Synesso™ has been producing Cyncra Espresso Machines in Seattle WA since July 2004.
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Synesso™ has been producing Cyncra Espresso Machines in Seattle WA since July 2004.

Welcome to Synesso

Double spout pourThanks for visiting Synesso's new website. We are a Seattle-based espresso machine company, specializing in making state-of-the-art commercial machines since 2004. June 29th, 2009 marked our 5th anniversary and we're pleased to say that we're doing very well and still consistently making the finest product we can produce.

Mark talking about PID at the new Coffee Enhancement LoungeSince Synesso's beginnings, our flagship machine, the Cyncra™, has led the way in the industry with its individual groups, consistent brew temperatures, unique design and elegant simplicity. Our goal from the beginning was to make machines that were on the cutting edge of innovation, responding to the industry leader's requests for a user-friendly, highly dependable machine capable of producing the finest espresso possible. Each machine is custom built by hand in our factory in Seattle and thoroughly tested before shipping.

As the company has grown, Cyncra™ has been joined by the Sabre™ and Knight™ (in Australia), and the newest addition to the family, the Hydra™. For more information on these machines, please see the Products page.

In addition to building machines, we also provide technical support over the phone (including after-hours assistance), stock a full line of parts and accessories, and perform local service and installations. Our Tech Info page contains more information about the materials and services we offer.

We appreciate your interest and hope you enjoy your visit to our site. For more information about the company or our machines, please contact us!

Herkimer Synesso Mod from pouredover on Vimeo.

"In the lab at Herkimer Coffee in Seattle's Phinney Ridge neighborhood something exciting is happening. Using a timer, regulated line pressure and a pump bypass valve, a Synesso Cyncra has been modified for pre infusion brewing with variable pressure. In stage one, the timer provides 4 seconds of 5 bar, regulated line pressure. The timer is easily adjusted, this was just a starting point. When the timer runs out, the pump receives full power but a bypass valve diverts a portion of the flow to the drain. Using about 7 bar, the bypass phase then leads to stage two. Stage two is full pump pressure, approximately 8.5 bar. Based on visual cues the Barista goes back to bypass after just a few seconds. The result was viscus, sweet, espresso with a huge amount fat to coat the mouth. Pure deliciousness." Please see the original post on Pouredover- posted by Herkimer Coffee- on Friday, January 15, 2010

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