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technical data


To taste a real excellent espresso coffee rich in flavour and aroma, the premises to visit are a place in Italy called “bar”. Expensive and complex professional coffee machines and excellent coffee blends ground in the right way can be found in such places, and excellent bar tenders will serve an espresso prepared according to the perfect traditional procedures.
Today, if no bar tenders are available, you can have all that by using the “CARIOCA” machine comfortably at home.
That innovative machine operates according to a new system that can multiply the pressure, obtains the correct thermal conduction and can reproduce the conditions achieved by means of a professional espresso machine.
The water used to produce coffee in the “CARIOCA” model can reach the traditional 8-9 bar pressure and 85-90 degree temperature

The Italian-style coffee-maker “CARIOCA” is operated by an external heat source. To make an espresso, pour water (bottled mineral water is best) and finely ground espresso coffee into their special housings. It is completely made of aluminium for alimentary use, protected by “anodisation”, a process that makes the surface of the machine anticorrosive, scratchproof, self-cleaning, waterproof, hard and beautiful. Through this protective and decorative process, the aesthetic and functional properties of the machine will not be altered with time.

It comprises:

·    Frame 1 with a boiler opening, a knob for opening and closing the machine and a cup holder.
·    “Pressure multiplier” unit 2, with a housing for the valves that control the operation of the machine,
     and an opening for the water to be used to make coffee.
·    Coffee-brewing chamber 3, with a knob for pouring the espresso coffee, and an opening for accommodating
     the coffee filter.
·    Coffee filter 4.
·    Coffee reducer 5, to be used to make one cup of coffee only.
·    Plug 6, to be used to make one cup of coffee only.
·    Upper cover 7, provided with a filter and coffee nozzles.


·    Loosen the upper knob and pull out all components.·    Pour a small amount of water in the boiler, keeping it below
     the reference level A.
·    Carefully place the part 2 in its housing and fill the water chamber up to level B.
·    Fill the filter with special ground coffee for espresso machines up to level C without pressing down.
·    Place the filter 4 with the ground coffee in its housing on the part 3 and close it with the upper unit 7.
·    Try to turn the knob fitted on the part 3 clockwise to make sure it is closed.
·    Place the group of joined parts 3,4,7 in their special housing in the machine by turning the knob and the coffee
    nozzles as needed.
·    Tighten the upper knob to lock and close all the parts of the machine.
·    Place the machine on a medium-sized burner under a high fire. After about six minutes, which is what it takes to
    rise pressure and temperature in the machine, a whistle will tell when the coffee is ready.
·    Place the cups on the special shelves provided and turn the front knob 3 to pour as much espresso coffee as
     you like. Turn the knob anticlockwise to open and clockwise to close; half a turn will suffice.
·    Turn off the fire once the coffee has been poured into the cups.
·    To make more coffee at once, take the coffee-maker by the upper knob, taking care not to touch the hot metal
    parts and cool it down under the tap. Thoroughly rinse and dry up each part. Refill the machine as described
    before and put it on the burner again.
·    To make one cup of espresso coffee only, close one nozzle with the plug 6 and fit the adapter ring 5 in the filter
    4, before adding the ground coffee. Then, fill the machine as described before.


·    When the machine is new, make two or three coffees, then throw them away, in order to saturate the piping
    with coffee flavour and remove any processing waste. The machine is at its best when it has been used for
    some time.
·    Use the carefully selected coffee supplied by us or any good, finely-ground coffee for espresso machines to
    obtain the best results.
·    Fill up the filter without pressing the coffee powder, taking care to fill up any empty space. Take care not to spill
    over, clean any waste before closing the machine to prevent the seals leaking pressure during use.
·    Try to become familiar with the use of the machine by trying different proportions of water and coffee,
    differently ground coffee, high or low fire. The perfect balance between these systems is what makes an
    excellent Italian-style espresso coffee with a perfectly frothy top.
·    During the first trials, check how long the machine stays on the burner. This time, which should last about six
    minutes, is controlled by a whistle that the machine gives off when the coffee is ready. If the whistle is given off
    too late, so that the machine remains on the burner for too long (seven, eight minutes), rise the fire. Vice versa, if
    the machine is too quick to make coffee, lower the fire. Please note that the time it takes to make the coffee also
    depends on how much water is poured into the boiler.
·    The machine gives out a hiss about one minute before the whistle, which warns you the coffee is ready.
    To pour the coffee in a hot cup, place the cups on the shelf as soon as you hear the hiss, so that they have time
     to warm up.
·    The coffee must come out of the nozzles slowly and smoothly. If it comes out too quickly, use finer coffee
     powder and/or pour a bit more coffee into the filter to fill up any empty space.
·    Thoroughly dry and drain the machine after rinsing, before filling it and placing it on the burner. During use, when
     the machine is on the burner, it can hiss; this is due to the evaporation of any water that has been trapped in the
·    Always tighten the upper knob that closes the machine.
·    Take care not to touch the metal parts of the machine when it is on the burner or when it is still hot.
·    Never open the machine when it is still hot.


·    Use only tap water to rinse the machine and clean and dry it thoroughly at regular intervals.
    Do not use detergents. If scaling forms in the machine, use some specific mild descaling product.
·    Check the parts that compose the machine at regular intervals, especially the seals.
·    Use only OEM spare parts, which can be ordered from the manufacturer or an authorised dealer.
·    Never leave the machine on the burner for a long time (over ten minutes) since it could damage the seals and the
    non-metallic parts.
·    Never put the machine on the burner without pouring water in it first.
·    In case of failures during use, stop using the machine and contact the manufacturer or an authorised dealer.
·    Clean the filter and piping in the upper piece 7 as required, by loosening the screw with the special screwdriver.
    From time to time, check if the coffee flows smoothly through the nozzles.

Failing to adhere to the user and maintenance instructions provided herein, the warranty shall be null and void.
The manufacturer shall not be held liable for any damage resulting from the improper use or misuse of the machine.

BACCHI Technical and design solutions
Via Volta, 7 - 42015 Correggio (RE) - ITALY
sito internet:
tel +39 0522 643729 - fax +39 0522 635826

This is to certify that this machine has been manufactured in Italy
by craftsmen from Emilia Romagna.

The "CARIOCA" Italian espresso coffee maker is patented.
BACCHI will assert its rights as provided by the law.







Bacchi - Technical and design solutions
Via Volta, 7 - 42015 Correggio (Reggio Emilia)  ITALY
tel +39 0522 643729 - fax +39 0522 635826