Trying to figure out the difference between a single boiler, double boiler and a heat exchanger when it comes to espresso machines?
This guide can help!
Below you'll find the difference between all these types of boilers and our recommendations as to which one you should get.
Single Boiler Espresso Machines
The water in a given espresso machine is used for two primary functions: extraction in the group head and steaming with the wand.
With a single boiler espresso machine, there is a single source of water (the boiler) for both of these activities.
As a result, machines will typically have a brewing and a steaming mode since each activity takes place at a different temperature.
To make steaming possible, the water in the boiler has to get much hotter than if you were to pull a shot.
Since this tends to raise the temperature of the group head, a single boiler machine needs to cool down after steaming before a shot is pulled. Or in the reverse scenario, you'd have to wait for the water to heat up to the steaming temperature to begin that process.
Easy to understand, right?
Here's a visual aid that can help...
- Single boiler machines are usually more affordable and less sophisticated in their design.
- Great for the home user who isn't going to be constantly cycling between steaming and brewing.
- Cooling flushes not required.
- Reduced ability to control temperatures if you're constantly cycling back and forth between steaming and brewing.
- Long delay times if you have to make multiple milk-based drinks in a row.
- Brew water isn't as fresh as compared to a heat exchanger because it's sitting in the boiler.
- Not ideal for most commercial businesses because of wait times between shots.
Heat Exchanger (HX)
A heat exchanger boiler system also has a single boiler just like the style we previously spoke about.
The water temperature in the boiler is kept at steam temperatures (higher than what you'd use to pull a shot). This water in the boiler can be used directly for the steam wand.
But unlike a single boiler system, there is an additional tube within the boiler. When the barista pulls a shot, the water flows from the water source through this tube located in the boiler.
As it flows through this tube, it reaches the appropriate temperature for brewing (around 190-200 degrees give or take) and flows into the group head for shot extraction.
Any leftover water in this tube after the shot will most likely need to be flushed as it will keep getting hotter because of the temperature of the steam water.
Because of how this process is designed, it means that you don't have direct control over the water temperature that's being used for brewing. Instead, the user changes the temperature of the water that's being used for steam which will indirectly modify the temperature of the brew water passing through the pipe.
Confused? This diagram should help...
- Water is fresher since it comes direct from a water source and isn't sitting in a boiler.
- Uses less energy than a double boiler system since only one boiler needs to be heated.
- Usually run cheaper than a double boiler machines.
- Great for the person who does a lot of cappuccinos or other milk-based espresso drinks.
- Better for commercial applications than single boiler, but super high volume operations would do better with double boiler.
- No direct control over the temperature of the brew water.
- This means you cannot up or lower the steam pressure without impacting the brew water temperature.
- A cooling flush is required.
Despite it being arguably the most efficient type of boiler-setup, a double boiler is by far the easiest to understand.
The water for brewing and the water for steaming each have their own separate boiler where they get pumped water from the machine's water source.
This means that the user can adjust the temperature for both of these activities independent of one another.
Unlike a single boiler, there's no need to wait for the water to cool down or heat up before steaming and pulling a shot.
This image will help make it easier to understand...
- Brew and steam temperature can be independently adjusted and set which means more consistency.
- Ideal for commercial environments which are fast paced and where customers are ordering a variety of drinks.
- Cooling flushes not required.
- Guts of the machine are more complex and usually require more repairs.
- Runs pricier than the other types of machines.
- No fresh water direct from the source like on the heat exchanger.
By this time, you should have a pretty good understanding of the difference between all the types of boilers an espresso machine can have.
Now for the fun part - how about checking out some machines?