In South Korea, coffee vending machines are everywhere—subway stations, offices, campuses, hospitals—dispensing hot paper‑cup coffee for 500–1,000 KRW and canned coffee for 1,000–1,500 KRW, payable by T‑money, Cashbee, contactless cards, or Samsung/Naver/Kakao Pay. To use legacy units, carry coins; on cup machines, adjust sugar/creamer (설탕/프림) and strength (진하게) before paying, and choose hot/ice seasonally. If you plan to install a coffee vending machine in South Korea, pick high‑traffic indoor sites (300+ daily passersby), ensure 220V/60Hz power (1–2 kW), stable floor, and either a plumbed water line or serviced tank; specify a cashless reader with transit‑card support and cellular telemetry for remote sales/stock alerts. New cup machines run ~₩3–6M (lease ₩100–200k/month); price cups at ₩700–₩1,200 to target 40–60% gross margin after beans/mix, cups, lids, and sugar, and budget a 10–20% location commission. Expect 80–150 cups/day in busy corridors; break even in 6–9 months. Clean daily (rinse brew group, wipe nozzles), sanitize weekly, descale and replace filters every 3–6 months, and keep milk powder dry and below 25°C. File a vending‑machine business notification (자동판매기영업 신고) with the local district office under the Food Sanitation Act and be ready for hygiene checks. Plan restocking every 2–3 days in peak sites and control ants.
