Olympia Express Steam Nozzle 2-Hole – Chrome-Plated Steel, M7 Thread

Olympia Express SKU: 500105
Price
Regular price CHF 13.95
Regular price Sale price CHF 13.95
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Selected by Anke and Yalcin

4.9Google · 301 reviews · Bern5.0Tripadvisor · 11 reviews · Bern

Olympia Express Steam Nozzle 2-Hole – Chrome Steel, M7 Thread

The original Olympia steam nozzle with two holes for finer milk foam textures – made of chrome steel, with M7 thread for direct screwing onto Cremina, Cremina SL, and Maximatic. O-ring is included. Original part from Schwanden GL.

What makes this steam nozzle special

2-hole geometry for fine microfoam

Two holes concentrate the steam jet more intensely than a 3- or 4-hole nozzle. The result: less volume, more control. Ideal for Latte Art with a fine crema texture. If you want to froth large quantities of milk quickly, opt for the 3-hole version.

Chrome steel with M7 thread

Completely made of chrome steel – durable, acid-resistant, easy to clean. The M7 thread is the Olympia standard size and fits directly onto the steam wands of Cremina, Cremina SL, and Maximatic. Tool-free replacement: unscrew old nozzle, check O-ring, screw on new nozzle.

At a glance

Holes 2 holes (finer texture)
Material Chrome steel
Thread M7 (Olympia standard)
Scope of delivery Steam nozzle with O-ring
Compatibility Olympia Express Cremina, Cremina SL, Maximatic
Origin Schwanden, Canton Glarus, Switzerland

2-hole or 3-hole – an honest comparison

2-hole: finer texture, more control

This nozzle here. For Latte Art and smaller milk quantities. The slow, concentrated steam delivery creates microfoam that allows rosettas and tulips to stand perfectly.

3-hole: more volume, faster

The 3-hole steam nozzle provides more steam volume for larger milk quantities or a cafe workflow with several cups in a row.

Who this nozzle is for

For anyone who wants to practice Latte Art with a fine crema texture or regularly froth smaller milk quantities (150–300 ml). Also as a replacement part for worn original nozzles.

Accessories that match the steam nozzle

Frothing pitcher 30 or 50 cl for milk texturing: in our Olympia Express Collection. Premium pitchers with special spout shapes: Milk Pitcher Collection.

Frequently asked questions

What is the difference to the 3-hole nozzle?

The 2-hole nozzle delivers a more concentrated steam jet with less volume – creating finer microfoam, ideal for Latte Art. The 3-hole nozzle has more volume, which makes frothing faster, but requires a bit more skill.

Does the nozzle fit all Olympia machines?

Yes. The M7 thread is the Olympia standard and fits directly onto Cremina, Cremina SL, and Maximatic.

Does the O-ring need to be replaced as well?

With every nozzle change: yes. The O-ring is included in the scope of delivery and seals the thread against steam leakage.

Where can I buy the nozzle or see it live?

Online via coffeecoachingclub.ch. On site in our showrooms in Bern (Gerberngasse 44, 3011 Bern) and Zurich (Hagenholzstrasse 50b, 8050 Zurich). Drop us a quick line at [email protected] before your visit, and we will check whether the product you have in mind is currently there.

Roaster's Tip

If you're serious about learning Latte Art, you're better off with the 2-hole nozzle. The slower steam delivery gives you time to find the pitcher-swivel ratio before the milk temperature rises above 60 °C. Our opinion, one of many.

Order online. Personally supported.

You order directly through our online shop. If you have questions, we're happy to help — online or in person — with experience from our roastery, cafés and showrooms.

Reach us directly · [email protected]

Who is behind the selection

Anke Wolf

Anke Wolf

Founder and owner, coaching, team and processes

Swiss federal certificate as adult educator, CAS Coaching in Organisations (FHNW), over 10 years in adult education and coaching. With us she is the host in our cafés, leads and coaches the team, coordinates our processes and looks after our partnerships with foundations.

Yalcin Akpinar

Yalcin Akpinar

Co-founder, equipment and sensory

Graduate food chemist from the University of Hamburg, over 15 years in the international flavour industry, patents in flavour technology. With us he is responsible for roast profiles, bean selection and the choice of machines and grinders.

More about us ›

What our guests say

“While the coffee is stellar, the plethora of equipment and hospitality of Anke and Yalcin take it to another level.”
Joel D. · Tripadvisor · 09/2024
„Toller Show-Room! Danke Kati für das supernette Gespräch und die gute Beratung!“
Bianka O. · Google
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