Swiss machine manufacturer Franke is at the forefront of the coffee automation game. Its team reveal why automatic coffee machines are the next step for increased efficiency and quality.
As Australia’s coffee culture continues to evolve, so too does the technology on the counter. While traditional espresso machines still dominate the aesthetic and experience of most cafés and hospitality venues, the shift towards automation is steadily gaining momentum.
At the forefront of this transformation is Franke, a leader in fully automatic coffee solutions. With a commitment to quality, consistency, and innovation, the manufacturer is on a mission to bridge the gap between artisanal coffee expectations and the practical needs of modern food and drink settings.
David Downing, Business Development Director of Franke Oceania, says automation is already here – even if it’s not immediately obvious.
“Complete ‘push-button’ automation is not yet widely embraced in Australia’s café scene,” says David. “But automation in a broader sense is already deeply embedded and is becoming increasingly accepted in the Oceania region.”
Tools such as intelligent grinders, automatic tampers, and milk texturing systems are all forms of automated technology that are already playing an essential role behind the bar in venues across the country. They are also tools that are embedded within Franke’s machines to deliver efficiency, consistency and labour management.
According to David, this technology reaps benefits for venues where coffee is a vital part of a broader offering – such as hotels and restaurants – which are becoming an increasingly influential part of Australia’s coffee sector.
For the team at Song Kitchen within Song Hotel in Sydney, a Franke fully automated coffee machine has become the linchpin of the venue’s morning rush. Breakfast is included with every room booking, therefore about 300 guests expect a great cup of coffee each morning.
To meet the high demand for quality and efficiency, the hotel recently invested in a Franke A600 coffee machine, which was supplied by equipment specialist Coffee Works Express (CWE). Maciej Rabenda, Food and Beverage Manager at Song Hotel, shares how the installation was seamless thanks to CWE’s helpful team, making the upgrade a smooth and valuable addition to the guest experience.
“Coffee is super important in the morning. We needed a machine that was efficient, automated, and something we don’t have to worry too much about,” says Maciej.
“The Franke A600 has proven to be exactly that. It performs well around the clock, produces good quality coffee and, most importantly, is easy to use.”
The long-standing collaboration between CWE and Franke, according to David, is a testament to the strength of their business relationship and the deep bond they’ve built with Liesel and Fabio Cordovado, along with the entire team at CWE.
“Recently, I had the pleasure of presenting an award to Fabio Cordovado in recognition of CWE’s outstanding achievement of third place in highest turnover across the APAC region for 2024,” he says.
“It is an amazing accomplishment that reflects their hard work, dedication, and unwavering commitment to excellence.”
The range for speed and quality
Like the A Line machines, Franke’s Mytico range has been developed with a sharp focus on addressing the real challenges faced by hospitality operators today, such as rising operational costs, high staff turnover, fluctuating coffee prices, and inconsistency in beverage quality.
“By integrating true and trusted automation while combining all key café functionalities into a streamlined platform, the Mytico range delivers consistent quality and performance while simplifying operations,” says David.
Developed with cafés in mind, the Mytico range is designed to reflect the best of both worlds: the aesthetic of a traditional machine and the reliability of cutting-edge automation.
To achieve this, the team at Franke work closely with Italian espresso machine manufacturer Dalla Corte to ensure their machines deliver not only speed and ease but also maintain barista-level quality.
“This collaboration allows Franke to deliver a truly forward-thinking solution – designed to meet the ever-evolving needs of roasters and the high demands of café operators in an increasingly competitive and uncertain financial climate,” says David. “We strive not just to follow trends but also to set them.”
Franke’s approach to innovation, according to David, is a reflection of the company’s culture – one that is often first to market with new technologies, driven by a commitment to listening and responding to the needs of its customers.
Precision and reliability
One conversation Franke has tuned into is consistency – a non-negotiable for many modern café operations. By listening to client feedback and analysing café challenges, the company has engineered its machines to deliver a reliable and consistent product that it says is trusted across multiple locations, users, and beverage types.
Franke has implemented technologies designed to remove guesswork from the brewing process. With developments in the Mytico range such as iQFlow for adaptive extraction, FoamMaster for consistent milk foam, and CleanMaster for automated hygiene, its machines allow for a more streamlined system in a busy environment.
“Digital interfaces and QR code brewing further reduce user error, enabling fast, barista-quality results every time,” David says.
“For milk texturing, sensors and programmable frothing profiles ensure every cappuccino and flat white delivers the same mouthfeel and temperature – whether it’s dairy, soy, or oat milk.
“Integrated refrigeration keeps milk at optimal temperatures, while dual bean hoppers and adjustable grinders provide flexibility without sacrificing freshness or flavour.”
As well as milk foam and automated hygiene, water temperature is another crucial element in espresso brewing. Franke’s automated machines are controlled via PID systems and high-efficiency thermoblocks.
“These systems ensure the water temperature stays within the ideal range regardless of usage volume or environment. It’s another layer that the machine takes care of for you,” says David.
Hospitality venues often face challenges such as variable water quality and bean freshness, both of which can significantly affect taste. David says Franke addresses these issues head-on.
Its machines aim to support tailored water filtration systems and offer dynamic brewing adjustments based on local water hardness. Functions such as iQFlow adapt to changes in both bean and water condition, making real-time brewing adjustments to preserve taste and aroma.
“By combining precise water control, adaptive brewing, fresh grinding, and intelligent maintenance, Franke machines overcome common quality challenges,” says David.
While the advancements of AI are yet to fully make their way into the everyday operations of cafés and hospitality venues, Franke already embraces systems that feature advanced optimisation and remote diagnostic capabilities.
Its telemetry system allows operators to remotely monitor and adjust drink profiles across a fleet of machines.
“From grinders to boilers, every component is trackable and manageable in real time, ensuring consistency and minimising downtime,” says David.
“Beverage optimisation is monitored 24/7 and can be fine-tuned remotely at any time.”
Smarter buying practices
For hospitality venue operators considering an upgrade to their coffee bar experience, David has some valuable advice: avoid the lure of low online prices or flashy features alone.
“Never purchase coffee equipment online, whether new or second-hand, without first requesting a live demonstration,” he says. “If a deal looks too good to be true, it probably is.”
More importantly, buyers often overlook the significance of after-sales support. Franke recommends ensuring all service technicians are trained and certified by the manufacturer and warns against using unapproved parts or cleaning products that can void warranties or damage machines.
“Your equipment is a serious investment and you can protect it by making informed, careful decisions throughout the buying and servicing process,” he says.
With a portfolio of machines engineered for precision, consistency, and reliability, Franke is aiming to redefine what automation can mean for cafés and hospitality venues.
As outlined by David, it’s no longer about replacing the barista, it’s about empowering operators to deliver consistently exceptional coffee, regardless of location, staffing, or volume.
For more information, visit franke.com and coffeeworksexpress.com.au
