La Marzocco didn’t invent the saturated group concept, but they’re the company that perfected it and made it famous.
Early machines (mid-20th century) experimented with group heads mounted very close to or partially integrated with boilers.
The boiler temp is very different to the group-head (GH) temp.
It takes skill to pull a good shot.
The goal back then was already clear: reduce temperature loss between boiler and coffee puck. This is the reason the GH is away from the boiler. The design is actually really good as you have in effect two temps at the same time with a single boiler ... A lower GH temp to brew the coffee, and the higher boiler temp
for steaming milk.
But these designs were often inconsistent, hard to control & not fully “saturated” in the modern sense.
The concept existed, but wasn’t refined.
In the 1970s, La Marzocco changed the game.
It introduced true saturated group heads (not just attached) but fully integrated.
When paired them with dual boiler systems (brew boiler + steam boiler) they
delivered unprecedented temperature stability
A key milestone was the La Marzocco GS1 (1970):
This was one of the first machines with saturated groups & dual boilers.
It set the blueprint for modern commercial espresso machines.
Today, many high-end machines (Synesso, Slayer, etc.) follow the same principle.
☕ Simple analogy
La Marzocco: “What if the group is the boiler—and we control it precisely?”
In the early days stability was the goal.
It was important to “Keep temperature constant at all costs”
Now, Stability is assumed and the focus is on control, repeatability & customisation of extraction.
Comparisons to other espresso machines:
Rancilio Silva
The boiler and group head are separate components.
The Silvia’s boiler is indirectly connected (via plumbing and pump), not structurally or thermally integrated with the group head.
Water is heated in the boiler, then pumped through a pathway to the group head when you brew.
It uses a simple commercial-style group (often called a “ring group”), not an E61 or saturated design.
That’s why Silvia users often deal with temperature surfing—the group head isn’t being actively stabilized by the boiler mass or circulating water.
This is a pic of the boiler from a silvia
E61 group
(thermosiphon group)
You “tune” temp with flushes rather than exact settings
Heavy brass group stabilises temperature across shots
It's often better than expected once fully warmed though this takes some time.
The separate heavy group uses passive hot water circulation
The big thermal mass keeps it stable once hot.
But once dialled in, it's very repeatable
The E-61 also has natural mechanical pre-infusion
(gentle ramp-up)
Gaggia Classic
The group is however bolted to the boiler, though not integrated into it
Water flows from the boiler → through the group → to the puck only during brewing.
Why it’s not “saturated” ??
A saturated group means:
The group head is literally part of the boiler & it’s surrounded by brew water at all times.
Temperature is extremely stable and directly controlled.
The Gaggia Classic is best described as:
A semi-integrated / bolt-on group with some passive heat transfer from the boiler
In practice this makes it more thermally stable than very cheap machines
But nowhere near an E61 thermosiphon system, or a true saturated group
Decent DE1
It instead uses heaters + sensors + software
Thus it achieves saturated-level control without mass.
It has a faster heat-up time & extreme levels of control (pressure, flow, temp curves)
Less “metal mass,” more software-driven saturation
No comments:
Post a Comment