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The story behind the "+"

When we first set out to make the Decent Espresso Machine, we aimed to make a machine as good as a high end traditional boiler-based machine, but at a lower cost. We would implant a computer, a bevy of sensors and a sophisticated physics model into the espresso machine itself. We would approach the problem of accurate temperature and pressure with technology and innovation, rather than large amounts of stainless steel.

We had set our sights too low. With our technology-focussed approach, we kept finding that we could do much, much more. These capabilities result in better espresso, more consistently, as well as increased control, expanded exploratory power and unprecedented transparency.

People initially told us that these ideas were too novel; that there was no demand for them. But as the list of "first seen here" features accumulated, our advisors told us to "go for it" and to hold nothing back.

Our Decent Espresso Machine+ (DE1+) is that machine. Some of its features are only found in professional machines costing over $15,000, while a surprising number of its other capabilities are not available on any other machine.

With the DE1+, we held nothing back.

Compare our espresso machines



A long list of amazing features

All the features listed below are only available on the DE1+ and DE1PRO+.

For a list of features common to all our espresso machines, please visit the DE1 web page.

9 of these features are not available on any other espresso machine, at any price.
Most of the 7 other features are seen on only a few professional machines starting at $9000.

Pressure Profiling

With your finger, draw the variable pressure you want over the course of making a coffee shot. Or use the included pressure profiles which imitate the best professional machines from history.

Temperature Profiling

Change water temperature during the course of a shot. Our research found that classic Italian professional espresso machines change temperature during a shot. You can emulate that or have a flat temperature profile. Your choice.

Flow Profiling

With your finger, draw the desired water flow coming out of your coffee puck. Pressure is automatically adjusted to maintain your desired flow. Provides superior control over extraction compared to traditional pressure profiling. Enables even higher coffee extraction rates.

Steam Profiling

Use your finger to draw how you want pressure to change over time when you're steaming milk. A common technique is to start out gently for a few seconds to avoid large bubbles and then manually ramp up to full power to heat the milk quickly.

Real Pressure Readings

Most espresso machines tell you the pressure at the pump, which is not helpful. Pressure at the coffee puck is what you need to know and we're one of the few machines to provide it. This information is vital to develop your puck preparation skills.

High Energy, Dry Steam

Our steam heats up to 160°C (320°F), compared to traditional machines which max out at 128°C (260°F). We provide more energy per gram of water, so you can heat with less water. This means significantly less dilution of your milk and thus better flavor.

Pre-infusion End Detection

Our sensors automatically detect when the coffee puck is fully saturated with water. The shot automatically starts at that point. Traditionally, this was done visually by the barista watching for the first drips.

Volumetric Dosing

Stops the espresso shot automatically when a given amount of water has been dispensed by the espresso machine. Total water volume is displayed live during every shot. This provides easily reproducible in-glass volume without having to manually stop the machine.

Flow vs Pressure Priority Modes

You can tell our espresso machine which is more important: flow or pressure. For example, if the water flow goes too fast, pressure can be automatically reduced, and vice-versa.

12 Bar of Pressure

Go way beyond the traditional 9 bar of water pressure and explore extracting with significantly finer coffee grounds.

Slow Infusion System

This optional technique (pioneered by Slayer®) uses a 60 second very slow pre-infusion at low pressure. Experts think this brew method brings the best out of lightly roasted beans.

20°C to 99°C

Instant, flexible water-temperature control. Allows precise extraction of non-coffee aromatics, such as tea, citrus zest, cocoa nibs and more.

"God Shot" Reference

Flow, temperature, and pressure are recorded and graphically presented. You can save the performance of your best shot as a reference and graph it underneath subsequent shots. This allows you to see if the flow and pressure achieved with the current shot approximate your "God shot".

Emulation of Classic Machines

Built into our machine are profiles that mimic the behavior of classic "lever machines," as well as the well known flavor characteristcs that emerge from machines by La Marzocco™, Nuova Simonelli™, Synesso® and Slayer®.

In the Cloud

Everything about every shot is automatically recorded and saved, accessible to you with a web browser interface. Track everything you do.

Open Minded

Our tablet software is open source, as is our API. This allows the community to extend the capabilities of our machine. Even if you're non-technical, you'll benefit from the free software community's creations.

Better hardware than the DE1

An inline hardware flow meter enables the DE1+'s flow profiling feature and provides highly accurate hot water dispensing. Additional temperature sensors enable our temperature profiling features.

Espresso R&D:
Watch our progress