For decades, home espresso has been synonymous with substantial investment. Sizeable, expensive espresso machines and grinders take up significant counter space, and it takes time and effort to develop the technical knowledge required to dial in the perfect shot.

As a result, espresso has long been seen as a pursuit reserved for the most dedicated coffee enthusiasts. However, as brewing technology evolves and consumer needs shift, manufacturers are challenging this assumption.

While some argue that authentic espresso demands traditional equipment, recent innovations are making espresso-based drinks more accessible at home. Portable espresso machines have evolved into sophisticated brewing devices that offer consistency and precision.

Cédric Gobber at Wacaco and Brodie Vissers at Journee Studios explain more.

You may also like our article on the history of the espresso machine. 

Why are more people making espresso at home?

The Covid-19 pandemic fundamentally reshaped the consumer relationship with coffee. With cafés closed and working from home becoming the norm, many found themselves investing in equipment, high-quality beans, and education to recreate café-quality drinks in their own kitchens.

“During the Covid-19 lockdowns, many people were confined at home, often in small apartments with limited access to outdoor spaces,” explains Cédric, the design manager at Wacaco, a coffee equipment manufacturer. “Cafés and restaurants were closed, and office espresso machines were unavailable, making a good cup of coffee a missed pleasure.”

But what began as a necessity evolved into a genuine interest for many coffee drinkers. Espresso consumption is rising in markets like the US, where filter coffee has long dominated. This shift has created a new generation of prosumers – those who seek to prepare professional-grade coffee themselves – who want to experiment with extraction parameters and brewing techniques.

“Espresso has something beautifully simplistic yet ambitiously complex about it that I believe gets people’s attention,” says Brodie, the founder of Journee Studios and a coffee and beverage content creator. 

“In 2020, obviously, the market for home espresso machines exploded as people were seeking this same experience without leaving the house, and it particularly attracted the tinkerers and collectors – people who love using their hands, getting into the nitty-gritty, testing, experimenting, and of course serving others a carefully crafted drink.”

The universal popularity of milk-based beverages is also spurring more people to make espresso at home, particularly as customised drinks trend across social media platforms. 

The visual appeal of latte art and creative signature drinks has encouraged more people to experiment, transforming espresso-making from a specialised skill into an aspirational home-barista activity.

Traditional espresso equipment has been a barrier

Despite growing interest, making espresso at home traditionally requires two significant investments: a home espresso machine and a quality grinder. Entry-level setups can easily exceed several hundred dollars, while prosumer equipment often costs thousands. For many, these costs make home espresso simply inaccessible.

Portable espresso machines, however, are disrupting this paradigm. They represent a new category of brewing device that delivers espresso without the bulk or price tag of traditional machines.

Accessibility extends beyond just price, however. These machines lower the technical barrier to entry, allowing newcomers to achieve quality results while still offering enough control for experienced users to refine their technique.

“The Pixapresso, for example, makes espresso more accessible by delivering an experience that suits a wide range of users – from complete beginners seeking a simple, one-button coffee solution to curious coffee enthusiasts who want to explore extraction parameters,” says Cédric.

Innovation in portable espresso machine technology means people can now make espresso at home without bulky or expensive equipment, and the quality increasingly rivals that of espresso made with traditional machines. These devices employ similar pressure systems and temperature control as their larger counterparts, but in more compact formats.

“Although full-scale espresso machines look beautiful on your coffee counter at home (if you have the space), they are quite expensive, heavy, and require a considerable amount of energy,” Brodie notes. “With the Pixapresso, you get the best of both worlds, where it’s not only much more affordable, it’s compact enough that you can use it literally anywhere.”

He explains that the machine features a fast heat-up time, brew cycles of up to 180 seconds, a 120ml water tank, an intuitive touchscreen interface, and three-level temperature control. These features offer precision and consistency – both essential for high-quality espresso extraction.

Pressure is also essential to extract true espresso. While some manual filter brewers can produce espresso-style, shorter beverages, they can’t generate enough pressure to achieve the distinctive texture, flavour, and crema of espresso.

The Pixapresso 20-bar pump, for instance, is engineered to deliver consistent pressure for espresso extraction. The machine also features a pre-infusion setting to facilitate even extraction and minimise channeling.

Portable espresso machine technology will continue to evolve

The barriers that once separated casual coffee drinkers from dedicated enthusiasts are disappearing as portable espresso machines encourage more people to experiment.

This new level of accessibility means quality espresso is no longer confined to expensive home setups or cafés.

But portable espresso machine manufacturers continue to face an ongoing challenge: how to stay innovative while competing with traditional machines. For many, the solution lies in offering unique value propositions that countertop machines can’t match.

“Wacaco has been designing portable espresso machines since 2013, giving us over a decade of experience refining and perfecting our brewing technology,” Cédric explains. “Each generation of our products is an opportunity to re-engineer every component to deliver greater stability, reliability, and overall user satisfaction.”

The Pixapresso exemplifies this approach with dual brewing compatibility for both ground coffee and Nespresso capsules. Its patented adjustable coffee basket can hold doses between 8g and 16g to prepare a range of drinks, while a replaceable battery system reduces waste and extends the product’s lifespan.

As coffee shop prices continue to climb, the trend of preparing coffee at home or on the go is likely to keep growing. Deloitte’s first-ever global coffee study for 2024, which surveyed 7,000 consumers across 13 countries, reveals that 55% of people say price hikes have pushed them away from out-of-home coffee.

For years, on-the-go coffee brewing exclusively meant filter coffee – a practical option, but limiting for espresso drinkers. While some manual filter brewers can produce espresso-style, shorter beverages, they can’t generate enough pressure to achieve the distinctive texture, flavour, and crema of espresso.

Recent technological breakthroughs, however, have enabled espresso preparation while travelling and commuting, as well as on hiking and camping trips.

“Using the Pixapresso has been a natural continuation in my nomadic coffee journey,” Brodie tells me. “I have used Wacaco gear since biking across Spain back in 2016 with the early Minipresso, and the latest machine has only improved my on-the-go coffee experience.”

The future of portable espresso machines may bring smarter integrations, enhanced precision, and advanced materials that further improve usability and extraction quality. Yet the core principle remains: making excellent espresso accessible regardless of location or budget.

“I think the biggest shift is accessibility, both financially and nomadically,” Brodie adds. “When you can get a solid setup that you can move with easily, like the Pixapresso, Exagrind hand grinder, and Exagram scale for a reasonable price, it’s a no-brainer for the espresso curious.”

The question of whether you need expensive equipment to make espresso at home is being answered by technology itself. While traditional machines will always have their place, portable espresso makers are proving that quality extraction doesn’t require substantial investment or counter space. 

For those curious about espresso, these devices offer an accessible entry point that doesn’t compromise on the fundamentals of good coffee – and the freedom to enjoy it at home or on the go.

Enjoyed this? Then read our article on whether crema is always necessary for excellent espresso.

Photo credits: Wacaco

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For decades, coffee enthusiasts faced a choice: enjoy convenience while travelling, or sacrifice quality for portability. Traditional espresso machines, bulky and heavy, had to be confined to cafés and kitchens, out of reach for those seeking barista-quality drinks while travelling, camping, or commuting.

However, today’s portable espresso machine technology is reenvisioning how we prepare coffee beyond café and home settings. 

As prices at coffee shops climb and consumers become more discerning about their beverages, they’re looking to brew excellent espresso anywhere themselves. Manufacturers have noticed and are designing more compact, powerful, and intuitive portable espresso machines.

Ethan Chen at OutIn and two-time Swiss Coffee in Good Spirits Champion Sandro Roth discuss how this technology could evolve further and redefine coffee brewing on the go.

You may also like our article on how portable coffee grinders have evolved.

Why more people are brewing coffee on the go

In a post-pandemic world where convenience has become a bigger priority for more and more consumers, people continue to buy takeaway coffee. Many cafés have invested heavily in their takeaway programmes, offering high-quality drinks on the go that meet the standards expected if customers were to sit in.

Yet a growing segment of coffee enthusiasts now prefer making their own drinks while travelling or commuting. This transition accelerated dramatically during the pandemic, when lockdowns forced people indoors and limited access to cafés.

“During Covid-19, coffee shops faced operational restrictions, and people’s movement was also limited,” explains Ethan, the Product Director at OutIn, a coffee equipment manufacturer that focuses on brewing gear for outdoor use and travel. “As a result, people had to spend more time at home, and most daily activities, including making coffee, had to be done by themselves indoors.”

With abundant online resources available, learning brewing skills and recipes has become accessible to most people interested in learning more. When restrictions were lifted and life returned to “normal”, many people retained these newfound skills and the desire to keep making their own coffee.

Today, consumers increasingly demand excellent coffee wherever they are, driven by rising café prices and improved accessibility to brewing knowledge. The pandemic normalised home brewing, and as retail coffee prices climb, investing in portable equipment becomes more economically attractive. 

Coffee enthusiasts also value the ritual and personalisation that preparing their own drinks provides. They refuse to compromise on flavour or quality simply because they’re travelling, commuting, or camping.

“Coffee isn’t just caffeine; it is a small moment that feels like yours,” says Sandro, an industrial designer and the 2024 World Coffee in Good Spirits runner-up. “Making your own coffee on the go means you don’t have to compromise. You bring your own taste, your own quality, and your own calm with you wherever you are.”

How portable espresso machines are transforming coffee brewing

For years, on-the-go coffee brewing exclusively meant filter coffee – a practical option, but limiting for espresso drinkers. While some manual filter brewers can produce espresso-style, shorter beverages, they can’t generate enough pressure to achieve the distinctive texture, flavour, and crema of espresso.

Recent technological breakthroughs, however, have changed this entirely, enabling espresso preparation while travelling and commuting, as well as on hiking and camping trips.

“Portable espresso machines have made real espresso accessible everywhere,” Ethan says. “For a long time, ‘portable’ meant compromise; now it means freedom. Machines like the OutIn Mino take what used to be a café-only experience and put it in your backpack.”

Ethan explains that the OutIn Mino can achieve up to 22 bar of pressure, enabling true espresso extraction. The machine’s precision heating system can maintain a 93.3°C (199.9°F) temperature, reaching this level in less than 150 seconds to enabling fast and consistent brewing. 

This technological innovation comes at a time when more people are drinking espresso, including in markets like the US where filter coffee is traditionally the go-to option. According to the latest 2025 National Coffee Data Trends Specialty Coffee Breakout report, 43% of US adults enjoyed an espresso-based beverage in the past week.

The democratisation of espresso then opens up new opportunities for flavour experimentation, which were previously difficult outside of cafés and the home. Coinciding with the evolution of portable electric grinders – which can achieve grind sizes fine enough for espresso – portable espresso machines reduce the need for expensive, bulky equipment. 

The OutIn Mino, for instance, weighs 685g and is under 200mm in height, representing a 24% reduction in volume compared to the brand’s previous models. The machine’s battery also provides enough energy to brew up to six cups on a single charge with room-temperature water or more than 500 cups with preheated water.

But portability alone doesn’t guarantee success. Durability and quality are equally important, especially in outdoor settings. The OutIn Mino, for example, features stainless steel and Tritan materials to ensure safety and longevity. 

Ethan explains that the machine also maintains consistent extraction up to 5,000 meters altitude and can operate reliably from -15°C to 45°C (5°F to 113°F), making it suitable for a variety of climatic conditions.

What is the future for portable espresso machine technology?

Portable espresso machines are revolutionising how we brew coffee outdoors and on the go, yet manufacturers still face critical challenges. To compete with traditional espresso machines, these devices must prioritise both consistency and stability – the foundation of quality espresso.

“The reason OutIn‘s portable electric espresso machines can ensure high-quality and consistent performance lies primarily in our years of accumulated independent R&D capabilities,” Ethan explains. “With this technical foundation, our products can deliver more stable and precise brewing pressure and water temperature.”

Espresso’s complexity demands precision across multiple variables, including pressure, temperature, grind size, and timing, so any inconsistency will undermine the final results in the cup. Portable machines must then replicate the reliability of café equipment, while accounting for outdoor factors such as temperature fluctuations and altitude changes.

Looking forward, Ethan identifies four key technological directions warranting more focus and attention: electro-thermal conversion, fluid control, energy storage, and intelligent interaction. Breakthroughs in any of these areas could enhance the performance and user experience of portable espresso machines.

However, simplicity matters alongside sophistication. 

“There is no app for the OutIn Mino; simple is better,” Sandro explains. “Say you are outdoors; you just want damn fine coffee. If you want the last bit of precision, do that at home on your traditional espresso machine. But with the portable machine, things should stay simple.”

The future of portable espresso machines lies in balancing technological advancement with practical usability. Machines must deliver café-quality consistency without overwhelming users with complexity. 

They must prioritise essential performance metrics – pressure, temperature, extraction, for example – while maintaining an intuitive interface. Weight reduction and improved portability will also shape the category’s evolution.

As portable espresso technology evolves, we will see continued refinement in extraction quality, battery efficiency, and durability. Yet the most important evolution may be the simplest: enabling more people to enjoy espresso wherever they are. 

The revolution is not about technological complexity; it is about access, autonomy, and the democratisation of quality coffee experiences.

In an increasingly mobile and convenience-centric world, this evolution promises to transform not just how we brew coffee, but why coffee matters to us.

Enjoyed this? Then read our article on single-dose grinding.

Photo credits: OutIn

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Consumer knowledge has continued to increase in the years since, further bolstering innovation in the at-home coffee market. According to the US’ National Coffee Association, 71% of past-day consumption occurred at home in early 2025, up from 63% in 2020.

This rapid market growth also gave rise to prosumers – highly skilled and educated consumers who invest in premium equipment. In response, machine manufacturers began incorporating more professional-grade features, such as PID dual boilers, commercial pumps, and integrated grinders, into home espresso machines.

Meanwhile, in recent years, accessibility and ease of use have become just as important to consumers as high-end performance. To learn how this is reshaping the future of home espresso machines, I spoke with Dennis Chen and Li (Levy) Zong Wei at Meraki.

You may also like our article on the future of espresso machine technology.

The growing demand for high-performing home espresso machines

Over the past five years, consumers have become increasingly educated about specialty coffee, particularly during 2020, when lockdowns forced most cafés to temporarily close. In response, many people began investing in their equipment setups and high-quality coffee to prepare their favourite drinks at home.

This shift sparked a growing demand for better coffee machines that could deliver café-quality results at home.

“For those seeking to brew coffee of the same quality that baristas prepare in coffee shops, a semi-automatic espresso machine became an essential choice,” says Levy, the product design manager at Meraki, an award-winning home espresso machine manufacturer. 

Although more costly than manual brewers and filter coffee machines, espresso machines enabled people to recreate high-quality milk-based drinks, which remain popular among many consumers.

Those most willing and able to invest in these machines, most commonly known as “prosumers”, blur the line between industry professionals and home baristas. By combining their expertise with premium equipment, prosumers can express their keen interest and passion for making specialty coffee.

In turn, more manufacturers began designing home machines that rival commercial models in both performance and features. 

“The pursuit of café-quality results within a home environment necessitates that manufacturers innovate, integrate advanced features, and continually refine the overall quality and user experience of home espresso machines,” says Dennis Chen, the founder of Meraki.

How prosumers are driving technological innovation

The burgeoning prosumer market has been a major driving force behind innovation in both professional and home coffee machines.

“Prosumers actively seek functionalities previously exclusive to commercial-grade equipment, thereby compelling manufacturers to integrate these into home models,” explains Dennis. “The demand for these features reflects a desire for even extraction and a professional user experience.” 

Prosumers are heavily involved with the equipment they use, which often includes semi-professional and complex machines with features intended for a primarily professional context. Their involvement in the industry extends beyond consumption; prosumers are becoming increasingly involved with and helping reshape product development.

For example, Meraki’s PID dual boiler system ensures temperature stability for optimal extraction and allows for simultaneous brewing and milk steaming. The machine’s rotary pump also delivers 9-bar pressure, helping home baristas to enhance the flavour and body of their coffee.

Pre-infusion features, once exclusive to commercial machines, are now increasingly found in home models.

“The inclusion of pre-infusion allows for the gentle saturation of coffee grounds prior to full extraction, contributing to a more uniform and nuanced brew,” Dennis says.

Traditionally, prosumers had to invest in separate grinders and espresso machines to achieve the level of quality and performance they desired, adding to the costs of their home brewing setup. Now, more home espresso machines feature integrated professional-grade grinders.

Meraki’s machine, for instance, features a built-in stepless conical burr grinder co-engineered with Timemore, another premium coffee equipment manufacturer.

“Timemore has studied the in-depth relationship between the grinder and the extraction process,” says Levy. “The company manufactures high-precision equipment and implements rigorous testing, which has been the cornerstone of our collaboration.”

Accessibility is becoming even more important for consumers

With the growing demand for convenience in home coffee equipment, accessibility and usability have become equally important to consumers as performance.

Most self-taught home baristas don’t have the same skill level as professional baristas who train for weeks and months. However, they still want high-quality equipment that produces excellent coffee at home, without requiring significant time or resources to learn how to use it.

Until recently, many home coffee machines didn’t prioritise the user experience. Their complex technical details and steep learning curve posed a high barrier to many consumers.

“While everyone believes that the technological development of semi-automatic espresso machines is to create more fun and customisable machines for coffee enthusiasts, we aspire to be the disruptor, making it easier for everyone to enjoy high-quality coffee,” Levy says.

The Meraki’s Smart-Auto Mode automates grinding, extraction, and milk foaming, allowing users to prepare a range of espresso and milk-based drinks.

“The machine intelligently stops grinding and extraction once the pre-set weight is reached,” Dennis says. “By automating these precise measurements and timings, Smart-Auto Mode mitigates the potential for user error, leading to more consistent and high-quality coffee.”

Automation is simplifying the brewing process

Meraki also partnered with roasters to offer coffee bags embedded with NFC chips. Using the machine’s CoffeeSense Technology, users scan the bag, automatically programming the machine with bean-specific grinding and extraction settings. 

“For novice users, Smart-Auto Mode and CoffeeSense Technology offer an accessible entry point to brewing excellent coffee by automating variables and providing expert-validated settings,” Dennis says. “Conversely, experienced users retain the ability to exercise control through adjustable grind settings, customisable temperatures, and real-time weight monitoring, allowing for manual adjustments and experimentation.”

The machine’s adjustable steam wand also has an integrated milk temperature sensor, which assists users in achieving their desired level of microfoam.

“This ensures that the milk is heated to the ideal temperature range for optimal sweetness and texture, while also preventing scalding,” Dennis tells me.

The push for innovation amid consolidation

In recent years, there has been significant consolidation in the home espresso machine market as more major brands have invested heavily in this growing category.

In 2024, De’Longhi S.p.A acquired a majority 41% stake in coffee equipment brand La Marzocco, capitalising on its cult status in specialty coffee. Similarly, in 2022, Breville Group acquired LELIT, an Italian prosumer specialty coffee group, following its 2020 acquisition of grinder manufacturer Baratza.

As the market consolidates and larger brands position themselves as equipment powerhouses, a push for brand differentiation, catering to changing consumer expectations, and market disruption become more important.

Innovation offers a unique selling proposition in a market with fewer players, enabling manufacturers to inspire brand loyalty among consumers seeking specific features and experiences. Today’s home baristas are also becoming increasingly knowledgeable and have higher expectations for their equipment. 

“Innovation enables manufacturers to meet these expectations by integrating advanced features and smart technologies that elevate the brewing experience and the final product,” explains Dennis. “While consolidation can lead to established giants, truly groundbreaking innovation can challenge the status quo, and potentially reshape the competitive landscape.”

Meraki’s Kickstarter campaign raised US $1.8 million, proof of the growing appeal of accessible, high-performing machines.

The future of home espresso machine technology

Experts predict that the next wave of home espresso machine technology will focus on a few key areas: improved usability, increased automation without losing manual customisation, and more space-saving, sleek designs.

“We can expect continued innovation in grinder burr design and motor control, leading to even more consistent and accurate particle size distribution,” Dennis says. 

Future models may also feature built-in sensors to analyse water quality and automatically adjust brewing parameters according to the water used.

“A good user experience has long been a neglected issue,” Levy says. “Enabling more people to enjoy high-quality coffee more easily will undoubtedly be the direction of development for home espresso machines.”

Upgrades to the user interface could include more intuitive and responsive touchscreens, haptic feedback, and streamlined maintenance procedures. But even with the rise of automation and growing demand for convenience, many don’t expect home espresso machines to go fully automated anytime soon.

“Instead, I anticipate a continued coexistence of automated and manual options, catering to the diverse needs and preferences of home coffee enthusiasts,” explains Dennis.

But users still want control

Prosumers comprise a significant segment of the home equipment market, and these users actively seek a high degree of manual control over brewing parameters. The ritual of espresso preparation and the ability to experiment are integral for them.

“Full automation would inherently remove these elements of engagement and control, which are highly valued by this influential market segment that often drives innovation,” Dennis notes. “While sensors and algorithms can assist, the human palate and the ability to make subtle, real-time adjustments based on sensory input remain crucial for dialing in a perfect shot.”

Beyond precision and control, future home coffee machines are expected to have a much smaller footprint. Today’s consumers are also increasingly seeking sleek, modern machines that not only perform well but also look visually appealing. 

Dennis predicts that manufacturers will focus on designing aesthetically pleasing machines for smaller spaces, without sacrificing performance or functionality. 

“The concept of modular components could also gain traction, allowing for greater customisation, easier repairs, and the potential for future upgrades,” he adds.

Home espresso machines have evolved dramatically over the past five years, thanks to a more educated consumer base. Prosumers have exerted significant influence over this sector, inspiring more advanced features in home coffee equipment.

Experts predict this trend will only continue. Looking ahead, we can expect more innovation that helps bring the professional brewing experience to users’ homes.

The future of home espresso machines promises a more refined, accessible, and customisable experience, putting café-quality coffee within the reach of more people.

Enjoyed this? Then read our article on how super-automatics could help coffee become more accessible.

Photo credits: Meraki

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It’s often said that the best way to predict the future is to study the past, and the same is true of espresso machines. Following their evolution over more than a century gives us insight into how technology could develop further, adapting to the needs of baristas who continuously demand more control than ever before.

While fascinating, tracking and classifying the history of the espresso machine is not an easy task. I spoke to Kent Bakke and Abby Inpanbutr of the Bakke Coffee Museum and Dan McCloskey at CYA Cover Your Assets to learn more.

You may also like our article on the future of espresso machine technology.

The espresso machine: A brief history

Espresso is quintessentially Italian – to the point that the country’s Ministry of Agricultural, Food, and Forestry Policies has filed several UNESCO applications to preserve espresso’s Italian roots, although none of them have been successful.

The history of the espresso machine begins in 1884, when Angelo Moriondo patented the first iteration of what we would consider an espresso machine. But it wasn’t until two decades later, at the 1906 Milan Trade Fair, that the first-ever commercial espresso machine became available. The Tipo Gigante, designed by Luigi Bezzera, made some significant alterations to Moriondo’s designs, including the addition of groupheads and portafilters.

Even then, the coffee made on this machine was not like how we would define espresso today.

“These vertical, steam pressure machines were only able to achieve about 2 bar of pressure, so it was more like very strong, very hot filter coffee,” says Kent Bakke, the former CEO of La Marzocco and the founder of the Bakke Coffee Museum in Seattle, Washington. The museum is home to one of the world’s largest collections of espresso machines open to the public, documenting Kent’s 50-year career and the 100-year history of the espresso machine.

Following the debut of Tipo Gigante, other companies started to manufacture their own versions; both Victoria Arduino and La Cimbali launched in the early 1900s, and La Marzocco in 1927. 

By 1939, Giuseppe Bambi of La Marzocco had filed a patent for the first-ever espresso machine with a horizontal boiler. This arrangement was transformative, as previous designs inefficiently arranged groupheads around a column-shaped boiler.

In the 1950s, Gaggia produced the first commercial machine with a lever, which enabled it to pump out 9 bar of pressure to extract espresso with its now-distinguishing crema.

“That was a major development in the history of espresso; you could even say that was the beginning of espresso as we think of it today,” Kent says.  

More innovation takes place

In the 1960s, Faema developed the first machine with a volumetric electric pump, which provided a steady 9 bar of pressure.

“The heat exchanger was also an important development, as the early gas-powered machines had no temperature controls,” Kent tells me. “In the 1970s, La Marzocco released the GS, which was innovative in its successful design, featuring separate boilers for steam and hot water.”

By the late 1980s, digital temperature controllers, which allowed users to change brew temperature, were found on most models. This was a pivotal moment in the history of espresso machines and set the precedent for the level of precision and control that baristas now demand.

Today, smart features, such as integrated scales and touch screens, and advanced technology, like flow control and pressure profiling, are standard in espresso machines. Modular and boilerless systems are also appearing in more specialty coffee shops across the world, emphasising the manufacturer’s focus on design and sustainability.

Understanding the past to predict the future

Over the last decade, the number of espresso machines which feature the latest innovations has proliferated, and the pace of these releases has accelerated. Manufacturers have launched both new and improved commercial and home machines that allow baristas and prosumers to tweak specific parameters so they can target particular flavour profiles.

Masterfully customising these variables requires a deep understanding of espresso extraction and machine technology. While automation and AI-driven learning certainly help assist the process, the machine’s basic functionality is essential to it. Looking back at the history and evolution of espresso machines then offers invaluable insight into not only how they were developed but also how technological capabilities could advance in the future.

Kent explains that the former is what sparked the idea for the Bakke Coffee Museum.

“In the 1970s and 80s, espresso machine companies weren’t preserving examples of their old machines, drawings, and photographs,” Kent says. “There are so few books on the subject, or even much documentation, so it’s essential to look to the machines themselves to understand their history. 

“There are so many variations with interesting, unique details, even done to how the portafilter fits into the grouphead,” he adds. “Without the physical machines and being able to look inside them and investigate how they work, we would have so much less information about the history of espresso.

“Forty years later, I have hundreds of machines, and we are finally opening a museum to share them and the history of coffee with the public.” 

The Bakke Coffee Museum is one of the most extensive catalogued collection of historic espresso machines in the world. It features hundreds of commercial and domestic espresso machines, grinders, and other coffee equipment dating back over 100 years.

“It’s not an ordinary museum. The machines themselves are the containers of history, so it’s important that we learn from them through hands-on processes,” says Abby Inpanbutr, the curator of the Bakke Coffee Museum. “Sometimes, that means taking a machine apart to see what is under the beautiful outside cover. Other times, it’s a full-on restoration job that requires research and manufacturing parts that are no longer available. 

“This work results in a much richer and deeper understanding of coffee history and how espresso machine technology has developed over time,” she adds.

Cataloguing the history of espresso machines

With a history and evolution that spans over a century, tracing the development of espresso machines is a captivating and yet challenging task. Moreover, it’s a necessary undertaking if we want to understand how machine technology could change in the coming decades.

Institutes like the Bakke Coffee Museum then play a critical role in preserving the past to predict the future. The museum holds hundreds of pieces of equipment to illustrate the evolution of coffee technology, so tracking and managing them from the second they arrive at the museum is imperative.

To support its mission, the Bakke Coffee Museum partners with CYA Cover Your Assets (CYA), a coffee equipment tracking and management solution. The CYA system, developed by coffee industry veterans, works in desktop and mobile formats and allows users to capture the data points needed to verify asset locations and all services associated with them. 

“Our job is to help companies track and manage large fleets of equipment. Each customer makes choices about the specific equipment they use and deploy across their business and wholesale accounts,” says Dan McCloskey, the founder and Chief Operating Officer at CYA. “We quickly end up collecting and classifying a wide range of espresso machine models and other equipment, like a library with books or a record store with music. 

“As far as I know, there is only one other entity in the coffee industry that cares as much about this as we do: the Bakke Coffee Museum,” Dan adds. “We study the same library from two different complementary perspectives. Our view at CYA is contemporary, focused on equipment the industry uses now, while the Bakke Museum’s perspective is historical, focused on evolutionary changes in technology, showing how we got to where the industry is today. 

“From our perspective, you can’t be an expert in the contemporary world if you don’t understand the history, so being partners with the Bakke Museum is absolutely imperative for our relevance in the industry.”

How does CYA support the Bakke Coffee Museum?

Managing and tracking hundreds of espresso machines and pieces of coffee equipment is crucial in maintaining an overview of owned and loaned assets and, therefore, profits. For the Bakke Coffee Museum, where equipment is historic, the task is just as important, yet the ultimate goal is different.

“We started using the CYA system about two years ago. It has been a learning experience for both us at the museum and an interesting experiment for CYA because we use the software in the opposite manner of most of their customers,” Abby says. “Most companies probably have hundreds or thousands of the same coffee or espresso machines, but we have hundreds of machines that are all unique objects. 

“Before we implemented the program, we decided how to place machines in different categories and how we would need to search the database,” she adds. “Over time and through thoughtful discussion with CYA, we have discovered better ways to quantify and describe machines so that we can keep track of the vast diversity of different types and models.

“We use it almost every day at the museum to enter new machines into the database, compare different models of the same brand, add new images and information to individual machine entries, keep track of restoration work and updates, and keep track of where the machines are moved in and out of the gallery and warehouse.”

How the wider coffee industry benefits from its history

There’s a lot to learn from reflecting on the history of the coffee industry. Espresso machines, in particular, signify how advanced and intuitive coffee technology has become over time and present an opportunity to explore how the industry could further evolve.

“CYA is a tool that deeply understands our industry, with all of its requirements and complexities,” Dan says. 

Beyond general terms, the coffee industry lacks a universal and precise language to categorise different types of equipment. Dan explains that “name drifting” occurs when companies (whether internally or externally) assign different names to the same equipment, which can make tracking basic inventory, maintenance costs, repairs, use patterns, and profit margins difficult to impossible. 

“Our mission has led us to discover and document the hidden taxonomy of coffee. Our customers benefit from the ways we innovate in our software to manage those terms,” he tells me.

Dan adds that the CYA Asset Builder has a nomenclature system for individual machines that can be used each time one is located in the field, essentially building an in-depth inventory over time. With its hundreds of unique coffee machine models, the Bakke Coffee Museum team relies on the shared CYA database to stay up to date while also contributing to the wealth of coffee knowledge.

“As we continue to collect information about the individual machines and learn new things about how they work, we can keep updating the entries in the CYA system. We are also adding more photographs and historical documents as we find them,” Kent tells me. “Our goal is to take the information and images that we have collected on the CYA database and create our own that is searchable through our website so that researchers, coffee professionals, and anyone interested in learning more about the history of coffee can benefit.”

Sharing historical machines

The Bakke Coffee Museum serves as an invaluable resource, but geography can inherently limit its reach. The ability to loan historical espresso machines could broaden its impact and allow other research institutes to further their own understanding. But given the delicate nature of the equipment, this task would require great care and attention to detail.

“In the future, we anticipate loaning out machines for exhibits at other museums and institutions, and we will rely on CYA’s tracking capabilities to manage those exchanges,” Abby tells me. “Without having CYA as a reliable way to track the individual pieces, it would be stressful and too risky to send pieces to other parts of the country or international destinations.”

Following the history of the espresso machine, it’s clear how much the coffee industry has evolved and will continue to. Its journey from traditional Italian coffee houses to specialty coffee shops all over the world signifies the extensive reach of espresso and coffee more widely.

Institutes like the Bakke Coffee Museum continue to serve the wider coffee community, but without support and access to resources, its mission would be hard to achieve.

Enjoyed this? Then read our article on why tracking and managing coffee equipment is so important.

Photo credits: Abby Inpanbutr

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This makes selecting a machine that suits your business model and value proposition essential, and there are key considerations to factor in. Integrated technology, ease of use, efficiency, design, and performance all have an impact on beverage quality and speed of service, shaping the user and customer experiences and influencing which machine will work best for a café.

I spoke to SLAYER Espresso’s Brand Manager, Tommy Gallagher, and Regional Manager for Latin America, Giovanni Beccari, to find out more.

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

Understanding your business model is first and foremost

The coffee industry is vast, comprising a myriad of businesses ranging from large chains to medium-sized roasters to small specialty coffee shops. This diversity drives innovation but inevitably means that brands face more competition and must find new ways to stand out.

“Every business is different, and when choosing an espresso machine, I always challenge coffee shop owners to ask themselves: Why are you different from the rest? What makes your business special?” says Tommy Gallagher, who has worked at premium coffee equipment manufacturer SLAYER Espresso for over six years. “An espresso machine is a tool responsible for most of the revenue generation, and its selection will largely depend on the nature of your business.”

While some coffee shops focus predominantly on the speed of service and high-volume sales, others emphasize quality and customer experience. Staff retention also plays an important role, with certain specialty coffee shops heavily investing in barista training and positioning themselves as education and community hubs.

“As a business, it’s important to clearly define who you are and what you offer to your audience,” Tommy adds. “From there, you can see what machines are available in the market to acquire the most suitable model for your company.”

Taking a strategic approach

Investing in premium, dependable equipment is crucial for coffee shops to keep up with consumer demand.

“As consumer preferences shift toward specialty coffee, having reliable espresso machines becomes essential to keep up with market trends and meet customer expectations,” says Giovanni Beccari, SLAYER Espresso’s Regional Manager for Latin America. “Consumers often seek out shops that serve coffee crafted by experts, and an espresso machine is a sign of commitment to quality.

“The ability to create a variety of espresso-based drinks will attract a broader clientele, too.”

Coffee businesses that are able to invest in high-performing espresso machines also need to train their staff to exceptional standards, improving coffee quality, service, and potential profitability.

As espresso machines have increasingly become the centrepieces of coffee shops, the design of equipment also plays an integral role in the customer experience. A growing number of cafés are positioning high-aesthetic espresso machines as focal points of their shops, increasing consumer interest and adding perceived value to their branding.

Key factors to consider

With significant upfront costs, purchasing an espresso machine requires long-term commitment. Coffee shop owners and staff need to feel assured that they will be equipped with a reliable machine that delivers consistent results.

“The best machines inspire users to improve their craft, and that’s what we aim for,” says Tommy. 

Coffee businesses should first consider the number of drinks the machine will need to prepare on a daily basis. High-traffic shops may benefit from multi-group machines for faster service, while smaller cafés with less footfall can opt for single-group models.

Ease of use and interface design will also impact staff training and efficiency. Machines with intuitive controls can shorten the learning curve for new baristas and free up time for more experienced staff.

Room for innovation

As specialty coffee consumption grows in a number of markets, both mature and emerging, the demand for new and differentiated flavour experiences increases.

Coffee shops need to look for machines that offer customisable settings for an ever-growing number of variables, including:

• Grouphead temperature
• Pre-infusion time
• Pressure profiles
• Flow rate

These features enhance espresso quality and allow baristas to experiment with different types of coffee, including processing methods and varieties.

SLAYER Espresso’s Steam LP is designed for businesses focused on speed of service. The user can switch between manual and volumetric settings to accommodate a range of experience levels. Once a barista defines their ideal recipe, the machine’s interface allows easy recording for replication throughout their shifts.

The Espresso v3 features patented Needle Valve technology that allows baristas to prepare coffee with two different flow rates, prolonging the extraction time if needed. “Thanks to its unique water flow system, the Espresso v3 produces results that can’t be replicated on other machines,” Tommy explains.

The Slayer Steam EP, meanwhile, includes an optional pre-infusion setting of up to four seconds for more even saturation prior to extraction, helping coffee businesses achieve consistency with blends and single origins.

Business owners should also evaluate the ease of maintenance and repair and account for access to local technical services and spare parts to minimise downtime in case of technical faults. Ongoing support can be vital to maximising the machine’s capabilities and should play a key role in the decision-making process.

Navigating barriers in the market

Coffee shops in emerging specialty coffee markets like Latin America often face several challenges with their espresso machines, which can affect their ability to serve high-quality beverages.

“Some shops use low-quality or outdated machines that don’t maintain consistent temperatures or pressures, which are essential for crafting quality espresso,” Giovanni explains.

Another recurring issue is a lack of awareness about proper machine care, which can have devastating consequences on coffee quality, health and safety, and customer satisfaction.

“Regular maintenance is crucial for optimal performance,” Giovanni adds. “However, access to qualified technicians and spare parts can be limited. This leads to prolonged downtime and inconsistent beverage quality.”

To address these challenges, SLAYER Espresso partners with authorised distributors in Latin America who provide maintenance, spare parts, technical support, and remote customer service to guide troubleshooting and minor repairs. Investing in staff to develop thorough cleaning and preventative maintenance schedules is also key to improving equipment longevity and avoiding unnecessary repair work.

“Coffee businesses look for machines that not only deliver optimal extraction and quality beverages but also offer an experience that rewards baristas with exceptional results, motivating them to innovate,” concludes Tommy.

Acquiring an espresso machine is a significant decision, so coffee shops need to have a clear understanding of their brand identity and value proposition before committing to such a big purchase. This will only help them determine the most suitable machine for their needs, yielding the best possible results for their business.

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

Photo credits: SLAYER Espresso

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But as espresso machine technology has become much more advanced over the last decade, baristas now have a wider range of variables to experiment with. One of these is flow profiling, which involves controlling how much water passes through a grouphead while the machine’s pump is activated.

Changing the flow rate offers baristas a new level of control over espresso extraction, potentially unlocking nuanced and delicate flavours that heighten the consumer experience. As machine technology becomes even more advanced, intuitive, and accessible, more and more specialty coffee shops are likely to use flow profiling to their advantage.

To learn more, I spoke to Alessandro Zengiaro, Customer and Aftersales Service Trainer at professional coffee equipment manufacturer Dalla Corte. Read on for his insight into how flow profiling can help baristas control extraction.

You may also like our article on how espresso grinders are leading innovation in specialty coffee.

How flow profiling became a key variable for espresso extraction

Traditionally, dose, yield, extraction time, and grind size were the four main variables used to prepare espresso. While all are still equally important today, as espresso machine technology has advanced over the last ten years, baristas have to consider an even wider range of factors.

“Baristas want to control extraction as much as possible so they can achieve the best results consistently, cup after cup,” says Alessandro, multi-time UK Latte Art Champion and Customer and Aftersales Service Trainer at Dalla Corte.

Temperature and pressure have become increasingly prominent variables in espresso in recent years. By setting precise group head temperatures and changing pressure throughout the extraction process, baristas can open up entirely new flavour experiences.

Flow profiling is another variable that more and more coffee shops have started to use. Essentially, it involves controlling the amount of water that passes through the grouphead per second. Most commercial machines have a flow rate of between 250g and 500g per 30 seconds (g/30s), but to achieve more consistent results, the ideal range is considered to be between 200g and 280g/30s.

It’s also important to note that pressure and flow rate are inherently connected. As the pressure gradually rises, the flow rate will also increase proportionally. To ensure the flow rate doesn’t fluctuate too much, pressure needs to be tightly controlled throughout extraction.

Historically, baristas would manually adjust pressure to control the flow rate indirectly. But as machine technology has significantly improved in the last few years, flow profiling has become more manageable and less complicated.

In turn, baristas are able to precisely target their desired levels of acidity, sweetness, bitterness, and body to get the most out of a coffee and ultimately enhance the customer experience.

Why pre-infusion is important

Flow profiling is possible at any stage of espresso extraction, but it’s particularly pertinent during pre-infusion. This is when water is introduced to ground coffee at lower pressures so that the puck is fully saturated before higher pressures are applied.

“It’s the most delicate part of the process, which is why we developed a dedicated flow profiling feature for its machines,” Alessandro says. 

He tells me that Dalla Corte’s patented Digital Flow Regulation (DFR) technology includes a precision valve that allows users to set the amount of water coming into the supply system and flowing to the grouphead. The opening of the valve can be controlled in up to five different steps, including during pre-infusion.

Pre-infusion is essential for preparing high-quality espresso. If the puck is not fully saturated before the pressure is increased, water won’t be able to move evenly through the ground coffee, resulting in uneven extraction and channelling. 

Moreover, different coffees require varying amounts of pressure and different flow rates in the initial stages of extraction. For example, a lighter-roasted coffee generally needs a gentler pre-infusion to ensure more delicate volatile compounds are extracted.

“The purpose of our Digital Flow Regulation technology is to give baristas and coffee enthusiasts versatility,” Alessandro says. “Every day is different at a coffee shop, and the beans used will change over time. Baristas need to be able to adjust the performance of their equipment based on the day and the coffee they have.”

Why more espresso machine manufacturers are focusing on flow profiling

With baristas demanding more control over extraction variables than ever before, flow profiling has become one of the most in-demand features of modern espresso machines. 

“Experimenting with flow profiling is an effective way to achieve a consistent cup profile, especially as coffee degasses and becomes less fresh,” Alessandro says. “Moreover, if a café is using coffees from different roasteries around the world, they can adjust the flow rate in their recipes to best suit the beans they’re serving that day.

“Roasters who need to taste samples can also tweak the flow rate for batches that were roasted only days ago, bypassing the degassing period and improving operational efficiency,” he adds.

As more equipment manufacturers integrate flow profiling features into their machines, it becomes easier for coffee professionals to leverage this technology. 

During extraction, baristas have a seemingly endless number of variables to focus on to produce consistently excellent results. On top of preparing high-quality beverages, they also need to engage with customers, maintain stock levels, and carry out a number of other tasks, meaning automated features are a useful tool to help streamline café operations.

Alessandro explains that Dalla Corte’s Digital Flow Regulation – available on the Mina and Zero, and the Zero Plus in the coming months – can be controlled using an integrated app and touchscreen interface.

“Each grouphead includes a lever, which adjusts according to the set flow rate and pressure. “When the user changes the variables, it sends a signal to the mainboard, which controls the DFR feature. The lever moves to allow more or less water to pass through during a set time period.”

How to get the best results by controlling flow rate

Even for more experienced baristas, flow profiling may seem intimidating at first, but with practice and experimentation, the process can become more familiar. There are many initial steps that baristas can take to understand more about flow rate, including measuring it on their machine.

This is done by running water through each grouphead (without coffee and a portafilter) for a set period of time and using a scale to measure the volume. If there is 200g of water within 20 seconds, the machine’s flow rate is 10g per second, meaning baristas have a baseline from which to work.

“My suggestion is to not overcomplicate things, especially in the beginning,” Alessandro says. “Start by experimenting with typical parameters, but use a ‘flat’ profile where the flow rate remains consistent across the entire extraction.

“Then move to a two-step extraction where you use different flow rates, one for pre-infusion and another one for the rest of the extraction,” he adds. “When you feel comfortable with how the flow rate affects flavour, the possibilities are endless.”

Leveraging automation is key

Advanced flow profiling features help facilitate the process, making it easier for baristas and prosumers to understand when to increase or decrease flow rate and how this impacts coffee flavour.

But Alessandro points out that even when using automated technology, baristas need to apply their skills and expertise to control flow rate effectively and precisely.

“It’s not just the machine that impacts flow profiling, but the coffee as well,” he says. “Dalla Corte’s Digital Flow Regulation gives baristas full control over extraction, but they also need to use their coffee knowledge to achieve the best results.

“If your espresso tastes good, don’t stop experimenting,” he adds. “There is always more opportunity to make it even better, especially with flow profiling.”

Flow profiling has become a more prominent feature of modern espresso machines, and as baristas push to experiment even further with espresso extraction and flavour, more specialty coffee shops are likely to use this technology.

As coffee consumers demand new flavour experiences, flow profiling presents an opportunity to unlock different and more nuanced tasting notes, tapping into the full potential of coffee.

Enjoyed this? Then read our article on why investing in barista training is key to a successful coffee industry.

Photo credits: Dalla Corte

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As coffee shops have grappled with rising business costs, a volatile C price, high staff turnover, and operational efficiency, super-automatic espresso machines have emerged as a viable solution to adapt to these challenges. Technology that was once deemed to diminish the craft of coffee is now accepted as a barista’s “best friend”, alleviating pressure in their job roles and helping them address challenges.

But the evolution is far from over. As specialty coffee embraces super-automation, it opens up more opportunities to leverage new technologies – including AI – that could redefine the barista-customer relationship.

To learn more, I spoke to Axel Fähnle, Head of Marketing at WMF Professional Coffee Machines, Camilla Morgan, Head of Business Development & Customer Relationships at Eversys, and Dominik Maier, co-founder of nunc.

You may also like our article on how espresso machine automation helps improve workflow.

Why baristas pushed for better espresso machine technology

The emergence of third wave coffee in the early 2000s brought with it an increasing focus on the craft and artisanry of roasting and brewing coffee. Specialty coffee culture developed this focus further, emphasising the importance of precision and consistency to enhance quality and flavour.

To achieve this, baristas had to experiment with a widening range of variables. Dose, yield, and time are still key parameters in espresso extraction, but controlling other factors, such as temperature, pressure, and flow rate, opened up new possibilities for coffee flavour.

As younger consumers demanded differentiated coffee experiences – including unconventional processing methods and exclusive varieties – baristas developed new ways of pushing the boundaries of extraction even further. Competitions like the World Barista Championship showcased innovative brewing techniques and tools that allowed them to manipulate flavour profiles in unprecedented ways, influencing trends and practices in the wider industry.

In response to the evolving espresso culture, equipment manufacturers integrated new features and technologies that catered to the needs of coffee shops and their customers.

“Today’s machines feature everything from advanced temperature control and automation to smart connectivity, making it easier than ever to prepare consistently great coffee,” says Camilla Morgan, the Head of Business Development & Customer Relationships at Swiss coffee machine manufacturer Eversys.

Customisation has been a driving force for better espresso

Many advanced features are now considered standard in commercial and prosumer espresso machines, such as:

• Temperature control: A PID controller monitors the boiler’s water temperature and makes adjustments as needed
• Pressure profiling: Adjusting water pressure to target specific flavour profiles
• Flow control: Controlling the rate at which water flows through the puck to improve extraction uniformity

These variables were once pre-set and unchangeable, especially with traditional espresso machines – limiting the ability to control extraction and flavour. But as baristas and coffee enthusiasts developed sophisticated and innovative ways to bypass restrictions with traditional machine technology, manufacturers updated their equipment to meet demand.

“Today’s espresso machines offer greater customisation options, allowing baristas to finetune extraction to match specific preferences,” says Axel Fähnle, the Head of Marketing at WMF Professional Coffee Machines in Germany. “These include adjustable grind settings, customisable brew ratios, and the ability to handle different coffees and roast profiles.”

Alongside the push for customisation, improving efficiency and workflow have been huge drivers of advancing espresso machine technology. Intuitive features allow baristas to pursue quality while also helping them free up time and manage other areas of their job roles, such as customer engagement and stock management.

“Some espresso machines now come with advanced automation capabilities, including programmable settings and touchscreen interfaces,” Axel tells me. Baristas can utilise these features to exert control over extraction while focusing on other tasks.

Automation is going to play an increasingly important role

Historically, specialty coffee was hesitant to embrace automation, fearing it would water down its focus and dedication to craft and quality. This mindset has shifted significantly in recent years, as automation has become an increasingly prominent part of many areas of the industry.

Super-automatics – which carry out most of the steps in espresso and milk preparation for the barista – are now found in coffee shops such as Blank Street and even used at competitions like the World Latte Art Championship. More coffee businesses (especially high-volume stores) are relying on automation to maximise productivity and efficiency while also scaling quality, which, in turn, helps them address challenges such as high staff turnover and training new baristas.

As smaller specialty coffee shops and roasters also contend with similar issues – including a 27-year high C price and rising inflation – investing in automated espresso machine technology will only become more prominent.

“I think we’ll see more espresso machines with real-time feedback, personalised brewing options, and improved energy efficiency,” Camilla says. “Imagine machines that can give instant feedback about variables like temperature, pressure, and extraction time, helping tweak recipes to extract targeted flavour profiles.”

Although some remain sceptical that this eliminates the craft and skill of the barista role, it’s evident that coffee shop staff need more support with daily tasks as their job roles evolve. Juggling beverage preparation, customer engagement, stock and store management, training, and cleanliness and maintenance creates pressure on an already physically demanding job role, so the need for automation as a tool becomes all the more important.

“The integration of artificial intelligence and the Internet of Things (IoT) means machines can learn user preferences, predict maintenance needs, and provide real-time data for better management,” Axel explains. “This can optimise workflow and improve consistency.”

How could AI reshape the barista-customer dynamic?

As automation has become an increasingly important part of specialty coffee, the conversation about the role of AI is becoming more noticeable and controversial. Often considered a replacement for human-driven decisions and interactions, the fear is that AI would “outperform” baristas and coffee shop staff, threatening their significance in the industry.

But for specialty coffee culture to continue thriving in challenging economic conditions, businesses need to consider how they can integrate the human elements of customer service and experience with AI-driven technologies. 

Given recent technological advancements, the potential to integrate AI learning in espresso machines is huge.

“We coined the term CoffeeTech as the interplay of smart hardware, software, IoT and AI,” says Dominik Maier, co-founder of AI-enhanced home espresso machine system nunc. “CoffeeTech is the next level of espresso technology, making great espresso accessible to more people. Machines can adapt dynamically to taste preferences, adjusting parameters in real-time to perfect each cup. Bean recognition technology uses sensors to identify factors like roast profile and origin.

“AI will also extend to predictive learning with machine maintenance and cleaning, meaning machines will perform optimally without little manual intervention. Energy efficiency and sustainability features that minimise energy and water usage will become essential,” he adds. “​​This evolution prioritises customer-centricity and user experience to democratise coffee quality and consistency, ensuring that the coffee experience is accessible, ultra-precise, and tailored to individual needs.”

Ergonomics and brand identity will be key to espresso machine design

As espresso machine technology evolves, so does design. Coffee shops and home baristas expect a machine’s visual appeal and functionality to match its performance level.

“We’ll likely see espresso machine designs that focus on durability, ergonomics, and visual appeal,” Camilla says. “Machines in busy cafés need to be resilient, handle high usage, and withstand heat and moisture. We might see more durable materials and components to meet this need.

“Ergonomics will also be important. Machines will be designed to reduce strain on baristas who work long shifts. This could mean easier-to-use levers, intuitive controls, and a layout that makes everything more accessible,” she adds.

Size is noticeably changing, too. “Design trends are moving towards sleek, minimalist aesthetics with clean lines and intuitive interfaces. This not only enhances the visual appeal but also simplifies the user experience,” Axel tells me. “As urban business spaces like offices, restaurants, coffee shops, and convenience stores become smaller, there will be a demand for more compact and efficient espresso machines that can fit into limited spaces without compromising on performance.”

The potential for espresso machine technology to advance in the future seems limitless. Automation and AI will be key drivers of change, but to use these features as effectively as possible, they need to address the biggest challenges that coffee shops and baristas are facing: efficiency and productivity while still maintaining quality.

“It is not about building ‘robots’ but creating user-friendly, customer-centric products that enhance the craft of making great coffee,” Dominik concludes.

Enjoyed this? Then read our article on how super automatics will help specialty coffee become more accessible.

Photo credits: Ines Janas, WE SUM GmbH, WMF, Eversys

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At the 2024 WBC, a new distribution trend may have emerged. Both German Barista Champion Felix Hohlmann and South Korean Champion Junghwan Lim used a newly developed tool that vibrates ground coffee while it’s distributed. During their routines, Hohlmann and Lim highlighted how this helps improve the vertical distribution of grounds, potentially increasing flavour clarity and sweetness.

So, could using vibration to distribute coffee grounds become a new competition trend? And could high-end coffee shops also start to implement these devices behind the bar?

I spoke with Angus Mackie, Head of Customer Support and Innovation Development at Nucleus Coffee Tools, and Dr. Robert McKeon Aloe, independent coffee scientist, for their insight.

You may also like our article on specialty coffee‘s obsession with distribution techniques.

Specialty coffee’s quest for new distribution techniques

Espresso distribution is a way of levelling out ground coffee after grinding and dosing into portafilters. There are several well-known and widely used distribution techniques, some of which make use of specific tools:

• Side tap and settle – tap the portafilter repeatedly with your hand to break up any clumps and then gently tap on an even surface or your hand to flatten the grounds
• NSEW – place your finger across the top of the basket and push the grounds away from your body before pushing them back towards you
• Stockfleth method – similar to the NSEW method, but you also need to rotate the portafilter and your hand in opposite directions
• Shake and dosing cup – grind coffee into a dosing cup, shake, and then pour into the portafilter basket
• Weiss Distribution Technique (WDT) – using a WDT tool (which usually includes fine needles) to stir ground coffee to break up clumps

Dr. Robert McKeon Aloe is an independent coffee scientist and the author of Engineering Better Espresso and Advanced Espresso. He explains why distribution after grinding is so important for espresso.

“Throughout the grinding process, particle size changes from the beginning to the middle to the end,” he says. “This could cause an uneven particle size distribution in the portafilter basket, which could result in channelling or uneven extraction.”

Best practices for espresso distribution

Angus Mackie is the Head of R&D and Customer Support at professional coffee equipment manufacturer Nucleus Coffee Tools. He says among many factors, distribution is an important part of making excellent espresso.

“Every time we grind coffee, there are imperfections in distribution, simply because of the grinding process and the way that the grounds enter the basket,” he explains. “Without optimal distribution, not only do we reduce the ability to access the full potential of the coffee, but we also increase the waste produced from channelling and inconsistent shots.”

Many baristas and competitors opt for WDT tools to achieve as consistent results as possible. These devices break up clumps and evenly distribute coffee grounds. Combined with the shake and dosing cup method (which also reduces static), these techniques can help improve extraction and flavour clarity.

In response to specialty coffee’s growing focus on distribution, a number of equipment manufacturers are developing more advanced tools, including the Nucleus NCD, Barista Hustle’s AutoComb, and the Moonraker from Weber Workshops.

Using vibration to distribute coffee grounds

Distribution tools have been a big part of the World Barista Championship in recent years. At the 2022 edition, Australian competitor Anthony Douglas used the Autocomb, a manual espresso distribution tool never seen before on the global stage. The device consists of a mount, 12 thin needles, and a handle that you spin to move the needles around.

At the 2024 World Barista Championship, five of the seven finalists used the Autocomb in their routines. The German and South Korean competitors Felix Hohlmann and Junghwan Lim, meanwhile, used the NCD Pulse, which combines the NCD distributor tool with pulse vibration technology.

“While spinning the tool on top of the portafilter basket, the NCD Pulse also vibrates, which distributes ground coffee throughout the basket,” Angus tells me. “The practice of making concrete inspired the idea whereby vibration removes air pockets from the lower layers.”

Vibration in the coffee industry, including at competitions, isn’t an entirely new concept, however. Ultrasonic vibration is sometimes used to mix ingredients in signature drinks, and ultrasonic homogenisers can be used to infuse drinks, blend emulsions, and age wine or spirits. 

One of the biggest challenges with using vibration tools for distribution, specifically, is ensuring that coffee is distributed evenly. Robert says that his research has been inconclusive in answering the question of which types of vibration and distribution offer the best results. 

“One of the challenges with these tools is ensuring vibration is even,” he adds. “Sometimes the level of vibration causes the coffee grounds to build up on one side of the portafilter basket.

“Moreover, it’s unknown if vibration homogenises particle distribution throughout the puck,” he adds. “In some tests, it seems that vibration initially moves the particles but only for a few seconds before the coffee grounds settle.”

Benefits of using vibration

Although more research is needed, there are some benefits to using vibration tools during puck preparation.

“Common distribution techniques that baristas use involve tapping the portafilter basket with their hands, but coffee is sensitive. Tapping sideways in one spot with your hand or up and down on the benchtop doesn’t evenly distribute grounds throughout the basket,” Angus says. “Vibration, on the other hand, allows a consistent reshuffling of coffee grounds and air pocket removal, which can be applied fast and precisely.”

Will vibration become a more popular technique at the WBC?

Distribution tools have become the norm in competitors’ routines at the WBC. Given this, vibration is likely to be another element that more will use to their advantage.

“The NCD Pulse made a very successful debut this year in Busan,” Angus says. “Many points go towards the ‘tactile’ and ‘taste experience’ in the espresso beverage round, and tools like the Pulse help enhance mouthfeel, texture, and aftertaste.”

In addition to vibration, competitors could also leverage several other advanced technologies to optimise extraction and enhance desirable flavour attributes. The 2024 Australian Barista Champion Jack Simpson used post-extraction improvement – a technique that uses electromagnetic wave technology – to reduce bitterness and highlight sweetness.

“Following Jack’s routine, I used an ultrasonic mixer post-extraction, and I was so impressed that it’s now part of my usual espresso routine,” Robert says. “Christopher Hendon also put out some research about how passing electric voltages through extracted espresso can change its flavour. 

“Other people have used sound waves to improve extraction,” he adds. “I think these techniques, combined with using more developed roast profiles, could become more popular in competitions, mainly because they reduce bitterness and balance acidity.”

Will this interest extend beyond competitions?

Many coffee shops already use one or several kinds of distribution tools, including WDT and dosing cups. In turn, more advanced tools and techniques which seem to have proven results and could easily be adopted in a café setting.

“Tools which reduce problems and make workflow easier are valuable,” Angus says. “Espresso is a textural beverage – and there is something magical when you find that harmony of taste, flavour, and texture. 

“I can see precise vibration tools becoming adopted beyond high-end coffee shops, making it easier for more people to extract excellent espresso,” he concludes.

The pursuit of extracting the “perfect” espresso has led to the development of many advanced distribution tools. Following the 2024 WBC, it seems using vibration to distribute coffee grounds could become more popular.

Only time will tell if more competitors use these new tools in the future. If the trend picks up, we may see more high-end coffee shops utilising them, too.

Enjoyed this? Then read our article on why distribution and tamping are so important for excellent espresso.

Photo credits: @echo_lou, Nucleus Coffee Tools, Specialty Coffee Association

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Home baristas are more passionate than ever about making high-quality coffee. This has given way to the rise of the “prosumer”: skilled and educated consumers who invest in premium beans and equipment. Their expectations have never been higher, and they’re increasingly looking for machines that mirror the performance of commercial equipment.

In response, manufacturers have shifted their focus onto the growing prosumer market, developing more advanced single-group espresso machines for home use.

I spoke to Tommy Gallagher, brand and product manager at SLAYER Espresso, and Christopher Flechtner, the lead designer at Christopher Flechtner Inc and SLAYER’s lead designer to find out how prosumer espresso machines have elevated the at-home specialty coffee experience.

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

The boom in the home espresso machine market

Prosumers occupy a niche space in the coffee community. Sitting somewhere between an industry professional and an informed consumer, they take the term “home barista” to the next level, investing in premium equipment to recreate a café-quality experience at home. 

Traditionally, prosumers often had to modify or even invent their own tools if existing home coffee equipment didn’t meet their expectations. This sparked significant innovation in both the home and professional machine space, with manufacturers pushed to meet ever-evolving needs.

Tommy Gallagher is the brand and product manager at premium coffee equipment manufacturer SLAYER Espresso. Although prosumers account for a small proportion of the overall market, he says they have had a significant influence on trends over the last 15 years.

“The first commercial Proportional Integral Derivative (or PID) controlled machines and naked portafilters were developed because serious home baristas would modify their equipment,” he explains. “They believed that the equipment on offer was insufficient, so they had to create their own solutions.

“Manufacturers like SLAYER Espresso and other industry-leading companies have introduced ready-made tools that don’t require modifications to achieve exceptional results,” he adds.

Fast forward to the Covid-19 pandemic, and the growth of the prosumer market exploded. As lockdowns halted out-of-home coffee consumption, more and more people started recreating café-quality drinks at home. Education played a key role in this, but investing in premium equipment was equally important.
To cater to this burgeoning market, manufacturers increased their focus on home espresso machines designed to yield the same results as commercial models.

How home espresso machines have become more advanced

The rapid growth of the coffee prosumer market is driving significant changes in home espresso machine technology. Manufacturers are increasingly prioritising these consumers’ needs, incorporating more advanced features and technology than ever before. Many prosumer espresso machines now perform at a very similar (if not the same) level as their commercial counterparts – revolutionising the at-home coffee experience.

Tommy explains that SLAYER Espresso launched its Single Group machine in 2013, designed for the home and professional settings. However, as it requires a plumbing system, the machine is more suitable for commercial use.

“SLAYER was founded by baristas, roasters, café owners, and technicians who needed to get more from the tools that were available to them,” he says. “So we wanted to make a commercial, professional-calibre machine that could also be used in a home setting.”

Launched at World of Coffee Copenhagen in June 2024, the new Steam Single machine – a one-grouphead version of its commercial Steam LP model – is designed specifically for prosumers and consumers.

Tommy says the machine is SLAYER’s first-ever model to include an internal 2.5-litre reservoir for plug-and-play installation without the need for direct plumbing.

“The Steam product range helps make our equipment more accessible to a broader audience,” he tells me. “Adding an internal reservoir was a natural step in this direction.” 

Built-in reservoirs and removable drain trays allow home baristas to enjoy café-quality machine performance without complex installation. With machines like the Steam Single, however, users still have the option to plumb their equipment in – accommodating a range of needs.

The need for more control

A common issue with traditional home machines is that they often include a single boiler. This can limit the ability to pull shots and steam milk at the same time, slowing down performance and impeding the user experience.

To address these issues, more home espresso machines like the Steam Single now include multiple boilers, similar to commercial models. Home baristas can then extract espresso and steam milk at the same time – saving them time and better replicating the at-home café experience.

Similar to industry professionals, skilled and knowledgeable home baristas seek more control over different extraction variables like pressure, flow rate, and group head temperature to prepare excellent espresso. In response, equipment brands are equipping their home espresso machines with more advanced features that emphasise precision and consistency.

Tommy tells me that the Steam Single incorporates the same commercial features as the Steam LP, including a dedicated pre-infusion water circuit, commercial-style pumps, and a record and playback function. This allows home baristas to adjust brewing variables and save these settings to achieve consistent results.

“There are two distinct flow rates to switch between, which allow the user to change parameters easily,” he explains. “Once you pull a shot you love, you can quickly save the recipe and use it as often as you want.”

Additionally, he says the Steam Single features a dashboard so users can see and change brewing parameters in real time, as well as a shot mirror and light that allow users to observe extraction and make any necessary changes.

The evolution of prosumer machine design

Beyond features and functionality, home espresso machine design has evolved significantly in recent years. As influencers have become more prominent in specialty coffee, interest in curating aesthetic home coffee setups has increased. 

Christopher Flechtner is the lead designer at Christopher Flechtner Inc., the creative studio responsible for the design of all SLAYER products since the company’s founding in 2007. He says that design is a key part of making machines both functional and engaging.

“People eat with their eyes first, and when you have an impressive design that is purpose-built to make incredible coffee, both the user and customer are assured that they will have an excellent experience,” he says. “A well-designed user interface encourages the professional or home barista to be truly engaged with the machine and gives them the focus they need to prepare great coffee.”

Christopher explains that scaling down the design of commercial machines to home models can be challenging but should be a priority for manufacturers to replicate the café experience.

“You can’t compromise performance for fit and finish, but you need a machine to turn heads,” he says. “We wanted the Steam Single to look like the Steam LP, especially the iconic ‘wings’ design feature.”

Prioritising size and durability

As part of a focus on elevating overall design, ergonomics and sustainability have become increasingly important to prosumer machine manufacturers. Modern home espresso machines often feature eco-friendly materials and energy-efficient components designed with durability in mind.

“Commercial equipment is built to last, but this is often lacking in the home appliance market,” Tommy says. “Machines should be designed to last for years to come and not be destined for landfill, and they have to look the part, too.

Machine size is also a constraint in a home setting. Prosumer machines need to be compact enough to fit on kitchen countertops, but a smaller size can’t compromise performance or the user experience.

Christopher explains that this comes with its own set of challenges. “Adding the water reservoir meant the machine had to sit directly on the counter without additional space underneath,” he says. 

“With the original Steam LP, my eyes are immediately drawn to the swish of the ‘wings’ and how they flow into the cup rail on top,” he adds. “Given the larger size of this machine, it was challenging to recreate it for the smaller Steam Single, but it pushed us to be more innovative and creative with its design.”

Why more coffee shops are investing in prosumer machines

Compared to home barista setups, coffee shops inevitably prepare many more drinks on a daily basis. To keep up with customers’ orders, cafés need to invest in machines with multiple group heads to optimise barista workflow and stay profitable.

In recent years, however, more specialty coffee shops have been investing in prosumer machines for a number of reasons. As these models offer the same level of quality and performance as their commercial counterparts, they can be a more affordable and accessible option for smaller-sized coffee businesses with lower footfall.

Tommy explains that busier cafés are also incorporating single-group machines into their business strategies to offer differentiated experiences.

“You can offer two distinct types of coffee service,” he says. For example, he tells me that a main bar with a multi-group machine can handle the bulk of orders, while a single-group model can be part of a “slow bar” experience where service is more intentional and curated. 

“Many businesses also receive requests for catered gigs or pop-ups to replicate their café experience at events, so having a single-group machine on hand is useful,” he adds.

Barista training

Implementing effective training programmes is another key reason for investing in compact prosumer machines.

“Using a scaled-down replica of your café’s espresso machine in a dedicated staff area is a much better place for training than on the bar during service,” Tommy says. “The Steam Single has the same interface and touchpoints as the Steam LP, so it’s easier for staff to directly transfer their skills and knowledge from each machine.”

Additionally, roasters can use single-group espresso machines to test sample roasts without investing in a multi-group commercial model, which can be a more affordable option for micro and other smaller-sized roasters.

Home espresso machines have made massive strides recently, both in terms of design and functionality. Prosumers have undoubtedly driven this level of innovation, and we can expect to see more in the future.

Looking ahead, manufacturers will continue to develop single-group versions of their commercial machines to meet both performance and aesthetic expectations. By doing so, home baristas and prosumers can elevate their at-home coffee experiences, and coffee shops can use smaller-sized machines to their advantage.

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

Photo credits: SLAYER Espresso

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The post How prosumer espresso machines have raised the bar in specialty coffee appeared first on Perfect Daily Grind.

In the wake of these changes, there has been a flurry of innovation in espresso extraction that is redefining the drink in new ways. Coarser grind sizes, shorter extraction times, and lower pressure have created turbo shots – resulting in sweeter and cleaner flavours.

As coffee prices have climbed higher in recent years, we’ve seen a revert to blends and high-quality robusta. Specialty coffee pioneers like Blue Bottle launched the First Espresso arabica-robusta blend in early 2024, which pays “homage to espresso of the 1950s”.

Although it’s reductive to say that espresso has come full circle, there are signs that it’s returning to its roots. To find out more, I talked to Maurizio Giuli, CSO at Simonelli, Chiara Bergonzi, founder of Lot Zero, and Patrik Rolf, CEO of April Coffee Roasters.

You may also like our article on the history of the espresso machine.

The origins of the drink

When talking about how espresso has changed, we first need to understand what it has evolved from. Iconic Italian brand illycaffè defined a single espresso as 7g of coffee extracted between 88°C and 93°C under nine bar of pressure to produce a concentrated beverage of no more than 30ml.

This puts the “traditional” espresso shot at a 1:4 coffee-to-water ratio, substantially higher than the 1:2 or 1:3 ratios commonly used in specialty coffee shops today.

Roast profile is less discussed, however. While many assume that traditional espresso roasts would have been very dark, a recent video from James Hoffmann brewing coffee from the 1950s indicates that medium roasts may have been popular.

Another common assumption is that traditional espresso used robusta-heavy blends. Historical evidence, however, doesn’t entirely support this idea. 

Maurizio Giuli is the Chief Strategy Officer at Italian coffee equipment manufacturer Simonelli Group. “Traditionally, the main component of Italian espresso blends was Brazilian arabica,” he says. He explains that the move towards robusta didn’t happen until the mid-1970s when “high inflation in Italy coupled with a production crisis in Brazil meant that to keep the price of coffee affordable, a percentage of Brazilian arabica was replaced with robusta”.

Espresso culture and consumption habits were also significantly different a few decades ago. Chiara Bergonzi, the founder of specialty coffee roaster Lot Zero in Milan, Italy, explains how.

“A ‘traditional’ espresso is deeply rooted in Italian culture, where the focus is on simplicity, quick consumption, and affordability,” she says. “It’s a drink consumed quickly at the bar, conventionally for a very cheap price. Espresso is often considered a quick pick-me-up, often enjoyed standing, and without much fuss over the flavour profile. The focus is on intensity, body, and balance, rather than exploring nuances.”

Espresso continues to evolve

Technological evolution revolutionised espresso extraction and consumption. Prior to the late 1940s, machines could only brew espresso under 2 bar of pressure – meaning baristas were probably serving coffee more akin to a moka pot.

The addition of piston levers after World War Two profoundly changed the nature of espresso brewing, and ultimately gave us the drink we know today. Achille Gaggia discovered that boilers can force water into a cylinder before it’s pushed water through a bed of coffee – which is where the term “pulling a shot” comes from.

This led to a dramatic increase in brewing pressure from 1.5 to 2 bar to 8 to 10 bar, which also resulted in crema. Gaggia referred to it as “caffe creme” because the resulting coffee “was of such quality that it produced its own cream”.

Changes continued throughout the rest of the 20th century, especially as robusta was added to blends. To mask and reduce the overly bitter flavours, darker roasts became more prominent and baristas tightened coffee-to-water ratios. 

But as specialty coffee emerged in the 1990s and 2000s, approaches to roast profiling changed once again.

“The industry went in a very different direction,” Chiara says. “Sourcing higher-quality coffee meant flavour profiles became much more complex, highlighting acidity and sweetness that you wouldn’t typically find in a traditional espresso.”

To showcase quality and delicate flavours, more roasters started to embrace lighter roasts. Given its much shorter extraction times than filter coffee, however, espresso needed to be more soluble, so light roasts weren’t often the best choice.

“As specialty coffee was becoming popular, espresso consumption was growing outside of Italy,” Maurizio tells me. “There was a clash between different approaches to roast profiling and what was considered best for specialty coffee and espresso.”

Roasting for espresso

In many cases, lighter roasts result in overly acidic and unbalanced espresso. This problem was compounded by a “lighter-is-always-better” mentality regardless of how the coffee was brewed – especially as single origins became more popular.

Considering that solubility is key to extracting excellent espresso, more developed roast profiles usually work better.

“Medium roasts have gained popularity for several reasons, particularly due to a growing awareness that dark roasts tend to overshadow the positive attributes of coffee and accentuate bitter flavours,” Chiara says. “In contrast, medium roasts allow for the caramelisation of sugars, creating a more balanced profile that harmonises sweetness and acidity. This approach minimises the bitter components, resulting in a sensory profile that showcases bright, citrusy, and floral notes.”

Specialty coffee reinvents espresso

As specialty coffee consumption grew around the world, baristas and roasters adopted a more scientific approach to roasting and brewing.

“We’re much more precise, using advanced equipment that allows for better control of variables like pressure, temperature, and grind size,” Chiara says. “This has created a more refined espresso experience, improving consistency and the ability to extract more complex flavours.”

Education is also a tenet of specialty coffee, helping to bridge knowledge gaps in the supply chain and increase consumer awareness.

“Today’s coffee drinkers are much more informed about origins, processing methods, and even the environmental impact of their espresso, leading to a more thoughtful and conscious consumption experience,” Chiara adds.

Competitions have also played a pivotal role in redefining espresso. Patrik Rolf is the founder of Denmark’s April Coffee Roasters. He underscores the importance of the World Barista Championship, which he says “has always been at the forefront of espresso brewing innovation, made possible by a better understanding of equipment and water quality, among other factors.”

The industry-standard 1:2 ratio was turned on its head at the 2013 edition when Australian Barista Champion Matt Perger pulled longer “coffee shots” – similar to allongé or lungo shots common in Quebec, Canada and Italy. 

In the years since, there has been a flurry of experimentation with longer ratio espresso brewing outside of the competition, from the hybrid espresso-pour overs at California’s Cat & Cloud to the Noma-canos developed at the Danish fine-dining restaurant Noma. 

A scientific paper published in 2020 aimed to build on this innovation and systemically improve espresso extraction. Researchers found that a lower dose, coarser grind size, and shorter extraction time reduced channelling and increased extraction time, which produced a more balanced espresso with greater flavour clarity.

Unconventional brewing methods

There’s no doubt that experimenting with espresso extraction adds value to the industry. The purpose of the 2020 research paper was not only to improve extraction consistency but also to find a more cost-effective way to pull shots. Smaller doses and shorter brew times mean cafés use less coffee and can serve drinks more quickly, helping them save an estimated US $3,600 a year.

However, applying an approach developed in a scientific environment to a commercial setting doesn’t always work. Moreover, using different variables would drastically change how we experience espresso, which may not align with consumer preferences.

“The majority of consumers, especially in certain markets, are unlikely to embrace brighter and more acidic flavour profiles in espresso,” Chiara says. “While there is a growing appreciation for the complexity of washed coffees, many espresso drinkers still gravitate towards milder, fuller-bodied flavours that darker roasts and unwashed coffees typically offer.”

Chiara adds, however, that customers have developed a deeper understanding of espresso, which has shifted consumption habits.

“Arabica tends to be more balanced, allowing the natural sweetness and acidity to shine through,” she says. “This encourages drinkers to experience more nuanced flavours and add less sugar to their coffee.”

A return to tradition?

Since its invention in the late 19th century, espresso has undergone a huge transformation, largely thanks to specialty coffee. But recent reverts to blends and robusta indicate a return to its roots.

As coffee prices and business costs have steadily climbed over the last few years, more and more specialty coffee roasters have introduced high-quality blends to their offerings. A cost-effective menu option, blends also tend to result in more balanced and well-rounded flavour profiles for espresso than single origin lots.

Simultaneously, we’ve also seen robusta rise to prominence. A useful addition to blends and a steadily growing single origin offering, robusta has proved to be an affordable option for roasters to manage their margins.

In early March 2024, pioneering specialty coffee roaster Blue Bottle launched the First Espresso arabica and robusta blend to “reimagine the profile of the first modern espressos”. Inspired by the 1950s, which the brand describes as pivotal to the popularisation of espresso, the product signifies a shift towards a traditional approach to blends, roast profiles, and coffee flavour.

The ever-changing nature of espresso

The answer to the question of whether espresso should change is that it has constantly been evolving since its inception.

“Change has been necessary to move us away from the mistakes of the past and towards a better understanding of how to brew and serve a good espresso,” Patrik says. “Specialty coffee is, in many ways, an expression of our own perspective on coffee, so there’s no right or wrong way.”

More changes are inevitable, too. “What is considered ‘good’ now won’t be ‘good enough’ in ten years,” Maurizio says. “Consumer preferences will, of course, further evolve in the years to come.”

One of the most profound changes has been consumer perception of espresso. More people now enjoy the drink for its flavour and sensory experience rather than just a quick energy fix. 

The question of whether espresso can ever be too “unconventional”, however, will always remain.

“I wouldn’t say espresso has become too unorthodox, but that we remained stagnant for too many years, unlike other food trends that have evolved and influenced the culture around them,” Chiara says. “Specialty coffee is raising consumer awareness, allowing them to better understand and appreciate what’s in their cup. This evolution isn’t about moving away from tradition but elevating standards and increasing appreciation for the craft.”

From the intense and bold flavours associated with its early days to the brighter and more acidic sensory profiles we know today, espresso has come a long way.

Trends in the coffee industry are cyclical, so consumer preferences are likely to shift over time. Whichever way they swing, there will always be room for further innovation.

Enjoyed this? Then read our article on whether crema is always necessary for excellent espresso.

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