{"product_id":"manument-leva","title":"Manument Leva – Swiss watchmaking in an espresso","description":"\u003cdiv class=\"ccc-mobile-wrapper\"\u003e\n\u003ch2\u003eMANUMENT Leva — Swiss lever machine with Multi-Flow-Heater-System\u003c\/h2\u003e\n\u003cp\u003eYour hand goes to the lever of the MANUMENT as you pull it upward. Two springs go under tension, dense and mechanical — you hear it clearly. Next, you open the water flow valve — stage two, gently. Fresh water runs through the flow heater at that exact moment, no drop was ever kept hot in a boiler. The puck gets wetted, you wait seven seconds of pre-infusion. Then you open to stage five. The springs release, the pressure builds to nine bar. Espresso flows — dark, syrupy, slower than with any pump machine. The lever visibly sinks, you watch the mechanics work. No display. No pump hum. Just you, the water and the springs.\u003c\/p\u003e\n\u003cp\u003eThis is the MANUMENT Leva in everyday use. A spring-piston lever machine with a patented Multi-Flow-Heater-System, a manual water flow valve with five stages, a 54-mm portafilter and a weight of 44 kilograms. It's handcrafted in Thun, Switzerland — over 590 individual parts, each of them accessible, repairable, replaceable. James Hoffmann calls it \"the Swiss watch of lever machines.\" We see it much the same way.\u003c\/p\u003e\n\u003cp\u003eWe at Coffee Coaching Club offer the MANUMENT Leva as a Swiss partner. Personal advice, delivery by arrangement, service on-site.\u003c\/p\u003e\n\u003ch3\u003eWhat sets MANUMENT apart from classic lever machines\u003c\/h3\u003e\n\u003cp\u003eClassic spring lever machines like La Pavoni, Olympia Cremina or Londinium share one weakness: a boiler. Water is kept hot for hours, which leads to oxygen loss, flavor degradation and wasted energy. MANUMENT takes the opposite path.\u003c\/p\u003e\n\u003cdiv class=\"ccc-machine-card\"\u003e\n\u003ch4\u003e\u003cstrong\u003eMulti-Flow-Heater-System (patented)\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eInstead of a boiler, the MANUMENT has two independent flow heaters — one for the espresso, one for steam and hot water. Water is heated at the exact moment you start the shot. Specifically: fresh, oxygen-rich water from the tank runs through the heater, is brought to your set temperature and hits the puck. No boiler, no stale water, no warm-up ritual.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ccc-machine-card\"\u003e\n\u003ch4\u003e\u003cstrong\u003eReady instantly\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eSwitch on, pull the lever, start the shot. No 15- or 20-minute warm-up like classic spring lever machines. The Multi-Flow-Heater-System produces only the water you actually need — which makes the machine instantly ready and very energy-efficient.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ccc-machine-card\"\u003e\n\u003ch4\u003e\u003cstrong\u003eManual flow valve with five stages\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe water flow valve is the central innovation over classic spring lever machines. Throughout the entire shot, you control the water mass flow (grams per second) in five defined opening stages. Pre-infusion, main extraction and tail can be shaped deliberately. That's pressure profiling, but deliberately analog: no display, no program, by hand.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ccc-machine-card\"\u003e\n\u003ch4\u003e\u003cstrong\u003eTwo springs, a classic pressure curve\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eAs you pull up the lever, two springs in the cylinder are tensioned, and at the same time water is drawn from the tank into the cylinder. When you release it, a pressure of around 9 bar builds up between the piston and the closed flow valve. As soon as you open the valve, the shot begins — and the springs release evenly. A classic declining-pressure profile, mechanical, reproducible.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch3\u003eSpring-lever physics — and what it does in the cup\u003c\/h3\u003e\n\u003cp\u003eWhy do professionals like James Hoffmann swear by spring lever machines? Because of the pressure profile. A classic pump pushes at a constant 9 bar until the end of the shot. A spring lever machine starts at around 9 bar and slowly declines as the spring relaxes. That's not a bug, that's a feature.\u003c\/p\u003e\n\u003cp\u003eThree phases, without translating into marketing language:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePhase 1 — pre-infusion at low pressure.\u003c\/strong\u003e At this stage, you open the flow valve gently (stage 1 or 2). Water drips onto the puck. The capillaries open, the grounds swell, soluble compounds with low activation energy (acids, short-chain sugars) dissolve. The puck becomes evenly wet — the precondition for a clean main extraction.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePhase 2 — peak at around 9 bar.\u003c\/strong\u003e Opening fully to stage 5, the full spring tension pushes the piston against the water. Around 9 bar of pressure builds up on the puck. Here, caramel compounds from Maillard reactions, longer-chain sugars and lipids are emulsified. This is the phase where body and mouthfeel are created.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePhase 3 — decline at 6–7 bar.\u003c\/strong\u003e During the shot, the spring relaxes, and the pressure slowly drops. That prevents bitter compounds and longer-chain phenols from being over-extracted at the end of the shot — when the puck offers less resistance. The cup stays clean in the finish.\u003c\/p\u003e\n\u003cp\u003eThe result is an espresso with a dense mouthfeel and clean aromas. Is that objectively better than a pump shot? That's a matter of taste. What it is: different. Anyone who has experienced the spring-lever character once understands why this machine family has its followers. That's our view, one of many.\u003c\/p\u003e\n\u003ch3\u003eOperation — five steps, no display\u003c\/h3\u003e\n\u003cp\u003eThe MANUMENT has no touchscreen. No dashboard, no app, no profiles. Instead, these physical controls: on\/off switch, temperature setting (PID-controlled), lever to tension the springs, manual flow valve with five stages, steam\/hot water wand. That's all it takes.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eSwitch on and select the temperature.\u003c\/strong\u003e 92–93 °C for medium roasts, 93–95 °C for lighter roasts. Ready instantly.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePull up the lever.\u003c\/strong\u003e Springs tension, water is drawn into the cylinder. A dense click — you feel the resistance.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePre-infusion at stage 1 or 2.\u003c\/strong\u003e Water drips through the flow heater onto the puck. Seven to ten seconds, depending on the bean and grind size.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFull opening at stage 5.\u003c\/strong\u003e Spring pressure builds to 9 bar, espresso flows. The lever visibly sinks during the shot.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eClose as soon as the target weight is reached.\u003c\/strong\u003e Classically 1:2 in 25–35 seconds, or your own profile.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eAt a glance\u003c\/h3\u003e\n\u003ctable class=\"ccc-compare-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eDesign\u003c\/td\u003e\n\u003ctd\u003eSpring-piston lever machine (spring lever)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePortafilter\u003c\/td\u003e\n\u003ctd\u003e54 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHeating system\u003c\/td\u003e\n\u003ctd\u003eMulti-Flow-Heater-System (patented), two independent flow heaters for espresso and steam\/hot water\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBoiler\u003c\/td\u003e\n\u003ctd\u003eNone — flow-through principle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlow control\u003c\/td\u003e\n\u003ctd\u003eManual water flow valve, 5 opening stages\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTemperature\u003c\/td\u003e\n\u003ctd\u003ePID-controlled, individually adjustable\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePressure profile\u003c\/td\u003e\n\u003ctd\u003eSpring-lever decline, peak around 9 bar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWarm-up time\u003c\/td\u003e\n\u003ctd\u003eReady instantly\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDimensions (W × D incl. portafilter × H with lever)\u003c\/td\u003e\n\u003ctd\u003e204 × 655 × 760 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHeight without lever\u003c\/td\u003e\n\u003ctd\u003e620 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003eca. 44 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVoltage \/ power\u003c\/td\u003e\n\u003ctd\u003e230 V AC \/ 16 A \/ max. 3400 W\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWater tank\u003c\/td\u003e\n\u003ctd\u003e1.6 L\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSteam \/ hot water\u003c\/td\u003e\n\u003ctd\u003eIntegrated wand\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConstruction\u003c\/td\u003e\n\u003ctd\u003eOver 590 individual parts, stainless steel, wood and glass\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eHandcrafted in Thun, Switzerland\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eWhere the MANUMENT Leva fits in\u003c\/h3\u003e\n\u003ctable class=\"ccc-compare-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eMachine\u003c\/th\u003e\n\u003cth\u003eDesign\u003c\/th\u003e\n\u003cth\u003eHeating system\u003c\/th\u003e\n\u003cth\u003eCharacter\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eOlympia Cremina \/ La Pavoni\u003c\/td\u003e\n\u003ctd\u003eClassic spring lever\u003c\/td\u003e\n\u003ctd\u003eBoiler (small)\u003c\/td\u003e\n\u003ctd\u003eIcon, traditional, ritual with warm-up time\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLondinium R\u003c\/td\u003e\n\u003ctd\u003eSpring lever with pre-heating\u003c\/td\u003e\n\u003ctd\u003eBoiler (saturated group)\u003c\/td\u003e\n\u003ctd\u003eProfessional spring lever with boiler comfort\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003ca href=\"\/en\/products\/la-marzocco-gs3-mp-incl-barista-workshop\"\u003eLa Marzocco GS3 MP\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd\u003ePump machine with paddle\u003c\/td\u003e\n\u003ctd\u003eSaturated group, dual boiler\u003c\/td\u003e\n\u003ctd\u003eTactile pump machine with mechanical paddle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMANUMENT Leva\u003c\/td\u003e\n\u003ctd\u003eSpring-piston lever machine\u003c\/td\u003e\n\u003ctd\u003eMulti-Flow-Heater (no boiler)\u003c\/td\u003e\n\u003ctd\u003eSpring-lever character without warm-up time, with flow valve\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eThe MANUMENT doesn't position itself as competition to the GS3 or to classic spring lever machines — it's a different category. Spring-lever character with modern heating technology, without a boiler, with a manual flow valve as additional profile control. Anyone who wants the traditional spring-lever ritual with boiler warm-up time is well served by an Olympia Cremina. Anyone looking for the spring-lever character without the boiler compromises looks at MANUMENT.\u003c\/p\u003e\n\u003ch3\u003eWho buys the MANUMENT Leva?\u003c\/h3\u003e\n\u003cp\u003eWe see three profiles among MANUMENT inquiries:\u003c\/p\u003e\n\u003cp\u003eSpring-lever lovers who want the spring-lever character but come from boiler lever machines and are familiar with their weaknesses — warm-up time, stale water, temperature drift over multiple shots. The MANUMENT solves exactly these points without giving up the spring-lever character.\u003c\/p\u003e\n\u003cp\u003eDiscerning home setups that value Swiss manufacturing and repairability. Over 590 individual parts, each of them accessible. No glued-together plastic, no lost repair service in another country. The machine is designed for a lifetime, not a four-year warranty period.\u003c\/p\u003e\n\u003cp\u003eSpecialty cafés and roastery tasting stations that need pressure profiling without the complexity of machines with touchscreens and apps. The manual flow control allows reproducible profiles that stay in the barista's hand.\u003c\/p\u003e\n\u003cp\u003eNobody needs a MANUMENT. Whoever wants one knows why. This is a machine for someone who understands the mechanics as part of the espresso — not as a means to an end.\u003c\/p\u003e\n\u003ch3\u003eOrdering, delivery and advice\u003c\/h3\u003e\n\u003cp\u003eThe MANUMENT Leva is a specialty product with its own ordering process. Because it's handcrafted in Thun, there are waiting lists and lead times — we coordinate the order with MANUMENT directly for you. If you're interested, reach out at \u003ca href=\"mailto:office@coffeecoachingclub.pro\"\u003eoffice@coffeecoachingclub.pro\u003c\/a\u003e or set up a showroom appointment in \u003ca href=\"\/en\/pages\/zurich-oerlikon\"\u003eZürich Oerlikon\u003c\/a\u003e or \u003ca href=\"\/en\/pages\/bern-filiale\"\u003eBern\u003c\/a\u003e directly.\u003c\/p\u003e\n\u003cp\u003eIn the showroom, you can get the MANUMENT under power, pull the lever and experience the pressure profile with your own beans. Buying a MANUMENT Leva includes an extended introductory course — we go through the five flow stages, the pre-infusion concept and profile mapping with you, in Bern, Zürich or on-site at your place.\u003c\/p\u003e\n\u003cp\u003eFinancing available through Heylight.\u003c\/p\u003e\n\u003ch3\u003eBean recommendations for the MANUMENT\u003c\/h3\u003e\n\u003cp\u003eThe MANUMENT shows aromas very directly, because the Multi-Flow-Heater-System delivers water without boiler drift. From showroom practice:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en\/products\/cozy-chocolate-natural-brasilien-kaffeebohnen\"\u003eCozy Chocolate\u003c\/a\u003e\u003c\/strong\u003e — Brazilian natural with dense chocolate. Pre-infusion at stage 2 for 8 seconds, then full to 5. Chocolate and caramel with a dense mouthfeel.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en\/products\/nutty-delight-kaffee-blend-brasilien-indien\"\u003eNutty Delight\u003c\/a\u003e\u003c\/strong\u003e — blend of Brazil and India. Classic shot at stage 5 without a long pre-infusion. Balanced, full-bodied.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en\/products\/very-nutty-kraftiger-robusta-aus-indien\"\u003eVery Nutty\u003c\/a\u003e\u003c\/strong\u003e — for anyone seeking maximum body without acidity, for example for milk drinks. Short pre-infusion, tight ratio around 1:1.8.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en\/products\/wild-peach-ein-hell-gerosteter-omniroast-mit-pfirsichnote\"\u003eWild Peach\u003c\/a\u003e\u003c\/strong\u003e — light omniroast with a peach note. Pre-infusion at stage 1 for 12 seconds, then slowly increase to stage 4. A bean for the adventurous cup, not for every day.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eMatching grinders and accessories\u003c\/h3\u003e\n\u003cp\u003eThe MANUMENT demands a precise grinder — the directness of the Multi-Flow-Heater-System makes grind-size variation visible. Recommendations from our range:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en\/products\/varia-vs6\"\u003eVaria VS6\u003c\/a\u003e\u003c\/strong\u003e — variable speed, 58-mm flat or 63-mm conical, the endgame companion to the MANUMENT.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en\/collections\/option-o\"\u003eOption-O Lagom 01 or Lagom P80\u003c\/a\u003e\u003c\/strong\u003e — flatter grind with 80 or 83 mm.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en\/collections\/weber-workshops\"\u003eWeber Workshops EG-1\u003c\/a\u003e\u003c\/strong\u003e — the other endgame grinder, with Weber's own burrs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003ca href=\"\/en\/products\/mahlkonig-e64-ws\"\u003eMahlkönig E64 WS\u003c\/a\u003e\u003c\/strong\u003e — professional single-dose with 64 mm.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor mineralization and water setup, we recommend \u003ca href=\"\/en\/collections\/apax-lab\"\u003eApax Labs TONIK \/ JAMM\u003c\/a\u003e — as the exclusive Swiss importer, we keep the Apax drops in stock.\u003c\/p\u003e\n\u003ch3\u003eFrequently asked questions\u003c\/h3\u003e\n\u003ch4\u003e\u003cstrong\u003eWhat is the Multi-Flow-Heater-System?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eInstead of a classic boiler, MANUMENT uses two independent flow heaters — one for espresso, one for steam and hot water. Water is heated at the exact moment it's needed. The system is patented, eliminates boiler drift and warm-up time, and significantly reduces energy consumption compared with boiler machines.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow long is the warm-up time of the MANUMENT Leva?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe MANUMENT is ready instantly. Unlike classic spring lever machines or pump machines with a boiler, it doesn't need a 15- to 20-minute warm-up phase. Switch on, pull the lever, start the shot.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eWhy a 54-mm portafilter instead of the 58-mm standard?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWith the same dose, the 54-mm basket produces a deeper puck than 58 mm. That means longer water contact time and more resistance during the shot, which tends to lead to a denser mouthfeel. It's a deliberate design decision by MANUMENT, developed together with professional baristas — not a limitation, but an aroma characteristic. Anyone who needs 58-mm standard accessories is better served by a La Marzocco or a classic E61 machine.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow does the manual flow valve work?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe water flow valve has five defined opening stages. Stage 1 corresponds to a drip stream for gentle pre-infusion, stage 5 is full flow. Throughout the entire shot, you control the stages by hand — that gives you manual pressure profiling, without a display or app.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eWhat's the difference to a classic spring lever machine like La Pavoni?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eClassic spring lever machines work with a boiler that keeps water hot permanently — with the well-known weaknesses: warm-up time, stale water, temperature drift over multiple shots. MANUMENT replaces the boiler with the Multi-Flow-Heater-System and adds a manual flow valve. The spring-lever character stays, the boiler weaknesses are gone.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eHow loud is the MANUMENT?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eVery quiet. No vibration pump, no boiler simmer. The water can be heard through the flow valve, along with the mechanical sound of the springs. In normal operation, noticeably quieter than pump machines.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eWhich grinder fits the MANUMENT?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA precise single-dose or professional grinder is a must. Recommendations: Varia VS6, Option-O Lagom 01 or P80, Weber Workshops EG-1, Mahlkönig E64 WS. Light single origins require finer burrs and more precise adjustment — which plays directly into the MANUMENT's strengths.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eDo you offer Swiss service and advice?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eYes. We coordinate ordering, delivery and service directly with MANUMENT in Thun. Showroom appointments in Bern and Zürich Oerlikon, personal advice on configuration, service on request.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eWhat's the delivery time like?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eBecause of the handcrafting in Thun with over 590 individual parts per machine, MANUMENT works with pre-orders and waiting lists. The exact delivery time depends on the current production batch — we'll give you a binding timeframe when you order.\u003c\/p\u003e\n\u003cdiv class=\"ccc-roastery-tip\"\u003e\n\u003ch3\u003eRoastery tip\u003c\/h3\u003e\n\u003cp\u003eThe MANUMENT is a machine you really have to learn. My suggestion from showroom practice: start with Cozy Chocolate and one fixed profile. Stage 2 for 8 seconds of pre-infusion, then stage 5 to 36 grams output. Do that daily for a week without changing the profile — you'll learn how the lever feels, how the springs release, how the pressure fades during the shot. Only then start varying the stages. If you try Wild Peach, approach the pre-infusion very gently — stage 1 for 12 seconds, then slowly to stage 3, then stage 4. The light aromas only unfold if you give the puck time. This machine rewards patience more than any other in Switzerland. That's my view from the roastery, one of many.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ccc-cta-block\"\u003e\n\u003cp\u003eWant to experience the MANUMENT Leva live? We have it powered up in both showrooms — appointment on request.\u003c\/p\u003e\n\u003cp\u003eEmail: \u003ca href=\"mailto:office@coffeecoachingclub.pro\"\u003eoffice@coffeecoachingclub.pro\u003c\/a\u003e | Web: \u003ca href=\"\/en\"\u003ecoffeecoachingclub.pro\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eShowrooms: \u003ca href=\"\/en\/pages\/bern-filiale\"\u003eBern, Gerberngasse 44\u003c\/a\u003e | \u003ca href=\"\/en\/pages\/zurich-oerlikon\"\u003eZürich, Hagenholzstrasse 50b\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Manument","offers":[{"title":"Schwarz","offer_id":45945899581699,"sku":null,"price":17999.95,"currency_code":"CHF","in_stock":true},{"title":"White","offer_id":45945899614467,"sku":null,"price":17999.95,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0633\/2265\/2931\/files\/IMG-7413.png?v=1712779609","url":"https:\/\/coffeecoachingclub.pro\/en\/products\/manument-leva","provider":"Coffee Coaching Club GmbH","version":"1.0","type":"link"}