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Electric espresso grinder with screwless burrs and a brushless motor. It has two dosing modes: gravimetric, without timing by hand or using a separate scale, and by time, with the grinding time shown in real time on the touch screen. Each mode stores up to three recipes, and a dedicated tool grinds the final dose of a chosen bean. The fork adapts to several portafilter sizes and has an adjustable spout angle. Grind adjustment is electronic.
| Parameter | Value | Source |
|---|---|---|
| Machine dimensions | 14 × 26 × 41 cm (5.5 × 10.2 × 16.1 in) | manufacturer website |
| Burr diameter | 63 mm | Compiled by editorial team |
| Drive | Electric | Compiled by editorial team |
| Motor speed | 1500 rpm | Compiled by editorial team |
| Hopper capacity | 300 g | Compiled by editorial team |
Seven grams, twenty-five seconds, twenty-five millilitres: Italian espresso has a written specification, and this is it.
The same dose as an espresso, less water in the cup. No institutional source fixes its volume — so here you will only find what is documented.
25 ml of espresso and 100 ml of steamed milk, in a 150–160 ml cup. The cappuccino has a specification too.
An espresso and a stain of milk. How much milk, exactly? No source declares it — and we do not invent it.
An espresso lengthened with hot water. The amount of water is set by no standard: it changes from country to country and from bar to bar.
The moka is not dosed in grams: it is dosed by volume. Water up to the valve, funnel filled level, never tamped.
