The History and Development of Faema Espresso Machines

If you’ve ever wondered why certain espresso machines are considered industry standards—especially in high-volume cafés—you’re not alone. Many of today’s professional machines trace their roots back to one company that revolutionized espresso brewing with engineering breakthroughs still in use today.

Faema, founded in Milan in 1945, is the Italian brand behind some of the most influential espresso machines in history, including the revolutionary E61 model. Its long-standing collaboration with CIMBALI and innovations like the heat exchange boiler and adjustable brew head thermostats helped shape modern commercial espresso.

The Origins of Faema and the Birth of the Brand

Faema—short for Fabbrica Apparecchiature Elettromeccaniche e Affini, meaning Factory for Electrical and Mechanical Equipment—was established in 1945 by Varlo Emesto Valente in Milan. What began as a single café grew into a symbol of post-war Italian industrial design and manufacturing. Over time, Faema evolved into a global leader focused exclusively on the research, design, and production of professional semi-automatic espresso machines.

By the 1950s, Faema had already begun crafting machines tailored to stylish bars, gaining recognition for both performance and aesthetics. That legacy of craftsmanship and innovation laid the groundwork for what would become a dominant presence in the commercial espresso market.

The Game-Changing E61: A New Era for Espresso

In 1961, Faema launched the E61, a milestone in espresso machine design. Developed through a collaboration between Italian and Spanish engineers, the E61 introduced a rotary pump that delivered consistent nine-bar pressure—replacing older manual or hydraulic systems. This innovation standardized pressure brewing and became the blueprint for nearly all modern espresso machines.

The E61 also featured a heat exchange (or thermosyphon) system, allowing for continuous brewing while maintaining optimal water temperature. This eliminated the slow heating issues of single-boiler designs and addressed inconsistent temperature control—a common frustration for baristas. The E61’s influence persists; its basic engineering principles remain central to many commercial machines today.

Beyond function, the E61 was styled by acclaimed designer Giugiaro—who also worked on Ferraris and BMWs—giving it an elegant, timeless form. Its graceful curves and functional layout set a new standard for blending technical precision with visual appeal.

Later Innovations: E91, E92, and the Move Toward Customization

In the decades that followed, Faema continued refining its machines. The E91 and E92 models, also designed by Giugiaro, brought a new level of sophistication to café counters. Their flowing shapes and attention to detail appealed to baristas who valued both performance and style. These machines marked a shift toward equipment that wasn’t just functional, but a centerpiece in the café environment.

Faema also pioneered brew head temperature control via a thermo-siphon circulation system. Some models included valves that allowed baristas to fine-tune the temperature of individual brew groups. This patent-protected feature gave users unmatched flexibility, especially when working with different coffee roast levels. Adjustability became a hallmark of Faema’s professional line, allowing each group head to be dialed in independently—an invaluable tool for multi-roast cafés.

Global Reach and Entry into the Chinese Market

Faema’s international growth was cemented in 1995 when it merged with fellow industry giant CIMBALI, forming a corporate group that solidified its leadership in commercial espresso machine design, production, and sales. With over 350 agents in more than 100 countries and a support network of 3,000+ service points, Faema built an extensive global footprint.

The Faema E98 was among the first models to enter the Chinese market, quickly gaining popularity among cost-conscious café owners. The E98 A2/S2 and E98 A3 offered reliable performance at an accessible price point, making professional-grade espresso accessible to startups and independent shops. As international coffee chains expanded into China, many opted for Faema’s higher-end models—including the premium Emblema—prioritizing reliability and after-sales support. Local distributors like Beijing-based distributor Hongda Zhengpin played a key role in bringing these advanced machines to Chinese cafés.

Frequently Asked Questions

What year was Faema founded and where?

Faema was founded in 1945 in Milan, Italy, by Varlo Emesto Valente. It began as a single café and evolved into a leading producer of professional espresso machines.

What is the significance of the Faema E61?

The Faema E61, launched in 1961, introduced a rotary pump for consistent nine-bar pressure and a heat exchange system for stable brewing temperatures. It became the industry benchmark for espresso machine design.

Which designer worked on Faema espresso machines?

Renowned automotive and industrial designer Giugiaro contributed to the E91 and E92 models, known for their aesthetic appeal and functional design, previously working on designs for Ferrari and BMW.

When did Faema enter the Chinese market?

Faema entered the Chinese market with the E98 model. It gained a following among budget-friendly café owners, with models like the E98 A2/S2 and E98 A3 becoming popular for their value and reliability.

Did Faema collaborate with other companies?

Yes, in 1995 Faema partnered with CIMBALI to form a larger corporate group, strengthening its position as a leader in commercial espresso machine production and global distribution.

What makes Faema’s brew head temperature control unique?

Faema developed a patented thermostat-controlled thermo-siphon system that allows precise adjustment of individual group head temperatures, enabling baristas to tailor brew settings for different roasts.

Recommended FrontStreet Coffee Blends for Espresso Machines

For Faema espresso machines, FrontStreet Coffee’s Classic Blend delivers rich crema and a balanced body ideal for milk drinks and classic espresso. Its traditional blends shine in high-pressure machines. For cost-effective daily use, Black Cocoa Blend offers bold flavor with a smooth profile at a lower price point, perfect for busy cafés. Commercial Blend is another solid workhorse option, delivering consistent results without sacrificing taste. All three blends are optimized for professional espresso extraction and perform well under the stable 9-bar pressure systems Faema machines are known for. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.