Inside the machine
Every espresso, engineered.
Pressure, temperature and flow — all exposed, all adjustable.
Pre-infusion, then extraction
Pure Fusion
Two pressures, one puck.
5,0 bar pre-infusion, then 9,0 bar for extraction — no channeling. Available on the Nina V2, Modena V2 and Raphael V2.
P1, P2, P3
Pressure profiling
Shape the curve, not just the number.
Up to three pressure segments, saved to the bean. Available on the Siena.
Saturated E61 group
A commercial group, built for one.
Most home machines only heat the boiler — the group itself stays cold and steals heat from the very first shot of every session. Ours is a genuinely saturated E61: brew water circulates through the group by thermosiphon, keeping brass and water at the same temperature as the boiler at all times. Four minutes from a cold start, and it holds ±0,1 °C from the first cup to the fortieth — no flushing, no guessing, no second shot that tastes different from the first.
It is the same principle three-group machines use behind a café counter, scaled down and built for a single group at home. The mass of brass acts as a thermal buffer, smoothing out the swings a boiler alone reacts to too slowly to catch — and because the app reads both boiler and group temperature live, you can watch that stability for yourself, shot after shot.
Auto Shot
Stops itself, on time or on weight.
Set your ristretto and lungo once.
The grinder & the app
Dialed to the gram, from your pocket.
Live shot
The app
Everything the machine knows, in your pocket.
Live pressure and flow, synced the moment you open it.
Ready when you are
See it running on the machine.
Every system here ships standard — nothing on this page is an upgrade.