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.
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.
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.
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.
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.
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.
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.
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.
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.
Go way beyond the traditional 9 bar of water pressure and explore extracting with significantly finer coffee grounds.
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.
Instant, flexible water-temperature control. Allows precise extraction of non-coffee aromatics, such as tea, citrus zest, cocoa nibs and more.
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".
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®.
Everything about every shot is automatically recorded and saved, accessible to you with a web browser interface. Track everything you do.
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.
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.