- Electronic, automatic coffee machine with programmable dosage
- inbuilt volumetric pump
- Coffee delivery activated by means of volumetric dosage push-buttons with 4 doses per group;
Continuous delivery push-button;
- Standard self-leveling device;
- one hot water nozzle as standard feature;
- Cup warmer, pre-infusion valve
- Body in stainless steel
- Boiler in brass
- 2steam outlet, could be foaming milk

Coffee preparation

Espresso brewing, showing desirable dark reddish-brown crema

Coffee seeds must be ground and brewed to create a beverage. The criteria for choosing a method include flavor and economy. Almost all methods of preparing coffee require the seeds to be ground and mixed with hot water long enough to extract the flavor, but without overextraction that draws out bitter compounds. The spent grounds are removed and the liquid is consumed. There are many brewing variations such as the fineness of grind, the ways in which the water extracts the flavor, additional flavorings (sugar, milk, spices), and spent ground separation techniques. The ideal holding temperature is 79 to 85 °C (174 to 185 °F) and the ideal serving temperature is 68 to 79 °C (154 to 174 °F).

The roasted coffee seeds may be ground at a roastery, in a grocery store, or in the home. Most coffee is roasted and ground at a roastery and sold in packaged form, though roasted coffee seeds can be ground at home immediately before consumption. It is also possible, though uncommon, to roast raw seeds at home.

Coffee seeds may be ground in several ways. A burr grinder uses revolving elements to shear the seed; a blade grinder cuts the seeds with blades moving at high speed; and a mortar and pestle crushes the seeds. For most brewing methods, a burr grinder is deemed superior because the grind is more even and the grind size can be adjusted.