When it comes to espresso, we Italians don't joke around. Just like you, we want to enjoy the full aroma of every single, instantly ground coffee bean. And that is exactly why we at Philips Saeco have invented fully automatic espresso machines, based on the bean-to-cup principle and ready at the touch of a button. So you can simply enjoy your espresso specialties at home every day and the way you like them best: authentic, aromatic and full of temperament. Simply the original Italian espresso experience.
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Powerful aroma - enjoy this symphony for the senses with all our fully automatic espresso machines in the comfort of your home, at the simple touch of a button, and always with first-class results.
For those who prefer to be their own barista and prepare their espresso themselves, we recommend our manual machines. Of course, we also offer the appropriate accessories for all our machines. So just decide which machine fits you best!
Our pride and joy: our machines will prepare your espresso just as you like it. Which will become your favorite?
The pinnacle of excellence: Xelsis automatically prepares your favorite espresso specialties - exactly as you like them.Learn more
SBS: adjustable crema and body structure
Everything just the way you like it: choose your favorite coffee blend and adjust the coffee crema and body structure until they perfectly meet your personal taste.
6 unique user profiles for 9 specialties.
Up to 9 coffee specialties can be personalized by 6 different users - every family member gets his own favorite customized specialty at just one touch.
Automatic cleaning and de-scaling
Thanks to the automatic cleaning and de-scaling cycles, you are guaranteed perfect enjoyment every day and maximum longevity for your machine.
Integrated automatic and self-cleaning milk function
Thanks to the integrated milk carafe, all you have to do is fill it with milk and simply select your favorite milk froth specialty. For thorough cleaning, the whole device is easily dismantled.
Like having your own barista at home, Exprelia is always ready to brew your favorite coffee specialty, prepared automatically.Learn more
SBS: adjustable crema and body structure
Everything just the way you like it: choose your favorite coffee blend and adjust the coffee crema and body structure until they perfectly meet your personal taste.
Automatic cleaning and de-scaling
Thanks to the automatic cleaning and de-scaling cycles, you are guaranteed perfect enjoyment every day and maximum longevity for your machine.
One-touch beverage selection
Whether you want a cappuccino or an espresso, with the one-touch beverage selection, you can enjoy your personally customized specialty at the touch of a button.
Integrated automatic and self-cleaning milk function
Thanks to the integrated milk carafe, all you have to do is fill it with milk and simply select your favorite milk froth specialty. For thorough cleaning, the whole device is easily dismantled.
It not only guarantees true Italian espresso and cappuccino taste, the Syntia Cappuccino is also a sight to behold. Simply the perfect complement to any stylish kitchen.Learn more
Multi-beverage: one-touch cappuccino, espresso and long coffee
Whether you want to enjoy a cappuccino, an espresso or a long coffee, your specialties are easily accessible with the one-touch menu.
Adjustable coffee length, temperature and strength
With Philips Saeco, you can always easily select the coffee strength, temperature and length you prefer - so you can enjoy your favorite espresso at the touch of a button.
Integrated automatic milk function
With the integrated milk carafe, all you have to do is fill it with milk and simply select your favorite milk specialty. For thorough cleaning, the whole device is easily dismantled.
Premium materials
The stainless steel housing is super stylish and extremely durable, making Syntia Cappuccino a design object that will impressively beautify every home.
Made of first-class materials, the Syntia will enhance any kitchen. Let it pamper you with your perfect one-touch espresso.Learn more
Premium materials
The stainless steel housing is super stylish and extremely durable, making Syntia a design object that will impressively beautify every home.
Compact and stylish
Syntia is designed to delight both your palate and your eyes - the perfect complement to all modern kitchens.
Adjustable coffee length, temperature and strength
With Philips Saeco, you can always easily select the coffee strength, temperature and length you prefer - so you can enjoy your favorite espresso at the touch of a button.
Pannarello to froth milk as you like
With the pannarello, you can easily froth your milk exactly according to your preferences. Just dip it in the milk, froth and enjoy.
The Odea machines include innovative technologies such as the Giro interface and ceramic grinder. The Odea line is easy to customize ensuring the perfect cup of coffee, ground fresh from whole bean, each time you brew. Modern in both form and function, the Odea machines are a perfect fit in any kitchen.
The Talea line features Saeco‘s latest innovations including a ceramic grinder and SBS. These machines can also adapt to the Milk Island, an automatic milk frothing device that creates delicious cappuccinos and lattes with ease. The Talea line is fully programmable to ensure you brew the perfect gourmet coffee with the push of a button. Learn more
Do you always demand an espresso that's as good as if you were at a street-side café in Rome? Here is how it should be:
This is what makes it an espresso - but there is lots of more to know about your favorite coffee specialty. Find out and enjoy!
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The coffee bean’s fascinating journey from the plantation to the cup.
The beans make the espresso. Their magic was discovered coincidentally in ancient Ethiopia. A goat herder observed that his animals become unusually animated after having eaten some berries. His discovery heralded the story of coffee. Only the best coffee beans are suitable for preparing a perfect Italian espresso. Discover where they come from and get to know their infinite varieties of blends, one for every personal taste.
Arabica
Arabica beans give us an aroma that is both mild and deep - for an incomparable espresso experience. The Arabica tree grows between 900 and 2,000 meters above sea level and needs temperatures of between 15° and 24°C.
Robusta
Contains around twice as much caffeine and produces powerful espresso with a bitter taste. Robusta beans usually grow in lower regions (200 to 600 meters) and like a warmer climate - between 24° and 29°C.
Sidamo is the cradle of coffee: from here, the “green gold” embarks on its journey throughout the world. The Arabica beans grow at altitudes of 1,300 to 2,100 meters under the shade of native trees, or wild between bushes, and are considered to be coffee of the highest class.
Arabica beans from the most important coffee-harvesting country in the world grow at altitudes of 900 to 1,100 meters. Santos is the name of the port from which the raw coffee is shipped to various export countries.
This Robusta bean grow at 400 to 900 meters and are set out in the monsoon winds for four months, whereby they lose a large amount of their acidity.
In the early days, Arabica beans grew in Java. However, after the discovery of the Robusta bean, which is resistant to diseases, Arabica was replaced in around 1880. Today, the islands of Java and Sumatra are thickly covered in Robusta plants that continually bloom.
Columbian Arabica beans grow at altitudes of 1,200 to 1,900 meters. Supremo stands for the size of the bean - the only criteria for harvesting in this South American country, which produces twelve percent of the world's coffee.
Source: “Espresso Giunti”, G. Baiguera. Book published by Giunti in collaboration with Philips Saeco. Photo Archive Giunti © Giovanni Petronio
Enjoy excellent espresso just as you would at an Italian street-side café. Our recipe: our invention of the bean-to-cup principle, which ensures that every ounce of flavor from the highly aromatic, fragile coffee beans is captured by the fresh grinding process. The result in your cup is always perfetto.
We love espresso as much as you do. That's why we interviewed a lot of Italian baristas who shared the essential secrets to the perfect espresso:
If you are not a barista, discover our fully automatic espresso machines. They incorporate all these features - to serve the espresso you love at just one simple touch. Discover some extra features too.
Add your preferred coffee blend and let the adjustable ceramic grinders extract every last drop of flavor from every single bean. Coffee beans are a true “jewelry case”, containing over 800 different aromas in different proportion, yet they are also extremely fragile: only instant grinding lets all the aromas explode, just waiting your first sip.
Water is a crucial part of every espresso - so it's important to always have it filtered. The MAVEA INTENZA filters all water types, to give you the purest possible base for the freshest tasting espresso. It is very easy to use it properly: just set it to your water hardness and its sophisticated technology conveniently prevents lime scale build-up.
The gentle pleasure of your favorite specialty is gained by the ideal marriage between aromatic espresso and perfectly frothed milk. The froth can be prepared traditionally, with the manual pannarello, or with maximum convenience at a simple touch of a button. Our most advanced fully automatic espresso machines feature a range of integrated milk options for you to choose from.
Our goal since 1985 has been to satisfy your taste in the easiest way.
Discover how we can make your espresso experience even more Italian.
Following the establishment of our company in 1981, the turning point came in 1985: we launched our “Superautomatica” onto the market. Thanks to this first fully automatic espresso machine for the home and based on the bean-to-cup principle, coffee-lovers were finally able to prepare a fully aromatic Italian espresso at home - with instantly ground coffee beans at the simple touch of a button. Over 25 years later, we continue exceeding new borders, leading innovations and providing first-class Italian espresso taste experience - full of aroma and easier than ever.
The one celebrates the preparation and enjoys every sip. The other is in a rush and empties the cup in a single gulp - these are just two types of coffee lovers of authentic Italian espresso. We don't know your preferences, but we do know how we can arrange for you to enjoy an even superior espresso experience!
Simply irresistible: instantly prepared perfect espresso is a feast for all your senses. Get a taste of what you can expect.
Learn more about the certificationThe espresso's crema tells a lot about its quality. It should be 3 to 4 mm thick, with a smooth texture, sometimes streaked. The coloring should be hazelnut-brown with occasional darker shades.
Coffee beans contain over 800 different aromas. When you inhale the espresso's aroma, notice the complexity (the ensemble of aromas), fineness (the more different aromas, the finer), balance (harmonious interaction of the nuances) and a toasty note from the beans' roasting.
When the espresso touches the mouth, the first thing to notice is its temperature, which should ideally be around 65°C. But also mind the sensation from the beans' oils: slightly velvety and very pleasant between the tongue and palate.
Five different tastes can be distinguished: bitter, sour, sweet, salty and umami (brothy, meaty, savory). If you pay close attention to what's happening inside your mouth once you take a sip of espresso, you'll notice an incredible number of nuances from all five of these taste sensations.
Italians are very imaginative and creative in the way they prepare the perfect little espresso. A real pleasure - for true Italian coffee connoisseurs - is finding new variations in the different regions of Italy. Embark on a journey of discovery!
“Cappuccino” Viennese is an espresso with 30 cl of hot chocolate and fresh cream (instead of milk), all topped with a little bit of cocoa powder and cinnamon.
The “Bicerìn” is a traditional recipe from the historical Cafè of Turin “Bicerin”. It is composed of espresso, liquid chocolate and fresh cream.
“Espresso with anisette” comes from the countryside of Marche. Anise is taken there to prepare the best Anisette or Mistrà of Italy. For that reason, the espresso is served with a splash of anise-based liquor.
Campania:
“Espresso alla nocciola” consists of a dark-roasted espresso, a favorite in this region, combined with the sweetness of hazelnut cream. You can find this particular espresso recipe in the Gran Cafè Gambrinus, a historical Café in Naples.
“Cafè d'u Parrinu” is a recipe typical of the Sicilian Masserie. It has a long past and is of Arabian nature. The espresso is refined with saffron, locally produced in the area of Agrigento, in particular.
Enjoyed worldwide: real espresso is the fundament for number of delicious recipes. And not only in Italy.
What’s in it.
How to do it.
This charming drink should be served in cocktail glass rimmed with sugar. To make the sugar stick to the glass, run a slice of lemon around the rim to wet it first. Mix all the ingredients except the ice cream in a shaker. Put the ice cream in the glass, then pour the mixture on top. Decorate with chocolate sprinkles for a sophisticated wedding day treat.
What’s in it.
How to do it.
This cappuccino has a spicy twist! Put the cocoa in a cup. Add the cinnamon, nutmeg, and the freshly made espresso. Pour in the milk and spoon the froth over the top. Enjoy.
What’s in it.
How to do it.
Put the crushed ice in a shaker, then add the coffee liquor and the sugar. Put the lid on the shaker and mix. Pour the mixture into a martini glass and pour the cold coffee over the top. Your stylish wedding day pick-me-up is ready to serve.
What’s in it.
How to do it.
Using the flip side of a spoon to keep the froth solid, pour the egg liquor over the latte macchiato. You’ve created a visually stunning coffee specialty with four delicious layers.
What’s in it.
How to do it.
Put the vanilla ice cream in a tall glass. Add the orange liquor, orange juice, cream, and vanilla sugar. Then pour over the cold coffee and the Baileys. Add hazelnut syrup to taste. Delicious!
What’s in it.
How to do it.
Put the crushed ice in a small glass, add the peppermint syrup, and top up with the espresso. You can down this three-layered beauty in one.
What’s in it.
How to do it.
Put the sugar, chopped almonds, and almond syrup in a glass and stir with a spoon. Froth the milk and pour it into a glass. Carefully layer the almond syrup mixture onto the milk froth – and pamper your children with a sweet decaff version of the milky coffee classic.
What’s in it.
How to do it.
Pour the strawberry syrup into a glass, froth the milk, and add it to the syrup together with the cocoa. Garnish with a scoop the vanilla ice cream if you like. Children love this party favorite hot or cold.
What’s in it.
How to do it.
This specialty is prepared with an electric mixer. Simply add the espresso, ice cube and sugar, mix and pour into a glass. Then froth the milk with a hand-mixer and add to top off the beverage. It is best to use low-fat milk.
Source: “Espresso Giunti”, G. Baiguera. Book published by Giunti in collaboration with Philips Saeco. Photo Archive Giunti © Giovanni Petronio
What’s in it.
How to do it.
Fill a shaker with the ingredients, shake strongly and pour into a glass. The strength put into shaking is the secret to a good Caffè Freddo from the shaker. A compact and beautiful froth crown is the result of excellent preparation.
Source: “Espresso Giunti”, G. Baiguera. Book published by Giunti in collaboration with Philips Saeco. Photo Archive Giunti © Giovanni Petronio
What’s in it.
How to do it.
Add the hot espresso, whiskey and sugar to a tempered glass and mix the ingredients together. Pour the cream into a shaker and let it run slowly over a spoon-handle to the surface of the beverage. The classic Irish Coffee was coined at the end of the Second World War by barman Joe Sheridan - for the US travelers who came in droves to the Foynes airport. Do not stir the cream and coffee, as Irish Coffee lives from the contrast of the velvety taste experience, which the cream brings to the lips, and the comfortable temperature of the hot beverage.
Source: “Espresso Giunti”, G. Baiguera. Book published by Giunti in collaboration with Philips Saeco. Photo Archive Giunti © Giovanni Petronio
What’s in it.
How to do it.
Prepare the beverage directly in the glass, nice and warm with sugar just like for Irish Coffee. A little practice is all you need to ensure that the cream remains on the surface. The famous pirate Anne Bonny may not have had cream with her cocktail, but a fresh and creamy touch on the surface provides a pleasant contrast to the warm and alcoholic flavor of the beverage on the whole. The excellent, mature Rhum Vieux Agricole AOC Martinique, Quintessenz made of pure cane sugar syrup is best suitable for this combination of ingredients.
Source: “Espresso Giunti”, G. Baiguera. Book published by Giunti in collaboration with Philips Saeco. Photo Archive Giunti © Giovanni Petronio
What’s in it.
How to do it.
Add all the ingredients with well-dried ice to a shaker and shake powerfully with short swings. Using the strainer, pour the beverage into a cocktail glass and decorate it with chocolate bits or as shown here in the picture. The recipe is adventurous - you pour cognac into the shaker and add an especially bitter note of the angostura to the unsweetened coffee. This beverage was created for those who have a trained palate and can appreciate the paradoxical sweetness, which is only tasted when the palate is used to the bitter flavor. For those who prefer a sweet taste, 2 cl of sugar syrup can be added.
Source: “Espresso Giunti”, G. Baiguera. Book published by Giunti in collaboration with Philips Saeco. Photo Archive Giunti © Giovanni Petronio
Turn the crema of your cappuccino into a canvas and “paint” a small masterpiece! Let us inspire you: we have compiled the most popular pictures for you.
You need: 1 Cappuccino with frothed milk, 1 squeezer filled with liquid chocolate, 1 toothpick, 1 paper napkin, 1 chocolate powder sprinkler
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