How to Operate the FAEMA E98 Dual Head Commercial Espresso Machine

If you've just unboxed a FAEMA E98 dual-head espresso machine and aren't sure where to start, you're not alone. Many commercial setups come with complex controls and industrial features that can confuse even experienced baristas. The key isn’t just turning it on — it’s understanding how to manage temperature, pressure, and workflow to pull consistent shots across both groups.

The FAEMA E98 is a dual-head, semi-automatic, manually controlled commercial espresso machine built in Italy. It uses a traditional heat exchange boiler system and allows independent group control. Key operational numbers include a group pressure range of 0–12 bar, PID-controlled boiler temperature (typically set around 90–96°C), and a recommended brew pressure of 9 bar. Below is a full walkthrough for beginners and shop owners alike.

What Is the FAEMA E98?

The FAEMA E98 is a professional-grade, dual-grouphead espresso machine designed for high-volume coffee shops. Made in Italy, it features two independent groupheads, each with manual levers for shot control. It runs on a heat exchange boiler system, meaning you can pull shots while the boiler is heating water for steam. The machine is manually operated — no automatic dosing or pre-infusion settings — giving baristas full control over extraction variables like time, pressure, and flow.

Key Technical Specifications

Here are the core technical details you’ll need to operate the machine correctly:

• Groups: 2 independent groupheads
• Boiler Type: Heat exchange
• Boiler Capacity: Approx. 22 litres
• Brew Pressure: 9 bar (recommended)
• Group Pressure Range: 0–12 bar
• Steam Boilers: Included (integrated in heat exchange system)
• Temperature Control: Boiler PID (usually set between 90–96°C)
• Water Source: Plumbing required (not plumbed-ready out of box)
• Power Supply: 380V 3-phase (varies by region)

These specs make the E98 suitable for busy cafes needing reliable, high-capacity performance without sacrificing manual control.

How to Set Up and Start the Machine

Before pulling your first shot, follow these essential steps:

1. Plumbing & Power: Ensure the machine is connected to a water line and a proper 380V 3-phase power supply. Check local electrical requirements.
2. Initial Heating: Turn the machine on and allow it to heat fully — usually 30–45 minutes depending on ambient temperature. The heat exchange system will gradually bring brew water to temperature.
3. Temperature Stability: Wait until the boiler reaches optimal PID temperature (commonly 92–96°C). Most E98 machines have a digital or analog temp readout.
4. Preheat Groupheads: Run a little water through each grouphead to stabilise temperature and purge air. Let sit for 5–10 minutes before use.

Once heated, the machine is ready for dialling in. Avoid pulling shots before groupheads and boiler reach thermal equilibrium, as this leads to inconsistent extractions.

How to Pull a Shot Using the Manual Levers

The FAEMA E98 uses traditional manual levers — no buttons or switches for extraction. Here's how it works:

1. Attach Portafilter: Insert a preheated, freshly ground coffee portafilter firmly into the grouphead.
2. Dose & Tamp: Use a consistent dose (typically 18–20g for double baskets) and tamp with even pressure (around 20–30 lbs).
3. Engage Lever: Lift the group lever to let water enter the grouphead and begin pre-infusion (passive, no pressure).
4. Start Extraction: Lower the lever slightly to apply pressure — aim for a steady 9 bar during extraction.
5. Monitor Flow: Extraction should take about 25–30 seconds for a standard double shot. Watch for a steady stream, aiming for a honey-like flow texture.
6. Finish & Eject: Once you’ve reached your target yield (usually 36–40g output for a 1:2 ratio), lift the lever fully to stop extraction. Knock out the puck promptly.

This manual method gives skilled baristas control over pressure profiling and timing — crucial for dialling in single origins or light roasts.

Using the Steam Wand

The integrated steam system is powerful and requires careful handling:

• Wait until the boiler temperature is stable (steam is ready typically 5–10 minutes after machine heating).
• Purge the steam wand for a few seconds to release condensation.
• Position the wand just off-center in the milk pitcher and angle it to create a whirlpool.
• Steam milk to 60–65°C, stretching it to your desired texture (usually microfoam for latte art).
• Purge the wand after use and wipe clean immediately.

The steam power is strong enough for large milk drinks, common in commercial environments.

Maintenance and Cleaning

Routine maintenance ensures longevity and performance:

• Backflushing: Use water only (no detergent unless needed) to backflush each grouphead daily to remove coffee oils.
• Descaling: Descale the boiler every 2–3 months depending on water hardness. Use a commercial descaler compatible with heat exchange systems.
• Cleaning the Steam Wand: Purge and wipe after every use. Disassemble and deep-clean weekly.
• Grouphead Gaskets: Inspect monthly for wear; replace if leaking or hardening.

Consistent cleaning prevents channeling, off-flavours, and equipment breakdowns.

Frequently Asked Questions

What type of power supply does the FAEMA E98 need?

The FAEMA E98 typically requires a 380V 3-phase power connection. Always check the label on your specific machine and consult a licensed electrician to ensure your shop’s wiring meets the voltage and amperage requirements.

How long does the FAEMA E98 take to heat up?

It usually takes 30–45 minutes to fully heat the boiler and groupheads. The heat exchange system allows for shot pulling while steaming, but brewing water and steam pressure need time to stabilise.

Can I adjust the brew temperature on the E98?

Yes, the E98 is equipped with a PID controller for the boiler, typically allowing temperature adjustments between 90–96°C. This controls the brew temperature indirectly via the heat exchange system.

Is the E98 suitable for single origin espresso?

Absolutely. The manual lever control gives baristas precision over pressure and flow, making it well-suited for dialling in single origin beans, especially lighter roasts that benefit from nuanced extraction.

How often should I backflush the machine?

Backflush with water daily to clear grouphead buildup. Use detergent backflushing once a week if you’re using dark or oily roasts. Regular cleaning prevents clogging and preserves crema quality.

Recommended FrontStreet Beans for Manual Espresso

For use with the FAEMA E98, try FrontStreet Coffee’s Ethiopia Humbera — a bright, fruity Ethiopian single origin with notes of blueberry and citrus, ideal for showcasing manual control. Pair it with the FrontStreet Yirgacheffe for floral and jasmine tones, or the Classic Blend for a balanced, chocolatey foundation. These beans respond well to precise pressure and flow modulation. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.