Bezzera B2016DE1IS7 1-Group Fully Automatic Espresso Machine, 1.3 Gallon Copper Boiler, Volumetric Pump

Bezzera is an Italian manufacturer of commercial espresso machines with roots dating back to 1901, when the company pioneered early espresso technology in Milan. The brand continues to design and build machines in Italy, focusing on thermal stability, precise pressure control, and durable internal components suited for continuous café service. Bezzera offers traditional heat exchange and multi-boiler systems that support consistent extraction in high-volume coffee programs. Its machines are specified by independent cafés, restaurants, and hospitality groups that require reliable performance and accessible service parts. Attention to mechanical design and build quality has kept Bezzera established in professional espresso environments worldwide.

A commercial espresso machine pulls espresso shots and steams milk for cafes, restaurants, coffee shops, hotels, and breakfast operations. The machine forces hot water through finely ground coffee at roughly 9 bars of pressure to produce a concentrated shot. A separate steam circuit froths and textures milk for cappuccinos, lattes, and flat whites. The same equipment is also called a commercial coffee machine, commercial espresso maker, or restaurant-grade espresso machine.

The right commercial espresso machine depends on three things: shot volume per shift, level of operator automation, and available power. One-group machines handle small cafes and coffee carts producing under 100 drinks per shift. Two-group machines are the workhorse for most cafes and restaurants, producing 100 to 400 drinks per shift. Three-group machines serve high-volume coffee shops, hotel breakfast lines, and commissaries producing 400 drinks and up per shift. Semi-automatic, automatic, and super-automatic configurations trade operator skill for repeatability at different price points.

Every commercial espresso machine in this collection is built for daily commercial use with stainless steel housings, copper boilers, and volumetric or programmable controls sized for foodservice workloads. Common configurations, buying guidance, and frequent buyer questions follow below.

Common Types and Configurations

• Semi-automatic espresso machine: Operator pulls the shot manually by starting and stopping the pump. Catalog units span 1, 2, and 3 group heads in 110V and 220V. Best for barista-led cafes that want full shot control.
• Automatic espresso machine: Volumetric pump stops at a pre-programmed shot volume. Operator still grinds, doses, and tamps. Produces consistent shot length across staff and shifts. Available in 1, 2, and 3 group heads.
• Super-automatic espresso machine: Grinds, doses, tamps, brews, and ejects the puck in one cycle. Single-hopper and double-hopper variants in this catalog. Fresh milk dispenser option produces lattes and cappuccinos at the push of a button. Suited to high-volume operations where consistency matters more than barista craft.
• One, two, and three group heads: Each group head pulls one or two shots at a time. One-group suits coffee carts and small cafes. Two-group is the most common cafe configuration. Three-group serves high-volume coffee shops and hotel breakfast lines.
• Compact models: Reduced footprint for tight cafe counters, coffee carts, and food trucks. Available in 110V single-phase and 220V single-phase configurations.
• Copper boilers and stainless construction: Catalog boilers range from 1.3 to 4.5 gallons. Larger boilers hold steam pressure for back-to-back drinks during peak service. 304 stainless steel housings clean fast and resist corrosion.

What to Look at Before You Buy

• Shot volume per shift: Match group head count to peak service. One-group handles under 100 drinks per shift, two-group handles 100 to 400, three-group handles 400 and up. Adding a group head adds throughput but also footprint and counter draw.
• Level of automation: Semi-automatic gives baristas the most control and costs less upfront, but staff training matters. Automatic with volumetric pump produces consistent shot length across staff. Super-automatic removes the barista step entirely and suits self-serve coffee bars and high-volume hotel breakfast service.
• Voltage and power: Catalog units run on 110V single-phase or 220V single-phase. Compact 110V models work on a standard outlet. Three-group and large two-group machines need 220V service and a dedicated circuit. Confirm available power before ordering.
• Boiler capacity: Larger boilers hold more steam for back-to-back milk drinks during peak service. Catalog runs 1.3 to 4.5 gallons. High-volume cappuccino service needs a larger boiler than straight espresso service.
• Plumbed vs tank-fed: Plumbed machines connect to a water line and refill automatically. Tank-fed machines work where no water line is available, like food trucks and pop-up coffee carts. Catalog includes both configurations.
• Steam wand setup: Manual steam wands let baristas texture milk to drink style. Automatic steam wands hit a preset milk temperature for consistency. Some machines include two steam wands plus two hot water valves for back-to-back drinks.
• Milk handling: Super-automatic units with fresh milk dispensers and refrigerated milk hoppers produce lattes hands-off. Other machines need a separate milk cooler at the line.
• Cleaning access: Group heads need backflushing each shift. Removable drip trays and accessible steam wands reduce cleaning time. Plumbed machines also need water filtration upstream.

Frequently Asked Questions

What is a commercial espresso machine?

A commercial espresso machine is a heavy-duty espresso machine built for the production volume and uptime of a cafe, restaurant, coffee shop, hotel, or breakfast operation. It pulls espresso shots by forcing hot water through finely ground coffee at roughly 9 bars of pressure. A separate steam circuit textures milk for cappuccinos, lattes, and flat whites. Commercial machines run on 110V or 220V single-phase and hold larger water and steam boilers than home machines. Group heads, volumetric pumps, and programmable controls hold up under continuous shift use.

What is the difference between semi-automatic, automatic, and super-automatic commercial espresso machines?

A semi-automatic espresso machine has the operator start and stop the pump for each shot. The barista controls grind, dose, tamp, and shot length. An automatic espresso machine has a volumetric pump that stops at a preset shot volume. The barista still grinds, doses, and tamps, but the shot length is fixed in the controls. A super-automatic espresso machine handles grind, dose, tamp, brew, and puck ejection in one cycle, often with a fresh milk dispenser for lattes and cappuccinos. Semi-automatic suits barista-led cafes, automatic suits cafes that want consistency across staff, super-automatic suits self-serve coffee bars and hotel breakfast lines.

What size commercial espresso machine do I need (1, 2, or 3 group)?

Match group head count to peak shot volume. One-group machines suit coffee carts, food trucks, and small cafes producing under 100 drinks per shift. Two-group machines are the workhorse for most cafes, restaurants, and mid-size coffee shops producing 100 to 400 drinks per shift. Three-group machines serve high-volume coffee shops, hotel breakfast lines, and commissaries producing 400 drinks and up per shift. Compact two-group models reduce counter footprint without dropping below two-group throughput. Larger group counts also need larger boilers, more water, and 220V service.

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