Expobar Office Lever Semi-Automatic Espresso Machine

By: Expobar
Reg. $1,299.00
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5 out of 5 stars based on 68 customer reviews

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The Commercial Expobar Office Lever Semi-Automatic Espresso Machines are a welcome addition to the Expobar line. Its traditional styling, compact size, and commercial strength make this a leading competitor in the semi-automatic lever operated espresso machines. It is a machine capable of everyday use in the coffees shop, small cafe or hotel coffee bar, and in the kitchen of the at-home barista.

The commercial style copper boiler has all the features that are found on larger commercial machines. It allows simultaneous brewing and steaming, enabling smooth operation. It has both a steam wand and hot water dispensing wand that adjust laterally so that they can swing in either direction for easy access.

With commercial capabilities its size makes it convenient for those who want great espresso without sacrificing a large amount of counter space. It is 15” tall, 10.25” wide and 17.5” deep.

The E61 brew group provides pre-infusion and a thermal siphon for maximum temperature stability and aroma extraction. The Expobar Office Lever now has 2 pressure gauge displays that allow users to easily monitor both brew and boiler pressure

The eye catching highly polished steel housing is as durable as is it beautiful.

The accessories include a chrome plated brass portafilter, tamper, single shot filter basket, double shot filter basket, backflush disc and a 7 gram coffee scoop.

Please Note: Regulations for commercial use vary between states. Be aware of your local requirements. Machines carrying an NSF approval are labeled as such. Please visit our policies page for warranty information.


Features & Benefits: Coffee

Heavy Duty Commercial Portafilter

The portafilter is commercially designed and made of chrome-plated brass, which is excellent for temperature stability throughout the brewing process. The machine comes with a double spout portafilter.

E61 Commercial Brewing Group

This is the portion of the machine that the portafilter locks into. It is made of chrome plated marine brass, which provides a superior brewing environment with maximum heat stability and component longevity. The commercial E61 brew group is known throughout the industry to be one of the best due to its thermal siphon design. The thermal siphon circulates hot water from the boiler to the group thus keeping it piping hot in times of inactivity. Its temperature stability is as good as it gets.

Progressive Coffee Infusion

The brewing system provides a smoother delivery of pressure then a traditional vibration pump. Not found on other machines in this class and was noticeable on our own technical analysis - a nice feature.

Commercial Design Heat Exchanger Boiler System

The large 1.8-liter copper boiler with brass end plate takes about fifteen minutes to heat up. Once it is up to operating pressure it can brew continuous espressos all day long. Due to the boiler’s large size it can also do many lattes and cappuccinos without any down time. The heat exchanger allows you to brew and steam at the same time.

Unique Lever Control w/ 3-Way Valve

There are only two controls on the Office Lever. The main power switch is located on the upper left, and a lever on the right, which operates the brewing process and solenoid valve. The main power switch is a lighted rocker switch, when the machine is turned on it glows red, and the boiler immediately starts to heat up. When the pressure gauge reaches 1 bar of pressure, you are ready to brew. The only control you will need to operate is the lever that is located just to the right of the brew group. This is a very unique system because this lever actually controls a valve in the brew group. Press the lever up to open the valve to start the water flow through the coffee this also activates the pump. Press it all the way down when you are done brewing and it opens a valve that relieves the water pressure off the coffee. This serves two functions; it dries out the coffee to prevent dripping and makes it easy to knock the coffee out of the portafilter with one knock. This valve that you are operating is a very high quality piece of equipment that gives you more of a hands-on system that most standard pump machines.

Low Water Cut Off

The Office Lever has a low water sensor mounted in the water reservoir that will turn off all power to the boiler if the water level gets to low.

Pressure Controller w/Pressure Gauge

The boiler temperature/pressure is controlled through a pressure controller. It senses the pressure in the boiler and turns on the heating element in the boiler as the pressure drops. You can visually see the boiler pressure through a pressure gauge on the front of the machine. When the needle in the gauge is between 1 and 1.5 bar of pressure you are ready to brew and steam. If the pressure controller ever gets out of calibration you can tell by the pressure on the gauge. Just give us a call and we can easily walk you through resetting the pressure controller.

Pressure Gauges

The Expobar Office Lever now has 2 pressure gauge displays that allow users to easily monitor both brew and boiler pressure making it easier to monitor the extraction parameters.

Electronic Controls

The "Electronic Boiler Refill Control" is the brain of the machine. It uses probes mounted inside the boiler and on the base plate below the reservoir to sense their water levels. It uses this information to control the operation of the pump for refilling the boiler when necessary. It will also turn the boiler off for safety if the reservoir or boiler runs out of water.

Cup Warmer

We always preheat cups when brewing espresso. A non-preheated cup will immediately suck the heat out of the espresso thus robbing you of maximum enjoyment. The Expobar Office Lever has a passive cup warmer located on the top of the machine. The cup warmer is 10" x 10".

Features & Benefits: Frothing and Hot Water

Hot Water Dispenser

The Expobar Office Lever has a separate hot water dispenser. Just turn the knob on the right and the boiler pressure will push hot water out through the dedicated wand located on the right side.

Steam Wand

The steam wand is high enough off the counter and long enough to work well in any situation. It also rotates the left so that it you have plenty of room to work.

Features & Benefits: Care, Maintenance & Other

Water Reservoir

The 2.75-liter reservoir may be removed for cleaning. The easiest and safest way to fill the Office Lever is by removing the reservoir.


Back flush the Expobar Office Lever at least every 7-9 days. It is a simple process that takes only a few minutes. Put a blank filter basket into the portafilter (supplied) and add a tablespoon of cleaner. Install the portafilter into the machine and turn the control lever up to start the pump. The pump will be noisy as it starts and will quiet down as the pressure builds. When the pump has quieted down, turn the lever all the way down. This will cause the cleaner to be blown up into the brew group, through the three-way valve, and down into the drip pan. Do this until the cleaner that is being directed into the drip pan is just free of coffee colors. Finish the process by rinsing out the brew group.

Housing Construction

The Expobar Office Lever is breathtaking. Polished steel housing, cup warmer and front panel. Stainless steel drip grate and drip pan. Heavy powder coated steel frame and chrome plated brass brew group.


One year parts & labor warranty


Misc Data
Manufacturer: Expobar
Model: Office Lever Semi-Automatic
Dimension - Width (Inches): 10.5
Dimension - Height (Inches): 15
Dimension - Depth (Inches): 17.5
Weight (lbs): 54
Watts: 1428
Volts: 120
Housing Materials: Stainless Steel
Drip Tray Material: Stainless Steel
Drip Tray Cover Material: Stainless Steel
Drip Tray Capacity (Oz): 20
Power Cord Length (Inches): 40
Cup Height
High (Inches): 3.5
Frothing Wand
Material: Stainless Steel
Steam Wand Style: Commercial Style
Wand Movement: Articulating
Usable Length (Inches): 7.75
Height Off Counter (Inches): 5 Stars
Number Of Holes: 1
No Burn Wand: Yes
Optional Steam Tips Or Wands: Yes
Water Source
Reservoir Or Plumbed: Reservoir
Reservoir Capacity (Oz): 93
Reservoir Material: Plastic
Reservoir Removable: Yes
Type Of Controls: Lever
Display Type: LED
Pre-Infusion: Yes
Low Water Warning: Yes
Pressure Gauges: steam
Cup Warmer
Material: Stainless Steel
Size (Inches): 10x10
Passive / Active: Passive
Portafilter Data
Material: Chrome Plated Brass
Type: Commercial Style
Quantity Included: 1
Weight (lbs): 1
Diameter (Millimeter): 58
Commercial Filter Baskets Included: Single & Double
Ground, E.S.E. Pod And Capsule Compatible: Pod Kit Available
Bottomless Portafilter Available: Yes
Tamper Size (Millimeter): 58
Brew Group
Material: Chrome Plated Brass
Type: E61
Preheat: Yes
Three-Way Valve: Manual
Capsule / Pod Friendly: Pod Kit Available
Back Flush Capable: Yes
Boiler Data
Number Of Boilers: 1
Brew And Steam Simultaneously: Yes
Rapid Steam: Yes
Brew Boiler Data
Brew Boiler Type: Heat Exchanger
Brew Boiler Watts: 1250
Brew boiler Volume (Oz): 1.7 Liter
Brew Boiler Material: Copper
Brew Boiler Orientation: Vertical
Brew Boiler Heater Location: Internal
Brew Boiler Auto Fill: Yes
Steam Boiler Data
Steam Boiler Type: One Boiler for the Brew and Steam
Pump Data
Pump Type: Vibration
Pump Wattage: 41
Maximum Pressure (Bar): 15 Bar
Brew Pressure Adjustability: Yes
Air Remover: Yes
Self Priming Pump: 8 to 9 Bar
Initial Heat Up (Seconds): 420
Recommended Heat Up Time (Seconds): 900
Time To Steam 8 Oz Milk (Seconds): 9
Hot Water Temp 8 Oz (F): 195
Hot Water Time 8 Oz (Seconds): 13
Hot Water Recovery Time (Seconds): 0
Sound Level - Brewing (Db): 60
Sound Level - Grinding (Db): No
Rechargeable Water Softener: Yes
Back Flush Cleaner Used: Cafiza
Warranty (Years): 1
Country Of Manufacture: Spain
Recommended Applications: Home / Commercial
Service provided
Repairs By: Whole Latte Love
Contact Number: 888-411-5282


JAG asked:

How do I prepare my Office Lever for Shipping? Do I need to empty the Boiler? If so How do I do that?

Answer by Sanfam:

If the machine can heat, your best bet is to heat it to regular brew temperature, remove the water line from the water tank, and simply drain the contents of the boiler by opening the hot water valve and letting water pour out (into the drip tray, or into any other container) until it stops.  You'll hear the pump come on, but as you removed the hose, no water will be pulled in.  Once the flow slows to a trickle, close the knob, lift the lever to the brew position for a few moments (some more water may come out), then drop it down and power off the machine. 

WIFL asked:

What size is the inside diameter of the wand.  I would like to purchase a wand cleaner tool and do not know if it is the 6mm or 7.5mm?  Thanks for the help

Answer by Sanfam:

While the metal wand itself has an 8mm inner diameter, the insulating tube within this part would reduce it further to roughly 5-6mm (though likely just a tad narrower in practice)

Mike asked:

In the first video with Tracy and Todd, he is using a bottomless portafilter with a triple shot basket. It does not look like the Expobar bottomless portafilter you offer; which brand is it? Also, I do not see a triple shot basket offered on the site; where can I obtain one?

Answer by Erik:

That video is quite old and I do not know what bottomless portafilter that is, but it resembles an older Expobar portafilters and I believe thats what it is.  You are correct in that the new Expobar bottomless portafilters do not look like this.  We do have triple shot (16-21 gram) baskets available but they are not listed on our site.  You can contact technical support or sales for this order and this basket retails for $20.00

masinoa asked:

I've had my Expobar Lever for about a year now and have been very pleased. A few days ago, with seemingly no warning, I've not been able to acheive microfoam at all, it had been consistant over the last year. There are only a couple indications as to what is happening differently that I can detect. Steam may be stuttering, ever so slightly, as it comes out of the wand. This is evident also as I monitor the temp of the steamed milk. And the needle is fluttering as it increases in temp where as previously is rose smoothly. It also screams at it appraoches 140 degrees. It gets there in about the same amount of time but alas, no foam. just thin steamed milk. 

Any thoughts? what the problem may be? 


Answer by Sanfam:

First and foremost, what is the steam pressure reading?  It sounds like it might be either too low, or the steam tip isn't dispensing a clean flow.  While it's difficult for steam to "stutter" while dispensing, it could be caused by a blockage within the steam wand.  Have you tried removing the steam tip and thoroughly cleaning it out?  A loose piece of milk residue there could roll around inside of the tip (occasionally plugging some or all of the holes).  

Second, does the steam pressure reading on the gauge drop with the same "jumpy" movement that is associated with it increasing?  If so, you may be looking at a red herring in the form of a sticking steam gauge.  

Third, what's the machine's steam pressure set to?  It might just be slightly too high or too low to adequately froth.  

Finally, don't rule out the milk!  Changes in the consistency of the milk you've been using may have caught you off guard.  When you start to hear the roar, you might want to drop it further down into the milk, listening for changes.

Answer by masinoa:

Thanks for the feedback. When idle, the steam pressure is reading 1 bar. As steam is realeased this drops to .6. The guage reamains steady and does not flutter. The removable tip is clear. I cannot sa.y whether the wand is clogged at all. I does seam like there may be some sort of blockage. I do not know what the steam pressure is set to or even how to set it. 

My first thought was the milk as I have experienced significant changes with different brands, and most notably organic vs non organic. What is the correct steam pressure and how does one adjust it?






Hi.  I'm loving my OLP machine and recently plumbed it with an in-line softener from Everpure QL2-OCS.  I want to now plumb the drain but I have a question.  The plumable plastic drain outlet would not catch water very well (at all) from the spigot and brew head if the drip tray were removed.  Is the idea to drill a hole in the center of the drip tray where the circular depression is to funnel all teh discharge water down to the plastic drain outlet?  Seems drastic and a non-reversible step but I can't see how it would work any other way.  Thanks!!

Answer by Sanfam:

What you've described is correct; In order to use the drain collector, you would keep the drip tray that came with the machine, but drill out a 1/4" hole at the flat center section.  While it is somewhat permanent, you can plug the hole after-the-fact with a two-piece screw together drain plug, or some creative and liberal use of silicone RTV to make a custom flat seal

Answer by Art Mitchell:

Thanks for the prompt reply!

Gary asked:

I have had my new Expobar for approximately two weeks. I researched this question and Whole Latte Love's answer, however in my case, the water flows through this "spicket" even though there is no coffee in the portafilter. In fact, just running water through the brew group without the portafilter attached results in water flowing into the tray via this spicket. Is this something that I should be concerned about?

Answer by Sanfam:

Is your machine a plumbable model, or is it reservoir-only?  In the plumbable machines, the OPV and Deairator's drain lines are routed to this spigot rather than a line returning into the water tank.  While the machine is idle and moving through heating/cooling cycles, some excess water in the brew circuit will be pushed out into the tray.  Additionally, machines attached by way of a water line without a pressure regulator may experience some drainage into the drip tray if (or when) the water line pressure surges up.  

In general, nothing to be concerned about, but more information is always welcome.

Answer by Gary:

Thank you Sanfam. Yes, I have a plumbable model (Expobar Office Lever Plus Semi-Automatic) so this would make sense based on other pieces of information I have been able to find on your website. For one, I watched the video a number of times and there were instances in the video that water was coming from the drain line. It would also explain the references to the "two" tubes that go into the water resovoir that may be associated with the "non-plumbable" model where mine only has the one which has the water softner capsule on its end. I have other questions which I will post separately.  Thank you.

Nick asked:

I am also curious about descaling. I have backflushing with detergent figured out. That's easy but the descaling process is not quite so straightforward. I've seen a few variations on youtube but want to be sure of the procedure before my machine is due. I've only had it a week so it's not urgent. Loving this machine and really want to take care of it properly.

Answer by Sanfam:

In general, descaling is not something that is part of the regular maintenance routine for a Prosumer espresso machine.  If anything, it's a long-term maintenance task that is only really worth considering around the 5-ish year mark.  You can typically keep your machine happy by sticking to good basic maintenance routines (regular backflushing and attentiveness to the condition of its group head components) and ensuring that you feed it properly softened water; Charcoal filtration alone is not going to do what you need.  

Do these machines need to be descaled? I plan on using bottled water, but that still has minerals in it.

Answer by Sanfam:

Generally speaking, you want to only rarely descale these machine (if at all).  As they are built around a heat-exchanger boiler, it can be extremely difficult to properly and completely flush both a descaling product from the machine.  As such, we typically recommend against it as part of normal at-home maintenance.  Instead, supplying the machine with properly softened water will damatically reduce the accumulation of scale within the boiler, while also subtly improving the taste of the drink brewed.

If you do intend to descale it, roughly "every few years" is the schedule you'd aim for.

Answer by Jordan Zimmerman:

Thanks for the answer. If I use bottled water, do I still need to soften?

JennyB asked:

I have recently purchased the new Expobar Office Lever.  I am concerned about water hardness ruining the boiler.  Is the water softener filter provided with the unit sufficient?  My town's water is not great, but not terrible either.  About 8 gpg of hardness.  Any info would be appreciated.

Answer by Sanfam:

While the softener cartridge included will do the job, it requires regular re-charging to keep it up-to-par and on to of the task of softening the water coming in.  This is something that most users will need to do monthly.  If you want to be absolutely certain, consider installing a water softener on your inbound water line and use that source to fill the machine's tank directly.   With your level of hardness, I'd suggest sticking to the once-a-month recharging timetable for roughly 2 double shots brewed a day; adjust this as needed for your volume.

chris asked:

Anyone know is the water reservoir is made with BPA free plastic?

Answer by mjackson:

I am glad you called and ordered and yes it is BPA free. 

KBeck asked:

I've recently upgraded to the Expbar Office Lever from a Gaggia Classic.  I am getting pretty good results from the new Office Lever, and I am having a blast using the machine.  However, I am running into a curious problem.  If I allow the machine to idle for more than an hour, without any flush, the brew group cools off dramatically (counter-intuitive to everything I have read about the Expobar E61 machines).   I have installed a thermometer above the brew group ("Eric's" thermometer), and have found it to be in the mid 170 F range, and shots are most definitly sour.  If I flush the machine, it heats back up a bit, but not back up to optimal temperatures for another 30 minutes or so.  Is this the result of the siphon flow restrictor or a thermosiphon stall?  I find that the machine reaches optimal brew temperature at around 45 minutes, with only a short flush required.  I am new to the E61 brew group, so an advice would be helpful.

Answer by Erik:

This would be a great question for our technical support department as they are experts with the ins and outs of the machine's internals.  They can be reached at 1-888-411-5282 option 3

DBlevins asked:

When should the softener cartridge be replaced and what material(s) are used in the cartridges?

Answer by Tracys:

The water softener cartridge is rechargeable and does not need to be replaced. The recharging should be done at least once a month depending on the machine usuage. The catridge is recharged using a mixture of salt and water. 


sgd asked:

Unfortunately, when I removed the water filter to replace it with a new filter, I did not pay attention to which of the 2 rubber tubings the water filter attaches.  Does it matter?

Answer by Maggie:

It definitely does!  Usually, the longer tube in the water reservoir is the intake hose, where you want the filter to be.  The intake hose may also have a notch cut out of it.  

Answer by sgd:

Thanks so much.  That is so helpful to know!

Bradburies asked:

I don't see this item for sale on the WLL website.

Answer by Sanfam:

This water softener is exactly what you're looking for: http://www.wholelattelove.com/Expobar/expobar-10200420.cfm

Bradburies asked:

Noise and steam start as soon as the machine heats up and continue until the machine is turned off and has cooled down again.  It is working OK but I would like to know if there is anything I can do to stop the steam/noise, and what this problem means.  I recently moved to Manila, The Philippines.

Answer by Maggie:

It sounds like you might need to clean out the safety valve and/or the vacuum relief valve, or even replace one of them-I'd suggest cleaning first, it's very easy and will usually clear up the issue.  For instructions, please contact our Technical Support team at 1-888-411-5282, option 3 (Technical Support is available Monday through Friday, 9:00 a.m. to 6:00 p.m., and Saturday, 10:00 a.m. to 3:00 p.m., EST.) or send us an email at support@wholelattelove.com, and we can email you the instructions.  

Garylb asked:

Got my new Expobar Office Lever this week and I'm having a great time drinking excellent espressos and leaning to tame this machine....but I'm wondering how to interpret the lower gauge on my machine....It reads 8-9 bars and after using it will read 2 then move randomly to any number under 9...

Answer by mjackson:

You have a great machine and I am glad you enjoy it. Watch this video it will explain in detail your gauge and it is your brew pressure gauge. http://www.wholelattelove.com/videos.cfm?playvidID=325

DavidFore asked:

Any suggestions as to why the first shot pulled has the best crema, but subsequent ones tend not to? (our Office Lever is approx. 10 years old, we pull 2 doubles/day, have changed brewhead gasket twice w/no leakage around brewgroup, and let it come to temp/pressure for 30 minutes or more before initial shot). Thanks-

Answer by techkathy:

Is the gauge on the machine going into the red zone? The longer the machine sits the hotter it will get. Older machines can overheat when their pressure stat begins to fail. If the water for brewing is too hot you will get very little crema and it will dissipate quickly. The coffee may also taste burned or bitter. The pressure stat is easy to change out at home. Call tech support to order a new one if the machine is overheating.

DavidFore asked:

Any suggestions as to why the first shot pulled has the best crema, but subsequent ones tend not to? (our Office Lever is approx. 10 years old, we pull 2 doubles/day, have changed brewhead gasket twice w/no leakage around brewgroup, and let it come to temp/pressure for 30 minutes or more before initial shot). Thanks-

Answer by techkathy:

Is the gauge on the machine going into the red zone? The longer the machine sits the hotter it will get. Older machines can overheat when their pressure stat begins to fail. If the water for brewing is too hot you will get very little crema and it will dissipate quickly. The coffee may also taste burned or bitter. The pressure stat is easy to change out at home. Call tech support to order a new one if the machine is overheating.

Angel asked:

Just last week I bought a refurbished Expobar Lever from Whole Latte. Looking through your website I found some instructions for retrofitting the control board. Can you explain what that is all about? Does my machine have the old board or the new board? I know it does not have the second pressure gauge because I asked about that (after I had ordered). Your sales department said that refurbished machines had been used for less than one month so I am expecting a machine in essentially new operating condition. From that I assumed it was manufactured fairly recently but apparently not so from the fact that the second pressure gauge is not there. So I am wondering about the control board. Is there any way of knowing when my machined was manufactured?

Answer by techkathy:

There should be a sticker with the serial number and manufacture date on it. It is under the drip tray.

Answer by Angel:

Thanks for the information on the manufacturing date.

Answer by Angel:

Update on this question. I was very pleasantly surprised to find that the machine I received was manufactured in september, 2012 and has the two gauges and the no-burn wand. (The wand does get pretty warm but not as hot as the hot water tube.) This did not match the information I was given on the phone or the buzz message from Chris Kaiser dated 1-27-2013 (should be just below here.) I am not complaining. I got something better than what I was told. I am wondering if I just got lucky or if WLL sold out all of its old version refurbished machines. The machine's condition is perfect. I certainly couldn't tell it apart from a new machine.

chih chou asked:

I have never got the 9-10 bar brew pressure indication on the brew pressure gauge,if I tamp harder in order to make it to be reached 9 bar,nothing will be pour out, is there somewhere leaking?

Answer by techkathy:

if your grounds are too fine or you are tamping too hard (or a combination of the 2 things) then nothing will come out of the portafilter. I would recommend making the grounds just a tiny bit coarser and experimenting with the tamp pressure you are using.


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