Elevate your coffee experience with Smith's Coffee Machine Rental service. Whether you're hosting an event, running a café, or setting up an office coffee corner, our premium Italian espresso machines come fully equipped with grinders, milk jugs, water tanks, and more—everything you need to serve exceptional coffee. Optional add-ons include roasted beans, cups, syrups, and even professional baristas to ensure a seamless coffee service. Our machines are ideal for offices, restaurants, hotels, and events, requiring only a standard power supply and minimal setup. We also offer full-service training to ensure you and your team are comfortable and knowledgeable when it comes to running and maintaining the machine.
Keep your coffee equipment running at peak performance with Smith’s expert service and support. We offer routine maintenance, emergency repairs, and technical support for all major espresso machine brands. Our certified technicians are trained to handle everything from minor tune-ups to complete overhauls — ensuring minimal downtime and maximum quality.
Master the art of coffee with Smith’s hands-on Barista Training programs in Dhaka. From espresso basics to advanced brewing techniques, our structured courses are designed for beginners, enthusiasts, and professionals alike.
Cime CO-03 NEO
Experience barista-quality espresso with the CIME CO-03 NEO Single Group – a sleek, compact Italian machine designed for small-scale commercial use and consistent coffee extraction.
Cime prides themselves on producing reliable espresso equipment, and the Cime CO-03 Neo 2 group is no exception. This machine is compactly sized, with a sleek white body and stainless finish. It is paired with volumetric controls and a large 12L boiler, making it extremely easy to use and able to keep up with busy periods.
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White Eagle Leva Espresso Machine
The lever system of this professional coffee machine allows you to manually modulate the pre-infusion for each batch. When you lower the lever, hot water from the boiler soaks the coffee. The more the barista pulls the lever, the longer the pre-infusion phase. A good professional waits for the first drops of coffee before lifting the lever; this means the water has infused all the coffee. For an effective pre-infusion, the water pressure should not exceed 2 bar when entering the group.