How it Works: Deep Inside a Cutaway Espresso Machine
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- Опубліковано 4 жов 2024
- In this video you will learn how a semi-automatic espresso machine works. Using a machine with cutaway components, Todd and Marc from WholeLatteLove.com trace the path of water movement through the machine. Get an inside look at cutaway components, their purpose and how they operate. Components include: E61 brew group, heat-exchange boiler, solenoid valve, thermal siphon system, steam valve, one-way valve, anti-burn wands, rotary pump, OPV valve and much more.
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The machine featured in this video is the ECM Technika IV Profi Switchable. It's a semi-automatic espresso machine with heat-exchange boiler and rotary pump. Special thanks to ECM for providing the machine for this presentation!
This video helped me get a job as a coffee tech. Now i have been fixing machines for 3 years! Thanks Guys!
Hi AA, That's awesome! Happy to help and hope you are enjoying your profession!
Marc
I am loving it. I'm based in melbourne and im planning to sell refurbished machines in PH. hope all goes well! Thanks heaps guys
Thank You Everybody for All that you are doing for our Planet Earth.... Peace.. Shalom.. Salam.. Namaste .. 🙏🏻 😊 🌈 ✌ 🌷 ☮ ❤🕊
The two of you guys make the best technical espresso machine videos.
the only video in the youtube which describe the coffee machine at the time
Hey cd, Thanks for the comment!
I would buy an espresso machine from this man
This dude loves his job
cut-aways are the best
Yes they are! Thanks for the comment Bob!!!
Thank you for doing this. A very well informed instructor.
Hi D, You are welcome and thank you for the kind comment.
I still don’t understand how the coffee water goes through the tiny hole in the handle thing where you actually put in the coffee! Why is there literally no video explaining this part! 😂
Very good teaching!!! Thanks for the absolutely wonderful explanation.
Hey SEB, You're very welcome and thanks for the comment!
Wow! Amazing explanation every single detail.
Hi JK, Thanks for the comment!
Thank you for making this outstanding explanation video and all the effort you've put in the cut model.
You're very welcome!
This was a great 17min + video. Thank you for making and sharing this.
HI, You are welcome and thank you for taking a moment to leave a comment!
Marc
Really great video, although I believe there is one small error. The top of the bottom chamber is for pre-infusion. It uses a low pressure spring to allow water to flow into it at the same time that the portafilter is building pressure and prevents the coffee from receiving a sudden burst of pressure. When you lower the lever fully, it opens both chambers, allowing the preinfusion chamber to drain so it can be used for the next shot. The lower valve uses a much higher tension spring so that it would only open on it's own in the case of excess pressure in the grouphead.
Correct!
amazing piece of art .
Hi Angel, Thanks for the comment!
from Thailand thank you for knowledge thank
You are welcome and thank you for the comment!
Thanks It is very good for me .You show inside of machine and how actuator work together
Wow awesome video that is so informative, thanks for the effort in making this video, the engineer in me loves to understand how all the items function as a complete system. Also shows the quality of the parts used by ECM
Hi Glenn, You are welcome and thanks for the comment!
I just understand how espresso machine works, this is very good video sharing Thank you very much sirs.
This is a great tutorial !! But are you guys planning to make a video about the circuit paths/components of the power board ? Like which the power paths within the circuit , PCB components that frequently malfunction , symptoms of each malfunction , & how to troubleshoot them with a multimeter ?
Hey b, Thanks for the comment! We have a variety of support videos including some on electronics. Those are machine specific so best bet is to go to our support section here and search by brand and then the machine you are interested in: support.wholelattelove.com/hc/en-us
Brilliant, I have been really looking for such a video for ages. Respect for all the team.
Hey aa, Marc here from Whole Latte Love... Happy you found the video and thank you for the respect!
That was so awesome! Thanks a lot for these deep insights here! Learned a lot watching this. Thank you guys!
Hi Rod, You are welcome and thank you for taking a moment to leave your comment!
Marc
such a great video I have ever seen. I need this kind of videos as I really want to study about espresso machine. Thank you so much for nice information!
Hi thanks for the comment and you are welcome. If you want to learn more about a variety of machine be sure and check out our other videos and our support wiki which has manuals, diagrams and more for most popular espresso machines. It's available here: wiki.wholelattelove.com/Main_Page
Marc
So amazing and impressive.
Thank you! Cheers!
Great video! I finally understand what’s going on in my Bezzera Mitica.
Great to hear! Thanks for the comment.
Wow...I get some new projects with a nice little raise on the horizon and not only have I purchased a new espresso machine in my head, but now I am servicing it already Lmao...
Focus!
I still need to work on getting that grinder!
Sounds great!
Beautiful piece of machinery!! Why can all brewing machines be made this serviceable!! Oh yeah, everyone wants them cheap!!
The magnetic component is cool
This is brilliant! Thanks, now that I know what all that stuff does I stand a chance of repairing it. Mine has a ruptured heat exchanger, no wonder it didn't work properly. I had a hunch that I was dealing with a heat exchanger, but having certainty gives me great peace 😉.
Hey MCB, Thabks for the comment and good look with repairs!
Marc
Great video! LOVE my Rocket, finally know how it works...
Hi CL, Thanks for the comment!
Excellent description.
Glad you enjoyed it
@@Wholelattelovepage am working on one my self needs a good clean. The motor has given in won't turn the pump as was lime scale in it changed pump did not help all runs ok on a drill so waiting for a new motor.
Thank you both for an outstanding "learning" video. Excellent inside review of the workings of a espresso machine. Great to know how things work! Cheers, gents!
Hi Ron, You are welcome and thank you for the comment!
Fabulous walk through under the cover of the Technika, thanks for this video. It's very helpful to have a better understanding of how things work.
Ahh now I will fix my espresso machine...
Y'know if I had one
( Pretty cool though )
Todd and Mark, great video as most of yours are. I'm very glad I came across this one in particular which gave a me a greater understanding of the internals (I'm a car guy as much as an espresso guy - gear-head as they say). Love how this evokes the Audi/Lamborghini partnership. German engineering / Italian flare. Thanks again!!!
Hi T, You are welcome and thanks for the comment! I (Marc) am a car guy too! Although more of the American muscle car variety.
Whole Latte Love Marc, I also have a 1999 SVT Cobra which is my pride and joy. And it's a convertible. I love to bring it to cars and coffee events. Now that's living, right?
Hi guys, thanks for the great video, I really appreciated it. Did u know, that the pressure chamber below the valve has a prebrew-function? Starting the process by pulling the lever in the up-position, the upper chamber will be filled with about 9 bar pressure, and opens the lower chamber at about 2 bar. The water drains and soaks the coffee at about 2 bar until the lower chamber is completely filled. After this, the full pressure of about 9 bar will reach the coffee and the extraction will start. Cheers from Germany! Gregor
Hi Gregor, Thanks for the comment! Yes we use that on rotary pump and plumbed machines from ECM and Profitec to do a true line pressure pre-infusion.
Hi Gregor thanks for the Info, any idea on how to learn more about fixing coffee Machines, would like to do this as a job
Please advise
you guys are an institution on this subject - thank you
Hi h22, You are welcome! We do our best. Thanks for taking the time to leave a comment!
Marc
thank you for your valuable video.
i am an engineer whos starting to study espresso machines to make my own top notch one, and maybe open my company sometime later when i master the craft.
Hi AS, Thanks for the comment. If you like this video you should enjoy this newer one with cutaway models of toher Espresso machine boiler types: ua-cam.com/video/OUywoRs4meY/v-deo.html
Marc
@@Wholelattelovepage Hi Marc, Already did, i am honored talking with you.
Appreciate your work
Appreciated
Wow, what an ingenious system.
Hi Zach, Thanks for the comment!
Marc
Now I'll be able to make my machine out of spare parts yay !
Hi J-SD, That's a lot of spare parts!
Interesting demonstration of how people who know intricate details do not the best teachers make.
Lol
Excellent videos to learn about anything coffee
you should do the same thing using an entry-level model
Hi zg, We have some videos featuring internals of premium entry-level machines like the Gaggia Classic. Here a video showing a complete rebuild of that machine: ua-cam.com/video/N9i-EH7qXOc/v-deo.html
Marc
Great video and helpful in understanding the operations of E61 and other general machines
Hi Chris, Thanks for the comment!
Marc
Wow you guys are the best one sow far how many I seen only u the guys explaining everything teaching everything :)
Nice 👍 thanks 🙏
Our pleasure!
This is so cool! It's really interesting how straight-forward and simple the actual mechanics of this machine are. For some reason I always imagined these machines to be much more complex.
Hi natsoray, Thanks for the comment. I will say ECM machines tend to be some of the most straightforward under the hood. Well engineered using the K.I.S.S. principle!
Marc
Really great video love it!
Thanks so much!
Fascinating stuff.
From Indonesia,terimakasih telah berbagi pengetahuan
Hi le,
Anda dipersilakan dan terima kasih atas komentarnya!
Marc
Great video team. Very explanatory.
From Denmark - thank you for a fantastic stream. Really cool and informative😉😄
Hi pdk, Glad you enjoyed it and thanks for the comment!
Very well explained.
Great job
Hi Tarik, Thanks for the comment!
played at .5 speed is a stoner's paradise. Real trip.
OMG, bringing back high school memories - thanks!
Marc
@@Wholelattelovepage like the Magic School Bus mannnn 🧙♂️🥬🔥
Fantastic educational
Hey Jens, Glad you enjoyed it! Here's another that's very similar which takes you inside the 4 types of boilers used in most espresso machines: ua-cam.com/video/OUywoRs4meY/v-deo.html
Marc
Good job, Todd! Very clear.
Thanks!
well done guys
+paolo cortese Hi Paolo., Thanks for your comment!
Amazing machine for such an amazing product! Thanks for the awesome teardown and explanation.
Hi Josh, You are welcome and thank you for the comment!
Nice. That's my machine!
Hi Matthew, Thanks! A very nice machine!
Could you guys ever do this for the gaggia classic pro?
Hey c, While I don't have a specific "How It Works" for the GCP we do have a full boiler rebuild video, 3-way solenoid clean/replace and many more maintenance and repair videos which go inside the machine. Those are all accessible at our support page for the GCP located here: support.wholelattelove.com/hc/en-us/sections/1500000384362-Gaggia-Classic-Pro
Brilliant vid, full of detail and exceptionally well presented, many thanks. The capacity, guesstimating, of the heat exchanger and associated piping, could be less than 300ml. Using a short purge and pulling one shot would use approx 100ml. Cold water fed by the pump would replenish this. This would suggest that the temp would take a nose dive, during and for some time after the shot. Reheat might take some time as there are no fins on the exchanger. Do you have any figures on this, please?
Hi BB, Thanks for the comment, question and request. If you like this video you'll love this newer one with a look inside cutaways of single, HX and dual boilers: ua-cam.com/video/OUywoRs4meY/v-deo.html
Reheat times are fairly quick, in most HX machines you'd be all ready to go by the time you prepped the next shot. Large thermal mass with water in boiler and the 6 or so pounds of metal in the group.
Marc
Dudes! Excellent! Thanks for the video and we definitely owe you a beer, I mean brew!!
Hi JS, You are welcome and thank you for the comment! And I'll take the beer!!!
Marc
This has helped me so much
Hi AZ, Thanks for the comment!
Marc
Is the coffee put under the full 9 bars of pressure?
Hi s, Yes, these machines do 9 bar and it's adjustable if desired.
Brilliant video. Thanks!
Hi P, You are welcome and thanks for the comment!
Thanks for the explaination. Good work!
Hi WH, Yopu are welcome and thank you for the comment!
Is that Kevlar wrapped around the tank? I would have to guess that it is a safety measure to prevent an uncontained, over-pressure explosion, like a jet engine nacelle.
Hi David. Does look like kevlar but it's not. Just a high-quality jacket around insulating material. Boilers are protected from bad things happening by thermal safety switches and/or relief valves.
Nice piece of engineering, but could that contraption can be easily replaced by an overhead reservoir?
Not sure we fully understand the question. Do you mean overhead such that it could be gravity fed? At some point a pump is required to create the ~9bar pressure used in the espresso brewing process.
Thank you for the video. But, how much water in the heat exchanger? Is the heat exchanger path is always full of water?
Hi HK, You are welcome. Heat exchanger is always full of water and once heated up is constantly circulating water out to the E61 group head.
Marc
I watched a lot of e61 videos and when I saw these replica structures I thought they were tampered with. I think the correct logic should be that the boiler should be linked to the pressure relief device below when the tie rod is closed, at which point the pressure generated when the boiler is heated can be released in time, and conversely when the tie rod is opened the pressure relief device is closed to ensure extraction pressure.
Hi mz, Thanks for the comment. Not sure I follow what you mean.
that was absolutely awesome, thanks !
Hi DM, you’re welcome. Thanks for the comment and glad you enjoyed!
Marc
Great video. However you didn’t explain the preinfusion chamber. The top spring on the release end of the grouphead opens at about 1,5 atm allowing the chamber to fill resulting in some time before the pressure on the puck builds up to full brewing pressure. This is one of the unique design features of the e61’s patented design.
Thank you for information
Any time
Pretty sweet video. Makes me sad my machine lacks a few of these features.
The only thing I’m curious about is the temperature of the heat exchange. I thought heat exchange units keeps 2 temperatures. But here brew water heating up the brew head and then going through the coffee isn’t temperature controlled/monitored?
Edit: I think I figured it out. Main boiler is temperature controlled at steam/hot water temp and pressure. Heat exchange inside cycles outside the boiler into the group. But the speed of the pump pumping the water out and back in from the heat exchange loosely controls the temperature to be cooler than boiler temperature.
Hi James, Thanks for the comment! Very close to correct on your edit. Here's what's going on: Water circulates from the heat exchange section inside the boiler out to the brew group and back. No pump involved in making that happen just thermodynamics in the thermo-siphon loop. Most E61 group machines uses a flow restrictor which controls the flow rate of the thermo-siphon. Changing the opening size of the flow restrictor affects the temperature of the group. Most heat-exchange boiler machines require a short cooling flush prior to brewing to get rid of over-heated brew water. There are a number of newer HX machines with PID temperature control which do not require cooling flushes. PIDs give very accurate in boiler temperatures. Manufacturers can then engineer the thermo-siphon with a flow restrictor sized to produce a certain brew temp say 200F even when the main boiler is running in the 260'sF.
thanks for this helpfull video
Hi JC, You are welcome and thanks for your comment!
Thanks for sharing, very helpful but my machine is slightly different. Would you happen to have a video on how to replace the non-return valve on "Rocket Mozzafiato Type V"?
No, sorry
very nice video man seriously
Hi Egli, Thanks for your comment we seriously love getting the a whole latte! If you like this video, we have a similar one coming out in the next day or so featuring a cutaway Profitec Pro 700.
Todd the Professor 🤓
Great Video. Just purchased the Mechanica V Slim. My biggest issue with the design is the lack of drainage for the Anti vacuum valve. The amount of water that leaks prior to a seal can't be good for the electronics inside the machine. I've noticed that other machines have the new type of vacuum valve that takes the excess water to the drain tray. The Profitec Pro 600 comes to mind. Is it possible to modify machines that don't have this using the new style valve? Maybe cut into the drain tube for the expansion valve and splice in the tube for the vacuum valve?
Hey Todd, thanks for the comment and question. I don’t see a reason why you could not do that. Many machines use a T into the line going to the drip tray. Like you I prefer that setup. That said, it’s a very small amount of moisture released from the open relief valve, the boiler is hot so it evaporates rapidly and convection rapidly moves the water vapor up and out of the machine. If you decide to route to drip tray be sure the tube off the VR valve doesn’t get kinked. Kinks can prevent the VR valve from closing by causing back pressure on the valve.
Marc
Thanks for the good info. I have a Quick Mill HX, so I assume the internals are similar to your model. My manual states that the machine should "reach temperature in approximately 15 minutes, but to make
delicious espresso with thick rich crema it is necessary to allow the machine to be heated for 30-45 minutes with the portafilter kept in the grouphead."
What I don't see in your video is what the extra 30 minutes of heating time is actually doing, given that the boiler has reached its maximum after 15 minutes. Do you?
Hi Rich, I sure do! That extra time allows the group head to reach full temperature. In E61 groups there's a thermo-siphon which through convection is constantly circulating water through the group to heat it up. In order to get stable brew temps the group must be fully warmed prior to use. In this type of machine full heating of all the metal in the group head does take about 30 minutes.
Marc
@@Wholelattelovepage I thought releasing water thru the group head prior to pulling the shot was supposed to do that. In a world of espresso nits this is just one more to pick.
@@brozbro In HX machines, releasing water before pulling the shot is actually known as a "cooling flush" that gets rid of the water that has heated up too much in the HX. Just letting water run through the group head will only contribute a little to heating it up faster, but it takes a lot of time (and water) to heat it up completely.
The water goes through the injection pipe during brewing and mixes with the hot water in the heat exchange pipe at 9 bar. There is still a little gap at the bottom of the connecting piece grouting pipe where the recirculated water comes through as shown in 6:01. How does the pressure of the water in the pipe during the brew process at 9 bar during brewing not push backwards out of the exchanger and backwards through the cold side of the thermosiphon?
Late to the discussion, but I had the same thought as you did. I am assuming that once the pump pressurizes the heat exchanger, water will flow from high pressure to low pressure meaning that water will flow through both lines of the thermosiphon to the back of the E61 group. However, since the colder water comes into the middle of the Hx, water leaving the Hx through the hot water line and through the recirc line of the thermosiphon should both be close together in temperature. Even if they are off by a few degrees, they will mix in the first chamber of the E61 before moving through the mushroom. I hope that makes sense, I've only been studying these machines for a few months.
3:30 a checked valve? is it the same as what people called it a non return valve? whereby water does not flow back?
Hi a, yes. Check valve and non-return are used interchangeably.
@@Wholelattelovepage duly noted.
you guys are awesome in what you are doing.. 👍👍👍.
Thanks for the video. If I use meter on 2k ohms setting to test the solenoid will enough?
is the cam accessible at all, for example during a total cleaining and rebuild of the e61 system?
So there are actually two reservoirs - 1. the boiler 2. heat exchanger and top chamber.
The pressure gauge and the pump setting only relate to the boiler, but the brew pressure is needed at the top chamber. Can you explain this discrepancy?
Hi c, Thanks for the question. A little unsure of what you are referring to. One gauge measures pressure in the section of the boiler producing steam. The brew pressure gauge measures pressure in the brewing circuit - water which comes from the heat exchange section of the boiler. That's only active when brewing.
Thanks for this very helpful video. In watching this, it seems that a lot of the need for cleaning or maintenance required (eg backflushing) is caused because of the shared pathway to exhaust pressure from the group and end up with a dry puck. Are there any designs on groups that address this issue?
Hi PI, Thanks for the comment and question. No designs I'm aware of other than cheap entry-level espresso appliances which do not have a 3-way valve. With those you end up with a soupy mess in the filter basket and residual pressure after an extraction.
Marc
Do the lines have to coil like that? If so, what's the purpose?
Hi Coder, Great question! I do not know the answer with 100% confidence but it's likely to keep excessive heat and/or water from getting to the gauge.
What does ECM stand for coffee?
ECM Manufacture, short for Espresso Coffee Machines Manufacture; produces premium espresso machines for household and commercial use as well as quality espresso grinders.
great job!
Thanks and thanks for the comment!
"just a few pieces, not a big deal" lol
CooL Explanatory x
Hi KL, Thanks for the comment!
Marc
Bonjour, même si je comprend pas beaucoup l'Anglais c'est tellement bien détailler qu'on vois les étapes, merci j'aurais aimer avoir cette vidéo en français ça aurait été le pied
Je vous en prie. Merci pour le commentaire!
This is great! Do you have a teardown video for the Isomac Milano?
Hi DF, Sorry we do not.
@@Wholelattelovepage OK Thanks
Gents, thanks for the video. On my machine, the brew lever is very stiff when closing at the end of the shot. Is there any maintenance required for this aside from regular back flushing? Or should I open the brew head where the cam is? Thanks
Hi Daniel, You are welcome and thanks for the question. So the machine should be descaled on a regular basis depending on how hard you water is. As to the lever being stiff... There is a cam internally which actuates a valve. Could be some build up on that or some wear. Can't be certain that's the issue but maybe. Here a video showing how to clean an E61 mushroom, jet and top valve: ua-cam.com/video/4H57QSEMDhs/v-deo.html
Thanks for this vid guys really informative. One question I have is that if you wanted to increase the steam pressure, is it only possible via the pressure stat?
thanks in advance
+vlariz nevermind just found your video about adjusting the sirai pressurestat you guys are awesome
+vlariz Thanks for your question and well answering it yourself! Well I guess we did but you found it on your own so you are awesome too! If you have more ?'s ask away. We're always happy to help.
Do this won't work with distilled water? Essentially the boiler will never know if it has water or not?
Hi lowspeed, The boiler water level probe probably will not work in mineral free water. You can get around that by adding a pinch of salt to the water. However, we do not recommend using distilled water in espresso machines. Mineral free water makes bad tasting coffee. Espresso will over-extract due to lack of mineral content. No scale will form but there is a risk of corrosion and leaching of boiler metals. Ultra-pure water is a fairly strong solvent. That's the reason why distilled and RO purified water is never delivered in or piped through metallic components.
@@Wholelattelovepage I ve been using RO water in my Cimbali Jr for 20 years!
it's very interesting i have a question i have a rocket similar to that
and from the steam lance I get steam and plenty of water? I should just go out steam right? that water might come out
Hi G, Thanks for the question. It's normal to have some water come out when steam is first turned on. Within a second or two it should go to steam only. The initial bit of water is from condensation.
Marc
Very informative!
Could you please tell me if there is a heat exchange machine available that does not have a teflon tube inside the small section of the boiler, dedicated to brewing?
Does the Rocket machines also have the teflon tube?
Hi CG, I'm checking on Rocket but I know for certain Crem machines do not have a Teflon tube in the boilers. Check out current Crem machines here: www.wholelattelove.com/collections/semi-automatic-espresso-machines?_=pf&pf_v_brand=Crem
Thanks for the interim feedback!
where does the machine make pressure for the water over the coffee? the 9 bar
Hi CM, Thanks for the question. Pressure comes from the pump and high limit of pressure controlled by an OPV valve. Actual pressure builds up due to restriction of the coffee in the PF.
Marc
Is there any heat exchanger machine available, that does not have a teflon tube inside the small boiler section?
Thanks! The video is very informative.
Hi CG, I'm checking on Rocket but I know for certain Crem machines do not have a Teflon tube in the boilers. Check out current Crem machines here: www.wholelattelove.com/collections/semi-automatic-espresso-machines?_=pf&pf_v_brand=Crem
What is the size of boiler and how much maximum pressure is being generated by the machine??
Hi harsh, Thanks for the question. Full specs on the current ECM Technika vaialable here: www.wholelattelove.com/products/ecm-technika-v-profi-pid#product-specs Boiler is 68oz/2 liters. Max pressure is ~1.3 bar for steam. Brew pressure is set to produce 9 bar max at the group but is user adjustable via an OPV.
Marc
@@Wholelattelovepage thanks for your support hope for the same in future