The espresso machine collection
Our new collection of espresso machines offers everybody, regardless of their different tastes, the chance to enjoy a perfect coffee at home.
and let the machine reveal its virtues.Xelsis
Love your own favorite coffee specialty
Saeco Xelsis Stainless Steel coffee machine
With the Saeco Xelsis espresso machine every family member can enjoy his or her favorite coffee specialty. Thanks to the unique multi-user function up to 6 personal user profiles can be created and for each profile up to 9 beverages can be personalized.
With the Saeco Xelsis espresso machine every family member can enjoy his or her favorite coffee specialty. Thanks to the unique multi-user function up to 6 personal user profiles can be created and for each profile up to 9 beverages can be personalized.
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Other Machines
Exprelia
Espresso and cappuccino at a single touch
With full bean-to-cup customization
The Exprelia espresso machine is always ready to serve your favorite coffee specialty. What ever you'd like, it's done with a touch of a button, thanks to immediate beverage selection interface - and instantly prepared thanks to the machine's double boiler.
The Exprelia espresso machine is always ready to serve your favorite coffee specialty. What ever you'd like, it's done with a touch of a button, thanks to immediate beverage selection interface - and instantly prepared thanks to the machine's double boiler.
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Other Machines
Your beverages selection
Intuita
Espresso from fresh beans
Select your coffee aroma or strength
Saeco Intuita espresso machine offers you the possibility to taste freshly ground espresso at the touch of a button, aroma selection, easy to use and easy to clean.
Saeco Intuita espresso machine offers you the possibility to taste freshly ground espresso at the touch of a button, aroma selection, easy to use and easy to clean.
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Other Machines
Your beverages selection
Royal, One Touch, Cappuccino
Solid performance cup after cup
With large capacities
The Saeco Royal espresso machine is the rejuvenation of a trusted classic. What remains unchanged is the extremely solid performance and the generous tanks for beans, water and coffee grounds.
The Saeco Royal espresso machine is the rejuvenation of a trusted classic. What remains unchanged is the extremely solid performance and the generous tanks for beans, water and coffee grounds.
Your beverages selection
Would you like more?
Every detail is essential for a true coffee lovers. This is why we recommend the Brita water filter for purest water quality and our approved de-scaler agent - guaranteeing a gentle yet perfect decalcification of the Saeco espresso machine's water circuits.
Crafted by coffee lovers for coffee lovers
The best things are made with passion, because when you love what you do, you pour your heart and soul into it. We love coffee, so we spend all day, every day, designing and refining innovative coffee machines that enable you to prepare the perfect coffee. And this is why you should choose our espresso machines.
We know coffee
Technology meets Expertise
Our espresso machines take care of your coffee
Coffee 101
Immerse yourself in the world of coffee and experience the magical transformation of the simple bean into your favorite coffee specialty.
Perfect coffee begins with the perfect coffee beans
Learn more about coffee and beans.
Discover the specialties we are proud to offer to coffee lovers
A true delight for all the senses
Meet Luigi Odello - the President of Centro Studi Assaggiatori - Italian Tasters - exploring the secrets of the most advanced research unit about sensory analysis and explaining why the sensory certification rewards our superior taste and our uncompromising passion for coffee quality.
Customer Support
We're here to support with any problems or questions you may have to ensure you always enjoy making coffee. Problem-free.
Always supporting you
We're very proud of what we make, so we want to take good care of you and your Saeco espresso machine. We're always ready to help on and offline to ensure you enjoy many years of delicious coffee.
Registration
Register your espresso machine today to receive news from the Saeco family
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Parts & accessories
Find all the maintenance products and accessories you'll ever need keep your espresso machine in top working order at our online store
Parts & accessories
Video tutorials
Our experts have made detailed videos to help you get the most out of your Saeco. Have a look here
Video tutorials
Your trip to becoming a true coffee connoisseur begins here with the two varieties of beans – two varieties that open up a whole world of new tastes and aromas for you to savour.
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 2000 metres above sea level and needs temperatures of between 15° and 24°C.
RobustaContains around twice as much caffeine and produces powerful espresso with a bitter taste. Robusta beans usually grow in lower regions (200 to 600 metres) and like a warmer climate—between 24° and 29°C.
Follow the fascinating journey of the coffee bean from the plant to your cup.
1. SELECTING THE COFFEE BEANSThere are two types of coffee bean: Arabica and Robusta. Arabica grows at altitudes of 900 to 2000 metres above sea level and needs temperatures of between 15 and 24°C. Robusta grows in lower altitude regions (200 to 600 metres) and likes a warmer climate-between 24 and 29°C.
2. HARVESTINGOnly picking coffee berries by hand guarantees the highest quality. Coffee trees can bloom up to eight times a year, meaning they often bear both ripe and unripe berries at the same time. So hand-picking ensures that only the ripe berries are harvested.
3. ROASTINGThe green-coloured coffee beans are removed from the berries and transported to the roasting facilities in burlap sacks (burlap protects the beans from humidity). The beans are then roasted at temperatures of 200 to 240°C, whereby they gain their typical brown colour. This colour depends on the temperature, which defines the exact tone of the beans as well as their individual aroma.
4. BLENDINGBy blending the various sorts of coffee beans, a combination can be created which provides a balanced aroma. As there are countless sorts of roasted coffee beans, an unlimited number of various coffee blends are possible. To create a successful combination of coffee beans, years of experience and outstanding expert knowledge are necessary.
5. BREWINGAfter the beans have been unpacked, the coffee can be brewed. You can let your Philips Saeco bean-to-cup espresso machine to the work for you. It freshly grinds the coffee beans, heats the water and presses it at high pressure with 15 bar through just the right amount of freshly ground coffee powder. The result is an espresso for connoisseurs: full-bodied, intense and deliciously aromatic, with an aroma topped off with an exquisite, hazelnut-brown crema.
How your coffee begins life
From the bean to your favorite coffee
Colour intensity
Texture
Olfactory intensity
Body
Acid
Bitter
Astringent
Nuts and dried fruit
Roadsted
Spicy
Empyreumatic
Various biochemicals
Persistence of aromas
Our elixir of exquisite aromas.
Our Espresso "Perfetto" derives from a high quality blend: a crucial choice to enjoy your maximum pleasure. After that, our certified full automatic machines take care of everything else, from optimal grinding to brewing your espresso. Our espresso perfection catches the eye when we observe the crema layer on top. Its colour is rigorously hazelnut brown, its texture is silky and compact. The velvety smoothness of its body reveals – when tasted – a unique balance of bitter, acid with no astringent. And the aromas of your selected blend, perfectly extracted, enable you to enjoy an authentic masterpiece for connoisseurs.
Colour intensity
The crema layer's colour saturation is the result of the roasting and extraction process. It's measured in a scale ranging from 0 to 9, from pale yellow to dark brown. Only a correct process guarantees a 'Perfetto' colouring, from light to hazelnut brown (from 4 to 7).
Texture
The crema layer's texture is the result of the various coffee elements' mix. Its fineness can be measured in a scale ranging from 0 to 9. Its appropriate range goes from 6 to 9, indicating a compact, smooth, silky and shiny texture.
Olfactory intensity
The olfactory intensity is the combination of all positive or negative sensations that you feel smelling. In a 0 to 9 scale, 'Perfetto' range is from 6 to 9.
Body
An expresso's body is directly related to the viscosity of its preparation and it produces different levels of sphericity, roundness, syrupiness and structure's perception. The adequate range, in a 0 to 9 scale, goes from 6 to 9.
Acidity
Acidity describes the fresh sensation perceived through taste. In order to guarantee a good tasting espresso, acidity should be included between 2 and 5 on a 0 to 9 scale.
Bitterness
Bitterness describes the typical bitter tasting sensation. The proper range for a cup of espresso should not exceed values included from 2 to 5, in a 0 to 9 scale.
Astringency
Astringency indicates a typical dry sensation perceived in the mouth. Its Range for a cup of espresso should be included from 0 to 2 in a 0 to 9 scale.
Dried fruit and nuts
These notes include the olfactory sensations derived from the smell of dried fruit and nuts like almonds, walnuts, dates, dried figs and prunes. The appropriate range for a cup of espresso goes from 4 to 9 in a 0 to 9 scale.
Roasted
These notes, including scents such as those of cereals, chocolate and vanilla, indicate the olfactory gradient determined by the beans' roasting level. The adequate range for a cup of espresso goes from 4 to 9 in a 0 to 9 scale.
Spicy
These notes evaluate the olfactory impact derived from the smell of spices such as: pepper, cloves, mustard, liquorice. The proper range for a cup of espresso goes from 0 to 4 in a 0 to 9 scale.
Empyreumatic
Smells like smoke, fried and burnt should not be found in a cup of espresso. Overall olfactory impact should not exceed value 2 in a 0 to 9 scale.
Biochemical
A cup of espresso should not present any olfactory biological and chemical notes which should always range from 0 to 2 in a 0 to 9 scale.
Aroma persistence
The persistence of the all these aromas' combination lingering in the mouth should be long-lasting and intense. The appropriate range of this parameter for a cup of espresso goes from 6 to 9 in a 0 to 9 scale.
Click on the descriptors to find out more.
PIEMONTE
The «Bicerìn» is a traditional recipe from the historical Café of Turin «Bicerin». It is composed of espresso, liquid chocolate and fresh cream.
TRENTINO
«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.
MARCHE
«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 spash 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 Café Gambrinus, a historical Café in Naples.
SICILIA
«Café d'u Parrinu» is a recipe typical of the Sicilian Masserie. It has a long past and is of Arabian nature. The espresso is refind with saffron, locally produced in the area of Agrigento, in particular.
Video Recipes
WHAT IS ESPRESSO? 
HOW OUR ESPRESSO PERFETTO LOOKS LIKE?
DISCOVER HOW ITALIANS PLAY WITH ESPRESSO
Colour intensity
Quantity of froth
Body
Acidity
Bitterness
Astringency
Olfactory intensity
Olfactory intensity of milk
Olfactory intensity of coffee
Empyreumatic
Biological
Chemical
Persistence of aromas
Milk at Its best. With a touch of fragrance.
Our Latte Macchiato "Perfetto" is a delicate encounter between milk and coffee. The excellent balance of our Latte Macchiato "Perfetto" is granted by the care paid to each detail, such as correct milk temperature, persistence of aftertaste and interpenetration of ingredients. The milk froth on top can boast a perfectly white colour. High olfactory intensity with a lack of burnt overtones, proper visual qualities, regular parameters of bitterness, no relevant acidity and astringency, guarantee a perfect beverage for the ultimate milk experience.
Colour intensity
The colour saturation of the milk froth on the top is measured in a scale ranging from 0 to 9 and it includes various shades of colour from white to brown. Only a correct process guarantees a perfect colour, strictly included between pale and candid white (from 0 to 2).
Amount of crema
The thickness of the crema layer on the surface should not exceed a range included between 4 and 6, in a 0 to 9 scale.
Body
A latte macchiato body is directly related to the viscosity of its preparation and with the correct milk frothing process. It produces different levels of spheric, roundness, syrupiness and structure's perception. The adequate range, in a 0 to 9 scale, goes from 4 to 6.
Acidity
Acidity describes the acid sensation perceived through taste. In order to guarantee a perfect tasting latte macchiato, acidity should be included between 1 and 3 on a 0 to 9 scale.
Bitterness
Bitterness describes the typical bitter tasting sensation. The proper range for a cup of latte macchiato should not exceed values included from 1 to 3, in a 0 to 9 scale.
Astringency
Astringency indicates a typical dry sensation perceived in the mouth. Its correct range for a cup of latte macchiato should be included from 0 to 2 in a 0 to 9 scale.
Olfactory intensity
The olfactory intensity is the combination of all positive or negative sensations that you feel smelling. In a 0 to 9 scale, its perfect range is from 4 to 6.
Milk intensity
The milk intensity is the combination of all direct sensations that you feel smelling the milk ingredient. In a 0 to 9 scale, its perfect range is from 4 to 6.
Coffee intensity
The coffee intensity is the combination of all direct sensations that you feel smelling the coffee ingredient. In a 0 to 9 scale, its perfect range is from 2 to 4.
Empyreumatic
Also olfactory feelings of typical smells like smoke, fried, burnt and cooked milk are evaluated in a cup of latte macchiato. The appropriate range of their overall olfactory impact goes from 0 to 2 in a 0 to 9 scale.
Biological
To a certain degree, a cup of latte macchiato also presents some olfactory biological and notes which should always range from 0 to 2 in a 0 to 9 scale.
Chemical
Typical chemical smells, like sulphureous and alkaline, should be present in a very minor degree: they should in fact always be included between 0 to 2 in a 0 to 9 scale.
Aroma persistence
The persistence of the all these aromas' combination lingering in the mouth should be long-lasting and intense. The appropriate range of this parameter for a cup of latte macchiato goes from 4 to 6 in a 0 to 9 scale.
Click on the descriptors to find out more.
Colour intensity
Texture
Global intensity
Coffee intensity
Milk intensity
Body
Acid
Bitter
Nuts and dried fruit
Roasted
Empyreumatic
Various biochemicals
Persistence of aromas
A truly balanced milky delight.
Our Cappuccino "Perfetto" is the highest expression of balance between coffee and milk. It evokes intense and velvety olfactory sensations; an unrepeatable synthesis of genuine milk froth's overtones and the aromas of coffee. A pleasure to your eyes, thanks to the saturation of the froth's colour on the top, which is off-white. In our Cappuccino \"Perfetto\", the texture reminds you of whipped cream: thick, compact, creamy, without a relevant quantity of visible bubbles. Its taste evokes a rich series of aromatic notes also present in cereals, chocolate and vanilla. A work of art for the eyes and the palate.
Colour intensity
The colour saturation of the milk froth on the top depends on the temperature of the frothing process. It is measured in a scale ranging from 0 to 9 and it includes various shades of colour from white to yellow. Only a correct process guarantees a perfect colour, strictly included between pale and candid white (from 0 to 2).
Texture
The milk froth's texture is the result of the correct mix of air and milk. Its fineness can be measured in a scale from 0 to 9. Its appropriate range goes from 6 to 9, indicating a compact and uniform texture, where bubbles are hardly visible.
Olfactory intensity
The olfactory intensity is the combination of all positive or negative sensations that you feel smelling. In a 0 to 9 scale, its 'Perfetto' range is from 6 to 9.
Coffee intensity
The coffee intensity is the combination of all direct sensations that you feel smelling the coffee ingredient. In a 0 to 9 scale, its adequate range is from 6 to 9.
Milk intensity
The milk intensity is the combination of all direct sensations that you feel smelling the milk ingredient. In a 0 to 9 scale, it is good from 6 to 9.
Body
A cappuccino body is directly related to the viscosity of its preparation and to the correct milk frothing process. It produces different levels of sphericity, roundness, syrupiness and structure's perception. The 'Perfetto' range, in a 0 to 9 scale, goes from 6 to 9.
Acidity
Acidity describes the fresh sensation perceived through taste. In order to guarantee an enjoyable tasting cappuccino, acidity should be included between 0 and 3 on a 0 to 9 scale.
Bitterness
Bitterness describes the typical bitter tasting sensation. The proper range for a cup of cappuccino should not exceed values included from 3 to 6, in a 0 to 9 scale.
Dried fruit and nuts
These notes include the olfactory sensations derived from the smell of dried fruit and nuts like almonds, walnuts, dates, dried figs and prunes. The appropriate range for a cup of cappuccino goes from 4 to 9 in a 0 to 9 scale.
Roasted
These notes, including scents such as those of cereals, chocolate and vanilla, indicate the olfactory gradient determined by the beans' roasting level. The adequate range for a cup of cappuccino goes from 4 to 9 in a 0 to 9 scale.
Empyreumatic
Smells like smoke, fried, burnt and cooked milk should not be found in a cup of cappuccino. The appropriate range of their overall olfactory impact goes from 0 to 2 in a 0 to 9 scale.
Biochemical
A cup of cappuccino should not present any olfactory biological and chemical notes which should always not exceed value 2 in a 0 to 9 scale.
Aroma persistence
The persistence of the all these aromas' combination lingering in the mouth should be long-lasting and intense. The appropriate range of this parameter for a cup of cappuccino goes from 6 to 9 in a 0 to 9 scale.
Click on the descriptors to find out more.
Paint your cappuccino
"Spades decoration"
"Bear decoration"
"Heart decoration"
"Leaf decoration"
"Apple decoration"
"Tulip decoration"
"Italian decoration"
"Faces decoration"
"Hearts decoration"
"Sunset decoration"
"Web decoration"
"Flower decoration"
"Perfetto! Decoration"
Video Latte art
Video Cioko art
Contact
1- 800-933-7876
Monday - Friday 8:00 AM - 8:00 PM EST
Excluding Major Holidays
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