The Micro Casa a Leva uses a spring-loaded piston to press water through coffee, just like the classic espresso machines of the 1950s, a straightforward machine whose form follows function.
The brew group in front holds ground coffee, sealed inside a handle (portafilter) that locks in for pressurized brewing. Pulling the lever down cocks a spring while allowing water to flow into the coffee. Releasing the lever uses the power of the spring to push hot water through the coffee. This pressurized brew process creates a delicious, concentrated coffee drink with a buttery mouthfeel, topped with a layer of creamy foam.
The sight glass on the left shows the water level in the boiler. The steam pressure gauge on top of the sight glass tells you whether the boiler has heated to operating temperature. A wand on the right is for steaming milk drinks.
Besides making great espresso, another nice feature of a lever operated machine is its quiet operation. Espresso machines in a similar range and class that aren’t lever espresso machines typically have vibratory pumps that are much, much louder.
