Isomac TEA ("Teyah") is a superbly built machine that can make great espresso. TEA Electronica has all the great features of the TEA with the addition of volumetric control; four volumetric settings allow a measured amount of water to be delivered for single, double, long or short extractions. TEA is one of the most popular Isomac heat-exchanger espresso machines in the USA. Stylish and functional, the Isomac TEA ("Teyah") gives you the grunt of a commercial espresso machine in a beautifully constructed attractive slimline unit for the home or office. Review the features, quality of construction, and reputation for great espresso and you will see why so many customers worldwide choose Isomac TEA as the premiere choice for a high end home espresso machine.
The Isomac TEA ("Teyah") is a fully featured home espresso machine with stylish good looks.
- Commercial grade chromed brass brewing group: the Isomac Tea is fitted with a commercial grade thermally balanced e61 grouphead.
- Dual manometer: one manometer to monitor boiler pressure, one manometer to indicate pump pressure during extraction
- Volumetric control: four programmable extraction volumes, plus continuous pour.
- Boiler pressure manometer: measures the boiler pressure.
- Pump ressure manometer: indicates the dynamic extraction pressure while the unit is extracting coffee, static pressure may be higher during backflushing.
- Stainless steel: Everything including the chassis, lids, drip tray, and frame are constructed from high-quality and durable stainless steel.
- Large well designed drip tray: Removable drip tray has generous capacity and slides out easily for removal and cleaning.
- Ergonomically designed steam and water handles: easy to open and close.
- Easy to use lever control: enables the user to easily operate the three way solenoid valve and engage the pump while avoiding the hot grouphead.
- Lever in up position: engages the pump, opens the thermosiphon system, closes the pressure release, and allows heated fresh water to flow from the heat-exchanger to the group.
- Lever in down position: disengages the pump, closes the thermosiphon loop, releases excess portafilter pressure via the exhaust port into the drip tray.
- Superior spring activated automatic low water shut-off: protects the machine when the water reservoir is nearly empty.
- Large 3litre removable water reservoir: for ease refilling and cleaning.
- High power 1400w element: for quick heating and continuous steaming capacity.
Pros and Cons
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How to use the Isomac TEA ("Teyah") Electronica
- Ensure the water reservoir has ample water by removing the top cover.
- Fill the reservoir if required by removing the top cover and filling from the top.
- Switch on the main power switch (select switch on the top left to the right position), the red heating light (LED to the left of the group) will illuminate to indicate that the element is operating to heat the boiler. The pump may operate to fill the boiler, it will automatically switch off when required.
- Allow the machine to come up to pressure. The boiler pressure gauge will progressively rise as the boiler pressure and temperature rises, when the machine is up to operating pressure the boiler pressure will stabilise at approximately 1.0 bar. When the boiler is at operating pressure the red heating light will switch off and the green coffee light (green LED to the right of the group) will illuminate.
- The pump pressure gauge may wander around during startup and when the machine is idling, this reading should be ignored when not extracting espresso.
- Follow the startup procedure and wait for the machine to come up to pressure and the pressure to stabilise.
- If you have just been steaming milk or drawing water from the boiler, the pump may automatically operate to refill the boiler.
- You are now ready to make espresso, insert the empty portafilter into the group and operate the pump (lift the operating lever to the upmost position) for 5 seconds to pump hot water through the portafilter, then switch off the pump (lower the operating lever). This will bring the portafilter and grouphead up to temperature and flush any stray coffee grouds from the group.
- Remove the portafilter and give it a quick wipe with a clean cloth to remove any surplus coffee grounds and water.
- Dose out an appropriate amount of freshly ground coffee into the portafilter and tamp it to the desired level of compression.
- Insert the portafilter into the group and tighten into position by moving the handle to the right, wipe the top of the drip tray to remove any excess water(this will stop the bottom of your cup(s) getting wet), position your cup(s) under the portafilter spouts.
- Operate the pump by selecting the desired preprogrammed extraction option on the touchpad (for manual control, press the right most button), a few seconds after the pump starts the indicated pressure on the pressure gauge will begin to rise, coffee will then begin to flow from the portafilter spouts.
- After the desired amount of espresso has been delivered the unit will automaticall switch off the pump (if using manual control, switch off the pump by pressing the right most button).
- Voilà your espresso is ready! Enjoy on its own in the traditional Italian style or add milk to make your favourite espresso based beverage.
- Follow the startup procedure, wait for the machine to come up to pressure. You are now ready to steam milk.
- Select the appropriate sized milk pitcher and fill with cold whole milk.
- Using the right hand, open the steam valve (turn the steam tap anticlockwise) for a few seconds to purge any condensation from the steam wand, reclose the steam valve.
- Using the left hand, lift the milk pitcher up under the steam wand so that the tip is submerged into the milk.
- Open the steam valve with the right hand, once going remove this hand and place it on the base of the milk pitcher to support it and sense the temperature.
- Reposition the jug as required to streatch, heat, and mix the milk to the desired texture, for more information see our milk steaming guides.
- Just before the desired temperature and consistency is acheived remove the right hand from the pitcher and use the right hand to close the steam valve.
- Keep the tip of the steam wand submerged in the milk until the steam flow stops (you will hear it!)
- Lower the milk pitcher and place to the side.
- Take your steam wand cleaning cloth folded over a number of times, hold it about 50mm from the end of the steam wand, open the steam valve for a few seconds to blow out any excess milk, then close off the valve (be careful the steam is hot!)
- Wipe any excess milk from the exterior of the steam wand.
- Voilà! Your milk is ready to add to your espresso or for use in a non-coffee drink.
How it works
The TEA is constructed around a 1.2 litre stainless steel boiler with horizontally mounted heating element and heat exchanger. A vibration pump is controlled by microcontroller which is used to pump fresh water from the reservoir into the boiler or through the heat exchanger. Water in the boiler is heated to over 100 degrees with the top section of the boiler containing pressurised steam. The steam wand is connected to the boiler through a steam valve, when a valve is opened steam from the top of the boiler is released. As more and more steam is drawn off the element heats the water to produce more steam giving the unit superior steam capacity, if the water level lowers sufficiently the microcontroller will activate the pump to refill the boiler. The grouphead is connected to a heatexchanger which passes through the boiler, under idle conditions this connection operates as a thermosiphon transfering heat from the boiler to the grouphead. For making espresso the pump is activated via microswitch and the return part of the thermosyphon is closed via the a three way electrovalve, fresh water flows into the head exchanger and is heated as it passes through the boiler, this heated water then passes through the grouphead and through the coffee puck. When brewing is complete and the pump is switched off, the three way electrovalve is closed electronically and excess pressure from the brewing system is vented into the drip tray.
- Commercial e61 grouphead: chromed brass, bronze cams, weight 4kg (9lbs)
- Boiler: 1.2 litre stainelss steel with thermosiphon system
- Element: 1400w
- Lever controlled three way valve: controls bypass valve and thermosyphon loop
- Bright stainless steel body: finished in AISI 304 stainless
- Commercial Double Portafilter: chromed brass 58mm
- Commercial Single Portafilter: chromed brass 58mm
- Volumetric control: four options, plus continuoous; controlled by volumetric flow meter
- Pump pressure: 15 bar ULKA pump
- Hot water tap
- Boiler pressure gauge: 0.0 - 2.5 bar
- Pump pressure gauge: 0.0 - 16.0 bar
- Commercial grade three way mechanical valve
- Commercial grade steam valve: chromed brass anti-vacuum
- Water reservoir: 3.0 l removable
- Weight: 27.0 kg
- Dimensions [w] x [h] x [d]: 270 x 400 x 435
- Heating time from cold: ~ 5 minutes
- Power: 230V
- Made in Italy
Taking care of your Tea will keep it in tip-top condition and improve the quality of your coffee. For detailed care instructions refer to the user manual.
- Clean and flush the grouphead, headseal, and portafilter daily to remove stray coffee grounds.
- Optional: Perform a backflush once per week.
- Descale and clean every 2 - 3 months. We recommend using Cleancaf. Read how to clean and descale your home espresso machine.
- Clean exterior: with a mild non-abrasive stainless steel cleaner.