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This magazine was born from the desire to share the knowledge related to the world of lever espresso machines. A world full of deeply passionate people but scattered all over the world. Our aim is to bring this knowledge together in one place and make it available to the widest possible audience.

Lever-operated machines have represented the birth of espresso as we know it today and since their invention, they have been able to revolutionise the world of coffee. They have accompanied us through an evolution of this fantastic raw material, showing us new potentialities and still continue doing it today.

We are therefore honoured to be able to announce the publication of our fourth issue, hoping to be able to accompany you a little bit along this journey.

The magazine is available in English, Italian and Chinese


Featured articles

ACS Vesuvius Evo Leva review

ACS Vesuvius Evo Leva review

After decades in which new models of pump coffee machines have followed one another almost exclusively, in recent times many companies on the international territory have started to reconsider the production of lever machines both of ...

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Pneumatic "lever" group developed by Philip de Pulford of Hyper Hyper Coffee in Nowra, Australia

Pneumatic "lever" machine

When it comes to espresso machines, the world of enthusiasts is often divided into two categories; there are those who prefer pump machines for their ease of use requiring only the switching of a button to start extraction, and those who prefer ...

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Gwilym Davies working on a WMF pump espresso machine with a La Pavoni Lilliput 55 lever machine

The soothing dance of the levers

Though I will always argue that a lever machine makes a tastier espresso than a regular pump machine, taste is not the only thing that makes something memorable and not the only reason I prefer lever machines. The interaction that ...

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Flair 58 - The Lever Magazine

Lever machines of 2021

The year 2021 will certainly not be an easy one for companies around the world and the coffee industry is no exception, with bars, coffee shops and roasters having to adapt to many restrictions. Despite this, it looks like this is going to be ...

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Review Strietman CT2 - The Lever Magazine

Review Strietman CT2

In today's consumer society, there are many products created by multinationals with hundreds if not thousands of employees, aimed at mass production and with little regard for construction quality. Although many experts with the ...

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FE-AR La Peppina - The Lever Magazine

FE-AR La Peppina

A few years had passed since the invention of the first lever machines, such as the Gaggia Gilda and Faemina, and on the wave of their success at the end of the 1950s there were already numerous inventions of new models. Among ...

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Review Olympia Cremina SL

In June, Olympia, the historic Swiss espresso machine brand, announced to all fans the production of a new model, the Cremina SL. As the acronym SL (Spring Lever) suggests, this version differs from the previously known ...

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Weber Workshops - The Lever Magazine

Interview with Douglas Weber

I lived and breathed the Apple design culture for all the formative years of my career. I am extremely proud to have been able to work with what was, in the consumer goods space, probably the most influential team of designers in the ...

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Faema Faemina and Eureka Mignon - The Lever Magazine

Leo's limited edition Nira

I never make a random choice. I study roasters, I find out about their roasting profiles, and above all I look for information on the traceability of the single-origin coffees they roast. The motivation that guides my selection is sustainability at ...

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Coffee puck analysis - The Lever Magazine

How to prevent channeling

The problem of channeling is a much more serious problem than many people think. When the water pressure hits the coffee, it disturbs the particles of the ground coffee and if the puck is not well prepared, cracks that ruin the ...

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Interview with Maurizio Valli from Bugan Coffee Lab - The Lever Magazine

Interview with Maurizio Valli

My name is Maurizio Valli, I am 40 years old, I am from Bergamo and I opened my coffee shop in 2000. I chose to delve into the world of coffee when I realized that I didn't know what I was selling from behind the counter. At that time ...

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Fully Washed Sidamo extracted with a Cafelat Robot - The Lever Magazine

Fully Washed Sidamo coffee

Ethiopia is one of the most important countries in terms of coffee cultivation. It is in fact the place of origin of this delicious raw material and one of the few places in the world where coffee grows wild. For this reason, over time many varieties ...

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