Available on La Specialista Maestro and La Specialista Arte Evo, Cold Extraction Technology uses ambient temperature water and longer infusion intervals, to simulate conventional Cold Brew steeping techniques, producing coffee that is flavourful and mellow, with a smooth mouthfeel. Alternatively, enjoy Espresso Cool, a coffee dose infused under high - 9 bar - pressure, producing a unique drink, with a lighter flavour profile, and a creamy mouthfeel similar to Nitro Brew.

La Specialista Maestro features manual and automatic systems for texturing milk into silky microfoam, the essential ingredient for creating barista-quality, milk-based coffee. The MyLatte Art steam wand balances high pressure steam and consistent temperature, to make the manual texturing process straightforward, and create perfect microfoam for customising your coffee with Latte Art. LatteCrema Hot is an automatic, precision system that uses aerodynamic principles to combine milk and steam, creating optimal microfoam, and providing effortless, indulgent coffee.