Gas coffee machine Magister Sistema Caffe BHS-EEG-LEVA-3G

A gas-powered espresso machine keeps the water in a pressurised copper boiler at the temperature needed for extraction. The flame heats the boiler directly, raising the water to the point where it forces its way through the coffee puck in the portafilter.

The operator loads ground coffee into the portafilter, tamps it, locks the portafilter into one of the three mechanical lever groups, and pulls the lever down. This opens the valve that lets the pressurised water flow through the coffee. The same lever then raises to stop the flow. While the shots are being pulled, the two steam wands can be used to texture milk for cappuccinos or lattes. A separate hot-water tap delivers water for tea or Americanos without affecting the boiler pressure.

The body is constructed from polished stainless steel, chosen for its resistance to corrosion and ease of cleaning in a busy café environment. The boiler itself is made of copper, a material that conducts heat efficiently and is inspectable for maintenance. An anti-vacuum valve on the boiler prevents collapse when the machine cools, and a sight glass allows the operator to check the water level at a glance. Electronic level control maintains the correct boiler volume automatically.

Each of the three brew groups is activated by a mechanical lever, giving the barista direct control over the extraction pressure and flow rate. The two steam wands are positioned for simultaneous use, allowing two baristas to work without interference. The hot-water dispenser is separate from the steam system, so it does not reduce the steam pressure available for milk texturing.

The 21 L boiler volume provides enough capacity for continuous service in a medium to large café, while the 5.4 kW power rating indicates the gas load the machine will place on the kitchen's supply. The 101 kg weight means the unit is floor-standing and requires a stable worktop or stand. Its footprint of 1035 mm wide by 535 mm deep fits on most commercial counters, leaving space for cups and accessories alongside.

Cleaning involves wiping down the stainless steel surfaces daily to remove coffee splashes and milk residue. The steam wands must be purged after each use to prevent milk build-up inside the tips. The sight glass should be checked regularly to ensure the boiler level is correct, and the copper boiler should be inspected periodically for scale or corrosion. The mechanical levers and portafilters require routine lubrication to keep them moving smoothly.

The machine is designed for professional café use and is not offered in variants for domestic or light commercial settings.

Catalogue placement: Professional espresso and coffee equipment, gas-powered machines.