The Saeco Aroma is a compact and durable espresso machine that makes brewing your favorite espresso, cappuccino or latte beverage a snap. With the Aroma Espresso Machine, you have the option to use pre-ground espresso or E.S.E compatible pods using the included special adapter. The Aroma's pressurized portafilter makes it one of the best performing home espresso machines we have tested. Place this cool and compact espresso maker just about anywhere in your kitchen or coffee prep space.
Features & Functionality of the Saeco Aroma Espresso Machine
- Easy to Make Espresso and Coffee: Fill the portafilter basket to level with finely ground espresso and place onto the brew head. Depress the brew button to start brewing and then press again to stop.
- Frothing Wand for Easy Foam: Simply place the frothing tip (panarello) into a milk pitcher and open the steaming knob to begin steaming milk. The specially designed wand will automatically froth the milk to the desired temperature and foaminess. The wand is mounted on a swivel for easy steaming access.
- Saeco's Patented Pressurized Portafilter Design: Typically a very fine grind of espresso (from an expensive grinder) and 30 pounds of tamp are required to achieve and ideal shot of espresso. The Aroma's heavy-duty pressurized portafilter does away with that concern by pressurizing the brewing chamber to improve extraction from almost any fineness of ground beans, promoting the perfect brewing conditions. A non-pressurized portafilter upgrade is also available for those that are into tamping their own.
- Large 88 oz Water Tank: You can brew a number of espressos and then refill the reservoir right where it's at (by removing the top lid). The water tank can also be easily removed for cleaning or to refill at the sink.
- Powerful Pump For Consistent Shot Extraction: The Aroma boasts a powerful vibratory pump rated at 15 BAR of pressure, the same pump found on top of the line Saeco espresso machines to pull maximum flavor from the coffee beans.
- Safe, Rapid Recovery Boiler: The Aroma has a large stainless steel, 950-watt quick recovery boiler. And the boiler also incorporates a thermal fuse to shut down the heating element should the machine run dry during operation.
|How Does it Compare?||
It's smaller than the Saeco Via Venezia, therefore it's great for those with limited space. It has a sizable water reservoir, but limited steam wand mobility, making it difficult to froth milk with larger pitchers.
|Model Number||Black: RI9373/47 | Stainless: RI9376/04|
|Case Material||Stainless Steel|
|Boiler Material||Stainless Steel|
|Cup Clearance||2.125 inches|
|Boiler Volume||5 oz|
|Reservoir Size||85 oz|
|Available Portafilters||Pressurized and Non-Pressurized|
|Warm Up: Brew Time||1 minute|
|Warm Up: Steam Time||40 seconds|
|Boiler Design||Single Boiler|
|Pod Friendly||Yes - without adaptation|
|Water Sources||Reservoir/Internal Tank|
|Auto Shut Off||No|
Ask a Question
1. Which descaler do you recommend for use with the Aroma?
2. I have seen friends remove the grate from their drip trays so that they can use cups instead of shot glasses (different machines, not Saeco Aroma) -- anyone here try that with their Aroma's?
Any help and advice would be appreciated.
2. You can try removing the tray but the cup will have to be rather skinny to fit because of the size of the drip tray itself. The issue is the distance between the metal part that houses the drip tray and the handle of the portafilter. It's less than 2 inches. I checked out the Saeco Via Venezia which uses the same internals as the Aroma. Its a few dollars more but the quality is much better and the clearance is greater.
This is my situation: I want to use organic coffee beans from my small local coffee roaster. I have one of those small hand coffee grinders and at the moment cannot afford a burr grinder. It is a hit or miss with the grind that I can achieve.
A few questions:
1/ Is it better to get the beans ground at the place where I buy the beans? If so what is the best way to store them.. fridge, freezer, cupboard. I buy it in 1 lb quantities, and go thru a 1/2 lb a month (just myself).
Or do i just play around with the grinder that I have (perhaps next year I'll invest in a burr grinder).
2/ I am used to the regular wand for making foam. I am finding that the foam with this model, isn't stiff enough.
I keep the stainless steel canister & milk in a very cold fridge. I try to keep the wand at the top of the milk to foam; after that I place it deeper to heat the milk.
What can I do to get stiffer foam, y'know the kind with the nice peaks?
I loved getting this Saeco as a Xmas present... now I am trying to make the best espresso and capps that I can with pressurized filter.
Any help and hints would be much appreciated.
THanks in advance.
I would suggest buying in 1/2lb quantities if at all possible. If not, I think SCG did a youtube video on freezing versus airtight.
I would get it ground for espresso at the grocer. With the pressurized portafilter, how truly fresh or precisely ground doesn't seem to matter as much, especially if it's being used in capps.
I can tell you ALL about stiffer foam, because I've been getting the opposite of you while looking for creamier, less stiff foam. :)
Put the wand into the milk as deep as it will go without covering the airhole. As the milk rises, keep pulling the milk down so the hole at the top of the pannarello isn't covered. You'll want to play with how strong a flow of steam you use to get the firmness you want.
Saeco offers an aftermarket automatic steamer attachment thingie with a tube into the milk jug, which may work better if your goal is just some serious foam. There's an old model and a new model (which is just like the one that comes with some of the superautos). I don't think SCG sells either though, or they're out of stock. :(
Hope this helps!
I think one thing that helped my decision between the two is the location of the steam wand. On the Via Venezia, the wand is on the left. I am right handed and the espresso machine I owned before the Aroma had the wand on the right. Also, I don't have a lot of choice of where to put my machine and if I had purchased a machine with the steam wand on the left, it would have been impossible to use.
Price made a difference - the Aroma was cheaper and I got a good deal on it.
It looks like the main difference between the two machines is the layout of the buttons. I don't like that the power button on the Aroma is located on the side of the machine and I sometimes forget to turn it off.
I also watched a LOT of informational videos. They're super helpful. If you get the Aroma, make sure to also get the stainless steel steaming wand. The foam is MUCH better.
Hope this helps -
It's a nice sized machine, but you are limited to the tiny espresso cups, or cups of similar height, because the clearance under portafilter does not allow for anything taller.
The pressurized portafilter gives "artificial" crema which is really thick but that does nothing for the flavor of the coffee itself. So be prepared to swap out the portafilter and invest in a grinder and tamper.
The panarello frother leaves a lot to be desired for microfoam - more like megafoam. It takes a lot of patience to slowly froth the milk to get some some half decent foam going.
I grind my espresso between the espresso setting and the cone drip filter.
When ever I fill the coffee holder too high it does not flow the same.
I also have found that it does not make a stronger coffee if you fill it more. The secret , which I'm sure you know is to have very fresh beans.
I hope this helps. We love our espresso machine! Brewing 8-10 shots a day since we have owned it and never have had a problem.
Is the processing time on this unit fast enough to produce 2 back-to-back double shots plus froth such that we can enjoy our double-caps simultaneously, or will my wife be finished with her drink while mine is till being pulled?
If you wanted to enjoy them together, and were willing to put cleanup off until after you've both enjoyed your beverages, then I would say it *is* possible if you were willing to invest in a second portafilter, shot pitcher and frothing pitcher. With both portafilters staged and ready to go, as well as the two frothing pitchers, you should be able to get two done in about the same time, with the difference being the time it takes to foam the second pitcher of milk - about a minute or two.
I usually pull two dead shots to preheat our cups and get the gear up to temp. After that, you can pull your espresso shots back to back with very little wait between and keep the shots hot atop the machine. Then, after switching modes for frothing, another brief (10-15 sec) wait and you can froth two pitchers back to back.
It's a great little machine for the price. If i'd had a bigger budget I would have moved up to the Rancilio Silvia, but you'd have to spend much, much more for a multi-station unit to truly produce two simultaneously (and unless you're wife's going to foam the milk, that part of the process will be performed by you sequentially anyway).
I’ve made around a dozen Cappuccinos, and they all taste great, so the brew is actually masquerading the metallic water taste. Just imagining though how much better it would taste with decent H2O.
Has anyone experienced the same problem? If you’ve never tasted the hot water directly from the steam wand or brew unit, you should try it now to make certain you don’t have the same issue. I called the Saeco USA Customer Service Center about this, and they didn’t have a viable solution, other than just suggesting I return the unit for a new one. I’m almost 100% certain any new unit will have the same problem. Any thoughts????
Thanks in advance for your help and /or suggestions – they are greatly appreciated.
Maybe there is something about the heating process in the machine that brings out certain minerals or a taste from your local water? Have you tried it with different water? The only other thing I can think of is that the water is either not really boiling or it is overheated, i.e. that it sits in the boiler/tank and that this has spoiled the taste of the tea.
I don't use my Saeco Aroma for hot water (it's easier to just use a kettle), so I am not too worried about this. I'd try different water first if you have not already.
Hope this information helps. I'm not sure a new machine would make all that much of a difference.
1. Don't fill the portafilter too full! About 3/4 of the way up is ideal, leaving about 1/4" at the top after tamping (see next)
2. Don't pack the coffee down hard! This is a common misconception, and they don't do it in Italy either. Tamp if down lightly, I use the back of a spoon.
3. Make sure the rim of the portafilter is clean, burnish it lightly once in a while with the back of a knife or similar object
4. Remove the inner cup after each use and clean the bottom of it.
5. Use the right coffee! Most "espresso" grinds in the US are too coarse and over-roasted (bitter). I have used Lavazza qualita rossa (red label) for years with great results. Mauro is also good, as is Illy (expensive).
6. The expresso should come come out in a thick stream leaving lots of yellow foam (crema) on top of the cup(s)
7. Clean the underside of the head (where that water comes out into the portafilter) once in a while with a wet paper towel
I am sure you are not doing it, but make sure the bottom (steamer) button is not on, just the top button (Coffee pump)
I also have a follow-up question regarding pre-ground coffee (not ready to deal with a grinder purchase quite yet): If anyone here has experience, will this unit function well with Levazza and Illy style pre-ground espresso, or will the machine choke on it? -- I'm aware that some machines in this price range just can't tolerate too fine of a grind, but haven't been able to find info on this unit.
Hope this helped. Jiri.
I've had my Saeco Aroma espresso machine for 6 years now and it need VERY little maintenance and it makes great coffee.
This is a very good purchase!
Difference is much greater control on the shot. If you are not very particular about your espresso shots and don't care to get into the details, what you have probably works.
I have de-pressurized mine, instead of shelling $40. There are instructions on home-barisata DOT COM website. Do a google search on depressurizing saeco portafilter.
With a depressurized portafilter, you have to pay MUCH closer attention to
- bean freshness
- grind size
- water quality
in order to get that perfect espresso. The upside - you get MUCH better espresso shot than a pressurized espresso can ever produce. (pressurized one creates a "fake" crema..)
I have had the unit for over a year and so far its been great!
2nd choice: add a cup of white vinegar to about 3 cups of water in the water container, heat and run some through both the coffee making channel and the wand. Let sit (power off) for about 20 minutes. Then turn the power on, run the steamer, normal way, then the way I suggested above, coffee button depressed and steamer wheel full on.
Anyone have any suggestions?
This machine is used every day that we are home. 5 to 6 cycles per morning. 1 or 2 Lattes and 3 or 4 double shots.
Makes great hot chocolates for the kids and Irish coffees for adults. Really gets a work out at the holidays.
I use filtered water and Lavazza coffees ground to order. The machine has spoiled is. Recommend tamping the coffee for best result. Filling the pod and twisting in place works.
There are a couple solutions to a portafilter sneeze:
1) Patience! The back pressure will dissipate on its own. Give it a minute or so between shots.
2) I learned this trick on an older lever machine. You can try to (very) partially loosen the portafilter and push up on the portafilter handle to release pressure back toward the machine.
3) Pick up a non-pressurized portafilter. This will make pulling shots a little harder, but the lack of artificial pressure in the filter basket will stop back pressure from building up. Plus, your shot quality should improve over a pressurized basket.
Hope this is helpful!
Hope this helps!
Hope this helps!
Here are the links...
Double Basket: https://www.seattlecoffeegear.com/saeco-double-filter-basket-replacement
Single Basket: https://www.seattlecoffeegear.com/saeco-single-shot-pod-filter-basket
I had before for about 4 years?
Hours: Monday - Friday, 7am - 6pm | Saturday, 9am - 6pm | Sunday, 12pm - 5pm (pacific)
The Poemia, on the other hand, uses an aluminum portafilter, so that may be where you saw that information.
Any extended warranty (if you were to get an extended warranty or choose to purchase additional warranty) is supported by Seattle Coffee Gear directly, and we are unable to ship to Canada, So, I would not recommend purchasing any extended warranty, as we cannot support a machine that is in Canada. Sorry!
Just tried using it and the water is not being pumped for the espresso . The steam works fine.
What to do?
18 grams per pod, work in the Saeco Aroma machine?
And what is the best "grind" to use when grinding the beans?
I tried to look on the internet but the Philips site seems to have the Italian manual instead of the English.
Does anyone know how I can get an English manual for this?
Does anyone know?
I want the perfect fit!
Warranty Information for the Saeco Aroma Espresso Machine
|What it Covers:||
Saeco espresso machines, coffee makers and grinders
|Who Supports the Warranty:||Saeco|
|Warranty Contact Information:||800-933-7876|
|Eligible for SCG Extended Warranty?||Yes (Espresso machines only).|
|Can SCG Repair?||Yes. Read more about our out-of-warranty repair services.|
Caring for the Saeco Aroma Espresso Machine
- Descale every two to three months. We recommend using Dezcal.
- Wash all removable components with soap and water on a regular basis. (Many are not dishwasher safe.)
- Remove and clean the panarello wand weekly.
- Clean brew head with group head brush weekly.
User Manuals for your Saeco Aroma Espresso Machine
Videos Featuring the Saeco Aroma Espresso Machine
- Great little work horse.Review by Sosio