Gaggia Babila: Brewing Cafe-Quality Espresso at the Touch of a Button

Overture: The Quest for the Perfect Home Brew

There’s a certain magic that unfurls with the dawn of a new day, often heralded by the rich, inviting aroma of brewing coffee. For many, it’s more than a morning jolt; it’s a cherished ritual, a quiet moment of contemplation, or the warm prelude to a bustling day. And for those кто (who) truly savor the nuances of this beloved beverage, the pinnacle is often found in a perfectly extracted espresso – that concentrated elixir, a fleeting masterpiece of flavor and aroma, crowned with a velvety, reddish-brown crema.

For decades, experiencing this perfection often meant a pilgrimage to a favorite café, a reliance on the practiced hand of a skilled barista. The idea of replicating that artistry consistently at home seemed a daunting, often elusive, quest. Yet, the human desire for mastery and convenience is a powerful catalyst for innovation. This very spirit animated Achille Gaggia in Milan back in 1938. Frustrated with the limitations of steam-based machines, he ingeniously pioneered a piston-driven system, a revolutionary leap that birthed not only a more intense, flavorful espresso but also its iconic crema. This was not just an invention; it was the dawn of modern espresso.

Fast forward to today, and that same Gaggia legacy of innovation and passion for a superior coffee experience is encapsulated in machines like the Gaggia Babila RI9700/64 Espresso Machine. This isn’t just another kitchen appliance. Think of it as your personal coffee alchemist, a sophisticated partner engineered to transform humble beans into liquid gold, marrying the time-honored traditions of Italian espresso with the precision of modern science, all within the comfort of your home. Our journey today is to look under its polished stainless steel hood, to decode the science, and to understand how it empowers you to become the architect of your own exquisite coffee moments.

The Sacred Elements: Unveiling the Fundamental Science of Espresso

Before we explore the marvels of the Babila itself, let’s first appreciate the fundamental scientific principles that govern the creation of any truly great espresso. It’s a delicate dance of physics and chemistry, where minute changes can lead to dramatically different outcomes in the cup.

The Pressure Principle: The 9-Bar Embrace and the Genesis of Crema

At the very heart of espresso lies pressure – immense, controlled force. Imagine trying to extract the essence of coffee grounds with a gentle stream of hot water; you’d get, well, coffee, but not espresso. To achieve that concentrated, syrupy body and, crucially, that beautiful crema, we need to compel hot water through a finely ground, compacted bed of coffee at a significantly higher pressure.

Science Deep Dive: The widely accepted gold standard in the coffee world is approximately 9 bars of pressure during extraction. That’s about nine times the atmospheric pressure at sea level, or roughly 130 pounds per square inch (psi). Why this specific figure? It’s the scientifically determined sweet spot. Sufficient pressure is needed to overcome the resistance of the tightly packed coffee grounds and to emulsify the coffee oils with CO2 (naturally present in freshly roasted beans) and other soluble solids. This emulsification is what creates the stable, persistent, and visually appealing crema – that tell-tale sign of a well-pulled shot. Too little pressure results in under-extraction: a thin, watery, sour brew lacking body and crema. Too much, and you risk forcing water through too quickly or creating channels in the coffee puck, leading to an uneven, often bitter, and harsh extraction.

Babila’s Application: The Gaggia Babila is engineered with a robust pump system designed to consistently generate and maintain the optimal pressure needed for a thorough and balanced extraction. While many home machines might boast higher pump pressures (e.g., 15 bars or more), it’s the pressure at the brew head, where water meets coffee, that truly matters. The Babila’s internal engineering ensures that the water is delivered to the coffee grounds with the effective force required for that perfect 9-bar embrace, unlocking the full spectrum of flavors and aromas, and, of course, a rich, inviting crema.

The Temperature Tango: Precision, Stability, and the Flavor Spectrum (90-96°C / 194-205°F)

If pressure is the force, temperature is the soul of extraction. The water must be hot enough to dissolve the desired flavor compounds from the coffee grounds, but not so hot that it scalds them, leading to unpleasant, burnt tastes.

Science Deep Dive: The ideal water temperature range for brewing espresso, as recognized by organizations like the Specialty Coffee Association (SCA), is 90-96°C (194-205°F). Within this window, different compounds are extracted at different rates. For instance, acids and fruity notes tend to extract more readily at slightly lower temperatures within this range, while bitter compounds and body-building melanoidins are more soluble at the higher end. Consistency is paramount. Fluctuations in temperature during the brief 20-30 second extraction can wreak havoc on the flavor profile, leading to a muddled, unpredictable cup. Too cold, and your espresso will likely be sour, underdeveloped, and lacking sweetness, as the desirable sugars and deeper flavors haven’t been adequately dissolved. Too hot, and you’ll scorch the delicate aromatics, resulting in a harsh, bitter, and acrid taste.

Babila’s Application: The Gaggia Babila is equipped with a powerful 1400-watt boiler system, designed for rapid heating and, more importantly, for maintaining thermal stability. While the product specifications may not explicitly detail a “PID controller” (Proportional-Integral-Derivative – a sophisticated feedback loop system used in high-end machines to maintain extremely precise temperatures), the Babila’s programmable nature and its consistent performance in user experiences suggest an advanced thermal regulation system. This system diligently works to ensure the water hitting your coffee grounds is within that optimal temperature window, shot after shot. This precision is what allows the Babila to consistently draw out the nuanced sweetness, a balanced acidity, and the rich body that characterize a truly exceptional espresso, preventing the dreaded “temperature surfing” that plagues simpler machines.

The Grind Paradigm: Uniformity as the Cornerstone of Extraction

Before water even touches coffee, another crucial variable has already set the stage: the coffee grind. The size and, critically, the consistency of the coffee particles are fundamental to a successful extraction.

Science Deep Dive: For espresso, a fine, almost powder-like, yet uniform grind is essential. Think of it like this: water needs to flow evenly through the coffee bed. If you have a mix of large boulders and fine dust, the water will find the path of least resistance, rushing through the coarser areas (under-extracting them and leading to sourness) while over-extracting the fine particles it gets stuck on (leading to bitterness). This phenomenon, known as “channeling,” is the bane of many aspiring home baristas. A consistent grind size ensures a more uniform density in the coffee puck, promoting an even flow of water and allowing for a balanced extraction of all the desirable compounds.

Babila’s Application: This is where the Gaggia Babila’s integrated ceramic burr grinder truly shines. Unlike blade grinders, which haphazardly chop beans into uneven fragments, burr grinders mill the coffee between two abrasive surfaces (the burrs) to a precisely controlled particle size. The Babila features 15 distinct grinder settings, allowing you to dial in the perfect fineness for your specific beans and desired espresso style. Why ceramic? Ceramic burrs are prized for several reasons:
1. Durability and Sharpness: They stay sharper longer than many steel burrs.
2. Low Heat Generation: Critically, ceramic is a poor conductor of heat. Grinding generates friction, which in turn generates heat. Excessive heat during grinding can prematurely release volatile aromatic compounds from the coffee, essentially “cooking off” some of the flavor before it even hits the water. Ceramic burrs minimize this thermal impact, preserving the delicate nuances of your beans.
3. Consistency: They are capable of producing a very uniform grind, which, as we’ve established, is paramount for espresso.
The Babila’s grinder ensures that each dose of coffee is freshly ground just moments before brewing, maximizing aroma and flavor, and providing that all-important consistent particle size for a balanced extraction.

The Water Wisdom: The Unsung Hero and the Imperative of Purity

It’s easy to overlook, but water constitutes around 98% of your cup of espresso. Its quality, therefore, is not a minor detail but a foundational pillar of flavor.

Science Deep Dive: Tap water, depending on your locality, can contain a host of minerals (like calcium and magnesium, which contribute to “hardness”), chlorine, and other particulates. While some minerality is actually desirable for good coffee extraction (certain ions help pull out flavor compounds), excessive hardness leads to the formation of limescale within your machine’s boiler and pipework. Limescale not only impairs heating efficiency and can eventually cause blockages and breakdowns but can also impart off-flavors to your coffee. Chlorine, often used in municipal water treatment, can create a distinct chemical taste, masking the delicate notes of your coffee.

Babila’s Application: Gaggia addresses this critical aspect with its AquaClean water filter system. This isn’t just a simple charcoal filter; it’s designed to perform several key functions:
1. Reduces Limescale: The primary benefit is the significant reduction of calcium carbonate buildup, thereby protecting the internal components of the Babila and prolonging its life. Gaggia claims that by regularly changing the AquaClean filter (prompted by the machine), descaling is only required after up to 5,000 cups (this, of course, depends on your initial water hardness and usage).
2. Filters Impurities: It also works to remove chlorine and other particulates that can negatively impact the taste and aroma of your coffee.
By ensuring a cleaner, purer base, the AquaClean filter allows the true character of your chosen coffee beans to shine through, unmarred by unwanted flavors from the water. It also means less frequent descaling, a maintenance task that, while necessary, few enjoy.

The Babila’s Ensemble: A Symphony of Features Orchestrating Perfection

Having laid the scientific groundwork, let’s now see how the Gaggia Babila, through its thoughtfully engineered features, brings these principles to life, transforming your kitchen counter into a stage for daily espresso artistry.

The Maestro’s Touch: One-Touch Simplicity & Deep Programmability

One of the most compelling aspects of a super-automatic machine like the Babila is its promise of café-quality coffee with minimal fuss. Yet, true coffee lovers also crave the ability to tailor their brew to their precise preferences.

User Scenario: Imagine a hectic weekday morning. You need that revitalizing latte, stat. A single button press on the Babila, and within minutes, you have it – beans ground, espresso extracted, milk frothed and dispensed. Contrast this with a relaxed Sunday afternoon, where you have the time to experiment, perhaps wanting a shorter, more intense ristretto from those new Ethiopian Yirgacheffe beans, or a milder, longer coffee for a guest.

The Science of Customization: The Babila offers 8 pre-set, one-touch drink options, including espresso, espresso lungo, coffee, ristretto, cappuccino, latte macchiato, and flat white. But the magic extends far beyond these defaults. Each of these can be deeply programmed to your liking. You can adjust:
* Coffee Strength/Aroma: This typically controls the amount of coffee ground per serving (the dose). A larger dose generally leads to a stronger, more intense flavor.
* Coffee Volume: Dictates the amount of water pushed through the grounds, influencing the concentration and length of the drink.
* Milk Volume (for milk drinks): Allows you to fine-tune the coffee-to-milk ratio.
* Temperature: You can often adjust the brewing temperature within a certain range to better suit different roast levels or personal preference.
* Pre-infusion: This is a critical step where the machine first wets the coffee grounds with a small amount of low-pressure water for a few seconds before applying full extraction pressure. Scientifically, this helps the coffee grounds to “bloom” (swell and release trapped CO2), which promotes a more even saturation and reduces the risk of channeling during the main extraction, leading to a more balanced and flavorful shot. The Babila allows you to program this phase.

Value & Insight: This deep programmability transforms the Babila from a mere dispenser into a genuine brewing tool. It empowers you to move beyond generic presets and truly craft beverages that align with your taste, the specific beans you’re using, and even your mood. It’s like having a highly skilled barista who remembers exactly how you like every single drink, every single time. As one user aptly put it in the provided data, the ability to make “custom specialty drinks with the push of a button” is a game-changer.

The Alchemist’s Mill: The Integrated Ceramic Burr Grinder & Bypass Doser

We’ve touched upon the importance of the grind, and the Babila’s integrated grinder is central to its bean-to-cup promise – the freshest possible coffee, ground moments before brewing.

User Scenario: You’ve just received a bag of exquisite single-origin beans, and you can’t wait to experience their unique profile. The Babila’s hopper is ready. Or perhaps a guest prefers decaf after dinner, but you don’t want to empty the main hopper of your prized caffeinated beans.

The Science of Ceramic & Consistency: As previously discussed, the ceramic burr grinder with its 15 settings is designed for precision and flavor preservation. The 15 settings offer a practical range, from very fine (for a potent ristretto) to slightly coarser (perhaps for an “espresso lungo” or a “caffè crema” style drink). The consistency at each setting is key to avoiding the extraction pitfalls of uneven grinds. The ceramic material’s low thermal conductivity is particularly vital here; by minimizing heat transfer during the grinding process, it helps protect the volatile aromatic compounds in the coffee, which are responsible for much of its delightful scent and complex flavor. These compounds are delicate and can easily be “cooked off” by the heat generated by less sophisticated grinders, especially those with steel burrs operating at high speeds or for extended periods.

Furthermore, the Babila includes a bypass doser. This clever feature allows you to use pre-ground coffee directly, bypassing the main bean hopper and grinder. This is incredibly useful for:
* Decaffeinated Coffee: Easily brew a cup of decaf without needing to switch out the beans in the main hopper.
* Trying Different Beans: Sample a small amount of a different specialty ground coffee without committing a full hopper.
* Guests with Specific Preferences: Cater to varying tastes with ease.

Value & Insight: The combination of a high-quality integrated grinder and a bypass doser offers the best of both worlds: the unparalleled freshness of bean-to-cup brewing for your daily ritual, and the flexibility to accommodate other needs or desires without hassle. It underscores Gaggia’s understanding that coffee enjoyment is both a pursuit of perfection and an exercise in everyday practicality.

The Conductor’s Baton: The Flow Knob – Fine-Tuning the Extraction Symphony

This is a feature that truly sets the Gaggia Babila apart from many other super-automatic machines and speaks to Gaggia’s deeper understanding of espresso craft: the Flow Knob.

User Scenario: You’re working with a new bag of light-roast beans, known for their bright acidity and delicate floral notes. A standard extraction might not fully capture their complexity. Or, you have a dark, rich Italian roast, and you want to maximize its syrupy body without over-extracting bitterness.

The Science of Flow Rate: The flow knob allows you to manually adjust the rate at which water flows through the coffee puck during extraction. This is a subtle but powerful variable.
* Slower Flow Rate: By restricting the flow, you increase the contact time between the water and the coffee grounds. This can lead to a higher extraction yield, potentially bringing out more body, sweetness, and intensity. This can be particularly beneficial for lighter roasts that are often more challenging to extract fully, or if you’re aiming for a very short, concentrated ristretto. However, too slow a flow with certain coffees or grind sizes can lead to over-extraction and bitterness.
* Faster Flow Rate: A slightly less restricted flow shortens the contact time. This might be preferable for darker roasts where the goal is to capture the rich, caramelized notes without delving into the more bitter compounds that can emerge with prolonged extraction. It can also help if your grind is a touch too fine and you’re experiencing a choked shot.

Think of it like brewing tea: a delicate green tea requires a shorter infusion than a robust black tea. The flow knob gives you a similar degree of nuanced control over your coffee. It allows you to compensate for variations in bean density, roast level, and even grind size imperfections to some extent.

Value & Insight: The Flow Knob is a clear nod to the manual art of espresso making, where baristas often manipulate flow through techniques like pre-infusion and pressure profiling (though the Babila’s knob is a more direct flow rate control). For a super-automatic machine to offer this level of tactile adjustment is quite remarkable. It invites experimentation and allows the engaged user to fine-tune their shots with a level of precision rarely found outside of semi-automatic or manual machines. It’s a feature that says, “We’ve automated the hard parts, but we still respect your desire to be part of the art.” As described in the product information, it “adjusts levels of extraction to easily switch between giving you a strong espresso or a lighter, larger coffee without over extracting.”

The Barista’s Duet: Dual Milk Systems – Automated Grace & Manual Artistry

For many, an espresso is just the beginning; the true delight comes when it’s transformed into a creamy cappuccino, a silky latte, or an indulgent macchiato. The Gaggia Babila caters to all preferences with its dual milk frothing systems.

User Scenario: It’s a busy morning, and you crave a perfectly layered latte macchiato. With the integrated milk carafe, it’s a one-touch affair. Later in the day, perhaps on a quiet weekend, you feel like practicing your latte art, aiming for that perfect rosetta or heart. The manual steam wand is ready for your command.

The Science of Microfoam: Creating beautiful, velvety microfoam – the kind with tiny, uniform bubbles that give milk a glossy, paint-like texture – is a science. It involves:
1. Stretching (Aeration): Introducing air into the milk using steam. The key is to incorporate just the right amount of air to create fine bubbles, not large, dish-soap-like ones.
2. Texturing (Heating & Emulsification): Simultaneously heating the milk with steam to the optimal temperature (around 60-70°C or 140-160°F). During this process, the steam also helps to break down larger air bubbles and evenly distribute the smaller ones. The proteins in milk (primarily casein and whey) unwind and form a stable network around the air bubbles, while the fats contribute to mouthfeel and richness.

The Babila offers two routes to this milky nirvana:
1. The Enhanced Auto-Frothing Milk Carafe: This detachable carafe is designed for ultimate convenience. Simply fill it with milk, attach it to the machine, select your desired milk-based drink, and the Babila does the rest. It automatically siphons the milk, froths it to a consistency suitable for drinks like cappuccinos or lattes (often with some programmability for froth level), and dispenses it directly into your cup, followed by the espresso. Crucially, it also features an automatic cleaning cycle, which flushes the milk circuit with hot water and steam after use. This is vital for hygiene, preventing milk residues from souring and clogging the system.
2. The Manual Steam Wand: For the traditionalist or the aspiring latte artist, the Babila includes a commercial-style manual steam wand. This gives you complete control over the frothing process. You control the depth and angle of the wand in the milk pitcher, the amount of air introduced, and the final temperature and texture. It allows for the creation of true microfoam, essential for latte art, or a thicker, more voluminous foam for a classic Italian cappuccino. This wand also doubles as a hot water dispenser for Americanos or tea.

Value & Insight: The dual system is a stroke of genius, acknowledging that user needs and desires vary. Sometimes you want speed and simplicity; other times, you want to engage in the craft. The Babila doesn’t force a compromise. The automatic carafe, as noted in user feedback, “helps making milk-based drinks a breeze,” while the manual wand “allows you to texture the milk any way you want.” This versatility significantly broadens the machine’s appeal.

The Guardian of Purity & Performance: Intelligent Cleaning & Maintenance

A sophisticated machine requires care to maintain its performance and longevity, and a machine dealing with coffee oils and milk residues demands diligent hygiene. Gaggia has integrated several features to simplify this.

User Scenario: You’ve enjoyed your morning coffee ritual for a week. The machine prompts you that the drip tray needs emptying, or it’s time for the weekly brew group rinse. You want these tasks to be straightforward, not a major undertaking.

The Science of Hygiene: Coffee grounds, even after brewing, contain oils. Over time, these oils can turn rancid, imparting stale, unpleasant flavors to subsequent brews. Milk, of course, is highly perishable and can quickly lead to bacterial growth and blockages if not thoroughly cleaned from frothing systems. Limescale, as discussed, is the enemy of heating elements and water pathways.

The Babila’s approach to maintenance includes:
* Removable Brew Group: The brew group is the heart of the machine where coffee is tamped and extracted. Being able to easily remove it (as highlighted in the product information and praised by users for its ease of cleaning) allows for regular rinsing under tap water. This removes accumulated coffee grounds and oils, preventing them from contaminating future shots and ensuring the mechanics operate smoothly. The included brew group brush aids this process, and the lubricant helps maintain moving parts.
* Automatic Milk Carafe Cleaning: As mentioned, this is a crucial feature for hygiene in the automated milk system.
* AquaClean Filter: This significantly reduces the need for frequent descaling, a more involved cleaning process.
* Automated Rinse Cycles: Many super-automatics, likely including the Babila, perform quick rinse cycles when turned on or off. This helps keep the internal pathways clear of immediate residue. This does contribute to the drip tray filling up, as noted in user reviews (“The drip tray needs to be emptied almost daily”), but it’s a trade-off for better internal hygiene and consistent flavor.
* Prompts & Guidance: The machine typically alerts the user when specific maintenance tasks are due (e.g., empty drip tray, descale). The provided water hardness test strip helps you set the machine correctly for AquaClean filter lifespan and descaling notifications.

Value & Insight: While some users note the frequency of certain tasks like emptying the drip tray, these are often byproducts of a machine that is actively working to keep itself clean and performing well. Gaggia’s design focuses on making these necessary tasks as easy as possible. The removable brew group, in particular, is a significant advantage over machines where this core component is inaccessible. Good maintenance is not just about longevity; it’s fundamentally about consistently great-tasting coffee. A clean machine is a happy machine, and a happy machine makes better coffee.

The Italian Soul: Craftsmanship, Design, and the Gaggia Heritage

Beyond the intricate mechanics and scientific principles, the Gaggia Babila carries an intangible quality – its Italian heritage.

The “Made in Italy” stamp on a coffee machine is often more than just a label of origin; it signifies a deep-rooted culture of coffee appreciation and a long tradition of excellence in espresso machine engineering. From Achille Gaggia’s groundbreaking invention to the present day, Italian manufacturers have been at the forefront of espresso technology and design. This heritage often translates into:
* Attention to Detail: A focus on the quality of components and the precision of assembly.
* Design Aesthetics: Italian design is renowned for its blend of elegance and functionality. The Babila, with its stainless steel accents and robust build (weighing in at 28.66 pounds), is designed to be both a high-performance tool and an attractive centerpiece in the kitchen.
* Understanding of Coffee: There’s an inherent understanding of what makes a good espresso, influencing design choices from brew group mechanics to steam wand performance.

While the user review mentioning a broken hinge after 7 months (“Hinge broke after only 7 months”) and concerns about repair fees (“Amazon charges $266 fee to take it back - Gaggia $100 fee to fix”) are important to acknowledge as part of the spectrum of user experiences with any complex appliance, the overall Gaggia reputation is built on decades of producing durable and capable machines. It underscores the importance of understanding warranty terms and perhaps choosing a retailer with strong after-sales support when investing in a premium product.

The Babila is not just a machine assembled in Italy; it’s a product of a culture that takes its coffee very seriously. This passion is often reflected in the machine’s ability to produce beverages that honor the essence of authentic Italian espresso.

The Daily Ritual, Elevated: Real-World Harmony with the Babila

So, what is it like to live with the Gaggia Babila? It’s about finding a harmonious balance between the convenience of automation and the satisfaction of crafting something truly special.

User experiences, like those shared in the provided material, paint a picture of a machine that largely delivers on its promise. The sentiment “Absolutely love this machine. The maintenance is super easy,” and “This super-automatic is a worthwhile quality-of-life upgrade for me,” speaks volumes about the positive impact it can have. The ability to go from whole beans to a delicious cappuccino or a robust espresso with “almost - just the press of a button” is undeniably appealing in our fast-paced lives. As one user calculated, “it will likely pay for itself over time given the daily savings in $4-$5 cafe drinks, not to mention the drive and wait times.”

However, it’s also clear that owning a sophisticated super-automatic espresso machine isn’t a completely hands-off experience. The machine does require regular, albeit generally simple, upkeep. As one detailed review noted, “Every three drinks or so, the outer and inner drip trays will need to be emptied… The milk carafe will need to be washed… The water reservoir will need to be refilled… These are all simple and quick tasks, but it seems that one thing or another needs to be done almost every other drink.” This isn’t necessarily a flaw but rather an inherent aspect of a machine that grinds fresh coffee, brews under pressure, handles fresh milk, and performs self-rinsing cycles to maintain hygiene and performance. Understanding and embracing this routine is key to a happy long-term relationship with the Babila.

The learning curve, especially with the deep programmability and the Flow Knob, offers a delightful path for experimentation. It’s an invitation to become more than just a coffee drinker, but a coffee explorer. You can start with the excellent factory presets and gradually venture into customizing every variable, discovering how subtle changes in grind, volume, or flow can unlock new dimensions in your favorite beans. This journey of discovery is, for many, a significant part of the joy of ownership. The Babila isn’t just a convenience appliance; it’s a tool that can genuinely deepen your appreciation for the complexities and artistry of coffee.

Coda: The Home Espresso Experience, Reimagined

The Gaggia Babila RI9700/64 stands as a compelling testament to how far home espresso technology has come. It’s a sophisticated marriage of robust engineering, precise scientific control, and user-focused Italian design. It demystifies the often-intimidating world of espresso making, placing the power to craft a diverse repertoire of café-quality beverages firmly within your hands, often at the mere touch of a button.

But perhaps its greatest achievement is not just the automation of complexity, but the invitation to engage with the delightful science of coffee. Through features like its detailed programmability, its responsive ceramic grinder, and the unique Flow Knob, it encourages curiosity and experimentation. It acknowledges that while convenience is prized, the joy of understanding and subtly influencing the brewing process holds a special allure for the true coffee aficionado.

The Babila isn’t just about replacing your trips to the local coffee shop; it’s about transforming your kitchen into a personal coffee laboratory and a haven of sensory delight. It’s a partner in your daily ritual, ready to deliver consistent excellence or to join you in the nuanced exploration of that ever-elusive perfect cup. It reminds us that within every coffee bean lies a universe of flavor, waiting for the right combination of science, art, and a touch of alchemy to bring it gloriously to life.

Gaggia Babila RI9700/64 espresso Machine

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