Key points
- Size cups from your recipes: espresso, cappuccino and latte cups should match your shot and milk volumes.
- A common starting stock is two to three of each serving piece per seat, adjusted for turnover and dishwashing speed.
- Choose glazes that flatter your food on camera; neutrals and muted colours are the safest base.
- Confirm reorder continuity before you buy — breakage is constant.
1. Let the menu decide the sizes
Write down every drink and dish, then match each to a piece. For coffee, typical working sizes are:
| Drink | Typical cup size |
|---|---|
| Espresso / ristretto | 60–90 ml |
| Cortado / piccolo | 120–150 ml |
| Cappuccino / flat white | 160–220 ml |
| Latte / chai / filter coffee | 280–350 ml |
Measure your actual recipe volumes — a cup that is too large makes a correct drink look short.
2. Work out quantities
A practical starting point is two to three of each serving piece per seat. Increase it if you turn tables quickly or your dishwasher cycle is slow; decrease it for a small menu with fast washing. Add a buffer of around ten per cent for breakage in the first months, and plan a top-up order.
3. Pick shapes that survive the dish pit
- Rolled rims on cups and bowls resist chips.
- Thick-walled espresso cups hold heat and survive knocks.
- Stackable forms save shelf space and reduce breakage from unstable piles.
- Ground foot rings stop pieces scratching each other in a stack.
4. Choose colour for food and photos
Whites, oatmeals and soft greens make most food look appetising. Deep teal, cobalt and tenmoku look striking with pastries, salads and bright sauces. Try your three best-selling dishes on glaze tiles before you commit — our sample kit exists for exactly this.
5. Decide on branding
A logo on cups is the most visible branding a café has. For one-colour logos at volume, screen printing is economical; for detailed or multi-colour logos, use fired-on decals. See our guide to custom logo mugs.
6. Secure your reorders
Ask your supplier to keep your approved reference sample and confirm the minimum quantity for top-ups. A café that cannot replace a broken cup with a matching one ends up re-buying the whole range.
Common questions
How many cups should a café start with?
A common starting point is two to three of each serving piece per seat, plus about ten per cent for early breakage, adjusted for turnover and dishwashing speed.
What size is a standard cappuccino cup?
Cappuccino and flat white cups are typically 160–220 ml. Match the cup to your actual recipe volume.