Home Manual Coffee Machines

A single-boiler machine uses a single boiler for both brewing and steaming, requiring you to switch between modes and wait 20-90 seconds between tasks. A dual boiler has two separate boilers operating independently—one at brew temperature (93-96°C) and one at steam temperature (120°C+)—allowing you to brew and steam simultaneously with precise temperature control. Single boilers suit those making 1-2 coffees at a time, while dual boilers are ideal for households making multiple drinks or entertaining guests.

Heat-up times vary by machine type. Thermo-block machines are the fastest at 2-5 minutes. Single-boiler machines typically take 5-15 minutes. Heat exchangers and dual boiler machines with E61 group heads take 15-30 minutes to reach optimal temperature, as the heavy brass group head needs time to heat thoroughly for consistent extraction. We recommend turning on E61 machines 25-30 minutes before your first coffee for best results. Consider using a 7-day timer to turn the machine on automatically 30 min before your morning coffee.

Yes, a quality grinder is essential for cafe-quality coffee. Pre-ground coffee loses freshness within minutes of grinding and won’t produce optimal espresso. We recommend a dedicated espresso coffee grinder with stepless or micro-adjustment capability, such as the Eureka Mignon series, Profitec or Lelit grinders. Budget approximately $400-$1,200 for a grinder that matches the capability of machines in our range. Some machines, like the Lelit Anita and Lelit Kate, include built-in grinders for an all-in-one solution.

Pressure profiling allows you to adjust the pressure throughout the extraction process rather than sticking to a fixed pressure of around 9 bars. Here are the benefits of using pressure profiling:

Better extraction control. Different phases of the shot benefit from different pressures. A gentle pre-infusion (2–4 bars) saturates the puck evenly before ramping up, reducing channelling. Declining pressure toward the end can pull more sweetness without over-extracting harsh compounds.

Expanded flavour range. You can coax different characteristics from the same coffee. Long, low-pressure profiles often emphasise sweetness and body; traditional profiles highlight brightness and clarity. Light roasts especially benefit from extended pre-infusion and gentler ramps.

Flexibility across roast levels. Darker roasts, which extract quickly and can turn bitter, often do well with declining profiles. Lighter, denser roasts may need sustained or ramping pressure to develop fully.

The downside is the added complexity—you’re introducing another variable to control, which can make the learning curve steeper. However, if you enjoy experimenting and aiming for specific flavour notes, pressure profiling is a significant upgrade over a fixed-pressure machine.

Daily maintenance includes purging the steam wand, wiping down after each use, and backflushing with water at the end of the day (takes 30 seconds). Fortnightly, you should backflush with espresso machine cleaner. Six-monthly, descale the boiler if using tank or mains water without filtration. The frequency of descaling will depend on your water’s hardness.

Every 24 months, we recommend a professional service to replace gaskets and check internal components. All machines purchased from My Coffee Shop include lifetime technical support for maintenance questions, and our experienced technicians perform preventative servicing & repairs in our Abbotsford (VIC) and Pyrmont (NSW) service centres.

We recommend using filtered water for optimal performance and to extend your machine’s lifespan. Hard tap water can lead to scale buildup, which can damage boilers and heating elements, while very soft water can corrode internal components. The ideal water should have a Total Dissolved Solids (TDS) level between 75 and 150 ppm and a hardness level between 50 and 75 ppm.

You have several options for obtaining suitable water: you can use water from a filter jug, such as BWT; install a recommended water filter, such as the Lelit or Profitec anti-scale filter, in the water tank; add an inline filter for plumbed machines; or opt for bottled spring water. Please avoid using distilled or reverse-osmosis water unless it has been remineralised.

All home manual espresso machines include: a 24-month back-to-base warranty, free one-on-one barista training at our Melbourne or Sydney showroom, lifetime technical support via phone and email, and same-business-day dispatch for orders placed before 1:30 pm. We also offer free demonstrations by appointment so you can try machines before purchasing. Unlike overseas retailers, we perform all warranty repairs in-house with genuine parts and experienced technicians.