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 Double Group
The CIME CO-03 NEO Double Group is a professional-grade Italian espresso machine, ideal for busy cafés and restaurants. Designed for high output, it delivers consistent performance with dual-group efficiency.
Cime is renowned for producing reliable espresso equipment, and the CO-03 Neo 2 Group is no exception. With its compact footprint, sleek white body, and stainless steel finish, this machine offers both style and efficiency. It features intuitive volumetric controls and a large 12L boiler, ensuring ease of use and consistent performance during peak hours.
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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.