Espresso
Build Your Bar
Machines and essentials for a serious home espresso setup.

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 extraction happens at 9 bar — the machine regulates down to that. Extra headroom keeps pressure consistent through the full shot. The H10A's PID 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.