Home espresso commonly uses a small basket and a short extraction, often around 18–20 g of ground coffee in 20–30 seconds. A two- or three-group café machine serves much higher volume and has different installation, workflow and consistency requirements. The same coffee can present differently across these settings, so the end customer’s brewing equipment should inform the buying brief.
Atlas asks not only about volume, but also how the coffee will be brewed. A roastery serving home-espresso customers may need a different green-coffee specification, density range, processing style and roast-development target from a café group making repeated commercial extractions. The final brew method helps shape a sourcing conversation from producer to buyer; origin, process, roast profile and performance should be evaluated with samples for each specific programme.