Ascaso Barista T One 3 Group
A product incorporating latest-generation technology. Multi-group. Complete PID control. Highly energy efficient.
From E-61 technology to T
A reappraisal of tradition. Sustainable engineering.
First, society changes. Neither manufacturers nor engineers nor industrial engineers invent new needs. It is society that demands products that are more sustainable with improved energy efficiency, easier to use and longerlasting.
In these new times, it is the professional barista who demands innovative products without compromising the espresso’s.
At Ascaso, our team of engineers has spent years working to differentiate and perfect our espresso coffee machines. And this has led us to reappraise our approach to tradition. To ground our projects on sustainable engineering.
In the ‘60s, the development of the E-61 group brought innovation to the espresso world. It was an instant success and became one of the most widely used systems in the history of espresso coffee Even today, many manufacturers still use it or work with its principles.
But, almost 60 years later, we needed to look for a new technology that addressed the shortcomings of the old.
Technology T & Stainless Steel
After the creation of our Big Dream model, in which we have changed a technical criterion used for more than 100 years (using stainless steel instead of copper and brass), we wanted to continue creating unique products. A product that would also mark a turning point in the industry.
Technology T, is a state-of-the-art multi-group technology. Engineering developed entirely by Ascaso. It offers great thermal stability with a high level of energy efficiency (low energy consumption) and clean and fresh water in each coffee.
Multi-group (separate) technology with PID control
High professional-grade performance: Thermal stability guaranteed (in continuous or intermittent use). High steam production (separate, high-volume boiler).
Freshly Delivered Water
Avoiding the use of standing, constantly reheated water to make the coffee. The water for each coffee comes directly from the mains supply, taking fresh, filtered water to the group. Without affecting the water's oxygen and improving the coffee's taste.
Minimal metal migration to the beverage through the use of stainless steel.
Complies with European regulation EN 16889
One of the T technology’s key goals was to reduce the machine’s energy consumption. We deliver a 50% average saving compared with a traditional machine and 25% compared with other multiboiler machines.
Barista T, available in 1, 2 and 3 groups
The details that define an outstanding result
High-quality materials and components
Manufactured in stainless steel for maximum sturdiness. These materials ensure our coffee machines have a longer useful life.
Ergonomic filter holder handle (Wood handle in T-Plus)
Thanks to its ergonomic design, it has a strong yet pleasant feel. It is tilted 10º for ease of use, while the horizontal placement of the filter holder in the delivery group ensures perfectly pressed coffee grounds.
Steam joystick (T-Plus)
The stick facilitates use and improves control. A smooth, intuitive ‘natural’ movement makes it easy to use and control.
Over-sized, innovative shape with a pleasant feel. Non-slip grip.
Steam and water wands
Made from AISI 316 stainless steel. The steam wand is anti-lime scale and remains cool to the touch, reducing the risk of contact burns.
Milk build-up is reduced to a minimum, making for easy cleaning.
Steam outlets. Special design. The rounded edges, the smooth lines and four tangential outlets all mean creamy coffee every time. 4 outlets 1,2mm (1,6 optional)
Powerful professional steam
Emulsifies the milk to the ideal point for perfect cappuccinos. Our large-capacity boilers, with their incredible thickness, offer greater steam production stability.
The large surface area keeps the cup at the ideal temperature for a perfect coffee.
Easy to clean with thin wire tray so as not to dirty the bottoms of the cups.
Stainless steel. Easily removed for cleaning.
High-precision dual pressure gauge
Double reading gauge. It allows to control at the same time the boiler pressure and the pump pressure.
Work area light
Look at the light!
Customization options. Send us your design!!!
Easy to dismantle. Designed for and by technicians.
Easy access to internal valves, pipes, solenoid valves, heating elements, pump regulators, etc.
The Barista includes a Tam-tamper: Professional aluminium coffee tamper (57 mm) designed by Marc Aranyó.
Thermal Stability System
The filtered and clean water enters the machine through the rotary pump at a certain pressure.
Enter the water/steam boiler through a U-shaped preheater tube (thick and 100% Aisi 316 L stainless steel), at network or ambient temperature. And it comes out hot without touching or altering the water in the water boiler. A very efficient system (no need to use any additional energy to preheat the water entering the groups).
Hot water (80º) will enter each thermodynamic coffee group.
The coffee group (see technology group T) and the algorithm established in the electronic exchange, guarantee a great thermal stability of the water at the exit of the group (+ - 0.5ºC). Both in situations of continuous or timely consumption.
And all this without constantly reheating the water or having saturated groups of water. Clean water in each coffee at a constant temperature. With a much more efficient and sustainable technology.
Multi-group (separate) technology with PID control.
Minimal metal migration to the beverage through the use of stainless steel.
Freshly Delivered Water.
We guarantee a saving 50% compared to a single boiler traditional coffee machine.
Reducing the energy consumption of our coffee machines has been a priority goal for the last 10 years. The result of this process is the creation of our own technology, in a sector that primarily uses technologies from 60 years or 20 years ago, as in the case of the most popular and modern multi-boiler technologies.
We want to make public our result and, we hope, that many other manufacturers will follow this path. The result obtained, available to our clients, is based on the European protocol and is carried out by a prestigious and independent laboratory.
A step beyond the European Standards
It would be advisable to publish the actual consumption of professional coffee machines, which is based on the European standard DIN 18873 - 2: 2016. It is a sign of transparency that fosters the consumer and the energy transition, but we believe that this data does not reflect consumption in real conditions.
How is it tested according to official protocol?
European regulations foster that all manufacturers have the same protocol to measure energy consumption, but considering the tests carried out and the methodology, it does not accurately reflect efficiency and performance. In real working conditions, our technology and materials improve the data obtained according to the official protocol of European Standards.
Energy savings = Economic savings
The energy consumption of a professional coffee machine is high. Also it is its hours of use. Consequently, financial savings are also important.
By doing a simple calculation, we can obtain an annual saving of more than € 300 on the electricity bill.
Average saving 5.5 kWh/24h. 300 days of annual opening. 0.21 kWh (average price in Europe).
Total: € 350 / year.
‘We should remember that when the point of contact between the product and the people becomes a point of friction, then the designer has failed. On the other hand, if people are made safer, more comfortable, more eager to purchase, more efficient – or just plain happier – by contact with the product, then the designer has succeeded.’
Keeping baristas happy
In the espresso world, when we talk about ergonomics we mean the optimization of the design of the coffee machine so the professional barista can work in the utmost comfort. Basically, what we are looking for is that the barista can perform his ‘choreography’ smoothly, comfortably and happily.
Based on structured data collection, we have designed our machine in line with the different ergonomic parameters demanded by baristas to ensure that their relationship with the Barista T is a joyous one. The essential elements have been devised and designed so that the creation of an espresso coffee and its specific choreography take place in the most comfortable possible circumstances for the professional barista.
Keeping technicians happy
The machine has been designed primarily from the point of view of the barista, but we also took the technician’s perspective very much into account.
This is a nice product to repair! It is easy to dismantle with standard tools. It has very few screws and the components are easily accessible. There is plenty of space to carry out repairs with complete assurance.
This is a key factor to consider in a high quality product.
Good design presupposes that the product can be dismantled and repaired with ease. The idea is that it will last for years and years.
It is a matter of quality, productivity and also sustainability.
We have worked on this component by component.
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