As treating coffee-making as an art and science, experimenting with brewing methods, flavor profiles, and presentation.
As treating coffee-making as an art and science, experimenting with brewing methods, flavor profiles, and presentation.
As a commercial espresso machine designed for café / restaurant use (rather than a home machine) — built for high throughput.
Boiler & capacity:
2-group version: ~14 L boiler, width ~32″, depth ~24″, height ~22″.
3-group version: ~17 L boiler, width ~41″, depth ~24″, height ~22″.
Electrical / power:
2-group: ~4.7 kW at 220 V (22 amps) in one specification.
3-group: ~5.4 kW at 220 V (25 amps) in one spec set.
Advanced features:
“Soft Infusion System (SIS)” — pre-infusion to even out extraction.
Cool-Touch steam wands (safer for barista) and automatic/programmable dosing.
Good build quality: stainless steel, robust construction.
Energy/environmental considerations: example: the brochure states their “Drytex” insulation reduces energy consumption by 27% in standby.
Dialing in espresso means adjusting your variables so a shot tastes balanced—sweet, rich, and not too bitter or sour. Here’s the process broken down into a simple, repeatable routine:
Pick a starting point:
This is a 1:2 ratio, the standard starting point.
The grind controls the flow.
" Make the grind finer."
"Make the grind coarser."
Only adjust one small step at a time.
Weigh the coffee going into the portafilter every time.
Start the machine and time until you hit your yield (e.g., 36g).
Check:
Use flavor feedback to guide the next step:
Finer grind or aim for a slightly longer shot (higher yield).
Coarser grind or reduce the yield a little
When the shot hits:
…then you’re dialed in.
*You must dial in again when*
1. Start With the Right Milk & Tools
Milk Choice
Whole milk → best microfoam (creamy, stable).
2% milk → lighter foam, still good.
Oat milk (barista blend) → steams very well.
Almond/soy → decent but can split more easily.
Tools
Stainless steel pitcher
Thermometer (optional but helpful)
Steam wand or frothing device
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2. Fill the Pitcher Correctly
Fill to just below the spout line (usually ~6–8 oz for a 12 oz pitcher).
More milk = harder to control; less milk = overheats quickly.
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3. Purge the Steam Wand
Turn the wand on for 1 second to release condensation.
This prevents water from watering down the milk.
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4. Position the Wand
For Perfect Microfoam:
Tip should be just below the surface of the milk.
Wand should be off-center, near the pitcher’s side.
This creates a whirlpool/vortex — the key to silky texture.
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5. Phase 1 — Aeration (“Stretching the Milk”)
Turn on steam to full power.
Lower the pitcher until you hear a soft paper-tearing sound (this is the sound of air incorporating).
Only aerate for 2–4 seconds for lattes, 4–6 for cappuccinos.
Don’t over-stretch — big bubbles = too much air.
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6. Phase 2 — Texturing (Heating & Smoothing)
Raise the pitcher slightly so the tip is fully under the surface.
Keep the vortex going.
This breaks big bubbles and makes the milk glossy.
Temperature target:
Between 130–140°F (55–60°C)
Go to 150°F max for extra-hot, but not higher — milk burns around 160°F.
Without a thermometer:
Stop steaming when the pitcher becomes too hot to hold for more than 2 seconds.
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7. Finish the Milk
Turn off the steam before removing the wand.
Wipe and purge the wand.
Then:
Swirl the milk like paint.
Tap the pitcher on the counter to remove any remaining bubbles.
It should look like wet white paint or melted ice cream — glossy, smooth, and pourable.
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8. Pouring
Start high (to sink milk under the espresso).
Move low and closer to the cup when you want the foam to appear.
This is how latte art happens.
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Troubleshooting
Big bubbles?
You aerated too long or too high above the surface.
Milk too thin?
Not enough air during the stretching phase.
Milk exploding everywhere?
Wand wasn't deep enough or at an angle.
No vortex?
Adjust wand position toward the side wall of the pitcher.
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