Introduction:This article provides a detailed account of the journey from beginner-level to professional-grade equipment, focusing on the practical performance of the Expobar E61 Office Leva dual-boiler machine and the MAZZER MINI grinder. In addition to a complete unboxing process, it offers an in-depth analysis of the advantages of the dual-boiler system, techniques for adjusting grind settings, and shares practical insights such as flow rate control and milk foam texture through extraction tests using the First Kiss coffee beans — serving as first-hand reference material for coffee enthusiasts preparing to upgrade their gear.
For this comprehensive upgrade of the coffee setup, a professional-grade combination was chosen: the Expobar E61 Office Leva 1GR 2Boilers Rotation dual-boiler coffee machine paired with the MAZZER MINI MANUAL hand grinder. The combined weight of these two machines is close to fifty kilograms, and it was only with the help of the delivery personnel that they were successfully moved into the home. Prior to this, a setup consisting of the Canbo 1817 and Huijia ZD-15 had been used for over a year, which has now officially retired after fulfilling its role.
Let’s start with the grinder unboxing. The product manual clearly indicates its positioning as being for commercial use, highlighting its professional grade. Although full unboxing photos were not taken this time, it’s worth noting that the stability and grind precision of the grinder have a significant impact on extraction quality.
Next comes the star of the show — the Expobar E61 Office Leva dual-boiler coffee machine. Its E61 brew head boasts a classic and premium appearance, while internally it features a precisely arranged piping system, two independent heating boilers, a rotary pump, and a PID temperature control module. These are all standard components of a professional coffee machine, ensuring stability and precision throughout the extraction process.
Since most attention was focused on the coffee machine, there are fewer visual records of the grinder. Regarding grind adjustment, I started testing from a coarse setting and gradually moved to extremely fine, eventually finding that the factory default setting already provided an ideal grind size. However, in actual use, slight adjustments still need to be made based on the roast level and freshness of the coffee beans — this is a key step in achieving optimal extraction.
The first extraction was done using the First Kiss espresso blend gifted by HB. Initially, a slightly faster flow rate was observed. I believe this has limited correlation with the tamp pressure, but rather suggest trying to further adjust the grind to a finer setting to optimize flow control. The final brewed coffee exhibited a medium-dark color. In terms of flavor, it showed distinct acidity and sweetness with a slightly green and astringent note, and the aftertaste had a rich body with a mildly intoxicating finish.
Next came the challenge of making a cappuccino, using the same beans for milk foam testing. Due to being new to operating the steam wand of this machine model, my technique was not yet refined, resulting in a milk foam texture that was somewhat coarse — there’s still room for improvement here. Beginners are advised to practice more with the insertion angle of the steam wand, steam intensity adjustment, and milk temperature control to enhance the creamy smoothness of the foam.
The focus of this unboxing and initial usage experience is to share the real-world operation feel of professional-grade equipment. From the stability of the dual-boiler system, the precision of the PID temperature control, to the grinding efficiency of the grinder, as well as the actual processes of extraction and milk foam creation, all are documented in detail. In future continued use, more in-depth insights and suggestions for parameter adjustments will be shared to help coffee lovers better understand the characteristics and potential of professional equipment.
The above content is compiled by CoffeeHunters, a coffee news website.
