Came across this while doing some research. Starting an F&B cafe is a dream for many students & youth, but most don’t consider the high initial startup costs. Also, business strategy is really important, especially in this industry where high demand is usually fads & social media hype – really short term and unsustainable. Branding & food quality is essential to cut through the crowd & survive.

High cost for the equipment, high maintenance cost, too much fiddling of controls which no baristas bother.
It’s probably going to rip you another time for regular maintenance.
The parts are proprietory which are crazily expensive and there are many gears involved in the already stressed rotary pumps, meaning they wear out faster.

After the hype of pressure profiling, most baristas eventually settle with a profile of low ramp up then gradually down.

That’s exactly trying to mimic a spring lever espresso machine.

Go take a look at the veteran and top baristas around the world, most stick to Spring lever aka spring piston espresso machines for a good reason.

They do its best to extract with the least configuration and are hardy like a tank, easily outlive the user with a few replacement of basic spares.

Such expensive profiling machines are mainly used in America, not Europe. Even La Marozzco isn’t well sold in Italy.

There’s no such thing as the best coffee in the world, it’s a matter of preference. Stop believing in buying the most expensive commercial machines will give your skill a notch up.

IF your coffee isn’t fresh enough, or preserved well enough. It simply won’t work.

If you over-boil your milk, your milk recipes simply taste bad.

And spending $5000 for a grinder is equally silly. All grinders need its own caliberation by the user.
No grinders are intelligent enough to set itself.
After a good caliberation, all grinders of the same class works the same.
Talking about burr overheating, it’s only a matter if you are doing industrial amount of grinding.
Talking about grind retention, all grinders will retain.
It’s not the grind retained that’s the problem, is the oil that stays behind. Which actually don’t matter much.
Don’t read too much information from Urnex and its affliates.