This is the most traditional “espresso” machine and was the first to enable water under pressure to pass through the coffee grains to give a better extraction. The pressure being gained by the compression of the lever. The lever method obviously requires some physical effort and was soon superseded in the mass market with machines that gained the pressure from electric pumps. Purists have come to recognise that the way the lever delivers the pressure in fact produces a perfect pressure profile for the perfect espresso. It must be pointed out that there is considerable pressure exerted by the lever and should be operated with caution.
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