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Cut your café’s energy bill with this clear guide to espresso machine and ice machine power use – real data, easy tips, and smarter ways to save.
Run a coffee shop or restaurant? Yeah? Then this one's for you, and pay close attention.
Did you know that your espresso machines and ice machines are two of the biggest energy users? You'd never have guessed, am I right? They’re also the two pieces of equipment that never really get a day off.
An espresso machine keeps water near boiling from opening to closing.
An ice machine freezes water nonstop, even when it's not actively producing ice.
Both systems quietly consume energy all day, and sometimes all night.
Understanding why these machines use so much power – and what you can actually do about it – is one of the simplest ways cafés can lower utility bills without cutting coffee quality.
This guide breaks everything down in simple language, supported by real, verifiable manufacturer data, energy agency statistics, and coffee industry science.
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In most cafés, the major sources of energy consumption are:
But here’s the key insight:
Espresso machines and ice machines are the only items on this list that run continuously during all business hours, making them the most controllable – and optimizable – sources of energy use.
Espresso machines look calm on the outside, but inside they are busy:
They are essentially precision-controlled water heaters with extremely tight temperature tolerances.
Below are the real heating ranges from major commercial and semi-pro manufacturers:
Brew water must remain at 198–205°F (that's 92–96°C).
Heating elements cycle throughout the day to hold this range.
Steam boilers operate around 1.2–2.0 bar, requiring powerful heating.
Groupheads, steam wands, and internal pipes radiate heat.
Machines reheat themselves constantly to compensate.
When you brew espresso or steam milk, the machine loses heat.
It must recover rapidly – which triggers more heating cycles.
Scale insulates boilers and heating elements, causing longer heating cycles.
Using commercial electricity rate data from the US Energy Information Administration (EIA, 2024) — average US commercial rates: $0.13–$0.20 per kWh.
Let’s say, a typical 3,000W machine (3 kW):
This means a monthly cost of $85-$132 per month – for one machine.
This cost rises with:
Ice machines work nonstop. Even when they're not actively producing ice, they're:
Freezing water is one of the most energy-intensive processes in a café – especially in hot climates or tight storage rooms.
Ice machines are not defined by “watts” like espresso machines. Instead, commercial ice makers are rated by how many kWh they consume per 100 lbs of ice they produce – a far more accurate measure of real-world energy use.
Here are verified examples from leading manufacturers:
What this means: If your café uses 200 lbs of ice/day, this single machine uses about: 16.8 kWh/day → ~504 kWh/month
(Exact cost depends on your local electricity rate.)
Manitowoc Indigo NXT Series iP0320
Meaning: If your cafe uses 400 lb/day, the machine uses about: 23 kWh/day → 690 kWh/month
Meaning: A café using 700 lbs/day consumes: 42 kWh/day → 1,260 kWh/month
Bottom line? The more ice your café needs, the more energy cycles your unit will run. And the hotter your back room is, the more energy the machine requires to freeze water.
This is why many cafés see ice machine energy costs spike in:
Ice machines are “quiet energy eaters,” but with maintenance and placement improvements, their consumption can be dramatically reduced.
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Ice machines consume more energy than most people expect. Here’s why:
Ice machines act like “reverse ovens.”
Instead of keeping heat in, they constantly remove heat from water and the environment.
If your back room is hot, the compressor runs much longer.
Air-cooled machines require airflow around the condenser.
If the condenser can't release heat, freeze cycles take longer
More cycle time → more electricity used.
Scale acts as insulation on freezing plates.
Even thin layers significantly increase cycle length
Longer freeze cycles = more energy.
If your café’s incoming water is warm (common in hot regions), the machine needs more time and energy to cool it.
Dust acts like a fluffy blanket on condenser coils.
This forces the compressor to work harder and run longer.
An empty bin triggers more aggressive ice production.
A full bin reduces cycling.
Cafés that constantly empty their bins see higher energy use.
Espresso machines don't just use power to heat water – they use power to maintain heat, recover heat, and fight against heat loss. Here’s what actually drives energy consumption:
Large boilers require more energy to heat and maintain temperature.
A 2-liter single boiler consumes far less energy than a 6–10 liter steam boiler.
Dual-boiler machines (brew + steam) use more energy because two systems run simultaneously.
Poor insulation increases heat loss, forcing heating elements to run more often.
Heavy steaming depletes steam boilers rapidly, causing large recovery cycles.
After every shot, flush, or purge, the machine reheats to operational temperature.
Scale reduces heat transfer efficiency inside boilers and heat exchangers.
Scale = longer heating cycles = higher power consumption.
SCA recommends 50–70 mg/L CaCO₃ for optimal equipment protection.
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Ice machines are basically refrigeration systems working overtime.
Here’s what causes their energy consumption to spike:
Ice machines in kitchens above 75–80°F experience longer freezing cycles.
Machines need airflow to expel heat.
Blocked airways → overheating → longer compressor cycles.
Scale acts like insulation, preventing water from freezing efficiently.
Higher water temperature slows freezing speed.
Dust traps heat and forces longer compressor runs.
Constantly empty bins force nonstop production.
These tips are simple and low-cost:
Yes – and the savings are measurable.
Many newer commercial espresso machines include:
These improvements reduce the number of heating cycles and minimize heat loss.
Example:
The Victoria Arduino Eagle One was engineered to reduce energy consumption using its NEO (New Engine Optimization) system, which lowers total energy use by reducing wasted heat and optimizing boiler temperature.
Similarly, La Marzocco’s dual-boiler machines like Linea PB (pic below) offer enhanced boiler insulation and standby modes designed specifically to reduce energy usage during off-peak times.
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Yes – and there’s strong data backing it.
ENERGY STAR-certified commercial ice machines:
Some high-efficiency models reduce kWh per 100 lbs of ice to below 4.5 kWh, beating the industry average of 4.8–6.5 kWh. (ENERGY STAR Commercial Ice Maker)
For cafés that rely heavily on ice (iced lattes, cold brew, shaken drinks), this difference adds up quickly.
Espresso machines and ice machines aren’t just essential pieces of café equipment – they’re also two of your biggest energy consumers. But once you understand what drives their energy use, you can take simple steps that make a real difference.
These all add up to meaningful savings.
And with software like Moqa tracking maintenance tasks, filter changes, coil cleanings, and descale intervals, you take the guesswork out of energy management.
Small improvements. Big impact.
Better efficiency = better coffee + better margins.
Want to see Moqa in action? Book a free demo today, or contact us to know more!
A typical commercial espresso machine uses 18–22 kWh per day, depending on boiler size, steaming volume, and how long the machine stays on. Larger multi-group machines and dual-boiler setups can use even more.
Yes – for most cafés. Turning the machine off overnight prevents 8–12 hours of idle heating cycles. The only exceptions are shops that open at extremely high volume and need the machine ready instantly at 5 a.m.
Using average U.S. commercial electricity rates, a single 3 kW machine typically costs $85–$132 per month. Heavy steaming, long hours, and scale buildup can push the cost higher.
Because freezing water is extremely energy-intensive. Ice machines constantly battle warm ambient air, warm water, and poor ventilation. Compressors, evaporators, pumps, and sensors work nonstop to keep ice production consistent.
It depends on how much ice you need.
For example:
The hotter the room, the more energy it consumes.
Absolutely. Ice machines run longer freeze cycles in hot rooms (75–90°F), which can increase energy use by 20–40%. Poor ventilation, dishwashers, and tight storage areas make this worse.
Three easy wins:
These alone can noticeably lower monthly consumption.
Together, these help shorten freeze cycles and reduce wasted compressor time.
Yes. Machines with insulated boilers, rapid-heat systems, PID controllers, and eco modes reduce the number of heating cycles needed throughout the day. Over a year, this can save hundreds of dollars per machine.
Yes, especially iced-drink heavy cafés. ENERGY STAR-certified units use 10–15% less energy and 20% less water, which adds up fast in shops that produce hundreds of pounds of ice daily.
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