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Eagle One is a multi-group machine, built in 2- or 3-group versions, for professional coffee shops rather than a home kitchen: it must be installed and maintained by trained staff, and must not be left switched on without someone watching it. Each coffee group has its own boiler, with temperature set independently from the display and separate from the steam boiler; the group heads use dry heating. The whole machine needs 15 to 20 minutes from power-on to be ready in every part.
Prewetting is programmed with three separate parameters — how long the coffee valve opens, how long it stays closed, and the overall duration — building a pulsed profile rather than a single pressure step. A touchscreen on the machine gives access to these settings and the other controls, the drip tray has two levels to suit both cups and tall to-go cups, and the steam wands are thermally insulated and coated with a non-stick material, to avoid burns and clean faster.
The water connection is fixed to the mains only, and needs softened water. Each group needs washing at least once a day with an automatic detergent cycle that can't be stopped once started; filters and portafilter go through a weekly soak, and the group shower and gasket are replaced yearly. In the 2-group version the machine is 75.8 cm wide and 57.6 cm deep: a bar counter machine, not a kitchen worktop one. It suits a coffee shop that wants to set temperature group by group, has softened water on the line, and trained staff for the daily upkeep.
| Parameter | Value | Source |
|---|---|---|
| Weight | 68.5 kg (151.0 lb) | manufacturer website |
| Power supply | 5000 W | manufacturer website |
| Boiler architecture | Dual boiler | Declared by the brand |
| Max pump pressure | 9 bar | Declared by the brand |
| Pre-infusion | Programmable | Declared by the brand |
| Plumbable | Yes | Declared by the brand |
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.
Double espresso, sugar syrup and ice in a shaker. It has no specification: it has a house recipe.
Scelte dalla fascia d'uso e dall'ingombro dichiarati, non dal prezzo: i prezzi non li pubblichiamo.
Simpler, entry level
Same tier, different manufacturer
