To celebrate the 40th anniversary of the creation of the first E61, Faema has been offering a celebratory version of its jewel since 2001. Though built maintaining the original design and materials, the new E61 includes updated features: an automatic boiler fill, a built-in volumetric pump, two pressure gauges to control the pump and the boiler pressure, and the adjustable thermal balancing system (Faema patent).
Today, becoming the owner of an E61 means adding prestige to your business and becoming a member of an exclusive club of connoisseurs who can say, with justified pride, that they own a machine that has made history of Italian espresso in the world.
The E61 is available in the semi-automatic version “Legend” in 1, 2 and 3 groups and in the automatic version “Jubilé” which features dosed hot water and beverage selections in 1 and 2 groups.
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E61 is the tool to enhance your passion for coffee
E61 writes a new page of history
It is 1961 and Faema writes an important page in its own history and in that of espresso coffee machines by introducing the E61.
Why is it so special
E61 is the first machine to use a volumetric pump to give the water the ideal 9-atmosphere pressure and keep the pressure constant during the whole extraction process, unlike lever machines.
The story continues
Faema presents now a new edition of its jewel. Though built maintaining the original design and materials, E61 features updated devices.
E61 Legend and Jubilé
An automatic boiler fill, a built in volumetric pump, two pressure gauges, to control the pump and the boiler pressure, and the adjustable thermal balancing system (Faema patent). E61 is available in the semi-automatic version “Legend” and in the automatic one “Jubilé”, which features dosed hot water and beverage selections.
The shape of the myth
Though built maintaining the original design and materials, E61 features updated devices linked to its revolutionary technical solutions and its stainless steel elegant body.
The passion for coffee
Furthermore in E61 Legend, thanks to the preinfusion system, the extension of the contact time between the water and the ground coffee before extraction favours optimal extraction when it comes to the organoleptic properties of the espresso.