By partnering with two of the most respected names in the coffee industry, we’re helping Irish businesses serve barista-quality coffee with reliability, consistency, and style.

Why Choose a La Marzocco Commercial Coffee Machine?

La Marzocco is synonymous with craftsmanship and innovation. Founded in Florence in 1927, the brand is globally recognised for producing some of the finest commercial espresso machines in the world.

Key Benefits of La Marzocco Machines:

• Dual boiler technology for maximum temperature stability

• Precision engineering for consistent espresso extraction

• Iconic design that enhances the look of any coffee bar

• Built for high-volume environments

Popular models such as the Linea range are trusted by specialty cafés worldwide. If your goal is to deliver exceptional espresso with consistency during busy service periods, a La Marzocco machine is an investment in quality and performance.

For cafés focused on specialty coffee, high-end hospitality venues, or businesses looking to position themselves as premium coffee destinations, La Marzocco offers unmatched reliability and prestige.

Rancilio Commercial Coffee Machines: Performance Meets Practicality

Coffee That Plants Trees in Ireland

Every case of Woodland Coffee funds the planting of native trees in our woodland in Pallasgreen, Co Limerick. These trees help restore natural habitats, improve biodiversity, and capture carbon—creating long-term benefits for the environment. It’s a tangible, local climate action story that your employees and visitors can connect with every day.

By choosing Woodland Coffee, your office coffee break becomes more than just a moment of enjoyment—it becomes part of Ireland’s reforestation movement.

Why Partner with Watermark Coffee for Your Office

When you choose Woodland Coffee with Watermark Coffee’s machine rental service, you get far more than beans and a machine—you get a complete, supported solution trusted by businesses nationwide:

• Exceptional Customer Service – Friendly, responsive, and personalised, with account managers who know your business.

• Dedicated Account Support – No call centres; you deal directly with someone who understands your coffee needs.

• Premium Coffee Equipment – Choose from trusted brands like La Marzocco, Rancilio, La Cimbali, and Gaggia.

• Flexible Office Coffee Solutions – From small teams to large corporate offices, we tailor machine rental plans to suit you.

• Nationwide Coverage – Serving Dublin, Cork, Limerick, Galway, and everywhere in between.

• Reliable Technical Support – Our nationwide team of technicians keep your coffee flowing with expert maintenance and repairs.

• Award-Winning Coffee – Speciality-grade Arabica blends that have earned recognition from Great Taste and Blas na hÉireann.

• Barista Training & Consultation – We train your team to make the perfect cup, every time.

• Authentic Irish Sustainability – Proudly BCorp Certified, Guaranteed Irish, and winners of the 2025 Guaranteed Irish Sustainability Champion Award.

• Responsibly Sourced – All coffees are sustainably sourced directly from farmers and carry Rainforest Alliance Certification.

• Proven & Trusted – 5-star ratings from businesses nationwide.

The Complete Office Coffee Package

We make it simple to get started: choose your Woodland Coffee blend, select the ideal coffee machine for your office, and let our team take care of delivery, installation, and ongoing support. From a compact bean-to-cup machine for small offices to a high-capacity espresso setup for busy workplaces, we have the perfect fit.

Make Every Cup Count

Serving Woodland Coffee in your office is more than a daily perk—it’s a statement of your company’s commitment to sustainability and community impact.

Ready to combine great coffee with a greener future?
Contact Watermark Coffee today to arrange your office coffee machine rental and start serving Woodland Coffee that grows Ireland’s forests with every cup.

New from Gaggia Milano is the La Dea 1 group traditional barista coffee machine. This is a smart looking coffee machine  aimed at premium locations that want to make their coffee a star of the show.  La Dea, meaning ‘Goddess’; combines tradition, innovation with a refined retro style.  Ideal for locations such as concept stores, cocktail bars, offices and small restaurants and if you’re lucky enough, your house!

The functionality of La Dea includes a 1.5-liter boiler, a 120-cc heat exchanger and a 2 litre internal water tank.  These ensure lots of steam capacity as well as boiling water for Americano and tea.

Other features include a touch screen colour LCD display that allows the machine parameters to be displayed and adjusted.  These include setting and checking the boiler performance as well as timing the length of coffee extraction. Another convenient feature of La Dea is a programmable on / off switch.  No more waiting for coffee in the morning!

Design and functionality are the two cornerstones of La Dea. This is revealed both in the meticulous and uncompromising choice of its materials – mainly stainless steel – and in its avant-garde technological solutions, which guarantee the optimum performance of La Dea and the unrivalled quality of the coffee it produces.

Aficionados will recognise the subtle nuances that are reminiscent of Gaggia’s iconic 1950’s models, such as the old fashioned knobs that activate the steam wand and the hot water spout; the stainless-steel group head and  a classic  manual levetta for measuring the espresso pour. Elegant, robust and functional, La Dea impresses at first sight.

The  insiders view

So that’s the sales pitch. I have used the La Dea every morning for the past 6 weeks to make my cup of joe (Americano made from Woodland Crone for me) and….. I like the machine.  The coffee is brewed softly, no burning or over extraction which to me is the most important thing.  The shot timer is dead handy and the digital reading of the boiler is also very useful to know when the machine is ready. There is also ample power from the steam wand for silky latte art milk and the commercial boiler system allow simultaneous steaming and espresso brewing.  The group head is positioned a little low down so if you want to use a mug you’ll need to brew into shot glasses or a normal coffee cup.

If you’re into coffee or just want a mega stylish piece of kitchen furniture, it is definitely worth a closer look.

Find out more about the Gaggia La Dea at our showroom in Citywest, Dublin or call us on 01 4666000

Broadly speaking, in terms of coffee making in Ireland, water is divided up between ‘hard’ water and ‘soft’ water.  Hard water is richer in minerals like calcium and magnesium and occurs as ground water percolates through limestone and chalk rock.  The good news is that consuming hard water is not harmful to human health but it does affect the flavour of coffee and your equipment for making coffee, be that a kettle or a coffee machine.  Rain water is ‘soft’ water and only becomes hard as it picks up calcium and magnesium before making its way to your tap.

But how does this affect the taste of my coffee?

Areas with notably softer water will most probably enjoy a slightly lighter tasting coffee whilst those in hard water areas may find their coffee stronger and punchier. This is mainly because the flavour compounds in coffee cling to the minerals in the water.

If the water is too soft, the resulting cup can lack clarity and taste quite bland – if the water is too hard the flavour can become muddied and over-intense.   When coffee equipment is being installed or serviced, a water filter is usually fitted to treat or soften the water.  The primary motivation is to protect the coffee equipment from damage as the longer water is boiling the more calcium is removed from the water and the calcium deposits are left in the machine.  These deposits will eventually clog the pipes and valves and reduce the effectiveness of the coffee equipment..  So it’s a balancing act, we want water softened so as to preserve the health of the coffee equipment but not so soft that it leads to bland flavoured coffee.

If your coffee making is mainly happening from home then try using a simple filter jug to remove some of the calcium and judge for yourself how the flavour is affected, it’s a bit of trial and error  but  it will add a further nuance to the flavour.

If you have a coffee machine that is starting to show signs of slowing down (reduced steam pressure, reduced water flow from the brewing group or a leak occurs), there’s a good chance that calcium is building up in the machine reducing the effectiveness of valves, boilers and elements.  There are some critic acid based solutions that you can buy for home machine and by following the instructions these can reduce or remove the problem; for commercial coffee machines, by the time you notice a problem, the calcium has built up considerably so more drastic action is required.

If you would like to find out more about matching your water to Woodland Coffee, or what water filter is ideal, or if you need your commercial coffee machine descaled then please let us know,

Undoubtedly there is plenty to be getting on with as we continue our efforts to get more of the economy back open. Now that there is a firm date for reopening, having a look at the coffee machine should be one of those tasks to look at first to give some time for remedial action to be taken, if needed.

1. Changing the water filter, if your water filter has been unused for long periods of time, it might be worth getting it changed out as stale water will not have improved the hygiene of the unit; replacing the filter will also improve the flavour of your water / coffee and ensure that lime is being correctly filtered out.
2. Turn on your machine, keeping an eye for any leaks that might be happening at the waste water outlet, the hot water outlet, the steam wands and the coffee groups. Seals and valves can deteriorate when not in use so they may need to be repaired / replaced
3. Check that the pressure gauges are operating to the correct parameters, the steam boiler should be between 1.1 – 1.3 bar when the machine is fully heated up and the pump pressure should be at 9 bar when a coffee is dispensing.
4. Try changing the water in the steam boiler; most coffee machines use fresh water when brewing espresso but the water in the steam boiler may not be fresh.  Try changing the water by dispensing cups of hot water from the hot water outlet rather than the group head.
5. Have a look at your shower disk and group seals.  It might be worthwhile to remove the shower disk with a short handled screwdriver and cleaning any coffee oil and coffee that has been lodged in behind it. Be very careful not to damage the thread / head of the screw as this is difficult to take out if it gets stuck.  Check the black group seal for leaks and damage when the group handle is in place.  Give the seal a good scrub with the group head cleaning brush to make sure any dry coffee doesn’t create extra wear on the seal.
6. The coffee grinder should be emptied of any old coffee beans and ground coffee, the hopper can be cleaned with warm soapy water and if you’re feeling adventurous you can have a look at the grinder blades.

After doing these steps, hopefully you’ll be set but if you’re not happy just drop us a line or give us a call, we’re here to help.

Espresso machine

For me this is my favourite way of making coffee.  My first coffee of the day is Americano and I look out for a grind profile that feels a bit like grains of salt to touch and has an extraction time of approximately 25 including pre-infusion. I add water that is ‘off the boil’ or around 90 degree into the espresso shot.   I use Crone or Djoice whole beans.  Pure bliss!

Cafetiere / French Press

This is my weekend treat as it takes a bit longer.  The trick here is to leave the coffee brew for 4 minutes before you plunge and another couple of minutes after you plunge.  The coffee is immersed in the water and the flavour seeps out of the coffee giving a stronger bolder flavour.  Again use water that is off the boil and the grind should not be as fine as for your espresso machine; coffee that has the consistency of granulated sugar is best here.  I like to use pre-ground Djouce blend as the citrus notes are more pronounced with the longer brewing time.

V60 / Pourover Brewer

The coffee from a V60 is lighter in body as the water passes through the coffee in the filter paper as it’s poured so the drink is more ‘tea like’ in terms of mouthfeel.  The resulting drink is lighter but there is real clarity of flavour, if you use a French press it may take a little getting used of but I find I like it later in the day or after a meal.  I like to use either Woodland coffee blend as both taste really great.

Aeropress

The Aeropress is a combination of immersion coffee (like French Press) and filter coffee using the air pressure from the plunge to help extract the coffee flavour.   What’s nice is that it’s a really quick way of making coffee and there is loads of scope for experimentation.  Again use water that is off the boil and pre-infuse the coffee first by pouring 40ml or 50ml into the coffee and leave for 30 seconds before adding the rest of the water and plunge slowly (between 15 – 30 seconds).  The result is a clean balanced flavour but with a little more punch.

For me, I like experimenting and messing around with different ways to bring out the range of flavours in the coffee.  Our Woodland Coffees are available in 500g recyclable bags of whole bean or ground coffee, give them a try and perhaps you’ll find your perfect cup!

Aswell as wonderful performance, what really makes the Radiosa something special is that it’s “A” rated for energy efficiency. Enjoy a coffee without compromise!

Then there are the fuzzier personal considerations like, do I like the look of the machine? Will it suit my décor? Does the coffee machine brand matter to me?

But there is one consideration that should be answered before all of these and that is: what happens when I need to get the machine serviced and / or repaired next year and every year for the next 10 years.  Does the company you’re buying from have the in-house repair and service back up to deliver upon promises made when you’re paying the sales person for the coffee machine.  It’s worthwhile doing your due diligence on this before moving forward to the more fun stuff.

Traditional / Barista espresso machines or an Automatic Coffee Machine?

If you pride yourself on your latte art tulips and rosettes then your preference might possibly lie with a good quality barista coffee machine.  But say, you are buying for an office where lots of different people are using the coffee machine and are serving themselves; then an automatic coffee machine will be more suitable.  These two scenarios are fairly clear cut and once you establish your budget and how many coffees you need to make then the list of possibilities can be narrowed down easily.

Often the decision can be a little more complicated as expert barista’s move on or the business expands requiring more staff to use the coffee machine, take a busy restaurant which has lots of staff that need to use the coffee machine and consistency of flat white and cappuccino is the challenge.  Then coffee equipment like the LaCimbali M34 or M26 with an automatic Turbo Steam wand will deliver perfect milk consistency irrespective of who is using the espresso machine while also allowing the user to make multiple coffee orders much faster.  It’s a really elegant solution that delivers immediate tangible benefits.

Other less obvious but important considerations

Think about what times of the day you need to make the most coffee; does 80% happen at lunch or is it spread out across different times during the day?  The answer to this question will have a significant bearing on what you need.

How energy efficient is your coffee machine?  As a community we strive towards ‘net zero’ climate emissions, the energy usage from your coffee machine and how you use it comes into sharp focus.

Can your choice of coffee machine allow you to roster staff differently during less busy times by better use of automation while not foregoing the visuals of a barista coffee maker?

Is there an opportunity to cut down on milk and coffee wastage? Food waste is one of the great environmental scourges of our age and we need to take practical steps necessary to prevent it.  Your choice of coffee equipment and accessories can help you achieve this.  Incidentally, every euro saved from wastage falls to the bottom line!

The range of coffee equipment choice in the market in bamboozling but if you want to have a straight no bull chat with us, we are more than happy to go through the issues to help you come to a decision that suits you and your business.