider for toasties, crêpes, waffles and breakfast service, according to the menu.
Explore all products →Show 4 product examples
Refrigeration
Options for back-bar bottle storage and ice preparation. Bottle coolers should not automatically be treated as substitutes for milk or food refrigerators.
Explore all products →Show 4 product examples
Preparation equipment
Supporting appliances for mixing, whisking and purée preparation, as required by your menu.
Explore all products →Show 4 product examples
Washing equipment
Washing models for cups, glasses and service items. Check rack size, usable clearance and installation requirements for each model.
Explore all products →Show 4 product examples
More project examples from Ekmekçiler
Explore completed projects for different hospitality venues.
08 · Frequently asked questions
What should be purchased first?
Does every café need a two-group espresso machine?
Does a café without hot meals still need preparation space?
Can a glasswasher wash all plates too?
What determines café equipment cost?
Which purchases can a small café postpone?
Plan your café equipment with Ekmekçiler
Share your menu, dimensions and target capacity. Review coffee station, kitchen, refrigeration and washing requirements using Ekmekçiler’s equipment and project examples.
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