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Espresso Cups

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Espresso cups are for the short black and the macchiato, with walls thick enough to keep the heat in for the few seconds a customer takes to drink it. Ours come in porcelain, stoneware and double-walled glass, with matching saucers and stackable designs that save space on the machine. Delivered anywhere in Australia.

Commercial espresso cups are built for heavy dishwasher use, stacking and daily knocks, and restaurant espresso cups and professional espresso cups are the same thing under different names. For bigger drinks, see commercial drinkware.

Stocking a new coffee station? Ask for the price guide and compare the porcelain, stoneware and double-walled glass cups before you settle on one.

These are the top FAQs for Espresso Cups

Porcelain or glass espresso cups?

Porcelain holds heat well and chips less easily than cheaper ceramic. Double-walled glass shows off the crema and insulates the hand, but costs more to replace.

Why warm the cups first?

A cold cup pulls heat out of a small shot fast. Most commercial espresso machines have a cup warmer on top; keep cups there during service.

See commercial coffee machines and bean to cup machines.

How many cups do I need?

Enough to cover a full rush plus a dishwasher cycle. Count cups in use at peak, then double it.

A glasswasher or under bench dishwasher keeps the turnaround short.

What else belongs at the coffee station?

Coffee tampers, knock bins and milk frothing jugs.

Milk sits in a commercial under bench fridge within reach of the machine.

What size is a standard espresso cup?

Ristretto and espresso cups are the smallest, with flat white and cappuccino cups larger again. Capacities are listed per product, and matching your machine's spouts matters more than the label.

Do thicker cups really keep coffee hotter?

Yes, thicker porcelain holds heat longer, which is why commercial cups are heavier than domestic ones. Pre-warming the cup makes more difference again.