The traditional HX or E61 unit is based on a brass thermal mass (weighing between 1 and 4 kilos depending on the manufacturer), with a temperature control system that results in large temperature fluctuations (+/- 5°C) and high energy consumption as the water has to be constantly recirculating. It is neither efficient nor accurate.

It is usually made of chrome-plated brass and the chrome leaches into the coffee.

The large quantities of material needed to manufacture it also means its ecological footprint is not sustainable.

This is a clear improvement on the E61 technology of 10 years ago. As it operates independently of the steam boiler, the saturated group is much more stable. In 2001 one manufacturer took the saturated Dual boiler system developed in 1971 to another level, separating the two groups and creating the multi-boiler concept.

Making the groups independent, with electronic controls for their temperature, represented a major advance in terms of thermal stability and energy efficiency.

The main drawback is that it requires a large amount of standing water to be efficient. Brass groups hold 0.5 or 0.75 litres, while stainless steel groups can need 1.5 or up to 2 litres.

Main disadvantages of the saturated group:

• Standing, constantly reheated water.
  
• Element submerged in water. Limescale formation (due to temperature changes) and possible failure of the heating element. If the element is made of copper, limescale issues are more likely.
  
• Less energy efficient. The water is always being reheated. If a group is turned off, it needs 25-30 minutes to get back up to the right temperature. From stand-by it still needs 10 to 15 minutes.
  
• High material and manufacturing costs. More expensive and less sustainable.
  
• System currently used by many manufacturers. The technology is no longer innovative. Does not stand out from the crowd. Not modern.
  

We manufactured professional machines based on HX or E-61 technology (created in 1961) for 10 years, and “saturated group” (created in 1971) and/or multi boiler technology (created in 2001) for 5 years. However, we decided to stop using these technologies.

We only use the technology we have developed in-house. Are iconic technologies in the history of the coffee machine. But 60, 50, 20 years on, a new technology is needed to address the shortcomings of the older generations of machine.

Our new, state-of-the-art group overcomes all the deficiencies of the former technologies while retaining their advantages, most especially, their thermal stability.

Main advantages of T-Technology:

• Every cup of coffee is made with clean water. There is no standing water in the groups constantly being reheated.
• The element is kept dry. It does not come into contact with water. 100% stainless steel. The group comes with a 5 year guarantee (including the element).
• Highly energy efficient. As there is no water in the group, very little energy is needed to keep it at the right temperature. It is ready within 1 minute of switching on.
• Much lower materials and manufacturing costs than for a saturated group. Simpler, more sustainable.
• Thermal stability. +/-0.5°C. In intensive or sporadic use. Matches that of the top performing, most expensive machines on the market. “Unbeatable” stability that is undetectable by the coffee drinker.
• Exclusive technology from Ascaso Factory. Innovative. Better.