Cremina lever profile (for darkly roasted beans)

The Olympia Cremina is a classic lever machine.

It doesn't have a spring.

Like most lever machines it exhibits a declining pressure profile.

This profile is a long shot ... about 45sec.

It uses a fine grind.

With dark roasted beans most of the flavour comes out early in the shot.

Towards the end, the shot is quite watery.

The Cremina uses  a narrow 49mm basket. 

It is characterized by a manual pre-infusion, a pressure ramp-up, and a subsequent pressure decline, all managed by the user's interaction with the lever.

I have a La Pavoni Europiccola which is quite similar.

I like to start the shot when the machine's group head is around 85C.

The end of the shot usually sees the group temp rising over 90c ... sometimes getting to 92-93c.

The classic La pav basket is 14g so you'd aim for 28 out.

Key Aspects of the Cremina Espresso Profile:

Pre-infusion:

The user initiates a pre-infusion phase by gently lifting the lever, allowing water to gently saturate the coffee puck at a lower pressure. 

Here the pressure rises to about 1 bar.

Ramp-up:

As the lever is further depressed, the pressure increases, typically ramping up to a peak pressure as the piston moves through the brew group.  (9 bar though I usually hit around 6-8 bar on my La pavoni)

Pressure Decline:

The user manages the lever's movement to control the pressure, causing a gradual decline towards the end of the shot. 

This is a really flexible profile.

You can pull this as a 1:1 ristretto for that classic Italian shot.

Sometimes I end the shot early at 30secs but you can also pull this with 12g  still at 45 secs.

These lever shots always finish at very low pressures.

This is a screen shot of a lever profile I have loaded into my modded (Gaggimate)

Rancilio Silva.

Red: Temp

Blue: pressure

Green: Flow

The flow peaks twice at 4g/s but drops to 1g/s 

I was using a 58mm to 49mm stepdown basket.

It has a Cremina Lever profile.

The initial dose is 18g. 

grinder: DF64V (grind setting 15).

Out : 36g

Phases

A preinfusion for 25 secs (zero volume in cup)

  - soak - 15s, 1.1bar pressure

  - Ramp up to 3 bar, 4 s

  - ramp up to 6 bar, 4 secs

  - ramp up to 9 bar , 2 secs 

There should be no coffee in up at this point.

B. Brew stage (40 secs)

   - Ramp down to 8 bar. 10 secs. 6 g volume

   - Ramp down to 7 bar, 10 secs, 14 g volume

   - Ramp down to 6 bar, 10 secs, 26 g volume

   - Ramp down to 5 bar, 10 secs, 36 g volume

The Gaggimate is connected to Bookoo scales via wifi, and the pull shot stops precisely at 36g.

   

------------------------

variation 2

Temp settings: 

Higher brew temperatures for lighter roasts, lower brew temperatures for darker roasts

Preinfusion settings: 

    longer (slower flow rate) preinfusion for lighter roasts, 

    shorter (faster flow rate) preinfusion for darker roasts

    After preinfusion, pressure is ramped up to a maximum and then gradually declines. 

Pressure settings:

   Max brew pressure of 6-9 bar (I like 8-9 bar)

    Adjust decline to maintain a fairly steady flow rate (1.0-1.5ml/s) as puck erodes.

Pour time of ~30s (not including preinfusion)

Use the coffee dose suggested by basket manufacturer (but feel free to updose).

 "normale" brew ratio of 1:2 (adjust to your preference)

When starting out, I recommend getting a medium roast house espresso blend from an established specialty coffee roaster. This will maximize your chances of success. Then feel free to branch out to single origin coffees, uber-light roasts, etc.

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Classic Italian espresso profile - dark to medium dark roasts

What does it take to make the Classic Italian espresso?

This is a complex question and I'm not an expert. The espresso machines & grinders vary across the country, as does the water and the beans themselves. So the answer depends on lots of factors.

Plus, one can't discount the beauty and richness of Italy itself. Just sitting in a cafe while looking at Roman architecture is bound to elevate the senses.

Italian coffee is often described with words such as rich, thick, chocolate, caramel, toffee, creamy, etc

Generally, Classic Italian espresso machines are set to use "Italian-style" roasted beans (medium dark to dark).  

Most machines use the standard “flat 9 bar” profile.

This is a simplified (and in my humble opinion, less good) version of the Lever Profile. 

https://djjondent.blogspot.com/2025/04/cremina-lever-profile-for-darkly.html

https://djjondent.blogspot.com/2024/12/spring-lever-pressure-profile.html

Below is a screen shot from a DE1 (decent). It's "classic Italian profile" is :

1. pre-infusion =< 8 sec, ramping from zero to about 4 bar.

    Flow at 8ml/sec.

2. Raise the pressure to 9 bar & hold (up to 35 sec)

    The pressure doesn't drop. You simply stop the extraction when you receive the dose aim.

    (18g in , 36 out in the 1:2 ratio case below).

    Flow is limited to 4.5ml/sec.

The temperature throughout is set at 94C, however I like to aim for 

88C (for dark/medium beans) to 92C (for light roasts).

It's good to remember that the darker the beans, the more brittle they are. 

You have a larger margin for error with dark roasted  beans because they are easier to extract.

(the lighter the coffee, the harder to extract).

Water temp and grinder particle distribution is not as important with darker coffees.

With darker roasts there is not as much acidity.

Re grinders,....  many are old, un maintained, use poor beans  etc etc.

The baristas don't seem to pay too much attention to weight. 

They just quickly dose by time & go.

I think coffee is considered to be a commodity in Italy.

The average price for an espresso is approximately €1.00 to €1.20

(prices like this would make most cafe owners in Australia cry).

I don't think this price has changed for 30 years and the quality has possibly gone down over that time. 

Has the percentage of Robusta to Arabica increased over time?

BTW,  portion size is usually 7g.

Nobody seems to be willing to pay specialty coffee prices.

Maybe this is because coffee is not grown in Italy .

It seems that lots of bars in Italy are run with a husband and wife team or family members, .... minimising the wages bill ??? 

This might help to keep costs down (along with a love of cash).

Many cafes use heavy Robusta blends that allow for more crema but also keep the cost down.

I saw a lot of Mazzer Super Jolly grinders being used in cafes in Naples.

These use 64mm flat burrs.

Mazzer and Ceado seem to dominate the Italian market, with Mazzer serving over a million baristas daily. 

Ceado being a Venetian-based leader in grinder production is also very popular as are Anfim and Eureka. 

With dark roasts, the coarser you can grind the better I think it will be.

You will also get more crema with a coarser grind.

The SCA defines espresso as:

In: Single shot: 7-10g/ double shot 14-20

Out: Single: 10-25g / double: 21-45

Shot time 20-30 secs

Brew ratio: 1:1.5 to 1:2.5

Experiment.:

When you prepare the portafilter, reduce the headspace as much as possible.

To thicken the shot, pull for less time.

To decrease the thickness.. pull for longer or coarsen the grind.

I commonly use this recipe;

I grind a bit coarser, 18g in, 30g out, in about 20 seconds.

My modified Rancilio Silva (Gaggimate) has a "Classic Italian" preset which is similar to the DE1 preset..

This is what the shot looks like. I dosed 18g in and was trying to get 36g out in under 30 secs but it pulled a bit long (36s).

I'll coarsen the grind a bit next time.

I used a DF 64V grinder with the setting at 15.

So I might try 16  or 17 next time.

The Bookoo scales are quite nifty. They connect to the Gaggimate app and the Rancilio via blue-tooth.

I must remember to flush just before I pull the shot to bring the initial temp down a bit.

A video of the shot:

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Londinium profile

Londinium is a brand of coffee machine that hail from the UK.

They primarily focus on lever machines.

These machines have become famous for their unique style of shots

to the point that many baristas have tried to emulate the 

"Londinium shot" on other machines.

My moddified Gaggia Classic (Gagguino) and Rancilio Silvia (Gaggimate) have "Londinium Profiles".

The Decent also has something similar.

So what is it?

It's a spring lever machine that uses pressurised pre-infusion at the beginning..

The technique it uses is something like a GS3 puck slam.

It really slams the puck with something like 25mls of water.

This very fast and early saturation of the puck compresses it much faster than is usual leading to a denser & thicker starting pour.

It's sometimes called a "water hammer".

The adapted "Londinium profile" for a standard lever machine involves

quickly hitting the puck with pressure (called the puck slam .. it's about 3-4 bar) 

holding it there.

Notice the initial flow rate is about 9ml/s then drops to 0.3ml/s.

The "standard Spring lever profile" has a much lower pre-infusion pressure. (About 1bar)

+  Spring lever pressure profile.

3 Bar appears to be the perfect pressure to balance capillary preinfusion with pressure preinfusion.

(3 Bar is also common in "Blooming profiles").

This gets the water through the puck evenly & quickly  & hopefully this will result in minimal channeling.

The initial flow rate needs to be really low ... about 8ml/s (0.3 to 0.5g/s) range.

This will give you a beautiful thick top to your espresso.

After this, ramp up to 9 bar, then gradually drop back to zero

as the puck degrades.

Try to keep the flow rate constant during this second stage.

This second stage has much less body.

Sometimes, after the shot reaches 9 bar, the pressure declines more slowly (than in the above Gagguino example) ... or sometimes it even hangs around the 9-8 bar range.

It all depends on the flow rate.... the important idea is to keep the flow rate constant.

When you drink a shot like this it feels super creamy due to the thick top of the preinfusion.

This pic is the graph from my Rancilio Silvia (Gaggimate mod).

The Londinium preset settings for this machine were 18g in, 36g out.

I used a DF64v grinder at setting 12. (1000 rpm).

Temp 93c

Pre-infusion 3 bar (14 sec)

Ramp up to 9 bar (1 sec)

then drop to 8bar, 7bar, 6bar, 5bar.

Hold at 5 bar for the rest of the shot until you reach your desired final weight.

The duration of each step & the final shot length will depend on the grind size.

I think my grind size was a little to fine ...as it took 43sec to get 36g out.

I'll dial the DF64 to setting 10 next time.

So for this Gaggimate - Londinium profile I decided to maintain the final pressure at 5bar but this could be lower ... maybe 4 or 3 bar ?? 

Some profiles use higher pressures. 

I think it all depends on keeping a steady final flow rate and thus maintaining puck integrity.

In summary:

1. Pre-infuse:  8 ml/s, low pressure & hold at 3 bar.

                   (About 13 secs). At this point, the puck is held in a compressed state.

2. Post infusion: raise pressure and hold at 9 bar.

3. Final stage: decline to 5-3 bar (and hold at this pressure)

You need to monitor the flow in these last stages.

Your aim is to keep the flow at about 2g/sec (2ml/sec).

This profile works really well on dark to medium roasts.

Usually, I aim for a 1:2 ratio

One important think to note is that although I use the measurement of pressure a lot, what is also important is flow.

Pressure = flow x resistance

This type of shot is really tasty with milk based coffee like Latte

Below is a graph from Decent.

Temp is around 89C

The flow changes quite a bit.

... up to 8ml/sec (puck slam) then back to 2ml/s 

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Adaptive profile --- pressure vs flow

An Adaptive Espresso Profile is a modern espresso extraction method that automatically adjusts the water flow rate to maintain a consistent flow after a peak pressure is achieved.

Thus the machine tries to adapt to variations in grind size and puck consistency to produce a balanced, flavorful shot with good crema and mouthfeel. 

It uses a strategy of pre-infusing the coffee puck, then building to a specific peak pressure and flow rate within the first few seconds, after which it allows the pressure to decrease while holding the flow rate steady to compensate for changes in puck resistance.

This formula is impt:

Pressure = flow x puck resistance.

They are linked.

The early (analog) lever machines naturally understood this relationship.

You pulled on a spring (loaded at 6 or 9 bar). 

My Elektra is loaded at 6 bar.

As the lever went up the pressure slowly decreased from max pressure.

During this time, the flow naturally would also decrease.

And this would compensate for the degradation of the puck over time.

Today, pumped machines keep the pressure at 9 bar even though the puck is degrading.

The result is a increase in flow rate towards the end of the shot with a much more diluted finish.

I think lever machines had it right from the beginning. When you pulled the lever down (in the case of a spring lever) the puck was saturated instantly

(at boiler pressure) reducing the chance of puck unseating, and then a pressure to flow relationship was maintained during the shot pull.

With my E61 machine I'm getting about 7g/sec flow.

It will continue to deliver water to the coffee puck at that rate until it hits 9 bar.

At that point, the OPV will kick in.

Usually the 9 bar level is reached pretty early .. usually at the end of pre-infusion.

The flow rate is probably not 7g/sec. Instead, it will be whatever it needs to be to stay at 9 bar.

This is one of the settings on my Gaggiuino.

Is flow more important than pressure?

Flow is very hard to control.

Resistance is related to the type of grinder, the grind size, roast level, puck integrity, grind solubility, tamp force, distribution, etc

I think that above 10bar, coffee doesn't taste great, so if your focus is on flow

and you accidently touch 10 bar, you risk the coffee failing.

The adaptive setting  is very interesting.

Its designed to prioritize the flow rate .... moving it up or down

& adapt it to the chosen grind and dose size..... keeping everything below the peak pressure.

Note that preinfusion is mostly about flow (as there is usually very low pressure).

When discussing flow we usually are focused on the post infusion stage.

So basically, the adaptive profile allows the machine to dynamically adjust the pressure and flow rate during the extraction process. 

The machine monitors the resistance of the coffee puck (how easily water flows through it) and adjusts the pressure to maintain a desired flow rate or to reach a target pressure within a specific timeframe. 

This means that if the grind is a little too fine and the resistance is high, the machine might lower the pressure to prevent channeling or over-extraction. Conversely, if the grind is too coarse, it might increase the pressure to ensure proper saturation and extraction. 

By adapting to the coffee's resistance, adaptive flow profiles can help compensate for variations in grind size, dose, and tamping, leading to more consistent and repeatable results. 

How it works

Pre-infusion: The group head fills with water, saturating the puck to ensure even extraction and reduce the risk of puck unseating. 

Pressure Peak: The water then ramps up to a high pressure, and the machine finds the optimal flow rate at this peak pressure. 

Pressure Drop & Flow Maintenance: After reaching the peak, the profile aims to hold this flow rate constant, even as the machine's pressure decreases due to the puck degrading. This is a key difference from traditional 9-bar profiles, which can lead to increased flow and dilution. 

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My Gaggimate also has flow control capabilities.

The GaggiMate controls flow by taking direct command of the espresso machine's pump, using a Solid-State Relay (SSR) to regulate its power, thus controlling the flow.

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Blooming espresso profile

Blooming was inspired by pour over drip coffee brewers... releasing CO2 and allowing the grounds to be fully saturated.

It's a great profile for extracting sweetness, esp from lighter roast coffee that is really acidic.

It's a high extraction profile that is also very forgiving.

A big thanks to Scott Rao for all his work.

This profile is exciting from an experimentation point of view as it open's a pathway for extracting

more coffee from less.

I don't usually use a dark roasts with this profile (unless I want my coffee bitter).

I think it's better with light to medium roasts.

You can replicate this on a lever machine.... or any machine that allows you to control flow.

A machine without a OPV (over pressure valve) or a way to override one is an advantage.

This profile has a very long initial pre infusion stage before a flow controlled pressured stage.

Firstly, make sure you grind finer than you would usually for espresso.

I've seen filter paper placed below and above the tamped coffee cake.

These two pieces of paper are supposed to do two things:

1. reduce channeling (top paper) and help dispersion of water over the cake.

2.speed the flow (bottom) as those particles might clog the portafilter. ???

These are just theories so experiment to you heart's content.

Maybe I want to decrease the flow and those fines clogging the portafilter might be a good thing. ...so I sometimes experiment with just the top paper?

I don't like using paper anyway (for environmental reasons) so am experimenting with a puck screen and not using a lower paper filter.

Maybe try using two metal puck screens ?

Method:

1. Ramp the pressure up 

    to 4 to 6 bar over 10 

    secs.

    Once you hit about 5 

    bar stop pushing on 

    your lever (if you're 

    using a lever machine).

2. You should have let go 

     of the lever.

    This is the blooming 

    stage where the flow 

    drops to zero.

    

The pressure will also drop to zero as water is absorbed into the puck.

If you're using a lever you may see some drops of coffee falling into the cup. 

This is OK.

This blooming stage will all take about 10-40 secs.

The water should just sit on top of the puck (in "suspended animation").

The Decent app recommends using a blue-tooth scale to keep track of how much dripping into the cup there is before the ramp stage.  

They think that about 8 grams of total dripping, (within 2 grams), gives the best tasting results. 

3. After the blooming stage is finished, ramp the pressure up (you don't want to reach 8-9 bar).

    Just try to maintain flow at 2ml/sec. Between 2-4 bar should be sufficient.

I like to aim for a 1: 3 ratio.

Or go even longer.

Pull 1:4 or even 1:5

-------------------------------------------------------------

I like to see this profile more as a flow profile rather than a pressure profile but of course pressure & flow are hard to separate..  It has 3 stages:

1. Pre-wet stage - 25sec - 4g/sec

2. Bloom stage - 30sec - zero flow

    In this stage we stop the flow but try to maintain some (passive) pressure.

    This is hard to achieve on most automatic machines (not the Decent, Gaggimate or lever machines)

    since when you stop flow, you stop pressure (the OPV opens on most machines). 

    It's important to have some remaining passive pressure in the system to maintain

    puck integrity.

3. Brew/percolation stage - ramp up to 2g/sec and maintain for 25 secs

This is a shot from my modified Rancilio Silvia (Gaggimate mod)

Flow is the priority

1. 4g/s for 7 secs

2. zero flow for 30 secs

3. 2g/s for the rest. 

My aim was a 1:3 , 1:3.5 ratio.

18g in, +54g out.

I manually stopped the shot at 60secs when I reached 62g.

I need to grind finer. Dripping too much in stage 1.

and the pressure never rose above 1 bar in stage 3.

I don't have a TDS meter so can't give a scientific measure of the extraction levels, but it tasted strong. Quite pleasant, sweet, a bit of acidity. not bitter.

Gaggiuino also have a version of this which I'll explore later.

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The Slayer shot profile.

 This is another famous espresso style which many baristas try to emulate on their coffee machines.

It was made famous by the "Slayer machine"

The Slayer is one of those holy grail machines. They are hand made in Seattle since 2007.

+ Video

This pic is of a single group version with a saturated group head.

 What truly sets Slayer coffee machines apart from the rest are their patented  mechanical needle valve. 

In the video Slayer show how to vary the flow rate with the paddle which adjusts the valve. 

The flow can be varied between 

55g-60g/30sec for more developed coffees (dark roasts).

45g or 50g/30sec or medium roast coffees,

40g - 45g/30sec for light roast coffees.

This valve was created to control the flow rate

and gives you the ability to adjust the water flow during the pre-infusion stage.

The pic below is from the excellent Decent app.

https://decentespresso.com/downloads

What the graph above doesn't show is the flow.

A slayer shot puts water slowly onto the puck (2mls/sec) for typically 25 - 40 secs.

(Its very different to a Londinium shot).

You can try to emulate this with any machine which allows you to control flow.

Breville dual boiler users can do a Slayer mod.

The example below uses a modified Rancilio Silvia (Gaggimate).

Of course, the Gaggimate, Gagguino and Decent don't have mechanical needle valves. 

My Rancilio-Gaggimate for example, manages flow by adjusting the vibratory pump's duty cycle through a solid state relay (SSR). It integrates a pressure transducer and a blue-tooth scale which can monitor flow.

But I do have a E-61 with a needle valve so this might be the closest I can get to a Slayer without buying a real one

https://slayerespresso.com/dialing-in-the-slayer-espresso/

In the above link, Slayer recommend this as a general starting recipe:

Use a standard basket with 18-20g size (dose should be within +/- 10% of the basket size)

Brew temperature: 93c

Pump Pressure: 9 bar

Needle valve flow rate: 50g/30sec

Ratio: (1:2) 19g in, 38g out

Pre brew time (pre-infusion) : 25 secs

Brew time: 25 secs

Total contact time: 50s

The Slayer profile I'm using at the moment is slightly different. It's called "Slayer Flow". 

It has two phases:

1. Pump more = Flow

   duration 30s

   pressure=0

   flow = 2g/s

   valve = open

   Ramp = instant

   Temp = default

2. (pump mode = pressure)

   duration 60s

   pressure 9 bar

   Temp = default (zero)

   Valve = open

   Ramp = instant

   Temp = default

To summarize:

It uses very low initial pressure (zero) & flow (2g/s) during pre-infusion.

At the end of this time, the puck is fully saturated and the pressure will rise.

You only end the pre-infusion when you see the first drops of coffee at the bottom.

I programmed the first phase to last 30 secs, but I seem to get the first drops at 15 secs ... so I think I need to grind much finer (or use a slower flow).

I was using a DF64V at setting 15 @ 1300rpm. I could also increase the speed to increase the fines.

The nice thing about this is that it addresses solubility, esp for coffees like light roasts (where you need more contact time). The puck releases CO2 & gently expands in the basket. ... less chance of channeling. Which leads me to the question... should I use a puck screen or not? I don't know the answer.

Because prefusion takes so long, there will probably be a difference in water/coffee contact between the coffee at the top and the coffee at the bottom of the puck.

The coffee at the top might have been in contact for  30 secs, while the coffee at the bottom only 1 sec. ???

This gradient between the top and bottom might result in an uneven pre-infusion.

(The top might be over extracted, while the bottom is under extracted.)

But maybe with my current grind setting, this isn't such a problem. I'm getting the first drops at only 15secs with zero pressure.

Anyway, this pre-infusion is followed with a full pressure (9 bar) extraction.

Some baristas might choose to reduce the full extraction pressure slightly (e.g., 6-8 bar) to further enhance the effects of the pre-infusion. 

This shot was 18g in, 48g out.

I was aiming for a 1:2.5 ratio but of course there are no firm rules for this. If it tastes good for you then you've succeed.

This is an earlier shot I did with the same beans but a coarser grind.

I manually stopped the shot at 48g but if I can prefect the grind this should be automatic.

In summary:

A Slayer shot on a standard espresso machine involves mimicking the Slayer machine's two-stage brewing process, which includes a low-pressure pre-infusion and a full-pressure extraction. 

This technique aims to highlight different flavors and textures in the coffee by gently saturating the puck before full extraction. 

While Slayer machines have a needle valve for precise flow control during pre-infusion, standard machines can achieve a similar effect using techniques like a slow fill or a low-pressure pre-infusion. 

I also have a e-61 with a needle valve flow control which I will try in the future.

I'm not certain the difference between this vs the slayer valve.

Use a 2-bar pre-infusion (for 20-40 seconds) and then move to full pressure extraction for another 12-13 seconds.

The total shot time is long in some recipes, aiming for more than a minute.

Some baristas choose to reduce the full extraction pressure slightly (e.g., 6-8 bar) to further enhance the effects of the pre-infusion. 

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Rancilio Silvia - history

 The Rancilio Silvia is a well-regarded espresso machine known for its durability and performance. Over the years, Rancilio has released several versions and updates to this model. Here's a summary of the different versions (though officially Rancilio doesn't recognise these versions):

Rancilio Silvia V1 (Original):

Introduced in  1997.

Featured a basic design with a brass boiler & steam wand. The single 300ml boiler is used for both brewing and steaming. There is a small 2L water tank which feeds into the boiler. Uses a Ulka vibration pump.

The drip tray is a simple square design.

The logo of V1 has the words Silvia

Rancilio Silvia V2:

Introduced in 2000.

Improvements over the original model included a more durable stainless steel casing, better temperature stability, and enhanced ergonomics.

New drip tray

Logo has changed 

there were two OPV models.

Early: fixed OPV

Later: adjustable OPV

Both V1 & V2 used this steam knob

Rancilio Silvia V3:

Introduced around 2008.

Added improvements such as a redesigned steam wand, a more refined boiler temperature control, and a more user-friendly interface.

New steam valve knob. Partially chrome plated

New portafilter handle design.

New steam wand and steam nozzle.

Adjustable OPV

Brass boiler with a built in heating element.

Thus if you burn it up, you'll need to replace the whole boiler.

Rancilio Silvia V4:

2013.

The copper heating element was redesigned.

In the old models, the element was fixed.

There was now a removable element that screws from the inside of the brass boiler.

Rancilio Silvia V5:

2016.

Different lights on the on/off switch

They use LEDs.

Insulated boiler.

The heating element switches off after 30 mins

(to comply with new EU regulations).

Rancilio Silva V6 (E or M versions)

2020

Model No : HSD-SILVIA

Heating element :1100 W

Brass group head with Black group-head ring

2 L tank, 300ml insulated brass boiler

New screw in stainless steel element.

Version E - cut off timer

Version M - no cut off

Rancilio Silvia Pro:

Introduced in 2020.

This is a significant upgrade from previous models, featuring dual boilers (one for brewing and one for steaming), a built-in PID controller, and improved controls for a more professional-level performance.

These versions showcase the evolution of the Silvia over the years, with each iteration bringing enhancements in terms of build quality, temperature control, and user experience

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Classic Home coffee machines that are still in production.

What are some of the classic coffee machines?

Machines that have stood the test of time... simple & easy to use, designed with the aim

of producing great coffee?

Olympia Express Cremina:

Manual Lever Operation: Like other classic lever espresso machines, the Olympia Cremina is manually operated using a lever mechanism. This gives the user precise control over the pressure and duration of the espresso extraction process, allowing for the creation of a personalized and high-quality espresso shot.

Timeless Design: The Cremina boasts a timeless and elegant design that has remained largely unchanged since its introduction in the 1960s. Its polished stainless steel exterior, sleek lines, and compact footprint contribute to its aesthetic appeal, making it a standout addition to any kitchen or coffee bar. It's gathered over the years something of a cult following.

The company behind this masterpiece was founded in Switzerland in 1928 and initially focused on manufacturing commercial espresso machines. However, in 1961, they ventured into the domestic market with their first Cremina, which was essentially a rebranded La Pavoni lever machine. In 1967 they built a brand new lever machine. Many of these original 1967 lever machines are still in use today.

Build Quality: Crafted with meticulous attention to detail and using high-quality materials, the Olympia Cremina is built to last. Its robust construction ensures longevity and reliability, with many units remaining in service for decades with proper maintenance. It's also expensive.

Consistency: Despite its manual operation, the Olympia Cremina is capable of producing consistently excellent espresso shots once the user has mastered the technique. 

Lever machines work using the force generated by the user pushing down on the lever, forcing water through the portafilter. When you first lift the lever, water flows from the boiler into the group head.

It's driven by the steam pressure coming from the boiler. You do this 1st step as part of the pre-infusion process. Keep in mind that the water when it leaves the boiler is 115 degrees C. This is too hot to brew coffee. It's temp should drop to around 80 to 85 degrees C. This is achieved by the group head design which acts as a heatsink. You need to practice how to control the temp. For example, you can increase the group head temp by lifting the lever and letting some boiling water through the head.

Heritage: The Olympia Cremina has a rich heritage and is considered a collector's item by many espresso aficionados. Its reputation for craftsmanship and performance has stood the test of time, cementing its status as one of the most iconic espresso machines ever produced.

La Pavoni Europiccola:

This is an iconic lever espresso machine known for its durability and classic design. Designed in 1961, the Europiccola mirrors a part of Italian design history. There is a Europiccola on display in the New York Museum of Modern Art as a design piece.

La Pavoni was founded in 1905 by Desiderio Pavoni in a little workshop in Milan.

Pavoni created the first ‘bar coffee machine’ in 1905. This unintentionally was responsible for the creation of the word ‘espresso’ due to the rate at which the machine was able to produce coffee – 150 cups of coffee per hour!

This little machine has been a fixture in homes and coffee shops since its introduction in the 1950s. 

Design: The Europiccola is renowned for its iconic and elegant design. It features a polished chrome or stainless steel exterior, a classic lever-operated brewing mechanism, and vintage-inspired accents. Its timeless aesthetic has contributed to its enduring popularity among espresso enthusiasts.

Lever Operation: Like other lever espresso machines, the Europiccola is manually operated using a lever mechanism. This allows the user to control the pressure and duration of the espresso extraction process, resulting in a customizable and authentic espresso experience. Lever machines require a certain level of skill and technique to operate effectively, but many users appreciate the hands-on approach and the ability to fine-tune their espresso shots. There is a big learning curve (there are much easier machines to use).

Build Quality: La Pavoni is known for its craftsmanship and attention to detail, and the Europiccola is no exception. It is built with high-quality materials, including brass and stainless steel components, ensuring durability and longevity with proper maintenance. The Europiccola's robust construction contributes to its reliability and consistent performance over time.

Versatility: The Europiccola is aimed primarily for espresso (though the manual claims other espresso-based drinks such as cappuccinos and lattes). It's really designed to brew at a 1:2 or 1:3 ratio. With its standard steam wand, users can froth milk though is trickt to create creamy and velvety microfoam.

There are mods you can buy that claim to improve this.

Don't leave the machine on all day. The group head has a tendency to over heat.

Don't fill it with too much water (keep an eye on the water gauge).

The Europiccoloa featured in the 1973 James Bond film "live and let die"

...

In 2000, the Europiccola and Professionale grouphead was redesigned; these are called Millennium Models. Earlier versions are referred to as PRE-Millennium. If you're not sure which version you have, you can measure the exterior of your grouphead piston cylinder. 

The PRE-Millennium is 50mm; Millennium is 60mm.

In practical terms this means that you will use different portafilter & tamper sizes for either machine.

The pre 2000 uses a two ear 49mm portafilter.

The post 2000 uses a two ear 51mm portafilter

Note that the official post 2000 metal tamper made by La Pavoni is 51.5mm

La Pavoni Professional: 

By 1974  technology had advanced & the first Euopiccola professional was introduced –

Similar to the Europiccola, the Professional is another well-known lever espresso machine from La Pavoni, offering traditional espresso-making experience.

While they share some similarities, they also have distinct differences in terms of design, features, and performance. Here's a comparison between the two:

Design:

The Professional features a larger and more substantial design compared to the Europiccola. It typically has a larger base and a taller profile, giving it a more imposing presence on the countertop. 

With a larger 16-cup boiler it was also equipped with a pressure gauge.

The Europiccola in comparison has a more compact and streamlined design compared to the Professional. It typically has a smaller base and a shorter profile, making it a better fit for smaller kitchens or spaces. The Europiccola may have more vintage-inspired accents and details, contributing to its classic and timeless aesthetic.

Capacity:

The Professional generally has a larger boiler capacity compared to the Europiccola, allowing it to produce more espresso shots or steam more milk at once. This can be advantageous for users who need to make multiple drinks consecutively or for larger gatherings.

The Europiccola in comparison typically has a smaller boiler capacity compared to the Professional, making it more suitable for individual use or smaller households. While it may not be as well-suited for high-volume espresso production, it still offers plenty of capacity for brewing single or double shots of espresso.

The Professional has a pressure gauge & a larger steam wand for frothing milk. These features can provide users with more control and visibility over the brewing process, as well as enhanced steam performance for milk-based drinks.

The Europiccola may have a more minimalist design with fewer bells and whistles compared to the Professional. However, it still offers all the essential features needed for making espresso, including a lever-operated brewing mechanism and a steam wand for frothing milk.

The La Pavoni Professional typically commands a higher price compared to the Europiccola due to its larger size, additional features, and higher capacity.

In summary, the choice between the La Pavoni Professional and the Europiccola depends on individual preferences, budget, and specific needs. The Professional may be preferred by users who value larger capacity, additional features, and a more modern design, while the Europiccola may appeal to those who prefer a compact, classic design and don't require as much capacity or additional features. Both machines offer exceptional build quality, manual lever operation, and the ability to produce high-quality espresso shots.

Elektra Microcasa a Leva: 

Elektra was founded in 1947 by Umberto Fregnan in Treviso, and is still owned by his family.

The Elektra Microcasa a Leva was born in the early 80s. The design remained essentially the same over the years, except for some minor cosmetic details, was and still is produced in only 3 versions: copper and brass (S1), chrome and brass (S1CO), chromium (S1C).

Design: The Elektra Microcasa a Leva is celebrated for its unique and elegant design, featuring a combination of polished chrome, brass, and copper accents. Its retro-inspired aesthetic pays homage to classic espresso machines while incorporating modern elements. The machine typically has a compact footprint, making it suitable for home use or smaller coffee bars. It's about 19 inches tall, 11 inches wide, & 10 inches deep.

The portafilter is 49mm.

Use about 14-16g in the double filter basket.

It takes about 12 min (with a heating flush) to 

30 mins (without a heating flush) to heat up.

The brass boiler holds 1.8L of water.

Lever Operation: Like other lever espresso machines, the Microcasa a Leva is manually operated using a lever mechanism. This allows the user to control the pressure and duration of the espresso extraction process, resulting in a customizable and authentic espresso experience. Make sure you fully lock in the portafilter. Beginners may want to keep a hand on it after releasing the lever to prevent the portafilter from accidentally turning out.

Startup doesn't require purging air from the steam boiler (unlike the La Pavoni) because a vacuum breaker releases that during warm-up. Built for home use, the Microcasa uses standard household current and cannot be plumbed in.

This lever machine is purely analog and you'll need to experiment with "temperature surfing".

This is done by flushing boiler water through the group to heat it for lighter roasts or toggling off power to achieve lower temperatures for darker roasts. 

Another way to lower the temp is to lock in a cooler portafilter. 

Use a sticker thermostat to monitor the temp.

The Elektra is a spring lever, meaning that when you pull the lever down, it compresses a spring and the group fills with water. As the lever goes up, the pressure is then applied to the coffee puck, and you can control the infusion by preventing the lever going up and so on.

The Pavoni is the opposite: It is a direct lever. That means that you have to put the lever up to fill the group with water, and then apply pressure by pushing the lever down on the coffee. You can control the infusion by stopping pressing the lever down or apply more or less force.

The lever on the pavoni rests in the down position. On the Elektra, on the up position.

 Lever machines require a certain level of skill and technique to operate effectively, but many users appreciate the hands-on approach and the ability to fine-tune their espresso shots.

Steam Wand: The Elektra Microcasa a Leva typically features a powerful steam wand for frothing milk, allowing users to create creamy and velvety microfoam for specialty coffee beverages such as cappuccinos and lattes. The steam wand is controlled manually, giving users control over the texture and temperature of the milk.

The Microcasa's maximum brew pressure (about 8 bars) is limited by the power of its spring. It has a slowly declining pressure profile (starts with 8 bars of pressure that declines linearly). You'll get a lighter body espresso in comparison to a fully manual lever machine such as the Olympia Cremina or La Pavoni Europiccola, which can deliver higher brew pressures by pushing the lever harder.  A springed lever is however more consistent than a manual one because it eliminates pressure profile variability which will inevitablly occur when a human has complete control.

You control the preinfusion by holding down the lever to a count or watching for droplets to appear in the cup. I dont usually tamp hard. I think even distribution is more impt.  I like my shot to run about 25 seconds.... though the exact timing is less crucial in a lever machine because its declining pressure profile helps prevent overextraction. Experiment with the grind size.

 If you want a larger shot load the double filter basket to the max & re-cock the lever half way through its travel and release it again (the so-called "Fellini Move").

Rancilio Silvia: 

The Rancilio Silvia is a legendary semi-automatic espresso machine renowned for its durability, performance, and reliability. Produced by Rancilio, an Italian manufacturer with a long history in the coffee industry (founded in 1927).  The Silvia has been a staple in home espresso setups and small cafes since its introduction. The model is now in its 6th version. The first Silva was introduced in 1997.

The aesthetic is rather boxy, industrial and minimal polished steel.

The machine only measures 9.2” x 11.4” x 13.3,” 

The model differences are slight as the designs have evolved gradually.

So if you want to know which model yours is, its best to check the year of manufacture.

Early Generation Rancilio Silvia v1 (1997 to 2005)

Rancilio Silvia v2 (2006)

Rancilio Silvia v3 (2009)

Rancilio Silvia v4 (2014)

Rancilio Silvia v5 / Silvia M / Silvia E (2016)

Rancilio Silvia v6 (2020)

It's built like a tank, with a robust stainless steel exterior and high-quality internal components. It's designed to withstand years of heavy use, making it a long-lasting investment for espresso enthusiasts. The attention to detail and craftsmanship are evident in every aspect of the machine's construction. It's a classic design

but a "harsh mistress". It takes skill to use properly.

Brewing Capability: The Silvia is a semi-automatic espresso machine, meaning it requires manual operation for both brewing and steaming. It features a single boiler system with a large brass boiler that provides ample heat stability for consistent espresso extraction. 

The boiler takes 10 or so mins to heat up. The machine is equipped with a professional-grade portafilter and group head, allowing users to achieve optimal extraction and crema production.

Temperature Control: One of the standout features of the Rancilio Silvia is its excellent temperature stability. It comes with a commercial-grade brass boiler and a precise thermostat, ensuring that the water temperature remains consistent throughout the brewing process. This consistency is essential for producing high-quality espresso shots with balanced flavor profiles.

Steam Wand: The Silvia is equipped with a commercial-style steam wand for frothing milk. It offers excellent steam power and maneuverability, allowing users to create velvety microfoam for cappuccinos and lattes with ease. The steam wand is controlled manually, giving users full control over the frothing process.

There are no complicated electronics to be found here.  You’ve simply got knobs, levers, switches, and two indicator lights that tell you whether the power’s on, and the state of the boiler. The Silvia requires some skill and practice to master. Pulling a decent shot takes practice, because you’ve got to “temperature surf.”  Without the PID retrofit, the Rancilio Silvia has no brew thermostat, so you don’t have a good way to tell what temperature your shot will be when it hits your cup.  The only way around that is to simply practice with it until you get to know the equipment.

Modifiability: The Rancilio Silvia is highly modifiable, with a vibrant community of enthusiasts who have developed various aftermarket parts and modifications to enhance its performance further. From PID temperature controllers to upgraded steam wands, there are numerous ways to customize the Silvia to suit individual preferences and brewing styles.

Gaggia Classic: 

The Gaggia Classic is another iconic semi-automatic espresso machine that has been popular for decades. It offers a combination of simplicity, affordability, and quality espresso extraction.

The Gaggia Classic is another iconic semi-automatic espresso machine that has been a staple in home espresso setups for decades. Produced by Gaggia, an Italian manufacturer with a rich history in the coffee industry, the Gaggia Classic is celebrated for its simplicity, reliability, and the ability to produce high-quality espresso shots. Here's an overview of the Gaggia Classic:

Build Quality: The Gaggia Classic features a durable stainless steel exterior and high-quality internal components. While it may not have the same commercial-grade construction as some higher-end espresso machines, it is well-built and designed to withstand years of regular use. The machine's build quality contributes to its longevity and reliability.

Brewing Capability: Like the Rancilio Silvia, the Gaggia Classic is a semi-automatic espresso machine that requires manual operation for both brewing and steaming. It features a single boiler system with a large aluminum boiler that provides sufficient heat stability for consistent espresso extraction. The machine is equipped with a professional-style portafilter and group head, allowing users to achieve optimal extraction and crema production.

Temperature Control: The Gaggia Classic is equipped with a thermostat to regulate the boiler temperature, ensuring that the water temperature remains consistent throughout the brewing process. While it may not offer the same level of temperature stability as some higher-end machines with PID controllers, it still delivers reliable performance and consistent results.

Steam Wand: The Gaggia Classic comes with a traditional steam wand for frothing milk. While not as powerful or maneuverable as the steam wand on some higher-end machines, it still offers sufficient steam power for frothing milk and creating microfoam. The steam wand is controlled manually, giving users control over the frothing process.

User-Friendly: The Gaggia Classic is known for its user-friendly design and intuitive controls. It features simple switches and buttons for brewing and steaming, making it accessible to beginners while still offering enough flexibility for more experienced users to customize their espresso shots.

Affordability: One of the key advantages of the Gaggia Classic is its affordability compared to other semi-automatic espresso machines in its class. It offers excellent value for money, making it an attractive option for home baristas on a budget who still want to enjoy high-quality espresso at home.

Overall, the Gaggia Classic is celebrated for its simplicity, reliability, and affordability. It's a versatile espresso machine that appeals to both beginners and experienced users alike, making it a popular choice among home espresso enthusiasts.

La Marzocco Linea Mini: 

The Linea Mini from La Marzocco has quickly gained a reputation as a top-tier home espresso machine, offering professional-grade performance in a compact form factor.

La Marzocco is founded in 1927 by brothers and craftsmen, Giuseppe and Bruno Bambi, for the purpose of making their own brand of coffee machines.

The La Marzocco Linea was launched in 1987 by Piero Bambi, the son of founder Giuseppe Bambi, as a modernized commercial machine designed to handle the demands of busy espresso bars with consistent quality and steam power. 

It built upon his father's GS dual-boiler system, which featured saturated brew groups and independent temperature stability for brewing and steam, revolutionizing espresso preparation and becoming an industry standard that set the stage for the 1990s specialty coffee boom. 

The Linea modernized the La Marzocco lineup by integrating the GS's advanced features into a more efficient and reliable design, setting a new standard for performance and quality.

The Linea played a crucial role in the growth of specialty coffee in the United States, being adopted by pioneers like Starbucks in the 1990s, according to La Marzocco USA.

The La Marzocco Linea Mini is a high-end espresso machine designed for home use, manufactured by La Marzocco, a renowned Italian espresso machine manufacturer. It's a smaller and more compact version of La Marzocco's commercial Linea Classic, retaining many of the same features and build quality. Here's an overview of the La Marzocco Linea Mini:

Build Quality: The Linea Mini is built with the same attention to detail and craftsmanship as La Marzocco's commercial machines. It features a stainless steel exterior and high-quality internal components, ensuring durability, longevity, and consistent performance. The machine's robust construction makes it a long-lasting investment for home espresso enthusiasts.

Brewing Capability: The Linea Mini is a dual-boiler espresso machine, meaning it has separate boilers for brewing and steaming. This allows for precise temperature control and simultaneous brewing and steaming, resulting in consistent espresso extraction and creamy milk frothing. The machine is equipped with a commercial-grade portafilter and group head, providing optimal conditions for achieving perfect espresso shots.

Temperature Stability: One of the standout features of the Linea Mini is its exceptional temperature stability. It features PID temperature control technology, which ensures that the brewing and steam boilers maintain a consistent temperature throughout the brewing process. This consistency is essential for producing high-quality espresso with balanced flavor profiles.

Steam Power: The Linea Mini is equipped with a powerful steam wand for frothing milk. It delivers ample steam power and precision control, allowing users to create velvety microfoam for latte art and specialty coffee beverages. The steam wand is insulated to prevent burns and features a cool-touch handle for added safety.

User-Friendly Interface: The Linea Mini features an intuitive and user-friendly interface, with simple controls and a digital display for easy operation. It offers programmable pre-infusion and shot timers, allowing users to customize their espresso shots to their preferred specifications. The machine also has a built-in water reservoir, eliminating the need for direct plumbing and making it easier to install and maintain.

Design: The Linea Mini boasts a sleek and modern design that blends seamlessly into any kitchen or home espresso bar. Its compact footprint and minimalist aesthetic make it an attractive centerpiece for home coffee setups, while its commercial-grade performance ensures professional-quality espresso drinks.

Overall, the La Marzocco Linea Mini is celebrated for its exceptional build quality, temperature stability, brewing capability, and user-friendly design. It's a top-tier espresso machine that offers the performance and features of a commercial machine in a compact and convenient package for home use.

Links

https://www.espressomachineclassics.com/

https://arielle.com.au/best-home-coffee-machine/

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