The E61 brew group is ubiquitous in the world of traditional espresso machines. From ECM to Rocket to Lelit – all manufacturers use this over 60-year-old technology. It has evolved over the years, but at its core, it has remained the same. But how does the Faema E61 system, revolutionized by Ernesto Valente, work?
E61 Brew Group and Thermosiphon Principle
The E61 brew group visually characterizes machines that rely on this proven technology. In addition to the striking group, the circulating heating system of the thermosiphon is largely responsible for the stability of the technology.
The thermosiphon circulates the brew water through the heat exchanger or boiler in a constant flow through the brew group. From there, it flows back into the boiler or heat exchanger, is further heated, and flows back into the brew group. The brew group itself weighs between 4 and 6 kilograms and is heated by the circulating water. This is why it takes at least 25 minutes for brew groups with the Faema E61 principle to heat up. All the material must first be heated by the water.
On the one hand, this is ingenious, as no separate heating is necessary, unlike with other brew groups. Once heated, the thermal stability of the E61 brew group is very high. On the other hand, the E61 principle makes espresso machines slow and very energy-intensive.
The sluggishness becomes apparent when the brewing temperature needs to be adjusted on PID-controlled machines. A lot of water must be flushed or a longer waiting time is required before an adjustment takes effect in the brew group.
In addition, the system overheats if it is not used for a longer period. Therefore, flushing before brewing is very important to remove overheated water from the brew group. To do this, flush for 2 - 3 seconds before clamping the portafilter. The exiting water should no longer steam and spray when brewing begins. Overheating is more pronounced in E61 brew groups with dual-boiler systems.
Three Valves and Functions
The Faema E61 brew group operates with three valves that perform important tasks in the brewing process. The inlet valve is responsible for allowing water into the brew group. The pre-infusion valve enables pre-wetting of the coffee, which can promote more even extraction. The release valve, on the other hand, ensures that pressure is released after the brewing process, allowing for easy removal of the portafilter and simple cleaning.
Cleaning the E61 Brew Group
The E61 brew group can be cleaned using the backflushing method. We have explained exactly how the cleaning works here.
For this, cleaning powder is placed in a blind filter basket, the brewing process is started, and the cleaning powder is thus drawn into the area where residual coffee grounds accumulate after an extraction. The group head shower is also easily cleaned this way.
To truly clean a shower screen, it should also be regularly pried off with a spoon or blind filter to remove stubborn grime that collects underneath.
We recommend cleaning the brew group once a week and building up pressure with cleaning powder for about two to three seconds, 5 to 10 times.
Energy-Intensive E61 Technology
The slow heat-up time of more than 25 minutes and the combination with large boilers make the Faema E61 technology extremely inefficient in terms of energy use. The large volume of water, often more than a liter, must be heated to warm up the massive brew group. If we compare this to extracting a double espresso with approximately 45 milliliters, it becomes clear that this cannot be efficient.
On the other hand, a well-heated espresso machine with an insulated boiler and a warmed-up brew group maintains temperature relatively well.
Nevertheless, the energy balance remains problematic. We find the E61 brew group in single-boiler espresso machines, heat exchangers, and dual boilers. For brewing a double espresso with heating, 2 to 6 times more energy is consumed compared to many modern thermoblock espresso machines.
Conclusion on the Faema E61 Brew Group
The Faema E61 brew group seems to be a relic of the past when compared to modern brew groups with fast heat-up times and low energy consumption. However, for many manufacturers, this brew group is still the first choice. This is due to its durability, ease of maintenance, and cleaning options. A brew group with a sixty-year success story can hardly be wrong.
The most important pro-argument, however, seems to be that many espresso enthusiasts have come to know the old technology as durable and valuable and prefer to opt for proven technology in case of doubt. This also leads manufacturers to rely on proven technology rather than experimenting.
However, as more and more new and old manufacturers are building faster, more energy-efficient, and more precise brew groups through clever sensor technology and heating technology, the years of the Faema E61 are, in the medium term, numbered. We will still see the E61 brew group in enthusiast machines, but its dominant position in the market has begun to crumble in the last three years.
Espresso Machines with Faema E61 Brew Group
Some examples of espresso machines with the Faema E61 brew group:
