COFFEE MACHINES
FOR YOUR SALON.

For most hair salons, a compact professional bean-to-cup machine is a practical choice. Coffee beans are ground for each drink and milk-based drinks can be prepared automatically using fresh milk, so staff don't need barista training.

The right machine depends on how many drinks you make each day rather than simply how many chairs or employees the salon has. A smaller salon producing 10–20 drinks per day has very different requirements from a busy salon regularly producing 40–50.

Capacity, available space, water supply and the drinks you want to offer should all be considered before choosing the machine.

Yes. Professional automatic machines are available that grind fresh coffee beans and use refrigerated fresh milk to prepare drinks at the touch of a button.

Depending on the machine, this can include espresso, americano, white coffee, cappuccino, latte, flat white and other milk-based coffees.

For a salon where coffee forms part of the customer experience, we favour fresh coffee and fresh milk rather than building the drinks menu around instant ingredients.

The milk system does require regular cleaning, so this should form part of the salon's daily machine-care routine.

Not necessarily.

A tank-fed professional coffee machine can be particularly useful for salons because it doesn't require a water connection next to the machine. This gives you considerably more flexibility over where it can be positioned.

The water tank will need refilling, so capacity should be matched to expected daily use.

At higher volumes, a mains-fed machine can become more convenient because staff aren't repeatedly filling the water tank. Whether this is worthwhile depends on drinks volume and the services available where you want the machine installed.

Don't look at machine width alone.

You need sufficient space above and around the machine to fill the bean hopper, remove the water tank where applicable, empty the drip tray and coffee grounds, connect the fresh-milk container and carry out routine cleaning.

Think about workflow as well. A coffee machine shouldn't obstruct reception, product preparation or normal salon activity every time somebody makes a drink.

If space is limited, provide the approximate available width, depth and height when completing our Machine Assessment and we can take this into account when considering suitable machines.

A machine using fresh coffee and fresh milk needs regular cleaning.

The coffee system should be cleaned when required, the milk system needs appropriate daily attention, drip trays and grounds containers should be emptied and cleaned regularly, and the water filtration system should be maintained correctly.

Water filters, coffee cleaning tablets and milk-system cleaning products are consumable items and should be replaced or replenished as part of the machine's normal operating cost.

My Coffee Machine® Professional can combine the machine with ongoing care, filtration and cleaning products so the equipment continues to be looked after after installation.

You don't need to choose a machine from a catalogue.

Tell us approximately how many drinks you make each day, the drinks you want, how much space you have and whether mains water is available.

Our Machine Assessment can then identify a suitable Professional machine for your requirements.

Fresh coffee. Fresh milk. Built around your business.