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Care for your Wellbeing

Ergonomics: for working in safety and comfort
Aurelia is a peerless machine in many of its technical and style details. Every single part has been designed with the barista’s job in mind, to protect him or her from accidents and guarantee maximum comfort. Therefore, it is no surprise that Aurelia’s ergonomic qualities have been certified by the European Institute of Psychology and Ergonomics. Ergonomics is an interdisciplinary science that studies the relationship between people-machines-the environment. Its meaning comes from the Greek terms: “ergon” or work and “nomos” law and therefore, it can be defined as the science that indicates the group of laws and rules that regulate people’s work, safeguarding their physical and mental health. The aim of this science is to study the optimum conditions that will guarantee individuals a workplace, understood as a combination of people-machine-environment, which can adapt and conform perfectly to the person’s characteristics and needs. Nuova Simonelli focuses its own design research projects with the aim of creating a machine that is able to “set up a system” and therefore, to aid in the wellness of people in their environment where they carry out their work.

The basic rules of the barista

    The production date The production date must be no less than 7-10 days from consumption
    Blend Make sure that the blend falls within the quality standards
    Package Make sure that the packaging has been stored at an ambient temperature of 15°C
    Package opening The package must be open at least 1h before use.

    Make sure that the cock is properly open and that water is arriving.

    Mains pressure Make sure that the mains pressure is constant and does not exceed 4-5 Bars
    Pump Make sure that when switched on, the pump dispenses a pressure of 9 Bar (+/-1)
    Purification Make sure there is no lime scale build up in the machine circuit

    Replace flat grinders every 400 kg and conical grinders every 800 kg. Check for signs of wear, analysing the temperature and output speed of the grinders.

    Doser Keep the doser clean. Regular doses, each time you use it
    Grinding amount The ground amount needs to be suited to the volume of work for the next 20 minutes

    Regenerate the resins according to square metre consumption of water. Wash the resins regularly and replace them every 3 years or so.

    Salt In a softener that can hold 1 kg salt, this needs to be added for every 12-15 kg coffee used
    Double softeners If there is a centralised softener system as well as the standard softener, bypass one of the two to prevent the build-up of organic substances in the other.
    Soft water In the event of particularly soft water, where hardness is less than 9°F, the use of a softener is not recommended.
    Chlorinated water We recommend using a special filter as well as the water softener.

Barista training

Learn more about a product, understand it, appreciate quality, obtain benefits and pleasures/great satisfaction. This is the mix being searched for today, with an "approach" to beverages and the espresso machine; no longer superficial, but professional, expert.

To learn more about courses offered by Nuova Simonelli  Click here!

The perfect espresso

The espresso system was in fact born of a need to obtain the coffee beverage within a brief space of time (the word “espresso” in Italian means fast, at the moment), to make the preparation stages practically simultaneous with those of consumption. The standard percolation conditions for espresso coffee are: a 7g dose of ground coffee (give or take 0.5 g); outgoing water temperature from the group within a range of 88-94° C according to the composition and degree of roasting of the coffee blend used, water pressure during the infusion stage of 9 bar (+/- 1); a percolation time of 25” (give or take 2.5”) and a temperature of the coffee in the cup of about 67°C +/-3°.

Preparation: when the machine is cold, take out the portafilter, remove any coffee dregs and wipe clean with a cloth; for each cup, add a 7 gram dose of freshly ground coffee to the portafilter; press the coffee firmly, making sure that it is evenly distributed and compact and then remove any coffee residues from around the edges of the filter holder. Dispense for about 25 seconds. A perfectly prepared espresso will fill around half of the cup and have a delicious nut-coloured cream on the surface.


The characteristics of the ideal espresso

  • Cream: this is the first thing we see and it needs to cover every good espresso. The ideal cream is fine in consistency with an even surface and a thickness of about 3-4 mm. It should last in the cup for 3-4 minutes, to trap the volatile components of the coffee. Hazelnut in colour with reddish tones and dark brown streaks.
  • Aroma: the release of hundreds of aromatic substances triggers the unmistakable fragrance of real Italian espresso: balanced and full-bodied.
  • Body: the body of an espresso comes from the idea of thickness it conveys, thanks to the presence of oily emulsions and insoluble substances (colloids) in the extracted beverage. High, dense, full and rounded. There is a distinct acidity that conveys an idea of freshness but with a low degree of astringency.
  • Taste: the perfect espresso needs to have the right degree of balance and harmony without there being a prevalent specific flavour. Balanced and very persistent.

Perfect cappuccinos


To prepare a tasty, fragrant cappuccino, the important thing is to start out with the right ingredients.


1: Milk - it is best to use full-fat fresh milk. The high fat content (3.5-4%) in full-fat milk contributes to the flavour of the cappuccino. To achieve a good level of foam, it is best to use milk with a high protein content (3.2-3.5%) since this contributes to the creamy texture.

2: Jug - stainless steel and not too thick so as to be able to feel the temperature inside. The ideal shape is a truncated cone. The jug ought to be proportionate to the amount of milk to be heated.


3: Machine - to create the perfect foam you need dry steam; the end of the steam wand should have calibrated holes and an angle of 40-45°C to aid the circular movement of the milk, which is necessary if the result is to be compact foam-.



1: It is best to foam the milk before preparing the espresso.

2: Pour the cold milk into the jug, to 1/3 (max 1/2) of its height.

3: Use the steam wand on its own for a few seconds to eliminate any water residues that may have been left inside due to condensation.

Perfect cappuccinos


Stage 1: in this stage, air is injected inside the jug. For this purpose, the wand is immersed as far as the surface of the milk and the steam jet s switched on. Gradually, the foam that forms will increase the level of the milk inside the jug. At this point, it is necessary to lower the jug slowly, keeping the tip of the wand inside the milk. This first stage is complete with the temperature of the milk is 35-37°C; if there is no thermometer, it is possible to notice it as being when the temperature of the jug begins to exceed that of the hand, meaning you will start to feel a little heat.

Stage 2: this stage, which is important for compacting the foam and to give it its fine texture and surface sheen. Continuing to keep the wand immersed in the milk, tilt the jug slightly (see figure) to create a vortex in which the milk rotates quickly. Switch off the steam when the milk reaches a temperature of 65-67°C. If there is no thermometer, this corresponds to the moment when the jug becomes too cold to be held.

Stage 3: once the jug has been taken away from the wand, clean the wand with a damp cloth and then dispense a jet of steam to eliminate any internal residues.



1: While you leave the milk to stand for a few seconds, pour the espresso. The amount of coffee should cover 1/3 of the cup volume, while the remaining 2/3 should be made up of milk and foam in equal parts.

2: To compact the foam and eliminate any residual air bubbles, move the jug so that its contents are rotated quickly and you have a thick foam that is shiny of the surface.

3: At this point, you can create your decorations: pour the milk in the cup, modulating the flow (more intense at the beginning) and moving the cup to create your design of choice.


Machine maintenance

Every espresso machine from Nuova Simonelli is a gem when it comes to technology, but this does not mean that it does not need regular servicing if it is to guarantee high quality standards and durable reliability.

ConChecks and actions






Water mains pressure Below  4-5 bar


Boiler tank water level Manufacturer’s indications


Boiler temperature and pressure 9 +/- 1 Bar


Group with blind filter Wash with water



Filters Wash with water



Shower head and diffusers Wash with water



Group with blind filter Clean with detergent



Filters Clean with detergent



Shower heads Clean with detergent



Flow meter Wipe with damp cloth



Coffee jar Wipe with damp cloth


Grinders Clean with brush





Group gaskets Every 6 months




Grinders every 400-500 kg coffee





Every espresso machine from Nuova Simonelli is a gem when it comes to technology, but this does not mean that it does not need regular servicing if it is to guarantee high quality standards and durable reliability.