So, this was my shop on the right, with the covered front porch, The Pony Expresso Coffee House and Trading Post..... The whole block burned down almost 2 weeks ago (Mariposa, Ca.) and I am on the lookout for a new location. I am dealing with insurance and have just about finished my itemized list of contents (you have ABSOLUTELY no idea what this is like) for the insurance and it occurs to me, I will have to pick out all new equipment. While this sounds great I am all of the sudden overwhelmed. I bought my shop 7 years ago and the only thing I had to replace since then was the espresso machine. I don't know where to start as far as "shopping" brands, capabilities, etc...I have always just used what I had and made it work. I will not be purchasing anything until a new place is secured and a build out sketched but I'm looking to get ahead of the game as much as possible. Here is my basic info; 1000-1500 sf shop, 150-200 rings a day, homemade pastries, beans roasted on site, a loyal local following w/tourists in the summer and a very fun atmosphere. Breakfast sandwiches in the morning, soup in the cold weather and maybe I'll do some type of sandwich in the new place. I'd like opinions (and reasoning) on equipment, whether it be to recommend or steer clear of. For instance, I'd never heard of a "milk cooler", we just used our normal commercial fridge. What is it? I also had a water cooled ice machine (which is no longer legal in California, I'm told) and I don't even know what the size was. It was a tall one, in two pieces... I'd love a nicer double coffee brewer/urn and skip the airpots altogether, get rid of the self serve coffee we'd been doing. And grinders? At ABC last year we used the grinders with the pressure dosing thing. So much nicer than the clicking levers.  I'd love to hear opinions and ideas regarding equipment. Thanks in advance~