# Better Coffee, Engineered. Faster heat. Precise control. Better espresso. ## Flashheat™ Technology ### Heat Faster. Start Sooner. Traditional heating systems can require more time to bring the brewing system up to temperature. Flashheat™ Technology is engineered to transfer heat rapidly, helping selected CASABREWS machines get ready to brew in about five seconds. **≈5 SEC** Ready to brew on selected models ### HOW IT WORKS #### Engineered around a more responsive heating path. Instead of waiting for a large thermal mass to reach operating temperature, the Flashheat™ system is designed to deliver heat where it is needed with less delay. Temperature sensing and system control work together to support faster preparation and a more responsive brewing routine. 1. #### Rapid Heat Transfer Engineered to move heat efficiently through the brewing system, reducing the time needed before the machine is ready. 2. #### Monitored Temperature Temperature sensing and system control work together to help manage heat during preparation and brewing. 3. #### Faster Transitions A more responsive heating system means less waiting as you move through espresso preparation and milk steaming. **ABOUT 5 SECONDS** Ready to brew **LESS WAITING** From startup to espresso **MORE RESPONSIVE** For everyday coffee routines Available on selected models. Heat-up time and performance may vary depending on the model, starting water temperature and operating conditions. ## NON-PFAS WATER PATH ### A More Thoughtful Water Path. Before water reaches your coffee, it travels through a network of internal components—including tubing, connectors, the pump, heating system, valves and brew head. These parts are mostly hidden, but the materials they use still matter. ### THE WATER JOURNEY Reservoir to Cup 1. **Water Tank** 2. **Pump** 3. **Heating System** 4. **Valve** 5. **Brew Head** 6. **Your Cup** ### WHY IT MATTERS #### The materials inside an espresso machine deserve attention too. PFAS are a large group of fluorinated chemicals valued for properties such as heat resistance, chemical resistance, and durability. Certain PFAS are also highly persistent, meaning they can remain in the environment for long periods of time. Growing awareness of these substances has led consumers and manufacturers to look more closely at the materials used in everyday products—including components that may come into contact with water. 1. #### The Parts You Don’t See The water path extends beyond the visible reservoir. Water may contact multiple internal components as it is pumped, heated, and delivered to the coffee bed. 2. #### Thoughtful Material Selection Materials should be considered not only for performance and durability but also for where and how they are used throughout the brewing system. 3. #### Greater Transparency We believe customers should be able to understand the materials and internal systems behind the products they use every day. ### OUR APPROACH #### Designed without intentionally added PFAS along the water path. On applicable CASABREWS espresso machines, components along the water path are designed without intentionally added PFAS. This reflects a more considered approach to the materials that come into contact with water during everyday brewing. ## PRECISION TEMPERATURE ### Stable Temperature. Better Extraction. Espresso extraction is highly sensitive to temperature. Water that is too cool may contribute to under-extraction, while excessive heat can increase bitterness. The goal is not simply more heat—it is greater stability throughout the brewing process. ### TEMPERATURE STABILITY Conceptual Comparison ### WHY IT MATTERS #### Small temperature changes can shape the cup. Temperature influences how quickly different compounds dissolve from the coffee. Greater thermal stability helps create more repeatable brewing conditions, making it easier to achieve balanced flavor from one cup to the next. 1. #### Too Cool May contribute to under-extraction, a thinner body, and sharper acidity. 2. #### Stable Range Supports more balanced and repeatable extraction from cup to cup. 3. #### Too Hot May increase bitterness and contribute to over-extraction. ### PID TEMPERATURE CONTROL #### Monitor. Calculate. Adjust. PID control continuously monitors temperature and regulates heating output in response to changing conditions. Instead of relying only on basic on-and-off heating cycles, the system is designed to manage temperature with greater precision. 1. #### Measure Temperature sensors monitor conditions within the brewing system. 2. #### Calculate The controller compares measured temperature with the intended target. 3. #### Adjust Heating output is regulated to help reduce temperature fluctuation. ### HEAT WHERE EXTRACTION HAPPENS #### Heating the group head helps protect temperature stability. Hot water can lose heat as it moves through internal components and reaches the brew head. On selected models, a dedicated heating tube transfers heat to the group head, helping maintain temperature closer to the point of extraction. By reducing thermal loss before water reaches the coffee bed, group head heating supports more stable and repeatable brewing conditions. ## CONTROLLED EXTRACTION ### Control From First Drop to Finish. Espresso extraction is not simply about generating pressure. It is about managing how water reaches the coffee, how pressure develops during brewing, and what happens when extraction ends. On selected CASABREWS machines, pre-infusion, real-time pressure feedback, and controlled pressure release work together to create a more considered brewing process. ### THE EXTRACTION CYCLE Pressure Over Time 1. **Pre-Infusion** 2. **Full Extraction** 3. **Pressure Release** ### THE PRINCIPLE #### More Pressure Isn’t the Goal. Controlled Pressure Is. A pump’s maximum rating does not describe the pressure that should reach the coffee throughout extraction. Excessive or poorly managed pressure may cause water to find weak paths through the coffee bed, contributing to uneven extraction. The objective is a controlled sequence: gently introduce water, develop pressure through the main extraction, then release residual pressure when brewing is complete. 1. #### PRE-INFUSION ##### A Gentler Start. Before full brewing pressure develops, low-pressure pre-infusion introduces water more gradually to the coffee bed. This gives the grounds time to begin absorbing water and expanding before the main extraction. 2. #### PRESSURE FEEDBACK ##### See What’s Happening During Extraction. The pressure gauge provides visible feedback while the machine is brewing. Rather than treating pressure as a hidden internal event, it gives you another reference point for understanding how the coffee puck is responding. 3. #### SOLENOID VALVE ##### A Cleaner, More Controlled Finish. On applicable models, a solenoid valve helps control the end of the brewing cycle. When extraction stops, the valve redirects residual pressure away from the coffee puck and toward the drip tray. ## THE COMPLETE CYCLE ### One Extraction. Three Stages of Control. 1. **Introduce Water** Low-pressure pre-infusion begins saturating the coffee bed. 2. **Develop Extraction** Pressure builds as water moves through the prepared coffee puck. 3. **Finish Decisively** On applicable models, residual pressure is redirected after brewing. ## THE EVERYDAY ESSENTIAL ### CM5418 A proven boiler-based system designed for dependable everyday espresso preparation. From $139.99 ### BUILT FOR FASTER ROUTINES ### 5418 Pro Flashheat™ Technology reduces start-up and transition time for a more responsive daily workflow. From $161.99 ### GREATER SYSTEM CONTROL ### 5418 Max Adds active group head heating and a 3-way solenoid valve for greater thermal and extraction control. #### ENGINEERING DIFFERENCES | Technology | CM5418 | 5418 Pro | 5418 Max | |----------------------|-------------------------------------|----------------------------------|-------------------------------------| | Heating System | Single-Boiler Heating System | **Flashheat™ Technology** | **Flashheat™ Technology** | | Start-Up Time | About 50 seconds | **About 5 seconds** | **About 5 seconds** | | Brew-to-Steam | About 15 seconds | **About 3 seconds** | **About 3 seconds** | | Low-Water Response | Low-Water Alert | **Automatic Low-Water Protection**| **Automatic Low-Water Protection** | | Pressure Release | Mechanical Pressure Release | Mechanical Pressure Release | **3-Way Solenoid Valve** | | Group Head Heating | Standard | Standard | **Active Heating Tube** | ### SHARED ACROSS THE SERIES PID temperature control, low-pressure pre-infusion, a visible pressure gauge, and a thoughtfully designed water path.