Coffee machine Magister Sistema Caffe BHS-STILO-ES70

A professional espresso machine that delivers two shots simultaneously, the Magister Sistema Caffe ES70 is built for high-volume service in cafés and restaurants. The machine heats water in a pressurised boiler, forcing it through compacted coffee grounds at controlled temperature and pressure. This extraction method produces the concentrated flavour and creamy crema that define espresso, while the dual brew groups allow two baristas to work in parallel without queuing.

Water enters the boiler through an electronic auto-fill system that monitors the level and shuts off if the supply fails, preventing damage. A volumetric pump maintains steady pressure, and a balanced by-pass ensures consistent flow even when both groups are in use. The boiler's 4.9 L capacity supports continuous brewing without frequent refills, while a programmable hot water dispenser provides instant water for tea or Americanos at the touch of a button.

Operation begins by loading the portafilter with ground coffee and locking it into one of the two groups. The barista selects a pre-set dose on the volumetric touch pad—from 0 to 3000 cc—or chooses continuous brewing for larger servings. The machine delivers the shot automatically, while the single steam wand heats and froths milk for cappuccinos or lattes. A safety thermostat prevents overheating, and the electronic controls store up to four doses per group, allowing quick recall of favourite recipes.

The body is available in polished stainless steel or a painted finish, both durable and easy to clean in a busy kitchen. The inbuilt pump, boiler and controls are housed within a compact footprint of 595 mm wide, 535 mm deep and 500 mm high, fitting neatly on most worktops. At 60 kg, the machine is stable but requires two people to move safely.

Powered by 2.7 kW at 220/240 V, the ES70 draws enough current for a dedicated circuit in a professional kitchen. The 4.9 L boiler volume supports back-to-back service without waiting for reheat, while the 2-group configuration doubles output during peak hours. The single steam wand limits milk preparation to one drink at a time, so larger operations may pair this model with a separate milk frother.

Cleaning involves daily backflushing of the brew groups with a blind basket and detergent, wiping the steam wand after each use to prevent milk build-up, and descaling the boiler monthly to maintain heat transfer. The touch pads and hot water dispenser are wiped with a damp cloth, while the stainless steel or painted exterior is polished to remove fingerprints and spills.

Variants include electronic and semi-electronic control systems, allowing operators to choose between fully programmable doses or manual override. The machine is listed in the professional espresso section of the catering equipment catalogue.