Tips

Bean-to-cup coffee machines have come a long way in recent years. High-end commercial models such as the La Cimbali S60 are now capable of producing large volumes of consistent drinks at the touch of a button. This has led many UK café owners and hospitality businesses to ask an important question: will bean-to-cup machines eventually replace traditional espresso machines and barista-led setups?

At Steam & Grind, we service and repair both traditional espresso machines and modern bean-to-cup systems, so we see first-hand how each performs in real working environments. Here’s our view on where things are heading.

What Is a Bean-to-Cup Coffee Machine?

A bean-to-cup machine is a fully automatic system that grinds coffee beans, doses, brews espresso and often textures milk within one unit. Machines like the La Cimbali S60 are designed for commercial use and can handle high daily output, making them popular in hotels, offices, staff canteens and high-throughput venues.

These machines aim to remove as much manual input as possible, producing consistent drinks regardless of the operator’s skill level.

The Advantages of Bean-to-Cup Machines

One of the biggest benefits of bean-to-cup machines is consistency. Every drink is brewed using the same programmed parameters, which helps maintain quality during busy service periods.

They also require less staff training compared to traditional espresso setups. This can be appealing where staff turnover is high or where coffee is not the main focus of the business.

Speed is another factor. One-touch drink selection allows venues to serve customers quickly, reducing queues and pressure during peak times.

For many businesses, particularly outside the specialty coffee world, bean-to-cup machines offer a reliable and efficient solution.

The Limitations Compared to Traditional Espresso

Despite their improvements, bean-to-cup machines still have limitations when compared to a traditional espresso machine operated by a skilled barista.

Traditional setups allow full control over grind size, dose, extraction time, pressure and milk texture. These variables are crucial for producing high-quality espresso and adapting to different beans, roast profiles and customer preferences.

There is also the customer experience to consider. In many UK cafés, the presence of a barista and a traditional espresso machine is part of the appeal. Customers often value the craft, interaction and visual theatre that comes with a manual setup.

While automatic machines are excellent at consistency, they can lack the flexibility and nuance that experienced baristas bring to coffee preparation.

Will Bean-to-Cup Machines Replace Baristas in the UK?

In short, no — but they will continue to grow in popularity in certain settings.

Bean-to-cup machines are well suited to environments where speed, simplicity and consistency are more important than craftsmanship. Offices, hotels, service stations and secondary coffee points are increasingly choosing these machines.

High-end models like the Cimbali S60 narrow the gap by offering better drink quality and optional manual elements, but they are not a full replacement for a skilled barista in a specialty café environment.

In the UK, traditional espresso machines and barista-led service remain central to cafés that focus on quality, brand identity and customer experience.

Final Thoughts from Steam & Grind

Bean-to-cup machines and traditional espresso setups serve different purposes. Rather than replacing baristas, bean-to-cup machines are becoming another tool in the coffee industry, suited to specific types of businesses.

At Steam & Grind, we service, repair and maintain both systems. Whether you run a specialty café with a traditional espresso machine or a high-volume venue using a bean-to-cup setup, reliable maintenance is essential for consistent coffee and minimal downtime.

If you’re considering upgrading your coffee equipment or want advice on what setup best suits your business, we’re always happy to help.