LEVER-EXTRACTED ESPRESSO IS UNMISTAKEABLE.
IT TELLS A UNIQUE STORY.
LEVER- EXTRACTED ESPRESSO.
IS THE TRUE ESPRESSO.
With the invention of lever-driven coffee machines, a great Italian tradition was born: espresso. A unique coffee, appreciated worldwide for its aroma, flavour and creaminess. A captivating and timeless ritual.
SKILL, TECHNIQUE, PASSION.
Lever-pressed espresso is unique due to the barista's attention, dedication and precision. Every single cup is the fruit of the barista's skill in adapting each stage of the extraction process according to the blend and to the drinker's preferences.
The lever puts the barista centre-stage, calling upon him or her to bring out all that the coffee has to offer and to tell.
HOW TO ENJOY EXCELLENCE.
The time has come to stop for a moment, to dedicate that extra minute to ourselves. Because when the coffee machine is lever-driven, the tasting experience is something altogether different. An espresso to be discovered sip by sip, it will not easily be forgotten. A coffee that tells a story, and once savoured, leaves a sweet and lasting memory on the tongue.
FOR SUPERLATIVE COFFEE EXTRACTION.
The hot water enters the grouphead and begins to percolate through the coffee filter.
Percolation of the coffee powders is completed. The barista decides the duration of the pre-infusion (3-5 seconds), which ends when the lever is released.
The coffee is dispensed, while the lever slowly returns to its original position.
All the best flavour is now in the cup. The expert barista protects it with a teaspoon from the final, over-extracted drops.
LEVER VS AUTOMATIC.
TWO DIFFERENT EXTRACTION SYSTEMS
What makes the lever-driven system truly unique are the two main elements of the extraction process: the water temperature and the pressure profile.
Water is drawn directly from the boiler, and after a short pre-infusion time it is pushed by lever controlled, spring-operated piston through the coffee powder at variable pressure, starting from a much higher value compared to electronic machines, to extract the most noble flavour notes and generate a thick cream, then gradually decreasing up to the cut-off point which is controlled by the skilled barista.
COMPARISON OF PRESSURE CURVES
Unlike the electronic extraction system, in the lever-driven system, the extraction pressure is not constant:
It begins gently, as the first drops of hot water gradually reach the coffee filter.
It peaks at 12/14 bar as pre-infusion begins.
During delivery, it gradually drops back down to 6 bar.
During the finish, it falls from 6 to 0 bar in a matter of seconds.