Magister makes the buying decision relatively straightforward in our current lineup: choose the Stilo platform in the group configuration your business actually needs. That sounds simple, but the right answer depends on how coffee orders arrive, how many baristas are behind the counter, and how much milk steaming happens at once.

Stilo ES60: a smaller commercial coffee program

The Magister Stilo ES60 one-group is the natural first comparison for restaurants, smaller hospitality venues and businesses where coffee supports another main offering. One group can be enough when orders are spread throughout the day. It becomes less comfortable when a line of customers all wants cappuccinos at once.

Stilo ES70: the working two-group middle ground

The Stilo ES70 two-group is likely the most broadly useful format for a developing café. Two groups create more flexibility for simultaneous orders and can make it easier for staff to divide tasks. That is only valuable if the rest of the station—grinder, tamping space, steaming and serving area—is arranged intelligently.

Stilo ES100: when three groups pay off

The Stilo ES100 three-group belongs on the shortlist for higher peak demand and multiple baristas. More groups also demand more counter width, utilities and room to work. We would not recommend it based on daily sales alone; the relevant number is the rush-hour workload and how effectively the staff can use the additional group.

Commercial installation and grinder sizing

Match the exact U.S. machine configuration to the site's electrical service, water treatment, plumbing and drain plan. For milk-heavy menus, think about steam demand as well as espresso capacity. A capable commercial grinder is essential because even a three-group machine cannot compensate for slow or inconsistent dosing.

Magister FAQs

Should a new café start with two groups?

Often, but not always. Two groups are versatile; the right size still depends on peak drinks, service layout and budget.

When is a three-group worthwhile?

When the rush-hour flow and number of baristas will actually take advantage of the added working capacity.

Does a one-group machine make worse coffee?

No. Group count largely affects simultaneous brewing capacity and workstation design, not a guaranteed difference in flavor.