Faema Professional Espresso and Coffee Preparation Machines

Faema is an Italy-based professional coffee equipment manufacturer founded by Carlo Ernesto Valente in Milan in 1945. The brand introduced the E61 in 1961, one of the defining developments in espresso machine history, developing a new machine architecture geared toward keeping brewing pressure stable at roughly 9 bar via a volumetric pump. Faema coffee machine prices today vary across a wide range based on group count, thermal system, control panel, milk capacity, and automation level.

Faema's current product structure includes the E61 Legend, E98 UP, President, E71E, and different traditional espresso machines, alongside the X15, X20, and X30 super-automatic coffee systems. Traditional machines give the barista direct control over grinding, dosing, and milk texture, while the X series carries out more of the process inside the device, from grinding the coffee to completing the beverage.

Why Does the E61 Hold a Distinct Place in Espresso Machine History?

Unlike previous systems that worked on boiler pressure, the E61 is one of the first professional machine designs to use a volumetric pump to send water to the coffee bed. The pump helps apply the required pressure more consistently throughout extraction. The machine also uses a thermosiphonic circulation approach in managing group temperature.

In the thermosiphonic system, hot water moves between the group and heat exchanger through natural circulation. The aim is to keep the group head hot throughout service. Since extended non-use, intensive extraction, or an incorrect boiler setting can affect group temperature, the barista should set the rinse and recipe procedure according to service intensity.

The current E61 Legend and Jubilé models combine classic body lines with modern electrical, safety, and control components. Versions geared toward one, two, or three groups and automatic or manual dosing can be available. The name "E61" doesn't refer to a single group count or a single control system.

Traditional Bar Workflow With the E98 UP

The E98 UP is a traditional espresso machine family offered with two or three-group options for restaurants, hotels, and professional coffee bars. On volumetric A models, water amount can be programmed for single and double espresso. On semi-automatic S models, extraction is started and stopped by the barista.

The Tall Cup body option allows taller service cups to be placed under the group. This feature provides physical convenience for takeaway beverage service; it doesn't mean the espresso recipe automatically adapts to cup volume. Cup and portafilter clearance should be checked against the technical drawing.

In choosing the E98 UP, steam use should also be calculated alongside espresso amount. In a business with a high ratio of milk-based beverages, boiler capacity, steam wand count, and barista movement matter as much as group count.

Thermal Control With the President and E71E

The President series reinterprets Faema's historical design lines with current control and thermal system options. On thermosiphonic President models, certain group settings can be adjusted via external controls. GTi versions can offer a different thermal control approach and user interfaces.

The E71E is a professional platform geared toward managing espresso recipes with group temperature, dose, and, in the selected configuration, pre-infusion parameters. Two and three-group bodies can allow multiple baristas to work simultaneously in busy coffee bars.

The presence of touchscreen or button-based versions changes daily usage style. A touch panel makes recipes and settings visible through menus, while physical keys can offer more direct use during intensive service. The business should evaluate control type based on staff training and menu complexity.

The Difference Between Traditional Faema and X-Series Super-Automatic Systems

On a traditional Faema machine, coffee is ground in a separate grinder, taken into the portafilter, compacted, and connected to the group head. The barista prepares milk separately in a pitcher with steam. This structure allows direct intervention on the bean, grind, and milk texture.

On super-automatic systems like the X15, X20, and X30, grinding, dosing, brewing, and, in the selected configuration, milk preparation are carried out programmatically inside the device. This can be considered for hotel breakfast, office, self-service, and businesses offering a standard menu across different shifts.

On a super-automatic machine, the beverage menu, milk system, and cleaning cycles should be calculated alongside daily cup capacity. A high cup figure doesn't mean the device prepares every beverage at the same speed. Milk coffee, hot water, and double-espresso programs create different cycle times.

The Place of Faema Grinders in the Espresso Line

The Faema MD 3000, ME A 64, and on-demand grinder options are geared toward meeting traditional espresso machines' grinding needs. When grinder capacity doesn't match the machine's group count, shot preparation can create a bottleneck ahead of group capacity.

In time-based dosing, the grinder runs for a programmed duration. When bean age, ambient humidity, and grind fineness change, the same duration can produce a different gram weight. The barista should weigh the coffee coming into the portafilter as part of daily recipe control.

In businesses using multiple beans, a separate grinder can be planned for the main espresso, decaf, or a special line. Continuously emptying a single hopper and changing the disk setting increases order time and coffee loss.

Group Count, Boiler, and Steam Capacity

A two-group machine can work with two portafilters simultaneously, and a three-group model with three. However, if the grinder, barista, and milk station can't prepare enough product at the same time, the extra group can go unused. Capacity calculation shouldn't simply be group count multiplied by shot time.

When the ratio of milk-based beverages is high, the steam boiler's speed in recovering pressure during service becomes important. Multiple baristas frothing milk simultaneously creates a different load than using a single steam wand.

If tea or Americano is served with hot water, this demand should also be added to boiler capacity. Using a separate hot-water unit can reduce the espresso machine's hot-water load in businesses with high tea volume.

Featured Highlights

• A professional espresso architecture shaped by a volumetric pump and thermosiphonic group circulation on the 1961 E61 platform
• Two or three groups, volumetric or semi-automatic dosing, and Tall Cup body options on the E98 UP series
• Different thermal system, user interface, and recipe control levels across the President and E71E product families
• A structure combining grinding, brewing, and, on selected models, milk preparation into a single device on the X15, X20, and X30 super-automatic systems

How Should a Faema Coffee Station Be Planned?

Peak 15-minute espresso, milk-based beverage, hot-water, and super-automatic beverage counts should first be separated. On a traditional machine, group and steam capacity is calculated; on a super-automatic model, beverage cycle and milk system capacity.

The grinder, knock box, tamping space, milk refrigerator, cup rack, and water filter should be placed on the counter alongside the machine. The barista's movement from grinder to machine and steam station shouldn't block other staff's access to the register or service.

Electricity, water pressure, filtration, drainage, and counter load capacity should be verified against the exact model. The classic E61 body and the modern E71E or X series don't have the same connection and maintenance requirements.

Faema Coffee Machines on Mutfak10

The Faema E61, E98 UP, President, E71, E71E, X15, X20, and X30 machines, along with professional grinder options, can be reviewed on the Faema professional coffee machines page on the Mutfak10 sales platform operated by Arlinoks. Faema coffee machine prices vary by series, group count, automation, thermal system, milk equipment, and body configuration.

Frequently Asked Questions

What is the difference between the Faema E61 and E98 UP?

The E61 represents the brand's historical espresso platform with its volumetric pump and thermosiphonic group structure. The E98 UP offers a more contemporary body and business-focused options such as volumetric or semi-automatic dosing and Tall Cup. The choice should be based on service volume, control style, and maintenance expectations alongside design.

How should one choose between a traditional Faema machine and an X-series super-automatic system?

A traditional machine lets the barista directly manage grinding, portafilter, and milk texture. The X series prepares the beverage with fewer manual steps via a program. A traditional machine can be considered for specialty coffee recipes and barista service, and a super-automatic system for self-service and a standard menu.

What features affect Faema coffee machine prices?

Price is determined by group count, volumetric or manual control, boiler and temperature system, and whether the structure is traditional or super-automatic. A touchscreen, automatic milk, grinder, and special body options change the total investment. Installation, water filter, and electrical infrastructure should be calculated separately.