Wega Pegaso 1 Group

Wega Pegaso – The most popular one of Wega

Are you looking for a compact and budget-friendly coffee machine for your café? Let us introduce you to the Wega Pegaso 1 Group coffee machine – an excellent product. With its minimalist design, perfectly suited to the minimalist style, the Wega Pegaso 1 Group will elevate the ambiance of your café, making it more elegant and professional.

E61

The E61 technology applies mechanical principles by reinforcing the thickness of the steel components connecting the boiler to the group head, instead of using a simple small pipe. Boiling water from the boiler passes through these thick steel parts, which retain heat exceptionally well, preventing any drop in temperature. As a result, the machine consistently maintains the ideal brewing heat, producing rich and flavorful espresso.

At the same time, water is pumped into a “boiler,” where – once again – it is heated to the optimal brewing temperature (88–92ºC). This precisely heated water is then used for espresso extraction. This method of mechanical temperature and pressure stabilization is significantly more costly but offers excellent performance and long-term reliability. It stands in contrast to automated systems that rely on temperature sensors, which are more prone to failure or malfunction.

Manual Switch Connects To Group Directly

In addition to the electronic control panel featuring four programmable buttons for automatic water dosing and one manual button, the Wega Pegaso coffee machine also includes a mechanical switch directly connected to the boiler pump, similar to the 2-group version.

In addition to the EVD buttons dedicated to each group head, the Wega Pegaso is also equipped with a separate set of mechanical backup buttons. This means that if, during operation, the EVD buttons happen to malfunction and a technician is not yet available to fix them, you can still use these mechanical buttons to continue making coffee.
This “backup” control panel plays a crucial role for busy coffee shops. In environments where brewing is constant and buttons are pressed repeatedly, malfunctions can happen at any time. With most machines, you’d be stuck waiting for repairs — but with the Wega Pegaso, you can keep serving coffee without interruption.

Wega Pegaso Advantages

• Solid design, style with stainless steel material in matte black.
• Shiny and detailed drain tray, steam wands, group head…
• Backlit control buttons for enhanced visibility, making it easier for baristas to operate the machine in low-light conditions
• Spacious cup warmer tray with a tall guard rail to safely and effectively keep cups warm
• 180° swiveling steam wand for maximum flexibility during milk steaming – whether in tight or spacious setups, steaming is always convenient. In addition, the hot water tap is perfect for brewing tea, making hot chocolate, or preheating cups
• Built-in pump with highly accurate dosing, ensuring consistent performance and precision in every shot

Pre-infusion technology

To fully saturate the coffee grounds and ensure that the machine extracts the richest flavors, a smart espresso machine must first gently pre-wet the coffee puck with a very small amount of water at low pressure before full extraction begins. The Wega Pegaso does this flawlessly, thanks to a dedicated mechanism that delivers a precise amount of low-pressure water for pre-infusion.

Most other machines lack this feature. When you lock in the portafilter and press the brew button, the high-pressure pump (typically 9 bars) kicks in immediately, blasting hot water directly onto the coffee grounds. This often leads to uneven saturation and poor extraction. If you inspect the used coffee puck (or “cookie”), you’ll notice inconsistent texture — some areas are hard, some soft, some wet, some completely dry — indicating that water didn’t fully reach all parts of the coffee bed.

Some other machines also feature pre-infusion, but they use an automatic electronic method. In this system, a valve suddenly shuts off right after the high-pressure pump sprays a small amount of water onto the coffee grounds. However, this water is still delivered at 9 bars of pressure, which can disturb the coffee bed, causing uneven saturation. As a result, parts of the coffee remain dry or inconsistently soaked—some areas soft, some hard—leading to incomplete extraction of the coffee’s full flavor and aroma