Question 1

What equipment do I need to open a coffee shop in Lebanon?

Accepted Answer

Beyond your espresso machine, you'll need: a quality burr grinder (the single most important piece after the machine), an automatic tamper for consistency during rush hours, a portafilter cleaner, a commercial blender for frappés and smoothies, a back bar cooler for milk and cold drinks, and a pastry display fridge. Budget around $3,000–$8,000 for ancillary café equipment (excluding the espresso machine itself).

Question 2

Why do I need a separate coffee grinder if my espresso machine has one built in?

Accepted Answer

Built-in grinders in espresso machines are a compromise. A dedicated burr grinder gives you precise grind adjustment, faster grinding speed, and more consistent particle size — all of which directly affect espresso quality. In Lebanon's competitive specialty coffee scene, a good grinder is what separates great espresso from average. IPEC supplies electric controlled grinders that let you dial in the exact setting.

Question 3

What size back bar cooler do I need for my café?

Accepted Answer

For a small café (under 30 seats), a single-door back bar cooler handles milk, juices, and cold drinks. Medium cafés (30–60 seats) need a 2-door unit. Busy cafés with food service or a cocktail bar should go for 3 doors. Glass-door models let staff see stock levels at a glance. In Lebanese summers, back bar coolers work hard — choose a unit with good compressor capacity.

Question 4

Should I invest in an automatic coffee tamper?

Accepted Answer

If your café serves more than 100 espressos per day, absolutely. An automatic tamper applies consistent 20+ kg pressure every time, eliminating the variation between baristas. This means more consistent shots and less fatigue for your team. It's a worthwhile investment for any Lebanese café that's serious about coffee quality and speed during peak hours.

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