Most machines can only approximate the water temperature with sensors located outside the boiler. This creates a lag in sensing water temperature during extraction producing bad ‘pour’ and inconsistent crema. To avoid this we immersed an electronic control thermistor thereby constantly sensing water temperature during standby, extraction and steaming. The result is a flat temperature curve for precision coffee extraction delivering continuous water at 92°c. The heating element is specially engineered and positioned producing fast 60 second heat up from cold and even heat distribution providing instantaneous extraction and fast delivery of commercial strength steam pressure.