LEVA CLASS® TECHNOLOGY

Lever-extracted coffee is unmistakable because it tells a unique story.

The choice of environmental friendliness and energy savings are core values for our company. For each of our products, we have chosen to use the most recyclable materials, without detracting from the performance. Through periodic reporting, we constantly monitor the disposal process of our production waste and old models, verifying the correct recovery process. In recent years, we have intensified our research and adoption of low-consumption technology.

STATE-OF-THE-ART
EXTRACTION

INITIATION

The hot water enters the grouphead and begins to percolate through the coffee filter.

PRE-INFUSION

Percolation of the coffee ground is completed. It is the barista who decides the duration of the pre-infusion which ends when the lever is released.

DELIVERY

The coffee is dispensed while the lever slowly returns to its original position.

FINISH

All the best flavour is now in the cup. The expert barista protects it with a teaspoon from the final, over-extracted drops.

COMPARISON OF PRESSURE CURVES

Unlike the electronic extraction system, in the lever-driven system, the extraction pressure is not constant:

  • It starts gently as the first drops of hot water reach the coffee filter during the pre-infusion stage.
  • It peaks at 12-14 bar as the start of the brewing cycle.
  • During brewing, it gradually drops back down to 6 bar.
  • During the finish, it falls from 6 to 0 bar in a matter of seconds.

CREAMY

The hot temperature and high pressure combine to initiate an emulsion process that results in an espresso with a perfect cream.

FRAGRANT

The cream of lever-extracted coffee passes through a fine mesh and shower screen, retaining the aroma and fragrance of the extracted coffee for longer.

FULL-BODIED

The lever extraction system gives a higher concentration of coffee particles dissolved in the water, resulting in a full-bodied and well-structured espresso.

DELICATE

Thanks to the rapid drop in pressure during the final phase, the unpleasant bitter notes from the over-extracted coffee grounds do not reach the cup.  You are left with the pure nectar of a real espresso coffee.

PRODUCTS WITH LEVA CLASS®TECHNOLOGY

V6

The innovative coffee machine that changes the face of your bar

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