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.

Xelsis Click on and let the machine reveal its virtues.
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Exprelia EVO Click on and let the machine reveal its virtues.
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Syntia Cappuccino espresso machine Click on and let the machine reveal its virtues.
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Royal espresso machine Click on and let the machine reveal its virtues.
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Moltio Click on and let the machine reveal its virtues.
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Intelia EVO One Touch Cappuccino Click on and let the machine reveal its virtues.
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Espresso Macchiato
Hot water
Minuto Click on and let the machine reveal its virtues.
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Intuita cappuccino Click on and let the machine reveal its virtues.
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Espresso Macchiato
Hot water
Xsmall Click on and let the machine reveal its virtues.
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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

Why choose a Saeco espresso machine. Features like the coffee grinder result in great taste.

A journey from the beans to your cup

Immerse yourself in the world of coffee and experience the magical transformation of the simple bean, crushing them in your coffee grinder, into your favourite coffee specialty.

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.

Luigi Odello Centro Studi Assaggiatori Italian Tasters

Always supporting you

We're here to support with any problems or questions you may have about your espresso machine, to ensure you always enjoy making coffee. Problem-free.

Always supporting you
We are here to help you with all of your Support needs. Our website is filled with information about your Saeco coffee machine, If you do not find what you are looking for please call. Our agents will be happy to assist you.
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Join the Saeco family by registering your espresso machine today and receive news, tips & tricks, recipes, and exclusive offers!
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Parts & accessories
For a large variety of Parts & Accessories for your Espresso machine, please email us.
Parts & accessories
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If your coffee machine isn’t working correctly, please contact us.
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Play with the richness of the coffee thanks to the adjustable grinder with 5 preferences
5 adjustable grinding preferences, from the finest for a full bodied espresso to the coarsest for a lighter café crème.
We know coffee
We know coffee
We know coffee
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Technology meets Expertise
Technology meets Expertise
Technology meets Expertise
Technology meets Expertise
Our machines take care of your coffee
Our machines take care of your coffee
Our machines take care of your coffee
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.
Arabica
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.
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.
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.


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HOW OUR LATTE MACCHIATO PERFETTO LOOKS LIKE?
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.
HOW OUR CAPPUCCINO PERFETTO LOOKS LIKE?
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.
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