Espresso Lever Machine ROCKET Boxer EVO 2-group stainless steel

ROCKET Boxer EVO 2-group stainless steel is a lever-style commercial espresso machine designed for professional coffee environments. The stainless steel body houses two independent brew groups that allow simultaneous extraction and streamline service in cafés, restaurants and busy bars. The Boxer EVO combines a compact footprint with a durable commercial-grade build and lever-operated group heads for precise manual control of extraction dynamics.

Advantages

The stainless steel construction provides corrosion resistance and easy cleaning while maintaining a professional appearance suitable for front-of-house placement. Two group heads enable parallel preparation of two espressos or different beverages, increasing throughput during peak service. The lever-style groups give baristas tactile control over pressure profiling and shot timing, supporting consistency and repeatability when calibrated to specific coffees and grind settings.

Suitable for

• Cafés and coffee shops with moderate to high customer flow
• Restaurants and hotel breakfast stations requiring reliable espresso production
• Busy bars and catering services where simultaneous extraction is beneficial
• Professional baristas seeking manual pressure control and consistent results

Key specifications

• Machine type: lever-style commercial espresso machine with two brew groups
• Body material: stainless steel exterior and panels for durability and hygiene
• Brew groups: two independent lever-operated group heads for simultaneous extraction
• Footprint: compact design intended for professional counters with limited space
• Intended use: continuous commercial espresso preparation for high-demand service

How to use

Install the machine on a stable, level counter with suitable power and water connections as specified by a qualified technician. Fill the boiler and water reservoir or connect to the water supply according to local installation requirements, and allow the machine to reach operating temperature. Dose and tamp coffee into the portafilter, engage the lever to initiate extraction and monitor shot time and flow; adjust grind size, dose and lever movement to achieve the desired extraction. Use the two groups to stage beverage preparation—while one shot extracts, the other group can be prepared or steaming can be performed as workflow requires. Follow routine cleaning of group seals, portafilters and steam wands to maintain performance.

Usage recommendations

For consistent espresso quality, use freshly roasted beans, a calibrated grinder and a stable tamping routine. Schedule regular descaling and professional maintenance per local water hardness and usage intensity to preserve boiler and component longevity.