Some pics and initial brew notes for a New- old 1964 Faema.
This just arrived and I'm so excited to learn how to use this piece of art.
The Faema Faemina is a classic espresso machine that was first introduced
by the Italian company FAEMA (Fabbrica Apparecchiature Elettromeccaniche e Affini).
Unlike many commercial espresso machines of the time, the Faemina was designed to be smaller and more suitable for home use, making it a popular choice among coffee enthusiasts. However, it's really heavy. Made of brass, it weighs 11K.
It is a significant piece of espresso culture, representing the transition of espresso machines from commercial settings to the home kitchen.
The machine operates with a manual spring-lever system,
allowing users to control the extraction pressure and time.
She has a single boiler system, designed to heat water for both brewing and steaming milk.
Uses a 51mm basket ... similar to a post mil La pavoni.
Side on view
The spring, through the sight glass.
Very cool.
The spring, gives this machine more consistency over a purely manual lever machine like the Europiccola.
I like that I can step away briefly with a spring load machine during a pull vs fully manual Europiccola.
inside - heating elements
There are 2 - one for 200W, the second for 800W.
This is the water entrance point from the boiler , into the grouphead.
First Pull .... will need practice.
The Faemina operates on the hotter side, and so can be a bit more challenging with darker roasts,
and if you're pulling multiple shots.
The on/off switch.
This is the On position on my model.
I think on most models, red is on. ?
Overheating on faemina is not an issue if you calibrate and attach a pressurestat (easy to do by hooking up pressure gauge on steam wand) and then make use of the 200W element.
The Faemina needs a special tool for spring changing but most parts are available for it. You cannot leave the Faemina on as long as it has no p-stat.
Instead it constantly emits steam from the pressure relief valve.
Pressure is maintained but it slowly loses water.
This is why there is a high-low switch,...
.... the high is for heating up the machine and low is for just keeping the machine up to pressure.
So you can control the temp by adjusting the settable pressure release valve to desired pressure and then practicing when to cycle low / high or turn off / on machine.
Having a temp strip or electronic group temp device greatly aids here.
The machine is I think very temp stable once desired temp is achieved due to mass of brass group and boiler.
I do occasionally retard the pull on second or third pulls on the Faemina by adding tension to lever.
Brew notes:
I boil the water with the switch set to the MAX position.
When the OPV located on the lid begins to exit steam, put the switch to the MIN position .
Usually I pull shots with the high element off.
This helps to prevent overheating of the group, esp if you are pulling multiple shots.
I aim to get the group head to about 80-85C.
(use a temp strip or electric thermometer).
Tamp then use a puck-screen or aeropress filter paper.
(The Faemina has a viscous flow rate... the water really gushes out)
15g in, about 35g out.
10-20 sec pre-infusion.
Double pull takes about 45 secs.
I'm enjoying the coffee and it seems to be getting better as I stumble forward.
