That’s why we set out to understand what makes café quality coffee, exploring what’s possible and taking a deep dive into understanding every single detail. From the bean, to the micro-foam milk from the world’s best cafés.
The most important ingredient is freshly ground coffee. Ground coffee should be brewed within a minute of grinding to ensure you capture all the delicate aromatics in the espresso extraction.
Every high-end commercial espresso machine uses a porta-filter, without it, it's hard to get a great tasting coffee. Staying true to tradition, all our espresso machines use a porta-filter to create that café quality taste.
19-22g dose for full flavour
Ever wondered why the coffee you make at home never seems to taste as good as your favourite café? That’s because most other competitor espresso machines don’t use enough ground coffee, well below what’s needed to create that superior tasting espresso that gets you out of bed.
Precise water temperature control
The difference between an ashy or balanced tasting espresso can be as little as 1°C. Our espresso range uses digital temperature control (PID) technology which detects and minimises any fluctuation during extraction, ensuring the temperature is kept at its optimum range, every time.
Low pressure pre-infusion & 9 bar extraction pressure
Creating a golden honey crema in your coffee relies on the right pressure at the right time. Each of our espresso machines use low pressure, pre-infusion to evenly soak and expand the ground coffee, delivering a sweet and creamy extraction.
Automatically steaming milk to a silky micro-foam texture
To get that velvety texture in your milk you need the right steam pressure to introduce the right amount of air to create thousands of tiny bubbles. These bubbles entrap the oils of the espresso and burst on the tongue to enhance flavour and mouthfeel. This micro-foam milk is also essential for creating latte art.