The Faema E61 and what makes it a legend.

The Faema E61 is THE LEGEND among coffee machines, and since its launch in 1961, it has revolutionized coffee extraction! We take you back to the origin and marketing of the Faema E61 and show you how to prepare a delicious espresso or cappuccino with it.

The story of the legend - Faema E61

In 1961, FAEMA introduced the E61, developed by Ernesto Valente. The machine was named after the solar eclipse that occurred in 1961.

What was revolutionary about the E61 at that time: It was the first coffee machine equipped with a water pump! Previously, lever machines were used where pressure was generated by pre-tensioning springs. While this allowed brewing coffee under pressure, it also led to a decrease in pressure during extraction. Moreover, this type of coffee preparation required a lot of strength in the upper arms. This even led to broken jaws if the lever was released too early. Hence, there was a motivation to build a machine that could brew an espresso without the need for muscle power.

With the Faema E61, a constant nine bars of pressure were triggered by the additional water pump. The great success of the E61 led to all group heads with the same principle being referred to as E61, even those built by other manufacturers. These are still used today in numerous espresso machines and home barista devices.

How the machine is structured

Built like a tank and heated almost everywhere possible. There is plenty of space on top to store and preheat cups. On the right side of the machine is the steam wand with the steam knob, and on the left is hot water. The earlier E61 Faema models had a truly gigantic water boiler, providing a tremendous amount of steam power. This means you are almost never without steam pressure even when constantly pulling steam from both sides. As a barista, it was important to ensure that the boiler was always filled with water. This could be easily done using the lower lever to refill the boiler. Thanks to the water connection, we can also start a real pre-infusion with the machine before extracting the espresso. Don't know what a pre-infusion is? No problem! In this video, we explain it to you.

In the middle of the machine, there is still a peephole through which one could observe whether the gas burner, with which the machine was operated, is still running and to light it. However, most machines today operate with electricity.

In this video, we will now show you how to make coffee with the Faema E61. Let's get started!

Conclusion

Now let's summarize once again. We now know that the Faema E61 was the revolutionary coffee machine in 1961, which relieved many baristas from the hard work with lever espresso machines. We also know how to extract espresso with this fantastic machine and that the milk froth quality is also top-notch! Based on these points, it doesn't need to hide behind today's machines. Of course, compared to modern machines, it may lack a couple of features, but as a tool to perfect coffee extraction, it is a brilliant device!

We wish you a lot of fun experimenting with the legend Faema E61. Here is the direct link to the preparation guide for espresso on the portafilter!

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Our coffee recommendation

Here are a few coffees that are perfect for preparing on the portafilter!

Tip: Single-origin coffees are great for preparing milk drinks!

You've got Qustions?

For a double espresso, we usually use 18g of coffee grounds.

For a single one, a bit more, around 10g, would be a good starting point.

Of course, it depends on individual taste, beans, and machines.

Per cup, 20-30ml or grams is a good starting point.

If you want a strong espresso, aim for a shorter volume of 20g; for a milder espresso, you can go up to 30g.

We usually set our machines to a pressure of 9bar. We adjust the taste using the grinding degree, dosage, extraction time and temperature. For us, pressure is the last variable that we use for adjustment.

This simply means a double espresso. We only brew double brews because the better shape of the sieve means the extraction is more even and therefore the taste is better.

If you can set the brewing temperature on the machine: we start with 93°C when setting.

If the coffee is roasted lighter, we increase the temperature, for example to 95°C. For darker roasts it can also be a little lower, 90°C.
In the end, as is often the case, it’s a matter of taste and trying it out!

There are two options for this:

Americano: a double espresso made with hot water
Café crème is brewed, a separate mill is required

Find out the recipe in our additional information!

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