HiBREW H10A with G5 Grinder
Approachable start — a hands-on conical workflow.
A 58mm portafilter, adjustable brew temperature and a live pressure gauge — café hardware, first-machine simple.
The standard
The same portafilter size as the café down the road — every standard basket, tamper and puck screen fits. Solid stainless steel, more than double the weight of the usual home portafilter.
Temperature
Set the brew temperature and the machine holds it, shot after shot. Darker roasts lower, lighter roasts higher — adjust and taste the difference.
Shot control
A real analogue gauge reads extraction pressure while the shot runs. Dial your grind on data, not guesswork.
Pre-infusion
A low-pressure soak wets the puck before full pressure lands — up to ten seconds, adjustable. Evener extraction, clearer flavour, especially on lighter roasts.
Steam
A 270° rotating steam wand with real pressure behind it. Stretch milk for lattes and cappuccinos — then wipe, purge, done.
Build
A stainless steel body around a fast thermoblock — about 35 seconds from cold to ready, with a 1.8-litre removable tank. Proven, repairable hardware you keep.

Bundle & save
One order, one saving over the pair's combined MRP — pick the grinder that fits your workflow.
Approachable start — a hands-on conical workflow.
Balanced pick — compact stepless flat burrs.
Timed convenience — 48 settings with 0.1-second dosing.
Compare the H10A against the H10 Plus and H13 side by side.
Espresso is brewed by forcing hot water under high pressure through finely-ground coffee, producing a concentrated shot with crema on top — far more intense than drip or filter coffee. The H10A's 20-bar pump delivers the pressure for proper extraction, and is the base for lattes, cappuccinos, and flat whites.
20-bar is the pump's rated maximum. Espresso is traditionally extracted at around 9 bar, and the machine's over-pressure valve keeps extraction in the working range. Extra headroom keeps pressure consistent through the full shot. The H10A's adjustable temperature control and pressure gauge let you monitor extraction in real time.
Very fine — finer than table salt. If your shot runs under 20 seconds, go finer. If it runs over 35 seconds, go coarser. Adjust in small steps. A burr grinder is essential — blade grinders can't produce the consistency espresso demands.
Yes. The steam wand froths cold milk into microfoam. For a latte, stretch the milk until it's silky and reaches 60–65°C, then combine with your shot. For cappuccino, froth to a thicker, drier foam. It takes a little practice but the machine has everything you need.
After each session: purge and wipe the steam wand, rinse the portafilter, run a blank shot to flush the group head. Descale every 2–3 months with a commercial descaler (Cafiza or equivalent). Use filtered water to extend intervals between descaling cycles.
The HiBREW H10A comes with a 1-year warranty covering manufacturing defects. View full warranty terms and the claim process here.
Images for reference only.