In one of our previous articles (if you haven’t read it, you can find it HERE) I gave a general overview of the various coffee extraction methods. Today, instead, we’ll dig a little deeper into the history and characteristics of the espresso machines that have made coffee one of the most beloved beverages in our country. Clearly the topic is very broad and it won’t be possible to get too deep into the technical details of each machine. What I’d like to do, though, is tell you a bit about the history of these machines and highlight the pros and cons of the main, most famous brew groups.
Remember, though, that the machine is only the last mile of a journey that starts much earlier. At the beginning of my journey in this world, I was convinced that you just needed the top espresso machine to get coffee like at the bar. Then I understood that the machine certainly plays its part and is undoubtedly a leading character, but on its own it isn’t able to guarantee the result. A good coffee is a team result! To better understand this concept, I refer you to the article already published on “ how to get the perfect espresso at home“.
The birth of espresso machines: the lever group
We owe the birth of espresso as we know it today to Achille Gaggia. In 1938 he presented a patent called “Il Lampo” for an innovative extraction system that used hot water instead of steam. The water was introduced into the extraction chamber through a manual lever at a pressure of 9 bar. This made it possible to obtain a full-bodied coffee with crema on the surface. Today it is still possible to buy lever machines very similar to the original patent (e.g. La Pavoni, Londinium, Bosco), of course with the proper updates in terms of electrical safety. These objects are beautiful and shouldn’t be missing from a true enthusiast’s home, but they represent a story that’s now in the past.
While on the one hand they have the advantage of being almost purely mechanical and therefore very long-lasting and low-maintenance, on the other hand they require a fairly long learning curve. They lack temperature controls (PID) and therefore temperature is subject to uncontrollable fluctuations, the dispensed pressure is irregular since it depends on how hard you push the lever, and maintenance and lubrication of moving parts must be meticulous.
The E61 group: the espresso revolution that made history
Perhaps the most iconic group in the history of espresso coffee. I have to admit I fell under its spell the first time I saw it, even without knowing anything about it yet. It gave me the idea of something professional and at the same time aesthetically pleasing. When I started to get passionate about this world, the E61 group caught my attention and obviously became the object of desire at the top of the list. It was introduced in 1961 (hence the name) by Faema, thanks to a project by Carlo Ernesto Valente.
It was immediately clear that this patent would mark the history of Italian espresso, and indeed it was an immediate success, one that continues 60 years after its debut. This group introduced three important innovations:
- 1. Integrated volumetric pump. Until then, espresso machines worked with a lever, with variable pressure and inconsistent results. The E61 group introduced an electric volumetric pump capable of guaranteeing 9 bar of constant pressure, automating dispensing and paving the way for a more controlled and repeatable extraction.
- 2. Pre-infusion. Another key element was the introduction of automatic pre-infusion: a brief jet of low-pressure water moistens the coffee puck before actual extraction. The result? A more even extraction, rich in aromas and free of unwanted channels.
- 3. Thermosyphon circulation. Finally, the E61 group was the first to use a thermosyphon circulation system, which keeps the group temperature stable through continuous water recirculation between the boiler and the group. A decisive factor for guaranteeing consistent quality cup after cup.
All this made it possible to much better control pressure and temperature fluctuations, so as to have a more repeatable result free of gross errors. Its ease of use meant that this technology spread to the majority of bars in those years and certainly sparked the love of espresso in countless Italians. These machines were and still are capable of dispensing a full-bodied, creamy and decidedly structured coffee… the classic Italian-style espresso, in short. Talking about the E61 means telling a fundamental part of the history of Italian coffee, a story that has, however, evolved further. Let’s see how.
From the E61 group to saturated groups: the evolution of professional espresso
Starting in the 1980s and 1990s, professional coffee machine manufacturers began searching for even more thermal precision, leading to the birth of saturated groups — today the standard in high-end specialty coffee machines. A saturated group is a brew group connected directly to the boiler, so as to be completely immersed in the same thermal mass and fed by the same water. In this way, the group reaches and maintains exactly the same temperature as the boiler, without fluctuations.
One of the first companies to adopt this type of group was the Italian “La Marzocco”, which registered a patent in 1970, presenting the “GS”. In the following years, of course, many other brands have built their machines using this technology as a foundation. Let’s now look at a comparison between E61 and saturated groups.
Broadly speaking, we can say that today the saturated group undoubtedly represents an evolution compared to the E61, but for a home user who drinks two or three coffees a day at home, it might even be overkill. These are machines whose performance shines with a high number of consecutive coffees, as happens at the bar. Their kingdom, in my opinion, is that environment rather than the home one.
The evolution of espresso machines: from saturated groups to the most advanced technologies
With the arrival of the 1990s and 2000s, espresso machines began to integrate increasingly sophisticated electronic components: temperature sensors, flow meters to measure dispensed water, and programmable control systems. This made it possible to standardize extraction and personalize it based on the type of blend or personal preference. Electronic control, combined with the ability to program pre-infusion, pressure and temperature, has made it easier to get a perfect espresso even for those who aren’t professional baristas.
One of the most important developments of recent decades has been the use of PID control, an electronic regulation system that keeps the boiler temperature within a precision of a few tenths of a degree. This is fundamental because temperature is one of the key elements for the extraction of coffee oils and aromas. We’ll explore the history of PID in one of the upcoming articles. Thanks to PID, modern machines manage to keep heat constant even after numerous consecutive extractions, significantly improving the quality of the beverage.
Today many machines offer controlled pre-infusion systems, which slowly moisten the coffee before actual extraction. This avoids hydraulic shocks and allows for a more balanced extraction, enhancing flavors and aromas without extracting bitter or astringent notes. Additionally, variable pressure control during dispensing allows you to “profile” the coffee, adapting pressure based on the characteristics of the blend to achieve unique results.
The future is smart and sustainable
The future of espresso machines is increasingly oriented toward connectivity: smart models that connect to your smartphone allow you to adjust every parameter remotely, create personalized extraction profiles and monitor maintenance. Furthermore, the focus on sustainability is leading to the development of low-energy machines, with more eco-friendly materials and ultra-fast heating systems.
Conclusion
From sturdy saturated groups to sophisticated electronic and smart groups, espresso machines have come a long way, all aimed at a single goal: extracting a coffee that brings out the maximum of its aroma and taste. Knowing this evolution helps us appreciate every single cup even more, aware of the technology and passion behind every sip.
