Today, it’s essential that manufacturers incorporate some of the most cutting-edge and intuitive features in their machines to help enhance extraction, as well as both the barista and customer experiences.

Additionally, with sustainability more in mind than ever before, investing in advanced machines can help coffee shops reduce waste and energy consumption – and in turn potentially cut down on costs.

To learn more about how espresso machine technology has evolved, and how coffee shops can reap the full range of benefits, I spoke to Maurizio Tursini, Chief Marketing and Solutions Officer at Cimbali Group.

You may also like our article on how the espresso machine has influenced barista workflow.

How has espresso machine technology changed over the years?

From innovative boiler systems to state-of-the-art flow rate technology to increasing automation, espresso machines have evolved in many ways, especially over the last few decades. 

Now more than ever, manufacturers are incorporating more advanced features that emphasise precision, accuracy, and consistency – with many considering this a new era of “smart espresso machines”.

These typically include integrated automated features which help to improve extraction and minimise the need for baristas to constantly adjust different brewing variables themselves. Similarly, users also have the option to customise an ever-growing range of factors, including:

• Pressure
• Temperature
• Flow rate

Ultimately, this means baristas can adjust extraction settings to get the best out of each coffee they use – whether it’s a blend or a single origin.

But beyond designing machines to simply improve coffee quality, manufacturers have also been prioritising ergonomics and sustainability.

Technologically-advanced machines tend to include more user-friendly features that help to streamline workflow. In turn, baristas can prepare drinks more efficiently to a consistently high standard, while still providing excellent customer service.

“Sustainability has taken centre stage in espresso machine design and materials because of a growing awareness about environmental issues and the need for eco-friendly practices,” Maurizio tells me. “Sustainable materials and features, such as energy-efficient components, often mean coffee businesses can reduce costs in the long term.

“At Cimbali Group, we also emphasise sustainability by incorporating recycled materials into our machines, and ensuring most of their parts are recyclable,” he adds. “We strive to align our machine designs with our environmental commitments.”

Exploring cutting-edge technology

Today, many machines now boast a number of exciting new innovations. One of the most prominent is integrated Internet of Things (IoT) technologies, which can record and analyse extraction data. And in addition to this, there are a growing range of features which can precisely control different brewing variables.

For instance, LaCimbali’s new M40 espresso machine – which was recently launched at HostMilano 2023 – includes a thermal system to regulate temperature more accurately and consistently. This allows baristas to accentuate the unique characteristics of various coffees and ensure they are pulling high-quality shots.

Maurizio explains how it works: “Water is stored in a pre-heating boiler, where its temperature is consistently controlled before it’s then dispensed to the groupheads.”

The system also functions by heating only the groupheads which are in use – helping to reduce water waste and conserve energy consumption.

Another important aspect is preparing milk. With more and more manufacturers moving away from traditional steam wands, more sophisticated and automated milk foaming solutions are taking centre stage. The M40’s Turbosteam Milk 4 Cold Touch feature, as one example, offers precise temperature and foam control – as well as up to four different preset recipes and foam levels for both cow’s and plant milks.

Apps and connectivity

Features like touch screens have become the norm for almost any espresso machine – as well as dedicated apps which baristas can use to communicate with their machines more effectively.

What’s more, these new technologies even allow users to connect machines with other pieces of equipment for more intuitive function. For example, the M40’s Perfect Grinding System, which connects the machine to a grinder via Bluetooth, constantly monitors grinder and dosing settings. In turn, baristas don’t have to make as many manual adjustments.

“The M40’s Barista Drive System ensures that the grinder you use, such as the LaCimbali G50, accurately identifies the required dose for both single and double shots,” Maurizio says. “The dose is then dispensed, and the system communicates this information to the machine.”

With built-in telemetry systems connected to wifi, users also have access to real-time data which they can track and analyse to monitor machine function and performance – or even communicate any problems or errors to technicians. 

Maurizio tells me the LaCimbali Global Remote Service Program allows machine technicians to address issues remotely to minimise any disruptions to workflow and service. He adds that the M40 can also be continuously connected to the LaCimbali Project app, which means baristas can change settings while they’re away from the machine.

Getting the most out of these new technologies

Given how espresso machine technology has become so advanced, coffee shop owners and baristas need to know how to harness the full potential of their equipment. Ultimately, more intuitive machine technology and design can help to improve both extraction and customer experience.

It’s ultimately the manufacturer’s responsibility, however, to ensure that baristas of many different skill levels can use their espresso machines. Maurizio explains that LaCimbali’s M40’s Perfect Grinding System allows coffee professionals to optimise extraction by fine-tuning grind and dose settings based on the target flavour profile.

Furthermore, the Barista Drive System provides users with the option to pre-set brewing parameters like yield, temperature, and extraction time. “This reduces the need for manual adjustments and minimises the risk of human error, ensuring consistent and high-quality espresso shots with each use,” he says.

Automation is playing an increasingly key role in espresso machine technology. And while we can sometimes talk about automation with a certain level of scepticism in specialty coffee, it’s vital that coffee shop owners and baristas use it to their advantage.

In short, automated espresso machine technology makes it easier to multitask, and can also simplify training for less experienced baristas. 

“Automated features improve consistency and quality, ensuring customer satisfaction without compromising efficiency,” Maurizio says.

Moreover, modern espresso machine design prioritises functional details to optimise workflow, ergonomics, and overall performance for both coffee professionals and customers. For example, the M40’s groupheads are located further away from the milk foaming systems for more streamlined interaction.

Prioritising sustainability

The benefits of advanced espresso machine technology also extend beyond extraction. Leveraging new and improved machine features means coffee shops can reduce waste, lower operating costs, and decrease energy consumption.

It’s inevitable that coffee shops and roasters produce some waste, but minimising these levels is key. One of the many sources when it comes to preparing beverages is coffee and milk waste.

Inaccurate dosing and grind settings during dial ins means baristas have to dispose of more ground coffee – which can quickly eat into costs.

“Minimising grind retention means less waste and less cross-contamination of old, stale ground coffee, too,” Maurizio says. “This is not only more sustainable, but also more cost-effective.”

Steaming or foaming too much milk is also another issue, which is why coffee shops are becoming increasingly reliant on automated solutions. For instance, the LaCimbali M40’s Automatic Dose Milk System dispenses a predetermined amount of milk from an external or under-counter refrigerator into a pitcher, while the Turbosteam system can then foam the milk according to a preset recipe.

The importance of energy efficiency 

With rising energy costs around the world, coupled with increasing concern about carbon emissions, more efficient espresso machine technology can help shops reduce both.

“We are aiming to meet the growing demand for sustainable and energy-efficient espresso machines,” Maurizio explains. “This not only benefits coffee shops and roasters by reducing operational costs, but it also aligns with our commitment to implementing more environmentally-responsible practices.”

As part of this, he adds that the M40’s eco-thermal system can reduce energy consumption by up to 66%, and is also made from 44% recycled materials and is over 94% recyclable.

As espresso machine technology continues to develop, we should expect to continue seeing new solutions that prioritise consistency and quality, all while keeping sustainability in mind. 

Although the technologies may start to look different over the ensuing decades, this continuous evolution will undoubtedly remain driven by the goal of delivering the best possible coffee experience every time.

Enjoyed this? Then read our article on how the home espresso machine market is evolving.

Photo credits: Cimbali Group

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In fact, espresso is so integral to its cultural identity that Italy’s Ministry of Agricultural, Food, and Forestry Policies has filed several UNESCO applications to preserve espresso’s Italian roots. Interestingly, none have been successful so far for a number of reasons.

So what is it exactly that makes Italians so passionate about espresso? Most obviously, Italy invented the espresso machine – and in turn, changed the global coffee industry forever. But beyond this, why is Italy considered the espresso capital of the world?

To find out, I spoke to Professor Jonathan Morris, author of Coffee: A Global History and co-host of the History of Coffee podcast, and Chiara Bergonzi, founder of Lot Zero. 

You may also like our article on why most espresso still costs 1 Euro in Italy.

The birth of espresso

Simply put, we have to thank the Italians for espresso. The country played an instrumental role in developing espresso machine technology – and still continues to do so.

One of the most pivotal moments in the global coffee industry was in 1884, when Italian Angelo Moriondo manufactured a machine that used steam to reduce the amount of time required to brew a cup of coffee.

As well as being the founder of one of the most influential specialty coffee roasters in Italy, Chiara is a seasoned competition judge and latte art expert.

“It was Angelo Moriondo who invented the first prototype of an espresso machine,” she says. “He designed a vertical cylindrical boiler heated by gas stoves which allowed you to brew coffee at 1.5 bar of pressure.

“His idea was to extract coffee in a shorter period of time, and thereby provide better and more efficient customer service,” she adds. “Companies like Gaggia and Faema quickly started to develop their own models, which are similar to the modern espresso machines we see today.”

However, it took some time before Italy fully embraced espresso – and before espresso machines spread across Europe.

Jonathan is the Director of Research Culture and Environment at the University of Hertfordshire, and is also a Research Professor in Modern European History.

“Espresso machines used to be reserved for more prestigious establishments, like hotels, cocktail bars, or grand cafés,” he says. “It wasn’t until after the Second World War that technology spread and they became much more popular.”

When and why did it become so popular?

Once espresso machines became more common in Italian cafés, dedicated espresso bars started to open in the country – although they were largely reserved for the wealthiest in society.

In 1911, however, Italian authorities enforced a maximum price for certain “necessities”, which included coffee. Given these much lower prices, espresso bar operators started to change their style of service – including charging extra if the customer sat down to drink their espresso, rather than standing.

“Although these regulations disappeared in the latter half of the 20th century, they are still observed by many business owners,” Jonathan explains. “Italians are used to low prices for espresso, and in order to set those prices, you have to buy cheaper coffee. This is why robusta became so popular.”

Robusta’s place in the Italian coffee sector

With price regulations in place, espresso bar owners had to cut their costs as much as possible – and the coffee they used was a big part of this.

“Roasters and coffee suppliers would blend arabica with robusta,” Chiara says. “Darker roasts became popular in southern Italy especially, too.”

Across the country, there is a resounding preference for darker and “stronger” coffee. This likely helps to explain why smaller drinks like espresso are so popular as they can be consumed much more quickly – and more often throughout the day.

“Most Italians consider espresso as ‘real’ coffee because they are more used to the intense, full-bodied, strong, and often bitter taste,” she adds. “This certainly differs from other countries’ preferences for coffee, where they may drink more filter coffee or choose lighter roast profiles.”

Jonathan explains that once espresso became a “feature of Italian life”, the development of new machine technology also started to boom.

“Machines went from using two to three bar of pressure to nine to twelve bars, which helped to form a layer of crema – which is what we now think of as an espresso”, he says.

Italian espresso today

Compared to many other countries, Italy’s coffee culture hasn’t changed much over the last few decades.

“Despite inflation, the cost of espresso is still the lowest across Europe,” Chiara tells me. “There’s still a mindset that espresso needs to remain affordable because people drink so many everyday, as well as the fact that it’s been so cheap for so long.”

Ultimately, even still to this day, this has massively impacted Italian coffee culture.

“Certain rules about drinking coffee apply in Italy,” Jonathan says. “You don’t drink a cappuccino after mid-morning. You’re not drinking anything other than espresso (or espresso with a dash of milk) beyond mid-morning.

“Traditionally and historically, drinking espresso was a big part of people’s social lives,” he adds. “You wouldn’t sit down and spend hours having a coffee, but if you had five minutes to spare then you could quickly catch up. It was convenient and it was spontaneous.”

Chiara agrees, saying that drinking espresso is still a ritual for many people in the country. 

“Ordering espresso at a bar remains one of the most deeply rooted Italian habits,” she explains. “Most people will drop by a bar and order an espresso, and drink it while standing at the counter. It’s a quick and affordable break from daily activities and a perfect excuse to socialise and meet friends.”

So will Italy ever fully embrace specialty coffee?

Given the overwhelming preference for dark roast, bitter espresso, Italy’s specialty coffee sector is certainly less developed than elsewhere throughout Europe and beyond. 

“Specialty-grade coffee is a tiny segment in Italy, it’s behind most other European countries in terms of market size,” Jonathan tells me. “Although Italian espresso machines and grinders are in many coffee shops around the world, you’ll find fairly few specialty coffee roasters in the bigger cities.”

As specialty coffee typically favours lighter roast profiles and single origin beans, it’s understandable why most traditional Italian coffee drinkers continue to stick to what they know.

“Many Italians, especially older generations, also don’t believe that higher-quality coffee should come with a higher price,” Chiara says. In May 2022, a specialty coffee shop in Florence was even fined €1,000 ($1,056) following a customer complaint about prices.

But at the same time, Chiara also believes that people are becoming more open to drinking specialty coffee. 

“Although deeply rooted in Italian culture, espresso has also evolved in terms of coffee quality, roast profile, and recipes – as it should,” she says. “Specialty coffee is already changing the mindset and taste of consumers. People are starting to try light or medium roasts, sweeter and more aromatic coffees, and even other brewing methods.”

Italians remain fiercely loyal to their coffee culture roots, and dark, bitter espresso still comes out on top. That doesn’t mean, however, that preferences aren’t shifting, even if it’s at a much slower pace.

“We should commit to writing a new page in Italian coffee history – one where tradition isn’t a restriction, but encourages us to prepare the best espresso every time,” Chiara concludes.

Enjoyed this? Then read our article on rethinking coffee in Italy.

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Many coffee shops around the world use these machines to prepare high-quality drinks and streamline workflow. But investing in a high-performance espresso machine is costly, and not the most economical option for home brewers and coffee enthusiasts.

Similarly, using budget home espresso machines often doesn’t lead to great results, which is why manual machines have started to become more popular. While these models are more affordable, the quality and performance of manual espresso machines has also been increasing in recent years. 

With more sophisticated technology, users can exert more control over extraction variables to pull excellent shots of espresso. So how can you get the best results when using manual machines?

I spoke to Charles Temkey and Jeff Walcott at Flair Espresso to find out more.

You may also like our article exploring the evolution of manual espresso machines.

How do manual espresso machines work?

As the name suggests, manual espresso machines (also called lever machines) are used by hand, and don’t rely on automated technology to pull shots – although some models do include small built-in boilers.

Jeff Walcott is the Head of E-Commerce and B2C marketing at Flair Espresso. He explains how the process works.

“Manual machines mimic what happens inside an automatic or a semi-automatic espresso machine,” he says. “They are like simplified versions of the same scientific approach. The lever lowers a piston that forces hot water through a bed of finely ground coffee.”

Given their more simplistic design, manual machines can often be an entry point for people interested in preparing high-quality espresso at home. 

Charles’ role at Flair Espresso is Espresso Machine R&D, Production, and Technical Support.

“Compared to traditional espresso machines, manual machines are more approachable, especially for people who are new to specialty coffee,” he says. “At the same time, seasoned baristas can also use them to achieve great results in terms of quality in the cup.”

How are these machines changing?

Since their entry into the market in the mid-2010s, hand-operated espresso machines have evolved significantly in terms of both form and function. For example, the features of these machines have become more advanced and precise, meaning it’s easier to change different extraction variables.

“For instance, the Flair 58 Plus, includes a heating element which keeps the brew chamber at a stable temperature without having to pour hot water to preheat first,” Charles explains. 

Most manual espresso machines require the user to add hot water to a separate chamber as they are not connected to a water source. Once you pull the lever, water moves into the brewing chamber, and here is where the user can play around with different levels of pressure.

“The Flair 58 Plus’ valve plunger allows for as much or as little pre-infusion as you want,” Charles tells me.

As soon as water enters the brewing chamber, it will come into contact with the ground coffee – and the pre-infusion stage begins. By slowly and steadily releasing and pulling the lever, the user can change pressure and control the flow of water.

Similar to automatic machines, the design of manual espresso machines is also becoming more sophisticated. For example, Charles says the Flair 58 Plus features custom branding and walnut accents on the portafilter, t-grip (or level handle), and tamper.

“Most folks want the product to look good on the counter to be proudly displayed in their kitchens or their businesses – which extends beyond coffee shops,” he adds. “Flair is used at three-Michelin star Danish restaurant Geranium, for instance.”

Why does pressure matter so much?

Pressure plays a key role in extracting espresso. When hot water is forced through very finely ground coffee under high pressure (usually around nine bar), this results in the highly concentrated beverage we know as espresso. 

Most manual espresso machines, including the Flair 58 Plus, have integrated pressure gauges which allow baristas and home brewers to monitor pressure levels throughout extraction, and thereby better understand when to change them.

“You also have the option of digitally plotting graphs to measure flow profile more accurately using Bluetooth devices like Naked Portafilter’s Smart Espresso Profiler, for example,” Jeffrey says.

Charles meanwhile explains how adjusting pressure and flow rate during manual extraction can impact the final results in the cup.

“If you start with a 1-2 bar pre-infusion period until the puck becomes saturated (when you see the first drops of espresso), you can then increase the level of pressure (sometimes quickly, sometimes slowly) for the duration of the extraction,” he says. “You then slowly reduce pressure towards the end of the shot to control flow rate and maximise extraction and flavour, while also minimising bitterness and astringency.”

Greater control over extraction

As manual espresso machines have become more advanced, so has the ability to tweak different brewing variables. Adjusting temperature is just one example of many.

“The temperature range of the Flair 58 Plus starts at around 85ºC (185ºF),” Jeff explains. “It goes up in five-degree increments to 90ºC (194ºF) and 95ºC (203ºF), which roughly correlates to optimal brewing temperatures for dark, medium, and light roast profiles, respectively.”

Although there are many variables to consider when brewing different roast profiles (including grind size and total extraction time), temperature is arguably one of the most important. This is because darker roasts are generally more soluble than lighter roast profiles, so lower temperatures will reduce the chance of extracting more bitter and roasty flavours.

“The detachable preheat controller includes a 0.1mm-thick film heating element – similar to a coil element on an electric stove – which wraps around the grouphead under an insulating silicone shroud,” Charles says. “You then use a one-button PCB (printed circuit board) controller to select between the three temperature settings.”

Using machine features to your advantage

Beyond changing temperature, dose, yield, extraction time, and grind size, there are other ways for baristas and home brewers to control and improve the quality of their espresso.

“One of the best ways to judge the quality of your shot is to watch it extract from the bottom of the portafilter,” Jeff says. The easiest way to do this is to use a naked portafilter so that the bottom of the basket is completely exposed.

To make this process more straightforward, many manual espresso machines include articulating shot mirrors so the user can spot any signs of channelling (when water flows unevenly through the puck). 

“Shot mirrors help streamline workflow and improve the overall brewing process, with the goal of extracting the best espresso possible,” Jeff adds. “It’s almost like watching your cookies brown in the oven.”

Moreover, compared to automatic machines, users can more easily control pressure levels with manual espresso machines. So if channelling were to occur, you can release the lever to reduce pressure – and potentially still extract a good shot.

Tips and advice to get the best results

Manual espresso machines work slightly differently to their automatic counterparts, so users always need to bear this in mind.

Be sure to give your machine enough time to preheat and stabilise before pulling shots. The Flair 58 Plus, for example, takes around ten minutes to reach a stable temperature.

As with any brewing method, investing in a high-quality burr grinder is an absolute must.

“Using a good, consistent burr grinder will go a long way in helping you to dial-in your espresso, and allow you to experiment with different variables,” Jeff says.

Once the coffee is ground, proper puck preparation is essential. Charles says he’s a fan of the Weiss Distribution Technique (WDT), which helps to properly distribute grounds before tamping. 

He also recommends using a temperature-adjustable electric kettle as your water source, and then tweaking according to your chosen roast profile.

Experimenting with ratios

For more advanced brewers, testing out different pressure profiles and ratios can help to achieve great results with manual espresso machines.

“I would start with a 1:3 ratio,” Charles explains. “If you have an 18g dose, aim for a yield of around 54g. I tend to use shorter ratios when adding milk because the flavours of the coffee can push through more.

“Then you can try some ‘ristretto’ style shots at a 1:2 or even 1:1 ratio – especially if you like thick, highly-concentrated espresso,” he adds. “Ratios of 1:4 to 1:6 allow you to open up the coffee a little more – especially lighter roasts – which can increase the extraction of more aromatic and floral tasting notes.”

Ultimately, experimentation is key, as Jeff says: “It’s a learning curve, and each coffee is different, so it’s an opportunity to change different variables as you go along.”

With the quality of manual espresso machines only improving, it’s become much easier to extract excellent espresso. However, as with any kind of machine or brewing method, the key is to know how to control as many variables as possible.

“To get the best results, you need to be willing to practise and experiment,” Jeff concludes.

Enjoyed this? Then read our article on cold-pressed espresso.

Photo credits: Flair Espresso

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Ultimately, for customers to experience the full spectrum of a coffee’s flavours and aromas, baristas need to optimise extraction as much as possible. In order for baristas to be able to do this accurately and reliably, they need to have a solid understanding of various extraction variables. What’s more, they need to know how to best tweak them.

Here is where technology comes into play. By analysing real-time data and using software to control extraction variables, baristas can improve how they dial in and pull more consistent shots.

To learn more about these technologies, I spoke to Andy Benedikter, Commercial Programme Manager at Cropster. Read on for more of his insight.

You may also like our article on using software and data to improve performance in coffee shops.

Why is it important to record and analyse data about espresso extraction?

First and foremost, one of the biggest reasons to record and analyse data on espresso extraction is to improve beverage quality and consistency.

Most baristas working in specialty coffee shops and roasters receive months of formal training. Naturally, however, there is still the potential for human error during puck prep and extraction. Naturally, this means coffee quality can unintentionally slip.

“Coffee shops and roasters put a lot of effort into training baristas and developing recipes to deliver the best possible experience for customers,” Andy says. “Many of them also buy expensive equipment that needs to be operated and maintained to a high standard, as well as buying high-quality coffees and building good relationships with producers.”

However, despite all these efforts to maintain coffee quality, this can all come undone at the point of service if espresso isn’t properly extracted.

“Wholesale roasters who supply roasted coffee – as well as recipes, training, and even equipment – to their customers have even less control over the final cup quality,” he adds.

Without access to quantitative data on coffee extraction, baristas may struggle to dial in espresso to get the best results. Some of these data points include:

• Dose
• Yield
• Total extraction time
• Brew temperature
• Water flow rate
• Pressure profile
• Pre-infusion stage

“Recording extraction data allows coffee shops and their suppliers to find the best recipes more quickly and monitor extraction variables more consistently,” Andy explains. “They can also track machine usage more accurately to know when espresso machines need to be serviced. And they can also know when to check in with wholesale clients who need support.”

Using technology to record and analyse extraction data

Before they had access to the range of software and data platforms available on the market, many baristas had to either write down or manually add extraction data to their own systems. This could often lead to inconsistent data recording, and was also particularly time-consuming.

Moreover, baristas have to manage a number of extraction variables. This gives them many data points to work with to improve coffee quality. Recording and analysing all of this data is a challenge in itself. Ultimately, this is why more and more coffee shops and roasters are relying on technology to do it for them. 

Andy explains that this is especially important for coffee businesses who operate more than one location.

“For roasters and coffee shops, being able to rely on espresso extraction data across all locations is essential,” he says. “When this data is also recorded and analysed alongside information about roast profiles, espresso machines, and baristas who are using the machines, it greatly reduces the need for the business owner to collect the information themselves.

“Instead, baristas and roasters can focus on interactions with customers and establishing brewing best practices based on the data recorded,” he adds. “In essence, they can focus on things that make bar workflow much easier, and the customer experience more enjoyable.”

Which solutions can coffee shops and roasters use?

There are several data systems and platforms available to coffee shops and roasters. But, not all of them function in a similar way. Ideally, data recording technologies need to be integrated into espresso machines to get the best results.

“Cropster’s BrewBeacon is an integrated IoT (Internet of Things) device that records extraction time and water flow rate data with every shot pulled on an espresso machine,” Andy explains. “The software then generates reports in Cropster Café. This software is designed for coffee businesses who operate their own stores or sell coffee to other businesses.”

Andy explains that the device connects to flow meters and solenoid valves on volumetric espresso machines to capture data. The BrewBeacon can also be connected up to four groupheads at a time. Once recorded, the data is organised by several categories, including location, machine, recipe, grouphead, and time. 

Ultimately, efficiently storing this information and making it accessible helps baristas to reliably and accurately analyse espresso extraction data. In turn, this means that baristas and roasters will get the best results from their coffee.

What are the benefits of recording and analysing espresso extraction data?

With the specialty coffee sector’s growing focus on improving coffee quality, recording and evaluating extraction data has never been more crucial.

Firstly, and perhaps most importantly, storing and analysing a number of data points on espresso extraction allows you to optimise brewing variables. In turn, you can achieve the best results from each shot pulled, and improve the consumer experience.

“Without access to reliable data, you can only rely on training, quality equipment, and brew recipes,” Andy tells me. “However, recording and analysing extraction data makes these variables more measurable.”

Maintenance is also an important consideration. Relying on integrated espresso machine technologies and software to record data means that coffee shop owners and roasters will have a better understanding of when they need to service their machines.

“With these technologies, it’s easy to spot inconsistencies in data and identify the potential causes,” Andy explains. “You can understand more about machine performance across different locations and machine usage levels. These insights can better support daily operations and ensure the longevity of your equipment.

“Machine technicians also benefit from this data as they can provide better quality service,” he adds. “In line with this, Cropster is adding more and more espresso machine service partners to our support network who can easily install BrewBeacons in their machines.”

Optimising workflow

Baristas, coffee shop owners, and roasters have a seemingly endless number of tasks to focus on every day. 

“Our customers tell us how much time they spend visiting their different locations and/or wholesale clients, holding staff meetings, fine tuning brew recipes, sampling coffees, and training,” Andy explains.

When they use technology and platforms to monitor espresso extraction, they can then free up more time to focus on other areas of their business. These include:

• Customer interaction
• Product and menu development
• Managing wholesale clients
• Stock management and rotation

Andy adds that Cropster’s eCommerce solution can also be another way for coffee business owners to streamline other operations. Alongside data recording and analysing solutions like BrewBeacon – which officially launched at the 2023 Specialty Coffee Expo and is now available to use with a range of different espresso machines – platforms like this can be a useful resource to streamline operations.

Continuous improvement

Moreover, with the right level of support, integrated data systems have the ability to continuously update, and therefore improve, their performance.

“We want to ensure that BrewBeacon transmits accurate data at all times,” Andy says. “This allows us to better engage with users and understand more about their experiences with the device, the data it captures and analyses, and how we can make their lives easier.”

In specialty coffee, consistency is key. Whether it’s the quality of every espresso shot served or providing excellent service to customers, coffee shops need to make sure they are getting it right time and time again.

This means that data is important – and recording it accurately for espresso extraction is a good place to start. Having access to this data only serves to improve coffee quality. In the long run, it can give baristas and roasters more time to focus on other tasks.

Enjoyed this? Then read our article on implementing software at your coffee roastery.

Photo credits: Vincent Forstenlechner

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A large part of this stems from a rise in coffee education. A growing number of roasters and coffee shops now offer courses or classes which help people to understand more about specialty coffee, as well as how to prepare it properly at home.

However, espresso is notoriously difficult to get right. Even the most experienced baristas sometimes struggle to dial in their coffee properly. 

So, in line with this, how can people make better espresso at home? To find out, I spoke to Maciej Kasperowicz, Director of Coffee at Trade Coffee, a specialty coffee subscription service in the US. Read on for more of his insight.

You may also like our guide to calibrating your espresso recipes.

How to make better espresso at home

Even in a coffee shop, trained and skilled baristas can sometimes find it challenging to consistently extract excellent espresso. There is an endless number of variables to consider, including dose, yield, grind size, extraction time, water temperature, and more.

Naturally, for people who are less experienced, this task can seem daunting. However, with the right equipment, coffee, and knowledge, making espresso at home becomes more straightforward.

Invest in high-quality equipment

Firstly, it’s crucial to purchase high-quality, reliable equipment if you want to make better espresso at home. A home espresso machine and grinder are both essential.

“You need to have a grinder that not only can grind fine enough for espresso, but that can also make small enough grind size adjustments within that range,” Maciej explains.

Espresso requires a fine grind size because it is extracted over a much shorter period of time and under higher pressure than filter coffee or cold brew – creating a more concentrated beverage.

When it comes to home espresso machines, there are many different models available. Moreover, they also range in quality, price, and type – including manual, semi-automatic, or fully automatic.

“To a certain extent, you get what you pay for with home espresso machines,” Maciej says. “This is why it’s a lot harder to make good espresso at home than it is to make a good pour over.

“Ideally, you should look for a home espresso machine which evenly disperses water through the groupheads,” he adds. “What’s more, it should maintain a stable pressure and temperature throughout the extraction process.”

Maciej also advises home baristas to consider longevity when buying an espresso machine.

“It’s worth paying for a machine with a sturdy build that will be able to withstand years of locking in portafilters and pushing highly pressurised hot water through the groupheads,” he tells me.

Using the AeroPress to make espresso-style drinks

Although higher-end home espresso machines tend to produce better quality espresso, they are also more costly, and therefore less accessible to a wide range of people.

Ultimately, this means some people choose to use the AeroPress to imitate espresso, and create a more concentrated beverage. However, it should be noted that because it uses much less pressure than a traditional espresso machine, the AeroPress doesn’t produce the same results.

“The AeroPress has often been marketed as a budget espresso maker,” Maciej says. “You won’t be able to extract an actual shot of espresso, but it can provide [a similar concentrated coffee] at a much lower cost than an espresso machine. 

“To extract espresso-style drinks with the AeroPress, you need to use a metal filter, and ideally Fellow’s Prismo attachment or something similar,” he adds. “Preparing a slightly longer ‘shot’ will also help, as will grinding very fine and stirring vigorously.”

Buy quality coffee

Ultimately, if you’re not using high-quality coffee, it’s impossible to pull excellent espresso shots.

“Espresso is very concentrated, so it’s arguably even more important to use high-quality coffee for espresso than any other brew method,” Maciej says.

Blends are commonly used for espresso as they tend to produce more well-rounded flavour profiles. However, single origin coffee also works for espresso – and works well provided it has a balance of acidity, sweetness, and bitterness. 

Furthermore, when using a single origin for espresso, it is much easier to taste the unique characteristics of the coffee.

There are also a range of other factors to consider when choosing a coffee which best suits your preferences. These include:

• Origin – such as Central or South America, Africa, and Asia
• Varieties – like Typica, Bourbon, and Gesha
• Processing method – either washed, natural, honey, or experimental processing techniques (carbonic maceration, anaerobic fermentation, etc.)

How do you dial in espresso at home?

In coffee shops around the world, baristas tweak a wide range of variables to make high-quality espresso:

• Dose (the amount of ground coffee you use)
• Yield (the total amount of liquid coffee you extract)
• Total extraction time
• Water temperature (ideally between 90°C and 96°C, or 195°F and 205°F)
• Grind size

“The three main variables to focus on are dose (although this is slightly harder when using super-automatic machines), yield, and extraction time,” Maciej explains. “You should only change one variable at a time, too.”

For example, he suggests adjusting the grind size while keeping the dose and yield consistent. This will inevitably have an effect on total extraction time.

“For instance, you can use 18 grams of coffee and extract until you get around 40g of espresso,” Maciej says. He adds that you should then taste your coffee. If the flavours are more bitter, then you will need to use a coarser grind size. Conversely, if the coffee tastes sour then try a finer grind size.

Maciej recommends adjusting the grind size in small increments – while still using the same dose and yield – until you achieve your desired flavour profile.

Adjusting to different recipes

“Assuming that your machine can reach a high enough pressure for espresso, the main factor that could affect your recipe is portafilter basket size,” Maciej tells me.

Let’s say, for example, that a roaster recommends using 19g of coffee.

“If your portafilter isn’t able to contain more than 14g of coffee then you will have to change your dose, yield, extraction time, and grind size,” he explains. “Some lower-price point machines may also use ‘pressurised’ portafilters, which force water through a tiny hole in the portafilter basket to add extra pressure.”

If you have one of these machines, you will need to grind your coffee slightly coarser than usual.

Alternatively, you can also purchase a slightly larger portafilter which can hold more coffee – as long as it will fit into your espresso machine.

How to choose the best coffee for espresso

Although it certainly takes skill and practice to dial in espresso at home, using high-quality coffee is an important first step.

The first thing to remember is that coffee tastes better when it’s fresh. However, roasted coffee needs to degas (when the beans release gases trapped inside, mainly carbon dioxide), so pay attention to the roast date. Many coffee professionals recommend using coffee which is a week or so past its roast date, so that the release of gases doesn’t impede extraction. Coffee that hasn’t degassed for long enough can end up tasting astringent in the cup.

Secondly, it’s important to keep in mind how you will be drinking your espresso. For example, will you use milk to create a flat white or latte, add water to prepare an americano or long black, or just drink straight espresso? 

Your preferred way of consuming espresso will impact which coffee you should use. For instance, if you want to make a milk-based drink, a blend or South American single origin may work best. Alternatively, a single origin Ethiopian coffee can be enjoyed as straight espresso.

In order to find a coffee that best suits your flavour preferences, Maciej recommends looking at what your favourite roaster has to offer for espresso.

“Espresso roasts have been roasted in a way that best highlights their characteristics for this brewing method,” he explains.

However, he adds that once you feel comfortable to experiment with different extraction variables, trying a wider variety of coffees allows you to understand more about which coffees you enjoy.

“I’ve had some super fruity, light-roasted coffees as both espresso and cappuccinos,” he says. “These types of coffees can work really well as espresso and milk-based drinks, even if they aren’t the ones usually featured as espresso roasts.”

Finding coffees to suit your preferences

Looking for new coffees or roasters can be difficult, especially for those who are new to specialty coffee.

“Trade Coffee’s platform asks subscribers some simple questions about how you brew coffee (you can choose espresso as an option), how you drink that coffee (with milk, sugar, or just black), and which flavours you like in coffee,” Maciej explains.

“With every coffee on our platform, I taste and record its characteristics – such as flavour notes, acidity, body, and roast profile,” he adds. “This means that even if one roaster’s dark roast is more similar to another roaster’s medium roast profile, [you can find] a calibrated, steady scale to accurately assess all coffees.”

To streamline the process, Trade then uses this data to recommend certain coffees to subscribers based on their unique, individual preferences. Moreover, users also have access to the entire catalogue.

“Our subscribers can also contact our customer experience team,” he adds. “We’re more than happy to advise on what coffees might work best for each person.”

Pulling perfect espresso shots at home certainly takes time and patience. With enough practice and experience, you’ll gradually see your espresso improve.

As well as this, however, high-quality equipment and great, fresh coffee are also instrumental to success. Starting from here and adjusting your extraction variables will help you find the “sweet spot” of each coffee and make great espresso.

Enjoyed this? Then read our article on how to choose the right specialty coffee gift.

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Dose, yield, extraction time, grind size, and water temperature are all vitally important. However, sometimes it’s easy to overlook the significance of preparation techniques for espresso – including distribution and tamping.

Many coffee professionals agree that carrying out these techniques properly can help to elevate a good espresso to an excellent one.

To learn more, I spoke with Wesley Farnell, CEO of Eight Ounce Coffee, and Heo JaePil, Roasting Lab Manager at CoffeeMeUp. Read on for more of their insight.

You may also like our article on channelling and how it affects espresso extraction.

What is distribution and why is it so important for excellent espresso?

First and foremost, before tamping your coffee to make espresso, you need to carry out some kind of distribution technique. In simple terms, once you have dispensed ground coffee particles into a portafilter basket, distribution is the practice of evenly dispersing them. There are a number of ways to do this:

• Lightly tapping the portafilter basket against your hand or on a flat surface
• Use the base of your index finger to push the grounds around in a North-South-East-West motion. This is known as the NSEW method
• The Stockfleth method is similar to the NSEW method, but also involves rotating the portafilter against the base of your index finger
• The Weiss Distribution Technique, which uses needles or similar utensils to stir ground coffee in a portafilter

As well as creating a more even bed of ground coffee before tamping, distribution also helps to remove any clumps. When ground coffee particles clump together, they can hinder extraction, which means you can’t get the best results from your coffee.

“Clumps can form as a result of static build up from the grinder,” Heo says. “You need to break up the clumps to create an even density of ground coffee to extract your espresso evenly.”

Wesley also explains why distribution is so important for preparing high-quality espresso.

“The density of ground coffee particles affects how water flows through the puck,” he tells me. “This can have a significant impact on the taste and quality of your espresso.”

When ground coffee is unevenly distributed in a portafilter basket, the density of ground coffee will inevitably vary. For instance, some parts will be less dense than others, while other areas might contain significantly more ground coffee.

How does channelling happen?

If this happens, channelling can occur. This is when water finds the path of least resistance through the puck, meaning that it will avoid moving through the more densely packed areas.

Instead, the water will extract the parts of the coffee bed which are less dense, resulting in both under and overextracted coffee. 

“Proper distribution helps to prevent channelling and ensures that water flows more evenly throughout the coffee bed,” Wesley explains. “This means flavours and aromas can be extracted evenly from all of the ground coffee particles, which leads to a well-balanced and flavourful espresso.”

Why is the Weiss Distribution Technique so popular?

Although there are many distribution methods, arguably the most commonly used is the Weiss Distribution Technique (WDT). There are several WDT tools available on the market, including Duomo the Eight.

“This method has become popular among baristas in specialty coffee because it helps to improve the consistency and quality of your espresso,” Wesley tells me.

Heo agrees, saying: “It’s often more effective than other distribution tools because some only distribute the upper layers of the grounds.”

However, as WDT tools have around five needles to stir coffee grounds in a portafilter basket, they are able to evenly distribute grounds from top to bottom, as well as side to side.

Wesley also says one of the main reasons that WDT tools have become so popular is because they help to improve the consistency of espresso shots. When ground coffee particles are distributed more evenly, baristas can achieve a more repeatable extraction. This results in a more consistent flavour profile.

“This technique can also be particularly helpful when working with lighter roasts or single origin coffees, which can be a little more prone to channelling,” Wesley adds.

Heo agrees, telling me: “Usually with light roast coffees, the extraction yield is lower than with darker roasts. 

“When you use the WDT, the extraction yield can increase, so you can therefore extract more flavours,” Heo adds.

Why is tamping also essential for pulling high-quality espresso shots?

As well using proper distribution techniques, tamping is also a vital part of preparing excellent espresso. 

Effectively, tamping is when you apply force to ground coffee in a portafilter basket, which compresses them.

“By tamping the grounds, you create more resistance on the surface of the puck against the flow of water,” Heo says. “This way, extraction starts after there is a slight build up of pressure, which can help to prevent channelling. 

“You also need to tamp to create enough headspace in the portafilter,” he adds. “If there isn’t enough headspace, the surface of the puck will come into contact with the screen in the grouphead, which may cause it to crack and create an uneven extraction.”

However, if you tamp improperly or unevenly, it can impede extraction, and thereby cause a loss of flavours and aromas.

“If coffee grounds are not evenly tamped, the water may flow through the puck unevenly – resulting in an inconsistent extraction and a poorly prepared shot of espresso,” Wesley says.

Why is it so important for baristas to invest in high-quality distribution and tamping equipment?

Although carrying out proper tamping techniques – such as applying consistent and even force – is essential to extract excellent espresso shots, using high-quality tamping equipment is also important. 

“Investing in high-quality distribution and tamping equipment like Duomo the Eight and Duomo the Tamper will improve the quality and consistency of your espresso shots,” Wesley tells me.

The Duomo the Eight WDT tool was used by several competitors at the 2022 World Barista Championship, as well as a number of national Barista Championships competitors in the same year.

Wesley explains how to use Duomo the Eight.

“After dosing and tamping, place the Duomo the Eight WDT tool on top of the portafilter basket,” he says. “Push down the top of the tool and then turn the top handle.

“The amount of times you turn will depend on the coffee you’re using,” he adds. “However, we have experienced the best results from turning five times in one direction, and then five times the other way.

“Once finished, you take the Duomo the Eight off the portafilter basket and place it back on its base,” Wesley continues. “If necessary, you can push the needles onto the cleaning brush and rotate to remove coffee grounds.”

Duomo the Tamper, meanwhile, received the 2022 SCA Best New Product Award. The two-in-one WDT tool and tamper uses eight needles to evenly distribute coffee grounds in a portafilter.

“Duomo the Tamper is designed to work in a similar way to Duomo the Eight, but the tamper is designed to slide over the needles to create an even tamp without the need for a separate tamper,” Wesley tells me. “It also helps baristas to tamp with precise and accurate pressure, which is crucial to produce high-quality espresso shots.”

Benefits of using WDT tools and tampers for espresso

There are certainly a number of benefits to using WDT tools and tampers in your puck preparation routine.

“With high-quality distribution and tamping equipment, baristas can work more efficiently and effectively,” Wesley says. “They can pull more espresso shots in less time without compromising on quality, even in fast-paced environments.

“Investing in high-quality equipment means it will last longer,” he adds. “Ultimately, this means less frequent repairs or replacements, saving you money in the long run.”

Tools like Duomo the Eight and Duomo the Tamper have adjustable needles, which means they can fit a range of portafilter depths. Moreover, you can replace or repair each needle individually.

Tips for using these tools

When it comes to tamping in particular, most coffee professionals agree that around 30lbs (13kg) of force is needed to tamp correctly. However, as long as you are applying enough force to compress the coffee grounds, it is arguably more important to tamp using consistent pressure.

As baristas carry out a number of tasks which require repetitive movements, such as tamping and placing portafilters into groupheads, there is the risk of repetitive strain injury (RSI). With this in mind, tampers and WDT tools should be designed to minimise the risk of RSI.

“Duomo the Tamper and Duomo the Eight are designed with ergonomic features that make them comfortable and easy to use for long periods, reducing the risk of RSI,” Wesley explains.

Similarly, Heo some advice on how to get the best results from your distribution and tamping techniques.

“Relax your wrist and don’t rush,” he says. “The most important thing is to memorise your techniques and movements, taste all the espresso shots you extract, and make notes about anything you did to change the flavours.

“Only after understanding the extraction process and practising enough will you see great results,” Heo adds.

Along with several other important extraction variables, tamping and distribution are a crucial part of preparing excellent espresso.

By investing in equipment – such as high-quality WDT and tamping tools – you can ensure you get the best out of your coffee with every shot of espresso.

Enjoyed this? Then read our article on the Weiss Distribution Technique and why you should use it before tamping coffee.

Photo credits: Duomo

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Many businesses choose to position their espresso machines as the centrepiece of their coffee shops – and for good reason. However, it seems that more and more are deciding to install modular espresso machines. 

Rather than being manufactured and installed as a single piece, modular espresso systems are made up of units. Each of these units, or “modules”, has its own distinct function, and a business can install as many of each module as it needs.

To learn more about how modular espresso machines work and the advantages they have over traditional models, I spoke to three industry experts. Read on to find out what they told me.

You may also like our article on why the espresso machine should be the centrepiece of your coffee shop.

What are modular espresso machines?

Espresso machines have been around for almost 150 years. In 1884, Angelo Moriondo patented the first-ever prototype espresso machine, leading others to build on his technology in the following decades.

Since then, the espresso machine has evolved in an endless number of ways. In recent years, we’ve seen an increasing focus on digitalisation, automation, and exerting more control over extraction variables.

Alongside these technological advancements, the design of espresso machines has also significantly changed over the last two centuries. One of the most notable design changes is the emergence of modular espresso machines.

As the name suggests, modular espresso systems are manufactured as separate modules or “units”, rather than an entire machine. This means that each standalone module is designed to carry out a specific function – for instance extracting espresso, steaming or foaming milk, or dispensing water – and are installed separately to one another. 

This means that coffee shops can choose to install as many modules as they need. For instance, they might want three single-grouphead espresso modules as well as two milk modules, or fewer if they don’t anticipate demand being as high. These units are installed on top of the counter, while the module that contains the Proportional Integral Derivative (PID) control system is placed underneath the counter – which means customers are only able to see the groupheads and steam wands.

As modular espresso machines are a new concept, many espresso “modules” will contain an integrated display or touchscreen as standard. This allows baristas to view and preset a number of different extraction variables – including water temperature, total extraction time, pressure, and water flow rate.

Jan Adriaens is the CEO of Schuilenburg, a coffee equipment manufacturer in Belgium. He is also an engineer at Perfect Moose, a brand which manufactures automated modular milk foaming solutions.

“We consider modular systems a significant part of improving barista workflow,” he says. “Nowadays, this is crucial to ensure excellent customer service, serve consistent high-quality coffee, and create your own identity to make your coffee shop stand out.

“It’s important for coffee shops to install the right amount of modules, as well as the right combinations of them,” he adds. “[They need to ask themselves a number of questions], including how many coffees do they make per hour and whether they serve more espresso or milk-based drinks.”

Jaime Gamoneda is the Chief Commercial Officer at Heylo, a modular espresso machine brand.

“Modular systems can provide coffee shop owners with more freedom to redesign their own workflow,” he explains.

John Colangeli is the founder and Managing Director at Coffee Machine Technologies, which manufactures the modular espresso machine Tech-Bar.

“Modular systems can be installed in a way that not only improves workflow, they can also create a more personal customer experience,” he tells me. 

As they take up much less counter space than traditional espresso machines, modular systems create less of a physical barrier between baristas and customers – making interaction and communication more straightforward.

When were modular espresso machines invented?

In comparison with traditional espresso machines, modular systems are a much more recent invention.

It’s believed that the idea for modular espresso machines first came from Corey Waldron, the founder of Modbar. While he was working as a barista in the 2000s, Waldron felt as though the large size of espresso machines often impaired the consumer experience, as customers weren’t always able to see baristas preparing their drinks.

Alongside Aric Forbing, Waldron launched the first Modbar prototype at the Specialty Coffee Association’s Specialty Expo in 2007. The first working models were showcased at the 2013 Specialty Expo, and some three years later, the company collaborated with La Marzocco to develop the Modbar Espresso AV – which was manufactured using similar technology to La Marzocco’s Linea PB and Linea Mini espresso machines.

However, in recent years, different types of modular espresso systems have emerged, with a range of different technologies as part of that growth. For example, some models include pour over brewing units, as well as groupheads and steam wands.

Jaime tells me that Heylo machines heat water through induction, which means they don’t need boilers.

“This means that the modules can be operated separately, so you don’t need one main machine controlling all of the units,” he explains. “You can also easily attach the modules to each other.”

Jan, meanwhile, says that automation is also a key driver for most modular solutions.

“Our patented smart technology means the milk pitcher can directly interact with the steaming device,” he explains. “This means that the Perfect Moose system can automatically recognise the amount and type of milk, and can then steam it accordingly.”

Are modular espresso machines better?

While it’s clear that modular espresso machines are becoming more popular, we still need to ask important questions about performance.

“There are a number of advantages to using modular espresso solutions,” Jan tells me. “These include easier repair and servicing and a more personalised coffee bar design.”

One of the biggest advantages of modular espresso systems is that they are more customisable than traditional machines. Coffee shops can install a number of different modules, and can create a machine layout which best suits their needs. This means some coffee shops can install a higher number of units, while still having enough counter space to interact with customers.

Moreover, it is significantly easier to repair or replace each individual module, as opposed to fixing an entire machine – which can be particularly useful during busy rushes.

“Modular espresso machines can also be customised with different colours and finishes,” John explains. “Furthermore, because the units are standalone and spread out, it is easier to clean and maintain them.”

Another significant benefit of modular espresso machines is that interaction with customers can be easier. 

“Baristas aren’t hidden behind a machine, which can improve customer service and workflow,” Jan says. 

However, it’s also important to note that traditional espresso machines also play an important part of coffee shop design, and therefore the customer experience.

For many coffee shops, a traditional espresso machine is often the flagship piece of equipment, and if positioned well, can be used to create a focal point for customers. Moreover, espresso machines can also complement the design and aesthetics of a coffee shop, thereby elevating the brand.

As most modular systems are minimally designed, they can often be less eye-catching than traditional machines – which can ultimately negatively affect the customer experience.

Modular espresso systems can also be more expensive than traditional machines, so coffee shops with smaller budgets may not be able to pay the upfront costs. Furthermore, as they are newer to the market, it can be difficult to order and receive modular espresso machines in a timely manner.

Will they become more popular in coffee shops?

Many coffee shops already use modular solutions – including automated milk steamers and pour over brewers – and there’s evidence that modular espresso machines will continue to become more popular.

“Whenever equipment can improve workflow without compromising coffee quality, it eventually becomes more popular,” Jaime says. “It’s the same with modular systems.”

Jan agrees, saying: “We had to convince baristas that they wouldn’t be replaced by automated milk foamers – steaming milk to produce high-quality microfoam is an essential skill.

“However, over the past few years, the role of the barista has evolved from simply making coffee to being a coffee connoisseur who can interact with customers,” he adds. “Because of this, coffee shop owners need to run their businesses efficiently, [and modular solutions can help with this].

“Customising your own workflow is a logical step for any business,” he concludes.

There’s no doubt that interest in modular espresso machines is growing – largely because of their flexibility and minimalist design.

However, just how popular they might become over the next few years remains to be seen, especially considering how integral traditional espresso machines are for many coffee shops around the world.

Enjoyed this? Then read our article on how the espresso machine influences barista workflow.

Photo credits: Coffee Machine Technologies, Perfect Moose, Heylo

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Although there are many reasons why espresso is so prominent around the world, its quick preparation and unique sensory profile remain two of the most prominent. Since the debut of the first patented espresso machine in 1906, traditional European-style espresso culture has long remained popular with coffee drinkers for more than 100 years.

However, as an industry, we have to ask ourselves: is espresso culture changing in specialty coffee? And if so, what might it look like?

To find out, I spoke with three coffee professionals. Read on for more of their insight into the future for espresso.

You may also like our article exploring the evolution of manual espresso machines.

Looking back at traditional espresso consumption

The espresso machine was invented in Italy, so it’s no surprise that traditional espresso culture is largely associated with the country. In fact, in early 2022, Italy’s Ministry of Agricultural, Food, and Forestry Policies filed a UNESCO application to preserve espresso’s Italian roots and identity – one of several that the country has submitted over the years.

Since 1911, the price of a “cup of coffee without service” (effectively an espresso consumed while standing at the bar) has been defined as an “essential” item in Italy. Historically, this has meant that local authorities have regulated the price of espresso.

However, these price regulations effectively ended in the 1990s, but the Italian association of espresso bar owners still encourages its members to set a standard price for espresso.

In turn, the price of a single espresso has remained at around €1 for some time now (albeit with some fluctuation depending on where you are, as prices in the north tend to be higher than in the south). This makes espresso consistently affordable for the vast majority of people in the country.

Price is such a hotly debated topic that earlier this year, one Italian specialty coffee shop was fined €1,000 ($1,056) for not adequately displaying the price of its €2 decaf espresso.

As part of traditional Italian coffee culture, most people quickly drink their espresso standing at the bar, rather than sitting down and drinking their beverages over a longer period of time.

Matthew Lewin is the Director of Sales at ONA Coffee. He is also the 2019 Australian Barista Champion.

“[As an industry], we should acknowledge how Italian coffee culture has influenced espresso consumption,” he says. “Traditional espresso culture will always remain popular because of its history, as well as consumer preferences.”

In Italy, the vast majority of people prefer darker roasts with more intense, bold, and bitter flavour profiles, and many espresso bars use arabica-robusta blends, which gives the coffee more body and a notable intensity.

Professor Jonathan Morris is a Research Professor in Modern European History at the University of Hertfordshire. He is also the author of Coffee: A Global History.

“As the specialty coffee sector has grown, there has been a growing disparity between traditional Italian-style espresso and specialty-grade espresso,” he says. “While the former is usually roasted darker, the latter tends to include lighter roasts which highlight more of the coffee’s innate qualities – such as fruitiness and acidity.

“However, more traditional coffee drinkers sometimes perceive specialty coffee to be too sour or ‘different’ to the coffee they are used to,” he adds.

How is espresso changing?

For the most part, specialty coffee favours light to medium roast profiles – including for espresso.

Hidenori Izaki is the founder of Qahwa, a coffee consulting agency in Japan. He is also the 2014 World Barista Champion.

He tells me that he doesn’t always necessarily agree with the specialty coffee sector’s preference for lighter roast profiles.

“I don’t always understand why specialty roasters and coffee shops are so critical of darker roast profiles – we should celebrate both light and dark roasts,” he says. “I think one of the reasons why coffee is so popular is because consumers are able to choose which flavours they like, which is often the result of the roast profile.

“Coffee has been part of Japanese culture for more than 100 years, and even though third wave coffee became more prevalent in the country around 2015, most consumers still prefer dark roasted coffee,” he adds.

However, the apex of specialty coffee culture has moved firmly in the other direction – with plenty of innovation in how espresso is roasted, sourced, and served.

One of the most notable examples is the use of more “exotic” and rare coffee species and varieties at the World Barista Championship (WBC), such as Sudan Rume, Coffea eugenioides, and Sidra. The latter was used by 2022 World Barista Champion Anthony Douglas in his winning routine.

Matthew explains that trends like this can lead to “espresso-specific coffee”. To achieve this, he says there needs to be a more holistic approach which should begin at origin, rather than in roasteries or coffee shops.

“Producers can identify certain species or varieties to be used as espresso, and can then apply controlled experimental processing techniques using certain strains of yeast,” he tells me. “This could lead to much sweeter espresso, with multi-layered textures and better clarity and balance.

“In my opinion, these qualities are essential to making excellent espresso,” he adds.

Matthew mentions that using coffee species and varieties which are naturally low in caffeine – notably eugenioides, Coffea liberica, Laurina, and Aramosa – could help baristas to extract espresso which is less bitter. 

“Arabica varieties like Typica, Mejarado, Pacas, and Bourbon also produce more well-rounded and sweeter-tasting espresso,” he adds.

The rise of blends

As well as more exclusive coffee species and varieties, we have also seen more and more WBC competitors use blends in their routines. At the 2021 competition, Australian competitor Hugh Kelly used a 50:50 blend of eugenioides and liberica for his milk-based beverage.

In light of this, Jonathan believes that espresso blends will start to become more popular in the future of specialty coffee as they have more widely – similar to more traditional espresso, but made with higher-quality coffee.

“Despite the somewhat complicated relationship between specialty coffee and espresso, we are beginning to see a return to the art of blending,” he explains. “Some specialty coffee shops have a tendency to only serve single origin espressos because of the higher value placed on traceability.

“However, today, we are seeing more roasters show their skills by blending high-quality coffee, and in turn creating new experiences for consumers,” he adds.

The changing face of espresso in coffee shops

When considering the future of espresso, it’s also important that we take into account the effect on the customer experience.

Hidenori believes that the recent rise of super-automatic espresso machines could help espresso become more accessible to a wider range of consumers. 

“It’s remarkable to see how much super-automatic machines have evolved over the past few years,” he tells me. “Many of them are designed to produce high-quality espresso and well-textured milk.

“In the near future, less skilled baristas could be replaced by super-automatic espresso machines,” he adds. “In turn, baristas may need to hone their skills even further, and take on roles similar to that of Michelin star chefs [or sommeliers].”

Matthew, meanwhile, emphasises that in order to diversify flavours in espresso – and thereby the consumer experience – baristas need to understand more about extraction variables.

“Compared to filter, espresso is one of the most challenging brewing methods if you want to taste the nuances in a coffee,” he explains. “It’s much more difficult to express all of a coffee’s subtle flavours as espresso.

“Baristas need to understand more about grind size and distribution, as well as flow rate, so they can extract better espresso in a more controlled way,” he says. “In turn, we can also offer customers a much wider range of sensory experiences with espresso in the future.”

Experimenting with grind size for espresso has been a topic of interest for some time now. 

In the 2020 research paper Systematically Improving Espresso: Insights from Mathematical Modeling and Experiment, Assistant Professor of Chemistry at University of Oregon, Christopher Hendon, extracted espresso using a lower dose, coarser grind size, and shorter extraction time. In his findings, Christopher found that many of the coffee’s desirable qualities were still preserved – despite the non-traditional extraction variables.

While this research is insightful, most coffee shops are yet to adopt similar practices.

Hidenori, however, emphasises that more unique ways of extracting and serving espresso could also create new experiences for coffee drinkers. He uses ONA’s reserve list as an example.

“The reserve list includes exceptional coffees which have been frozen to preserve their freshness,” he explains. “Some of these coffees were frozen several years ago – it makes you feel as though you are reading a specially-curated wine list.

“In these cases, single-dose grinding for espresso can really help to enhance the flavours in more experimentally-processed coffees and rare varieties,” he adds.

What about making espresso at home?

In recent years, the home espresso machine market has evolved significantly to meet the changing needs of home baristas.

“For a long time, the market was largely composed of consumers who had to be prepared to spend substantial amounts of time and money on high-end semi-commercial equipment,” Jonathan says. “Meanwhile, those who simply wanted to brew good espresso soon discovered that it was very difficult with entry-level machines.”

However, with the quality and accessibility of home espresso machines continuing to increase, we may see the prevalence of the “home barista” continue to grow in the future.

“Over the past few years, we have seen more affordable and accessible domestic espresso machines enter the market, which ultimately makes it easier to brew café-quality espresso at home,” Jonathan adds.

From its beginnings in Italy to its role as a vehicle for innovation in specialty coffee, it’s clear that espresso has come a long way since the late 19th and early 20th century.

“We’re on a path now where we’re creating different styles of espresso for the future – both at farm level and in coffee shops with frozen coffee,” Matthew explains. “It’s the barista’s job to serve espresso which can be approachable, but that can also create an experience beyond traditional expectations. 

“Customising and controlling the extraction of each coffee is key,” he concludes. “Baristas need to optimise each sip to allow the coffee to shine through, which in turn means the customer can connect with the coffee.”

Enjoyed this? Then read our article on whether we need to rethink the relationship between grind size and coffee extraction.

Photo credits: Matthew Lewin, World Coffee Events

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As well as this, the temperature must be kept stable throughout extraction to ensure it remains truly even – a concept known as thermal stability.

Thermal stability can be complicated. However, as espresso machine technology improves, there is a growing focus on making water temperature control much easier – especially for home baristas looking to extract the perfect shot.

To learn more about thermal stability in espresso machines, I spoke to the Coffee Competence Manager for Rancilio Group, Carles González, and Director of R&D for Round K Coffee, Christina Lee. Read on to find out what they told me.

You may also like our article on how ground coffee temperature causes uneven espresso extraction.

The effect of temperature on extraction and flavour

There are many variables involved in espresso extraction, including grind size, dose, tamping, extraction yield, brew ratio, time (as a consequence) and water temperature, to name just a few.

Carles tells me that the temperature of the water plays the most important role during espresso extraction. 

“Many of the soluble compounds that we enjoy tasting in espresso will extract at the right concentration within a small temperature range,” he says. “This range is usually between 92°C and 95°C (198°F and 203°F), depending on the coffee variety and roast profile, [among other factors].

“Brewing outside of that range will still produce espresso but tends to result in sharp or bitter tastes that aren’t as desirable,” he explains.

Although coffee contains a number of chemical compounds, only a few contribute to aroma and flavour.

Carles adds: “It is about maximising the compounds that produce good sensations, and minimising the extraction of compounds that contribute to hardness, bitterness, and astringency.”

If your brewing temperature is not within the optimal range, this can make extraction more difficult, and potentially guide it to a less desirable flavour profile. Furthermore, an unstable temperature throughout extraction will also significantly affect the taste and balance of espresso, mainly by increasing the inconsistency of your shots.

“Temperature is like a prerequisite to good extraction, with many other variables affecting the process as well,” Carles explains.

Why is temperature stability so important for extraction?

Espresso is extracted over a shorter period of time than filter coffee, and it is a more concentrated beverage. As well as requiring a finer grind size (because of the pressure) this means that it also requires a greater level of control over other extraction variables to produce a well-balanced shot.

As such, even the smallest fluctuations in water temperature will have an effect on espresso extraction. 

“The solubility of many different chemical compounds in coffee is not linear at different water temperatures,” Carles tells me. “Different compounds extract at different rates during the extraction process.”

As temperature increases, the number of extracted compounds also increases. But certain compounds are more sensitive to changes in temperature than others, while others aren’t as desirable as their concentration increases.

Trigonelline and chlorogenic acid in particular contribute to bitterness and astringency. Meanwhile, organic acids, “sweet” carbohydrates, and lipids improve the presence of desirable sensory characteristics. 

Furthermore, if the pressure in the portafilter rises as the brew temperature increases, this can make it harder for water to pass through the puck, potentially causing channels to form. 

“It can be difficult to replicate an espresso extraction profile that you really like,” Carles explains. “However, preinfusion helps us do so here, by saturating the coffee with water in a gentle and smooth way, thereby increasing the area where extraction can take place.”

Managing thermal stability

Although boilers are key to maintaining stable temperatures in espresso machines, Carles explains that there is more to the process than an efficient boiler.

“Simply setting the boiler at a certain temperature doesn’t equate to a good brewing temperature,” he tells me. “Many factors affect how the heated water travels from the boiler to the grouphead.”

High-quality espresso machines will usually have built-in proportional integral derivative (PID) controls. These are used by baristas to monitor and adjust a number of extraction variables, including brew temperature.

A PID will often read a different temperature than the setpoint, but does not necessarily indicate that the boiler is exhausted or overheated. It heats based on the algorithm calculated by the duty cycle, so it may be higher if it anticipates having an influx of cold water during the brewing process.

Carles explains more about measuring the brewing temperatures of each grouphead on a machine using a method developed by Greg Scace for the World Barista Championships (WBC).

“It is a highly-regulated test,” he says. “It uses a thermofilter to measure the water temperature at each grouphead [in a way that’s similar to how baristas work in coffee shops].

“The result is similar to the effectiveness of a refractometer reading for coffee – standardised data for comparing results,” he adds.

How can you regulate extraction temperature?

Carles explains how the materials used in espresso machines can help to manage and improve thermal stability.

“Stainless steel or brass quickly [absorb heat and] change the brew temperature to your desired setting, and therefore maintain a specific temperature,” he says.

High-quality espresso machines, like the Rancilio Silvia Pro X, usually have higher thermal inertia levels thanks to a design that considers how heat naturally disperses. By anticipating this in its design, the machine is both more efficient and sustainable.

“Thermal inertia is the measurement of a material’s responsiveness to variations in temperature,” Carles tells me. “Simply put, the Silvia Pro X has more thermal inertia thatn most home machines because of how reactive the system is in adjusting to the temperature.

“When combined with the fact that the heating element for the boiler sits right on top of the grouphead, the thermal inertia helps create an environment where the temperature equilibrium of the system is not thrown off by cold water entering the boiler,” he adds. 

In essence, better thermal inertia equals improved thermal stability, and better extraction as a result. 

It’s also worth noting that over the past few years, the technology and build quality of prosumer models has substantially increased. This has naturally led to improved temperature stability in high-end home barista espresso machines.

More and more home machines now use dual boilers, which allows the user to extract espresso and steam milk at the same time. Christina explains why this is so significant for regulating temperature fluctuations.

“Pulling shots and steaming milk at the same time allows you to immediately pour the milk into the espresso, without wasting any time or allowing the crema to disintegrate,” she tells me.

Once they start up, some home espresso machines can take up to 30 minutes to reach the desired temperature. However, machines with multiple boilers, like the Silvia Pro X, have massively reduced heat-up times. 

“The Silvia Pro X takes a fraction of the time to heat up, so that you can pull shots and steam milk [more efficiently],” Christina says.

Why is this important for home espresso machines?

As the quality of prosumer espresso machines continues to improve, more and more consumers want to replicate café-quality beverages at home. Among many other factors, maintaining thermal stability in your espresso machine is a key part of this.

“Now more than ever, more people are focusing on how to make the best quality drinks at home, [rather than just looking for convenience],” says Christina.

During the Covid-19 pandemic, more and more coffee drinkers tried experimenting with different brewing methods, including espresso-style beverages. Around 66% of US consumers claimed they had improved their coffee brewing during lockdown in 2020.

But even with their brewing recipes perfected, high-quality equipment is important for extracting great espresso.

“There is nothing wrong with a lower-cost machine, but in the long term, it will definitely be worth investing more money into a higher quality machine,” Christina adds.

Prosumer models, such as the Silvia Pro X, often include more advanced features, which allow for more control over temperature and other extraction variables.

In particular, with the Silvia Pro X, Rancilio’s new soft infusion technology helps to minimise channeling. It works by presoaking the coffee puck – a process similar to preinfusion – which allows more CO2 to release before extraction begins. As such, soft infusion helps to reduce astringency and improve the body of espresso.

“This feature is designed to enhance the espresso extraction in order to prepare the puck for the main extraction phase,” Carles says. “Soft infusion can ‘fix’ lots of inconsistencies that can occur at the top of the puck.”

Ultimately, this means that home baristas with less practical knowledge are better equipped to produce high-quality espresso.

As home espresso machines continue to evolve, it is likely that we will continue to see more new and advanced technologies that help to improve thermal stability, as well as better overall performance.

For home baristas, more control over thermal stability means one thing above all else: it makes it more likely you will pull café-quality shots, and be better equipped to enjoy amazing espresso at home.

Enjoyed this? Then read our article on how temperature can impact your experience of coffee.

Photo credits: Rancilio Group

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Over the years, however, espresso machines have evolved to combat these issues through new technology and more intuitive design. 

To learn more about how espresso machine design affects barista workflow, I spoke to espresso machine expert Filippo Mazzoni from Gruppo Cimbali and Valerio Cometti from V12 Design. Read on to find out what they said.

You might also like our guide to tasting espresso.

An overview: Espresso machine & workflow

Valerio Cometti is the Designer and Creative Director of V12 Design, a design agency based in Milan that has worked on espresso machines for Gruppo Cimbali.

“From our point of view, as designers, the espresso machine is becoming more and more of a pivotal part of the coffee experience,” he explains.

First and foremost, the efficiency of a coffee shop  – in terms of drinks per hour –  is directly linked to how well its espresso machine performs. Older espresso machines tend to be less efficient in terms of service speed, as well as increasing waste.

“You want to look for an espresso machine with sharp functionality and ergonomics,” Valerio adds. “Ultimately, this improves the coffee shop experience for everyone.”

Beyond this, the espresso machine’s location also has a massive impact on a coffee shop’s overall workflow. 

If it’s located in a clean, easy-to-access area, it can improve workflow and efficiency. Conversely, if it’s in a cluttered space, it will naturally restrict access to the rest of the coffee bar. 

Another thing to consider is the placement of your espresso machine in relation to your other equipment. Where is the grinder? Where will you tamp? Steam milk? 

Location might not seem like a major point of concern, but by managing it, you can create a smooth flow through each station to make sure baristas don’t bump into each other and that each beverage travels in a streamlined way.

Machine design and workflow: How are they related?

As well as location and age, however, design also has an impact on barista workflow in the coffee shop.

“Design includes both beauty and functionality,” says Valerio. “Great design positively affects productivity, maintenance, communication toward the customer, and so on.”

Espresso machine size

As a general rule, a more compact espresso machine is less likely to get in the way and impede workflow. 

Over the course of more than a century, a major focus for espresso machine manufacturers has been making equipment more compact. This has become increasingly possible as boilers and pumps have decreased in size. 

Filippo Mazzoni is the Coffee Equipment Manager at Gruppo Cimbali. He tells me about Cimbali’s latest machine, the M200, and how it meets this existing trend.

“The M200 is a machine that was deliberately designed to be low in height and compact,” he tells me. “This is in line with recent trends of placing the machine on the front counter facing the client, allowing easy interaction with the public.”

Espresso machines with a low height and a compact design can also help baristas communicate with customers more easily, by removing any physical barriers.

Number of groupheads

There’s a simple relationship between the number of groupheads and productivity: the more groups on a machine, the more capacity you have to make drinks. 

Many smaller shops operate just fine with a two-group espresso machine. But if you’re expecting to make more than 100 espresso drinks per hour during busy periods, you should consider a machine with more groups.   

You’ll also need to take into consideration the balance of consistency versus productivity if you’re looking to upgrade.

Filippo explains that some machines, such as the M200, offer several models to appeal to coffee shops of varying sizes. 

“The M200 range includes three multi-boiler options (GT1, GT2, and Profile), all available in two, three, or four groups.”

Boiler setup

The espresso machine’s boiler capacity and efficiency has a notable impact on a coffee shop’s volume and serving speed. 

Single boiler machines use only one boiler to steam milk and heat water for espresso, which makes it difficult to pull shots and steam milk at the same time. Because of the resulting decrease in performance, this setup often doesn’t work well for high-volume cafés. 

On the other hand, multi-boiler machines have one dedicated boiler for steaming milk, with another (or several others) for heating the brewing water. 

Ultimately, independent boilers increase consistency and efficiency, as well as helping baristas manage individual temperatures to exercise more control behind the bar. 

It’s all about finding that perfect balance between the boiler capacity and heating element output to improve consistency and efficiency.

Distance between steam wand and grouphead

The spacing between groupheads and steam wands is a small but crucial detail that’ll either help or hinder your workflow.

In many situations, a coffee bar will have one barista pulling espresso shots while another steams milk. When multiple baristas are working on the same espresso machine, it can get crowded if they don’t have enough room to work. 

When it came to designing the M200, Valerio says the top priority was being sure that “the working area of the barista is uncluttered, ergonomically optimised, and rewarding”.

If groups and wands aren’t properly spaced, you can functionally limit the number of baristas who can operate simultaneously. This can be a major problem during morning rushes, for instance. 

Filippo tells me the M200 is designed with “centred groups which leave large work areas at the sides dedicated to steam wands”.

“Delivery groups are positioned at an ideal distance,” he explains. “This provides baristas with all the comfort and agility they need for their service.”

Extraction technology

Today’s espresso machines are equipped with more technology than ever before. Increasingly, we’re seeing a rise in real-time brewing data to improve performance and extraction on the fly, as well as helping baristas be more precise by eliminating margins for error.

For instance, some machines utilise pressure control technology to manage flow rate, which subsequently affects the sensory profile of the espresso.

“Our pressure control system is impressive in its reliability and replicability,” he says. “Once you’ve found the right settings that extract the coffee the way you like it, the machine can infinitely reproduce the same recipe with impeccable results every time.”

In addition, some new machines also include grinder-doser systems, such as the M200’s Perfect Grinding System. 

This technology automatically adjusts the dosage and grind size for each beverage using wifi, and can use up to two grinders simultaneously. This removes the need for the barista to manually set the grind size for each shot.

Other emerging trends in espresso machine design

While these specific areas of design have arguably been a technical focus in recent years for manufacturers, there are some other “general areas” which encapsulate the evolution of espresso technology.

Ergonomics

Ergonomics is a discipline that combines a variety of subjects – anatomy, physiology, psychology, and engineering – to study human strengths and limitations. Findings are then used to create workspaces and systems to better fit the people that are using them. 

When it comes to ergonomics for espresso machines, it’s all about optimising what Valerio calls the human-machine interface (HMI). 

“We reach perfection for this when you don’t even notice it,” he explains. “The technology allows the barista to move in a swift manner with a natural workflow.

“As a design firm, we intertwine our work with various concepts stemming from different fields,” he says. “The aerospace and automotive sectors in particular influenced our design choices when we thought about the ergonomics and geometry of the work area for the M200.”

Ergonomic espresso machines, which are becoming increasingly prominent, focus on improving the barista’s safety and comfort.

With the increase in digital espresso machine elements, Filippo assures me that ergonomics haven’t been forgotten for new technology, either.

“The independent display panels for every group are angled towards the barista to make it easier to read and set with spontaneous gestures.”

Integration & technology

Espresso machines are experiencing more technological innovation than ever with the integration of wifi, Bluetooth, the Internet of Things (IoT), and touchscreens. 

Connectivity has increased as a result, giving users full control over the machine through digital displays or an app. In some cases, the espresso machine can even be controlled remotely. 

The more data points you get from the espresso machine, the better control you’ll have over the entire espresso-making process. Filippo explains how new extraction technology has empowered baristas with this control. 

“With the GT1, there is pre-infusion technology which allows the user to separately control the water quantity and pre-infusion time,” he says. “This grants complete control of this crucial part of the brewing process and guarantees an excellent result in every cup. 

“The GT2 version is capable of using two different temperatures on each individual group, which can be set as desired. 

“The same group can therefore brew espresso at the perfect temperature, as well as other recipes which may require a lower extraction temperature.”

We’re also seeing other integrated systems helping to automate parts of the espresso-making process that are typically prone to waste and error. Meanwhile, your machine is helping you make the best-quality coffee in the most efficient way possible. 

The more information available to users, the sooner maintenance needs can be spotted, too. Ultimately, this makes it easier to stay on top of preventative care for your machine. 

Energy usage

Aside from incorporating newer technology, espresso machine manufacturers have also started to focus on the environmental impact of their machines. 

Valerio tells me there are many areas where we can see the impact of environmental awareness on espresso machine design. “In my opinion, the best way to make a product environmentally friendly is to make it long-lasting,” he says. “La Cimbali is doing a great job in this area, manufacturing reliable, sturdy, and long-lasting products.” 

We’ve seen more environmentally friendly materials used in espresso machine construction, too. There’s been more use of metal instead of plastic, and more recycled materials involved.

Modern espresso machines are also increasingly incorporating energy-saving modes which have shorter reheating times.

“In particular, it has been shown that compared to the previous model, heating times have decreased for the M200,” Filippo explains. “With the introduction of an independent boiler, we’ve also reduced energy use for the initial heat-up phase which prepares the machine for use.

“The new M200 provides an Energy Saving mode that can reduce the performance of the machine (through, for example, switching off one or more coffee group heads) at times of low productivity.”

Features such as these make espresso machine use much more efficient by cutting down on energy consumption.  

The espresso machine is a key component of any coffee shop, and it can either hurt or hinder the performance of any given location. There are a number of factors to consider, from location and size to spacing and boiler setup, which are all important. 

Ultimately, as espresso machines continue to become more ergonomically designed and leverage newer technology, we’ll continue to see an improvement in barista workflow and efficiency. 

Enjoyed this? Then try our article on why espresso still costs one euro in Italy.

Photo credits: Robilant Assocati

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