THE STORY
A new approach to the professional espresso machine.
Faema’s history of the E61 begins in 1961. The company describes its launch as an important moment for both Faema and espresso machines, pointing to the model’s technical solutions and stainless-steel body. The E61 became a recognizable café machine whose appearance is still associated with classic espresso bars.
The E61 name also describes a continuing design, not one unchanged machine. Faema says its current reissue keeps the original forms and materials while adding updated equipment, including automatic boiler refill, a built-in volumetric pump, two pressure gauges, and an adjustable thermal-balancing system. Current versions include the semi-automatic Legend and automatic Jubilé.
BEFORE USING AN ORIGINAL
Have the complete machine inspected and commissioned.
- Ask a qualified espresso technician to identify the exact revision and confirm voltage, wiring, grounding, boiler condition, pressure relief, water-level controls, pump, and plumbing.
- Do not rely on a pressure gauge reading alone as proof that the boiler or safety system is sound.
- Check that suitable water treatment, drainage, and installation are available for the exact model. These machines were built for professional service and may require a dedicated setup.
- Use the manual or service documents for the identified revision and let trained service personnel handle internal adjustment or repair.
If it leaks, cannot maintain a safe water level, has altered pressure controls, or trips protection, leave it off and refer it to a professional. We do not recommend owner-level boiler, electrical, or pressure-system repairs.
