1. Thermodynamic System: Commercial coffee machines use a boiler or heat exchanger to heat water, typically maintaining a stable temperature of 90-96°C (SCA standard). A dual-boiler design (common in high-end machines) allows for independent control of extraction and steam temperatures, preventing temperature fluctuations from affecting flavor.
2. Pressure Control: An electric or rotary pump generates an extraction pressure of 9-15 bar (1 bar = 100 kPa) to ensure full extraction of the coffee oils. Rotary pumps are the mainstream in commercial coffee machines due to their low noise level (approximately 50 decibels) and long lifespan (over 100,000 cycles) (Source: 2023 Global Coffee Equipment Technology White Paper).
3. Automated Process: The pre-infusion function (low-pressure water injection for 2-5 seconds) improves extraction uniformity, and the electronic temperature control system has an accuracy range of ±1°C, significantly better than the ±5°C of consumer machines.
