La Marzocco Leva X Coffee Machine

In 1948, Achille Gaggia produced the first commercial lever espresso machine, marking a revolution with the appearance of crema on the surface of espresso.

To pull a shot, the barista had to use full force to pull the lever down and catch the coffee flowing into the cup. The term “pulling” a shot of espresso originates from this very action.

The barista then had to carefully control the lever as it returned upward. If the coffee was ground too coarse, or if the portafilter wasn’t attached and they accidentally let go, the lever would snap back into their jaw. For occupational safety reasons, the Leva line gradually fell out of widespread use. As the market began to see more thermally stable saturated group machines from La Marzocco and E61 group head machines from Faema, lever espresso machines officially faded into history.

Until 50 years later, La Marzocco decided to revive this design in the Leva X — elevating it to an entirely new position, distinctly different from almost every other machine on the market. So what makes the Leva X different from the old generation and modern pump-driven espresso machines?

La Marzocco has brought the spring lever espresso machine back into the 21st century with the Leva X.

NEW SAFE LEVER DISCONNECT MECHANISM

When the Leva X was being planned, the research team placed safety as the top priority. The clutch mechanism used on the machine allows the spring’s force to act only on the coffee — not back onto the lever. This completely eliminates the risk associated with using a Leva X machine.

When the user pulls the lever down, the spring begins to compress just like a classic lever machine. The difference is that when the lever is released, instead of the spring force transmitting back through the lever to the user’s hand, the clutch mechanism automatically disconnects the lever from the spring. The lever returns to its resting position gently and safely. The spring continues to release pressure onto the coffee entirely on its own.

As a result, the user can release the lever at any point during the shot without worrying about any kickback. Observing the flow, watching the screen, adjusting the cup position — all of it can be done freely and safely.

On classic Leva machines, the spring sits vertically above the piston, making the machine tall and the pull quite heavy. The Leva X solves this by positioning the spring horizontally beside the piston, resulting in a lower profile and easier operation. The horizontal force transmission design of the Leva X also reduces the effort required to pull by approximately 40% compared to a traditional lever machine. You don’t need to be particularly strong to use the Leva X.

The entire spring mechanism is displayed behind a clear acrylic panel, so the barista, customers, and coffee lovers alike can watch the intricate precision mechanics of the Leva X in action.

The entire drivetrain mechanism of the Leva X is displayed beautifully on full show.

THE DIFFERENCE COMES FROM THE SPRING

At the heart of the Leva X is the spring that provides the driving force. Water is pushed through the coffee under pressure generated by the spring’s elasticity. The force applied to the coffee decreases over time depending on the level set and customized on the machine.

To operate the machine, the spring is compressed by pulling the lever down. At this point, a set amount of water is pumped into the chamber and pre-infusion begins simultaneously. When the barista judges that pre-infusion is complete, the lever is released and the pressure from the spring pushes water through the coffee.

Once the spring begins its work, there is no electronic or mechanical intervention from outside. Pressure decreases naturally until the chamber is empty of water. This characteristic gives the Leva X a brewing profile that differs from most pump-driven machines, where pump pressure remains constant throughout extraction.

Some people will initially mistake the Leva X for a pressure profiling machine. In reality, the machine has only one pressure curve, defined entirely by the spring.

This means every type of coffee brewed on the Leva X will be extracted in the same way with pressure declining naturally over time.

The maximum pressure is determined by how the spring is wound and can be manually adjusted via a bolt at the back of the group head mechanical assembly. This pressure can be changed to suit different coffee varieties.

MANUAL BREW VOLUME SELECTION

The 6-position clutch provides volume levels (not including the pre-infusion stage) ranging from 36 to 60ml. The top position holds the highest water volume and the spring also generates the greatest pressure force. Each clutch position reduces spring pressure by approximately 0.7 bar and reduces water volume in the chamber by ~5ml.

Using a 17g basket, this is the maximum coffee yield achievable at each clutch position on the La Marzocco Leva X, with a 6-second pre-infusion time.

In this way, the user can simultaneously control within a range both the brew volume and the maximum pressure. At the lowest pressure setting, the brew volume is also at its smallest. If a user wants to pull a shot at high pressure but with a smaller volume, they can simply remove the cup earlier.

PRE-INFUSION MODE WITH PUMP OR LINE PRESSURE

Pre-infusion on the Leva X is highly flexible. When using the water reservoir, the electric pump is activated and the water pressure can be set to 3 bar or slightly lower. This active pre-infusion approach is well suited to extracting medium to dark roast coffees, as pre-infusion time typically cannot be extended for very long.

If the machine is connected directly to filtered water from a line, pre-infusion uses the natural pressure in the water line. The pump can be set to not run and the machine will operate in complete silence. Users can add an inline pressure regulator to set the pressure at a low level below 2 bar. This type of very low-pressure pre-infusion is inherently longer, making it optimal for light roast beans.

HOW DOES ESPRESSO FROM THE LEVA X TASTE DIFFERENT FROM A PUMP-DRIVEN MACHINE?

Our team is extremely familiar with the La Marzocco Linea Mini R at flat 9-bar pressure. So when drinking the same Colombia Supremo brewed on the Leva X, the most immediate impression was that the coffee was significantly smoother and noticeably less bitter. Incredibly easy to drink!

The crema flowing from the Leva X spout right from the start also feels silky, with no foam splashing up against the sides of the cup during brewing. No large coarse bubbles anywhere the entire surface of the espresso is a smooth, fine crema like baby skin. This is likely a result of the naturally declining pressure profile characteristic of spring lever machines.

The lever extraction method of the Leva X tends to bring balance to every aspect of the coffee.

Testing Colombia Supremo at a medium roast with varied pre-infusion times showed that 5 seconds of pre-infusion delivered the best sweetness and balance. When pre-infusion was extended beyond 10 seconds, the coffee began to feel less balanced and body started to drop off. With other coffees, users will likely need to experiment and draw their own conclusions.

UNDERSTANDING THE BALANCE IN AN ESPRESSO FROM THE LEVA X

In the early stage of extraction on both the Leva X and a pump machine like the Mini R: The pressure can be considered comparable if both are set to the same maximum of 9 bar. At this stage, acidity, fats, and sweetness are extracted first, so the extraction capability of both machines is effectively equivalent.

As the coffee moves into the mid-extraction phase: soluble content decreases and flow rate tends to increase when pump pressure stays constant. However, the Leva X’s declining pressure profile means the flow actually tends to stabilize more naturally. As a result, the crema leaving the spout is very smooth and fine, with no large bubbles.

In the final extraction phase: the concentration of solids in the coffee has nearly depleted and only bitter compounds from plant fiber remain. At this point the Leva X’s spring pressure has dropped to just 2–3 bar, extracting far less bitterness — it simply contributes a sense of depth to the espresso rather than allowing bitterness to dominate.

This is why espresso brewed on the Leva X is always silky, carries enough sweetness, acidity, and body in just the right measure. The overall result is consistently balanced.

REPEATABILITY OF THE LEVA X BREW PROFILE

Say a user pulls a perfect shot of espresso and wants to recreate it in subsequent brews — how does a manual espresso machine support that?

The Leva X has an electronic display showing pressure and extraction time in real time as a graph. Users can look at it and see exactly where the pressure is at every second of the shot.

If a shot turns out exceptional, the user simply saves the profile to the machine’s memory (the Leva X stores up to 4 profiles). When brewing, the saved graph appears faintly in the background as a reference for the user to follow and recreate. If grind size and tamping are consistent, releasing the lever at the right moment and pulling the cup at the right pressure level are the two decisive factors in reproducing the same quality shot.

The saved pressure profile is displayed faintly in the background to guide the user in recreating their ideal shot.

THE INDUSTRIAL STEAM WAND OF THE LA MARZOCCO LEVA X

Built on the same technical foundation as the GS3, the steam boiler of the Leva X holds 3.5L with immense steam power. Essentially, the boiler’s output capacity is near unlimited. Switch it on and steam is immediately at maximum power regardless of how heavily it’s being used.

The key difference is that instead of a conventional mechanical valve, the Leva X uses an electronic valve. The direction of the lever up or down to activate steam can be set according to personal preference, and steam power increases or decreases progressively along the lever travel.

The steam wand on the Leva X is burn-proof, so operation is comfortable without having to tread carefully. The wand swivels freely across a wide range of angles, allowing milk to be textured at various vertical positions.

CAN THE LA MARZOCCO LEVA X BE USED IN A BUSY CAFÉ?

The Leva X is a machine that demands a great deal of interaction between the user and the machine. In general, it delivers a very pleasant experience. However, certain aspects of the machine make it less than ideal for a large, high-volume café. There are 3 main reasons:

1. The lever on the Leva X and its repetitive actions demand physical endurance from the user: Many female baristas may find it challenging both in terms of reach and physical effort when trying to operate the machine. This limitation makes it harder for café owners to find suitable barista staff.
2. Care must be taken with certain movements, particularly avoiding releasing the clutch mid-way while returning the lever to its resting position: If this happens repeatedly, the owner may well find themselves calling a technician to replace certain components in the group head mechanical assembly.
3. Low throughput: It typically takes up to 60 seconds of machine operation to pull one espresso. Half of that time is spent waiting for the spring pressure to fully dissipate before the portafilter can be removed from the group head. If removed in a hurry, spent grounds will scatter everywhere.

The Leva X in a 2 or 3 group configuration can partially address throughput concerns for a café, but the other factors are still worth serious consideration for any café owner.

SO WHO IS THE LA MARZOCCO LEVA X ACTUALLY FOR?

A café where customers arrive at a leisurely pace, wait without rushing, and may even enjoy pulling a shot of espresso themselves — that is the ideal setting for the La Marzocco Leva X. A café that doesn’t do takeaway; where the barista (usually the owner themselves) enjoys performing and conversing with customers; and where the entire drink menu is single origin beans from the world’s most celebrated growing regions.

Hmm, does that kind of café actually exist in Vietnam? It sounds like it might but it’s quite rare, isn’t it?

• That said, the Leva X is actually a great fit for coffee roasteries introducing their coffee to customers: Guests come in to drink and buy beans; the roastery owner brews for them or guests brew for themselves. Everyone gathers around the Leva X talking about coffee. The roastery walks away with the money and the guests walk away with a bag of coffee — everyone’s happy! On a day with just 20 customers, the owner can comfortably sell 10kg of specialty coffee. Revenue solid enough for a Group 3 business to contribute its share to building the nation.
• Beyond roasteries, the Leva X still has one more potential customer: Someone with the budget, a passion for spring lever espresso machines, an appreciation for its safety features and distinctive appearance. Someone willing to buy a machine that exceeds their personal needs as long as it delivers the coffee quality they love — and espresso from the Leva X is something almost everyone loves.

To be fair, there are other lever espresso machine options that are better suited in both price and practicality compared to the Leva X. Owning this machine is more than just acquiring a tool — it is over 120 years of world espresso history and a piece of La Marzocco’s heritage. That’s probably why its price tag measures out to a stack of blue polymer notes roughly 120mm thick.

Ps: The Flair 58 Plus 2 manual espresso maker is also a lever machine with active pressure control capable of producing outstanding espresso. The advantage is that it’s 14 times cheaper than the Leva X — individual users may want to consider picking one up for home use.

A LOOK AT THE FOUNDATION OF THE LA MARZOCCO LEVA X

The Leva X is built to La Marzocco’s commercial standards. Internally it shares the same quality foundation and stability as the La Marzocco GS3. The machine’s configuration allows users to brew freely without ever having to wonder whether the machine can keep up with their demands. That goes without saying it’s not even worth discussing.

• Saturated Group head welded directly to the 1.3L brew boiler: Thermal stability that surpasses every other group head design currently on the market. Every shot throughout the day can be pulled at the same temperature.
• 3.5L steam boiler: Delivers steam power at maximum capacity at all times, with no drop in performance regardless of how heavily it’s used.
• 2L water reservoir: Good for 10 double shots or 20 single shots before needing a refill. Can be connected to direct plumbing in and out if the installation location permits.
• Dual-channel PID temperature control: Adjustable in 0.1°C increments.
• Ultra-quiet rotary pump: Generates pre-infusion pressure from 2.5–3 bar.
• Hot water spout with mixing valve: Easily adjust to a comfortable temperature for a hot Americano you can drink right away.

USAGE NOTES FOR THE LA MARZOCCO LEVA X

The notes below are ones customers rarely think to ask about — because they haven’t used the machine yet and don’t know to wonder. The Leva X operates on a spring principle: naturally declining pressure is its core characteristic and will shape how you use it differently from conventional machines.

• When no portafilter with coffee is attached, do not pull the lever: With no resistance, the spring will snap down hard and make a loud sound. It’s not dangerous but creates unnecessary noise. If you’ve already pulled it, simply hold the clutch without releasing and slowly guide the lever back to its resting position.
• There is a pre-infusion pressure adjustment valve under the drip tray when using direct water connection: If the incoming line pressure exceeds 4 bar, simply pull out the valve and rotate it to reduce pre-infusion pressure.
• A full brew cycle on the Leva X including pre-infusion can easily run over 45 seconds this is completely normal: Common general knowledge about a 25-second espresso shot does not apply to this lever machine.
• The machine has a pressure relief screw beneath the group head for shots where the grind is too fine and extraction cannot proceed: Note that a small amount of hot water will spray at the screw position when opened, so act quickly. Removing this screw and fitting a blind basket is also one method of backflushing the group head with specialist cleaning chemicals.
• With its integrated water reservoir, the Leva X is optimized for medium to dark roast coffees: The spring on the machine is calibrated to perform well with coffee grounds that maintain their structure longer due to darker roasting.
• Direct water connection delivers the quietest experience: During operation, only the mechanical sounds of the spring and metal moving remain. It also allows for extended low-pressure pre-infusion, optimizing extraction with light roast espresso.
• Remove the cup from the spout at the right moment: The spring will release until its travel is fully exhausted. Watch the color of the flow and the pressure graph to decide when to pull the cup. Generally, when pressure drops to around 3–4 bar and the coffee stream begins to lighten in color is the best time to cut extraction. Allowing the coffee to flow all the way to the last drop may leave the cup tasting bitter.
• Adjust the pressure limit with a wrench, not the mobile app: A detail that reflects the distinctly mechanical character of the Leva X. Note that the correct wrench size is 3cm.
• Select your brew volume from the very start: There are 6 positions on the clutch gear allowing extraction volumes from 36 to 60ml.
• To set the spring extraction pressure: Use a 30mm wrench to adjust at the back of the group head. Pull a test shot with the lever at its highest position and observe the readings on the display.
• The Leva X is only suited to spacious environments: The machine is large, beautiful from every angle, and can be placed on an island bar or in an open brewing space.

The pressure relief screw beneath the Leva X group head. Must be removed before backflushing with chemicals using a blind basket.

DRAWBACKS OF THE LA MARZOCCO LEVA X

• Waiting time between shots is required: The portafilter cannot be removed from the group head until the spring pressure has fully dissipated. Additionally, once the cup is removed from the spout, a small amount of coffee will continue to drip until all the water in the chamber is gone.
• No active pressure release mechanism: Pressure in the machine decreases naturally following the spring’s own mechanism, so patience is required. Always wait until no more water is flowing from the portafilter before removing it, to avoid spent grounds spraying everywhere.
• Cannot immediately perform a standard backflush: With no electronic pressure relief valve, pressure cannot escape if a blind basket is fitted for cleaning. Users must remove the shower screen and clean it directly with a cloth and brush. The alternative is to remove the pressure relief screw beneath the group head, fit a blind basket into the portafilter, and backflush using specialist cleaning powder.
• In reservoir mode, the Leva X is only optimized for medium to dark roast beans: To fully optimize the pre-infusion mode for light roasts, the machine must be connected to direct plumbing by a professional technician.

LA MARZOCCO LEVA X TECHNICAL SPECIFICATIONS

• Brand: La Marzocco
• Model: Leva X 1 group
• Color: Black and white with polished steel
• Weight: 68kg
• Dimensions: Width 520mm x Depth 645mm x Height 770mm with lever fully extended
• Primary material: Steel
• Brew boiler capacity: 1.3L (1300ml)
• Steam boiler capacity: 3.5L (3500ml)
• Water reservoir capacity: 2L (2000ml)
• Ultra-quiet rotary pump
• Maximum spring pressure: Adjustable 7–12 bar
• Spring durability: Cannot fail and requires virtually no replacement
• Voltage: 220–240V / 50–60Hz
• Power: 2300W
• Handcrafted in Florence, Italy
• LA MARZOCCO LEVA X DETAILED TECHNICAL DOCUMENTATION

ACCESSORIES INCLUDED WITH THE LA MARZOCCO LEVA X

• 1 single spout portafilter
• 1 double spout portafilter
• 3 filter baskets: 7g / 14g / 17g
• 1 steel tamper
• 1 drain hose
• 1 braided steel water inlet hose
• 1 user manual

SOME COFFEE ACCESSORIES FOR USE WITH THE LA MARZOCCO LEVA X

OTHER HOME ESPRESSO MACHINES

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