Compact Footprint with Commercial Power: Offers a space-saving chassis (available in 1-group or 2-group compact versions) housing heavy-duty copper boilers (5L or 8L) with independent heat exchangers for simultaneous brewing and steaming.

Modern Barista Interface: Features capacitive backlit keypads with four programmable volumetric dosing buttons per group, plus a dedicated "Purge/Rinse" button.

Ergonomic & Illuminated Workflow: Includes quarter-turn ergonomic steam and hot water knobs, LED-illuminated work areas, and non-slip feet for fast-paced service.

Versatile Extraction Options: Supports standard ground coffee and can be adapted for professional coffee capsules or E.S.E. paper pods.

Smart Fleet Connectivity: Compatible with the SMARTIA telemetry platform for remote monitoring of machine performance and parameters.

Small-to-Medium Cafes & Coffee Kiosks: Establishments with limited counter depth that still require continuous, high-quality espresso output during peak hours.

Boutique Hotels, Bars & Bakeries: Venues looking for an elegant, all-black modern Italian machine that non-barista staff can operate easily via programmable buttons.

Offices & Corporate Lounges: Businesses seeking a commercial-grade machine that can handle pod/capsule adapters for mess-free operation in high-use environments.

Operating Conditions

• Direct Water Plumbing: Plumbed direct water connection (a water supply line with an inline water softener is required).
• Power Requirements: Requires a dedicated commercial electrical circuit (approx. 2700W for 1-group; 3200W for 2-group compact).
• Drainage: Direct drain line connection beneath the drip tray.
• Water Quality: Total water hardness strictly between 35–85 ppm to prevent scale buildup inside the copper heat exchanger system.

2. Maintenance Schedule

FrequencyMaintenance TasksAfter Every ShotFlush the group head using the dedicated purge button; wipe the portafilter clean.After SteamingWipe steam wands immediately with a damp microfiber cloth and purge steam.Daily (End of Shift)Backflush groups with a blind filter. Soak portafilters and steam tips in espresso machine cleaner. Clean and rinse the drip tray.WeeklyPerform chemical detergent backflushes (using Urnex or Cafetto). Clean group head gaskets and shower screens with a group brush.6 to 12 MonthsReplace group head rubber gaskets and shower screens. Inspect vacuum valves and service water filtration/softening cartridges.