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

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

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

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

How to make better espresso at home

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

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

Invest in high-quality equipment

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

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

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

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

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

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

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

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

Using the AeroPress to make espresso-style drinks

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

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

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

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

Buy quality coffee

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

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

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

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

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

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

How do you dial in espresso at home?

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

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

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

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

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

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

Adjusting to different recipes

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

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

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

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

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

How to choose the best coffee for espresso

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

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

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

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

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

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

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

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

Finding coffees to suit your preferences

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

How does channelling happen?

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

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

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

Why is the Weiss Distribution Technique so popular?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Wesley explains how to use Duomo the Eight.

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

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

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

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

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

Benefits of using WDT tools and tampers for espresso

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

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

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

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

Tips for using these tools

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

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

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

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

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

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

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

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

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

Photo credits: Duomo

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

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

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

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

What are modular espresso machines?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

When were modular espresso machines invented?

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

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

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

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

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

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

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

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

Are modular espresso machines better?

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

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

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

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

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

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

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

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

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

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

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

Will they become more popular in coffee shops?

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

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

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

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

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

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

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

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

Photo credits: Coffee Machine Technologies, Perfect Moose, Heylo

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

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

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

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

Looking back at traditional espresso consumption

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

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

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

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

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

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

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

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

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

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

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

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

How is espresso changing?

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

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

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

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

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

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

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

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

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

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

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

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

The rise of blends

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

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

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

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

The changing face of espresso in coffee shops

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

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

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

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

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

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

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

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

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

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

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

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

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

What about making espresso at home?

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

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

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

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

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

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

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

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

Photo credits: Matthew Lewin, World Coffee Events

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

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

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

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

The effect of temperature on extraction and flavour

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

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

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

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

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

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

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

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

Why is temperature stability so important for extraction?

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

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

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

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

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

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

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

Managing thermal stability

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

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

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

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

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

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

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

How can you regulate extraction temperature?

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

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

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

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

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

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

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

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

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

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

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

Why is this important for home espresso machines?

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

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

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

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

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

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

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

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

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

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

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

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

Photo credits: Rancilio Group

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

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

You might also like our guide to tasting espresso.

An overview: Espresso machine & workflow

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

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

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

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

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

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

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

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

Machine design and workflow: How are they related?

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

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

Espresso machine size

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

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

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

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

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

Number of groupheads

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

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

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

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

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

Boiler setup

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

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

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

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

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

Distance between steam wand and grouphead

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

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

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

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

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

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

Extraction technology

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

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

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

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

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

Other emerging trends in espresso machine design

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

Ergonomics

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

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

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

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

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

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

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

Integration & technology

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

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

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

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

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

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

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

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

Energy usage

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

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

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

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

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

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

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

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

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

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

Photo credits: Robilant Assocati

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However, in order to extract espresso consistently, baristas must have an in-depth understanding of several extraction variables and how they influence coffee flavour. These include dose, yield, and extraction time.

Shaun Aupiais is a co-founder of the Red Band Academy, a barista training school in South Africa. Shaun is a coach at the academy, which trains young people from South Africa to develop their barista skills, with a focus on future employment opportunities.

In this article, Shaun discusses the different extraction variables which baristas need to understand in order to perfect their espresso recipes.

You may also like our article on dialling in espresso.

Three key variables: dose, time, and yield

Learning how to extract great-tasting espresso can be tricky, but there are three variables which you should always take into account.

The first one is the dose. This is the amount of ground coffee which you place in the portafilter to extract as espresso. In most coffee shops around the world, doses typically range between 16g and 22g per double shot of espresso, but this is dependent on the coffee.

Most commercial grinders dose coffee by either time or weight. Generally, gravimetric grinders are preferable to time-based grinders, as they provide more consistent dosing, which can help speed up workflow.

The second variable is extraction time. Typically, time is measured from the moment you insert the portafilter into the machine and begin pushing water through the puck, right up until you reach your target espresso weight. This measures the length of time for which the water is in contact with the coffee grounds.

While total extraction time varies for every coffee you use, it generally ranges between 25 and 30 seconds. If the coffee grounds and water come into contact for too little or too long, it will result in under or overextracted espresso.

Weight (or yield) is the third extraction variable. This is the volume of liquid espresso that you are extracting from the coffee grounds (often called the puck). The average weight of espresso in most coffee shops is between 45ml and 60ml per double espresso – but again, this depends on the coffee you’re using.

So, how can you bring all three variables together to achieve the perfect extraction? Well, there is no magic recipe or quick solution – it takes plenty of practice and persistence.

Understanding grind size

Espresso requires a finer grind size than most brewing methods, as it’s a more concentrated beverage. Grinding this fine allows for more of a balance of acidity, sweetness, and bitterness in the flavour profile – enabling you to find a “sweet spot”.

However, there is such a thing as grinding too fine for espresso. The stone and sand analogy is commonly used to demonstrate why this is important for baristas to note.

Imagine you had a plant pot filled with sand and another pot filled with small stones. If you pour the same amount of water into them at the same time, water will pass through the stones almost immediately. However, the same amount of water won’t pass through the sand at the same rate, because sand is more dense than stone.

This analogy also works with ground coffee: the finer the grind, the slower the extraction. This is because the tighter the grounds can pack together, the slower water passes through them.

Conversely, if the grind is coarser, extraction time will reduce because water can more easily find the path of least resistance through the coffee grounds.

Experimenting with grind settings gives the barista the ability to manipulate extraction, therefore changing the flavour of the coffee. With that said, it’s still incredibly important to make sure you get the grind right.

If the grind is too coarse, the coffee will taste sour, watery, and weak, as it will underextract. Conversely, if the grind setting is too fine, it will be overextracted. The coffee will taste bitter, burnt, or even rancid in the worst cases. 

Ensuring that you’re using the right grind setting for your espresso is the one of the most important steps in calibrating your espresso recipe.

Changing your espresso recipe

Creating and following a recipe is essential to achieve the best possible result for your espresso. Baristas often make minute, incremental changes to these recipes at the beginning of each shift to perfect them, which is a process known as “dialling in“.

In general, the three main variables you have to consider when tweaking a recipe are indeed dose, time, and yield.

So, what do you need to dial in and perfect your espresso recipe? 

First things first, using scales to weigh both dose and yield is essential to extract consistently high-quality espresso. Moreover, scales with built-in timers can help, as they keep track of both time and weight.

Here are a few pointers to help you improve your recipes:

• Only change one variable at a time. For example, if you change the dose, then keep the extraction time and yield the same. You should also keep the grind size the same.
• Always alter your grind size after changing the dose, extraction, and yield. The grind size may need to vary depending on how the coffee has been roasted.
• Remember that changing the grind size allows you to hone in on that “sweet spot” – the perfect balance of acidity, sweetness, and bitterness. 
• Always weigh the dose, especially if the grinder is time-based, rather than gravimetric. This will improve consistency of every shot you pull.
• Regularly check your grind size as it can change over the course of the day. Certain external factors, such as temperature or humidity, can actually alter your grind size if you’re not checking it often.
• If you’re able to, set the required yield weight on your espresso machine for your recipe. This means extraction will automatically stop once a set yield is reached. Most machines have a few different buttons which you can programme for different espresso recipes (single, double, ristretto, or lungo). 
• If your machine doesn’t have this feature, you can use volumetric shot glasses to measure the volume of espresso.

However, it’s important to note that espresso recipes can sometimes be unconventional. For example, I was recently holding a training programme in Uganda and we experimented in a number of ways to get the best out of the coffee we were using.

Eventually, we settled on a dose between 19.5g to 20g, with a yield between 55ml and 60ml in 20 to 22 seconds. Although this extraction time was on the lower end, we found that this recipe resulted in the best flavour, balance, finish, and body for this particular coffee.

What are the challenges when adjusting grind size?

Altering grind size is an important daily practice for any barista, and something that should be continuously checked throughout each shift. But there are a number of factors to consider when changing your grind setting.

After changing the grind size – no matter how small the adjustment – remember to purge the grinder. This means pulling one or two doses from the grinder before discarding them. By doing so, you are more likely to be extracting shots using the correct grind size.

Making the grind more coarse will increase the dose. 

As you make your grind size coarser, the grinder will separate the burrs further, which allows more coffee to flow through them. If your grinder is gravimetric, you will need to readjust the dose settings to compensate for any changes made.

Conversely, the dose will become lower if you make the grind size finer. Similarly, this is because the position of the burrs changes when you adjust the grinder; they get closer together, which means less coffee can pass through them.

Again, consider readjusting the dose on your weight-based grinder after changing the grind setting.

Regularly cleaning and maintaining your grinder is key, especially for the grinding chamber and spout. Blockages can be caused by foreign objects, large chunks of coffee beans, or even a build-up of coffee oils.

Removing and brushing the burr set, as well as running commercial-grade cleaning tablets through the grinder, can help remove any remaining grounds and oils. This will not only keep your grinder in good working condition, but will also help to improve the flavour of your espresso (as it won’t be contaminated by old coffee grounds).

If you notice any extreme changes to your grind size, you may need the support of a specialist technician. Over time, burrs can wear and may need replacing, especially in coffee shops which grind large volumes of coffee per day. Keeping your burrs sharp will improve the consistency of your grinder, and therefore help you to improve extraction in the long run.

Finally, if you’re having trouble dialling in your espresso, don’t always assume that it’s because of the grinder. Check the hardness and quality of your water supply, as well as making sure if the groupheads are set at the correct temperature – typically between 90°C and 96°C (194°F and 204°F). If in doubt, contact a qualified technician for further support.

Dialling in espresso can be a challenging yet rewarding task. When done properly, it can open up an entirely new world of possibilities as far as espresso is concerned. 

Mastering the art of calibrating your espresso recipes takes a great deal of practice. But once you understand the effect of each variable on the coffee’s flavour profile, you will be able to pull great-tasting shots again and again.

Enjoyed this? Then read our article on a beginner’s guide to tasting espresso.

Photo credits: Paul Mordheweyk

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However, in recent years, we’ve seen the resurgence of “simpler” alternatives: manual espresso machines which use pressure generated from the user pushing down on the brew chamber to extract coffee. 

But with the growth of these brands, it raises some questions: how do they work? How is extraction different? And how can you get the best out of your manual espresso machine?

To learn more, I spoke to team members at Aram Soulcraft and Flair Espresso. Read on to find out what they told me.

You might also like our article on cold-pressed espresso.

Espresso as we know it

Before getting into the topic of manual extraction, it is worth recapping how we define espresso. It first emerged at the turn of the 20th century in Italy, and has remained popular over the 120 years that have followed in Europe and further afield.

The classic definition, ascribed by the now-defunct Specialty Coffee Association of America, is as follows:

“Espresso is a 25-35 ml (x2 for double) beverage prepared from 7-9g [of coffee] (14-18g for a double) through which clean water of 90.5ºC to 96.1ºC has been forced at 9-10 atmospheres of pressure, and where the grind of the coffee is such that the brew time is 20–30 seconds.

“While brewing, the flow of espresso will appear to have the viscosity of warm honey and the resulting beverage will exhibit a thick, dark golden crema. Espresso should be prepared specifically for and immediately served to its intended consumer.”

This traditional definition is still a reference point for many baristas. However, as the coffee sector has evolved over the years, these rules have come to no longer be absolute among coffee professionals. 

Surveys among groups of baristas have shown that many have adopted new parameters (or feel flexible about the old ones) when preparing espresso. 

Some no longer use single and double references, for instance. Instead, their usual dose of ground coffee is between 18g and 20g. Others, meanwhile, use tools like pressure profiling and pre-infusion when pulling shots.

Andrew Pernicano is Head of Education and Community at Flair Espresso. He agrees that things have changed.

“I don’t like to talk about singles, doubles, and ounces anymore, because most people just use ratios,” he explains. “Ultimately, if you can’t brew at accepted pressures, it’s not espresso.”

Even with these changes, however, the characteristics of espresso have not evolved.

When done right, espresso should be a full-bodied and concentrated beverage, with crema. Irrespective of roast profile, the mouthfeel should be velvety, and the flavour should be bold and intense.

Ultimately, the perfect espresso results from the combination of quality coffee and excellent extraction. The latter results from a good balance between a quality method and using the right equipment. 

Espresso machines were designed to achieve this goal, but new tools have changed this scenario. So where do manual machines come in?

The manual espresso market

Different hand-operated espresso gadgets began to emerge in the mid-2010s. Initially, they were priced between US $50 and US $200 – providing a more affordable entry point than many home barista espresso machine models.

Furthermore, they didn’t depend on electric power, nor did they require mains water. 

Priscila Pinho, Head of International Sales for Aram Soulcraft, explains that the main motivation for developing their coffee maker was “offering the practicality of taking the machine wherever you want”. 

However, customer preferences can be surprising.

“We’ve done a bunch of market research on this, and I think more than 90% of our customers use their machines at home, so they are definitely for home brewers,” she says. 

Jeffrey Walcott is the Head of Marketing for Flair. He tells me that in his mind, manual machines are often an accessible entry point for people interested in brewing espresso at home. 

Both of them, however, note that manual machines aren’t for complete beginners.

“[Our machines] are available for everyone to enjoy, but those who will really like this experience are the ones who want to go deep into it,” Priscila says.

This is because experimenting with espresso and learning how to dial in requires curiosity, patience, and persistence in equal parts.

Jeffrey agrees: “If someone says that espresso isn’t ‘for them’, then they are not our customer.”

How does manual extraction work?

While manual espresso machines look different to their semi-auto and fully-auto counterparts, on the inside, they rely on the same principles: high pressure, hot water, the right brew ratio, and a fine grind.

With manual espresso machines, there are different types of mechanism that can be used to extract the coffee. While some require the user to push a plunger to force water through the coffee, others use a lever – something which isn’t new to the coffee industry.

Priscila explains that people have used a lever to pull espresso shots since the late 19th century. With direct lever equipment, baristas traditionally pulled a lever downward to force water through the coffee.

Modern machines sometimes feature variations on this classic design. For example, some lever machines use a spring piston, which allows it to slowly ease the pressure as the lever is released. This also makes it possible for the user to apply force on the upward return of the lever to further control extraction. 

Using the spring piston can affect the length of pre-infusion, the amount of water that runs through the coffee, and the total extraction time. 

Finally, in some cases (such as with Aram’s machines) extraction is powered by rotating a crank by hand to force water through the coffee puck.

Priscila tells me that she thinks manual extraction provides a greater understanding of the relationship between pressure and the final cup profile. 

“You can understand in your own hand how pressure works,” she says. “You realise that you are the one making the espresso, not the machine.”

She adds that it’s all about getting your head around pressure and how it affects the outcome. 

“When you use your hand to pull the shot, the pressure can vary in a way that accentuates incredible things in the espresso,” she says.

Getting the best out of your manual espresso machine

For starters, keep in mind that how you handle the pressure mechanism will change preinfusion. An experienced user will be able to combine this with other variables to reduce channelling and enhance flavour.

Similarly, thanks to the direct control over pressure, you can also employ something called “pressure profiling” as you extract: the practice of varying pressure throughout the shot. 

Andrew explains that this allows the operator to better manage how the shot itself extracts.

“You get immediate feedback on your espresso and how everything is timing out,” he says. “You can create an espresso the way you like.”

However, at the same time, keep in mind that using your bare hands to pull a shot can be challenging, especially when it comes to consistency. Simply put, it’s harder for us to repeat the exact physical movements every time we make coffee, in comparison with an automatic machine that works with the press of a button. 

Overall, manual espresso brewing requires the user to be more mindful, and it takes more time to learn how to pull a shot. It also takes longer to heat up the system, as you have to manually pour hot water. 

“It’s a Slow Food style of espresso,” Priscila says. “Each coffee will be unique. It’s difficult for you to actually have consistency by using a crank or lever, but this allows you to surprise yourself more with the results.”

As with any machine or any coffee brewing method, it’s also important that you invest in a good grinder to pull each shot.

“You cannot go without a good grinder,” adds Priscila. “Think that you’re basically using a naked portafilter, and the precision that the grinder gives you is necessary as a result.”

Keep maintenance in mind, too, but note that this is actually reasonably straightforward. Hand-operated coffee makers usually only have a handful of simple and light parts, are typically easy to dismantle and clean, and require no backflushing.

“We recommend not using soap or any other cleaning product,” Jeff says. “Just rinse it with water.”

Whether for better or for worse, manual espresso machines clearly offer a different experience for the growing number of home coffee enthusiasts.

While they bring their compact size to the table alongside the chance for home baristas to deepen their skills through practice, they also offer a unique challenge. Achieving consistency is more difficult than it is with an automatic machine, and applying the right amount of pressure is certainly easier said than done. 

However, altogether, manual brewing is growing in popularity across the coffee sector, and manual espresso machines seem to be no exception. Whether or not this will change in the weeks and months to come remains to be seen.

Enjoyed this? Then check out our article exploring the history of manual brewing methods.

Photo credits: Ana Paula Rosas, Aram Espresso Maker, Flair Espresso

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Today, with the rise of the “home barista”, more people than ever are looking for a machine that can easily replicate café-quality beverages.

To learn more about how home espresso machines have evolved, I spoke to two experts from Gruppo Cimbali: Filippo Mazzoni and Maria Vittoria Rinaldi. Read on to find out what they told me.

You might also like our guide to tasting espresso.

What are home coffee consumers looking for?

Both home and commercial espresso machines share a growing focus on sustainability, build quality, and usability. 

However, while both are influenced by wider espresso machine design trends, home models have also evolved in their own way.

Let’s take a look at some of the ways in which they’ve changed.

Replicating café-quality beverages at home

Filippo Mazzoni is the Coffee Equipment Manager at Gruppo Cimbali. He tells me that now more than ever, home coffee consumers are looking to create high-quality coffee beverages.

“Today’s coffee consumers are paying attention to the details of what’s in their coffee and how it’s made,” he says. 

In 2022, a National Coffee Association (NCA) study found that 84% of coffee drinkers make coffee at home – a rise of 4% on the number of people who did so before the Covid-19 pandemic.

One of the biggest trends we saw during the pandemic was a growth in the number of consumers attempting to replicate café beverages from the comfort of their homes. With a staggering number of coffee shop closures around the world, people instead tried to create their cappuccinos, lattes, and americanos from their kitchens.

To accommodate for this, home espresso machines have naturally evolved in the past few years to provide higher quality beverages. 

Moreover, home machines now provide a greater level of control than ever before, with plenty of commercial B2B manufacturers entering the consumer market to offer market-leading machines.

One such example of this is Gruppo Cimbali, as Filippo tells me.

“Today’s consumer wants to have that high-quality coffee experience, at a professional level, from the comfort of their own home,” he explains. “In this way, with the Faemina, Gruppo Cimbali has entered the home segment.”

Accessibility, convenience & ease of use

Filippo explains that thanks in no small part to social media, brewing quality coffee beverages has become much more accessible. While there is still no substitute for barista training, with the right equipment and enough research, anyone can pull a great espresso shot or prepare a delicious cappuccino.

“I find that there is demand on social media to demonstrate how to prepare high-quality coffee through tutorial videos,” Filippo says. “When these videos are geared toward a general consumer audience, people become increasingly more interested in deepening their knowledge and ask for more information.”

Again, through the Covid-19 pandemic, a great many consumers started to realise that good coffee didn’t have to be an enigma, and that they could replicate it at home with the right tools.

This sentiment can be seen in research from Mordor Intelligence, which shows that ease of use and consistency are two of the major factors contributing to an increased global demand for home espresso machines. 

Maria Vittoria Rinaldi is the Head of Marketing Strategy for the Faemina at Gruppo Cimbali. She tells me that in response to this rising demand, the Faemina was manufactured to produce consistently professional results, regardless of skill level.

“Its easy-to-use interface and ergonomic solutions were designed to open the doors to coffee amateurs and experienced enthusiasts alike,” she says.

Along with accessibility, Euromonitor has also found that convenience is another major factor driving the growth within the wider coffee industry – something reflected in home espresso machine design. 

Maria explains that this is something the Faemina has also accounted for. 

“After only five minutes of startup, you can begin preparing coffee right away as if you’re at a café.”

Environmental & social responsibility

Now more than ever, consumers are looking to buy products that are ethically sourced. There’s plenty of research indicating that ethical buying habits are a growing trend, especially among millennial and Generation Z consumers.

In response, coffee brands (including equipment manufacturers) have started to look inwards at their sustainability and social responsibility efforts. 

However, while there is rightly a focus on the use of fertilisers and how coffee is transported internationally, the process of brewing coffee also uses energy, and therefore has a carbon footprint.

A recent study found that throughout the course of a year, an infrequently-used commercial espresso machine consumes more electricity than the average UK household. Moreover, a frequently-used one can produce more CO2 per annum than a return flight from London to Costa Rica. 

It’s no surprise that consumer demands for more energy-efficient espresso machines have skyrocketed. However, as well as sustainability implications, there’s also the prospect of rising energy costs to consider in the home machine market.

Maria reminds me that sustainability in the home barista segment starts with equipment manufacturers. They have a fantastic opportunity to create an environmentally-conscious option for baristas.  

“Manufacturers like Gruppo Cimbali are the last stage in the supply chain,” she says. “Our job is to be the mediator between the producer and roaster and the consumer. 

“This is why we’ve tried to make the coffee that people prepare at home more sustainable, by offering products with recyclable materials and low energy usage.”

How have home espresso machines evolved in response?

Responding to these trends has been vital for home espresso machine manufacturers looking to offer successful equipment models in an increasingly competitive marketplace. 

Quality and accessibility going hand-in-hand

Accessibility and quality shouldn’t be mutually exclusive as far as home espresso machine design is concerned. 

The integration of technology – such as wifi and Bluetooth connectivity– into modern home espresso machines has helped create a more user-friendly home coffee experience.

With newer models, home consumers can now even control brewing variables using smartphone apps.

Maria tells me how Faemina has achieved this through the Be Faema app, which allows home baristas to remotely manage extraction variables. 

“Our research on ergonomics in conjunction with a user-friendly interface makes this machine something that everybody can use,” she explains. “In line with that, the app helps and explains the machine’s more advanced settings, which were previously only really used by professionals.”

Ergonomics as a field of study has, in particular, helped home espresso machines to not only be easier to use at home, but better for the body. 

“More ergonomic, easy-to-use options are made for the home barista,” Maria adds. “For instance, this means including automatic steam wands for those who don’t have professional skills, but still want to make a cappuccino at home like in a coffee shop.” 

Design: Keeping machines sleek and compact

Having a full-sized commercial espresso machine often isn’t an option for home coffee consumers, especially in kitchens where space is at something of a premium.

In response, many home espresso machines are being designed to be increasingly compact and “counter-friendly” for easier placement. 

Filippo tells me that home baristas shouldn’t have to sacrifice quality and performance when they opt for a more compact machine. 

“The dimensions of the machine have to be adequate for the space available,” he says. “As designers, we always keep in mind that there are certain limitations you have to work with [for home espresso machines].”

Maria says that in response to this, the Faemina’s “functions are comparable to standard top-of-the-line kitchen machines”, but that it is “not necessarily bigger in size than small kitchen appliances”. 

Sustainable products & materials

Consumer demands for sustainable products have led to a positive change in how home espresso machines are designed. There has been a noticeable intentional focus on reducing energy usage and wastage throughout the process. 

First and foremost, there has been an increase in energy-efficient technology, such as the introduction of insulated boilers and smaller heating elements. 

“We have systems to limit the dispersion of heat energy,” Maria explains. “In the Faemina, the insulation of the boiler guarantees isolated heating and reduces heat loss, as well as managing startup times more effectively according to when the machine is normally in use.”

A big cause of energy waste with espresso machines comes from “idling” – when a machine is on and consuming energy, but not being used. 

To this end, Maria explains that Gruppo Cimbali has developed an automatic standby system for the Faemina to reduce energy waste. 

“If the machine isn’t used for ten minutes, it activates its standby function (which can be adjusted according to the user’s needs),” she says. 

Beyond new technology, the machine itself needs to be made sustainably. Maria and Filippo told me that sustainability and energy efficiency remain top priorities throughout the entire manufacturing process.  

“The use of recyclable materials, from the product to the packaging, are produced through dedicated energy-saving functions.”

Growing versatility

Home espresso machines have become much more versatile over the years to offer more options to home baristas. 

We’ve seen growth in this area with super-automatic espresso machines in particular, with a growing “menu” of options available on many models.

Filippo tells me how the Faemina makes it easy for home baristas to prepare a variety of espresso beverages, as well as other drinks.

“With the Faemina, you can make a whole menu of beverages, such as a cappuccino with automatically steamed milk, or even high-quality filter coffee.”

Maria explains that the Faemina’s versatility allows it to be adjusted to fit different cup sizes, and thereby allows users to brew a range of different non-espresso beverages.

“Thanks to the Up & Down system, users can adjust the height of the basin to fit different cup sizes,” she says. “With this, they can brew filter and cold coffee with ease using devices like a Kalita or a V60.”

Many newer home machines also include features to help baristas brew other types of drinks altogether (such as standard hot water outputs for steeping tea).

It’s clear that home espresso machine design has evolved in recent years, with a growing focus on quality coffee beverages underpinning most of these changes.

Beyond that, however, sustainability, versatility, and kitchen space all remain factors that home baristas are likely to consider.

Whether or not this trend will take over in the remainder of the home market remains to be seen. For now, it’s clear that high-end home espresso machines will do everything they can to help users create café-quality beverages from the comfort of their kitchens.

Enjoyed this? Then try our article on why espresso still costs 1 euro in Italy.

Photo credits: Robilant Associati

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If you’ve experienced anything like this when pulling a shot, the most common cause for many of these issues is something known as “channeling”.

To learn more about what channeling is, how it affects extraction, and how to avoid it, I spoke to Jill Hoff: the Director of Coffee and Education at Monogram Coffee, the 2020 Canadian Barista Champion, and a 2021 World Barista Championship semifinalist. Keep reading to learn more about her insights.

You may also like our article about how baristas from producing countries took centre stage at WBC 2021.

What is channeling? And what causes it?

In an ideal world, you want water to flow evenly, at a consistent rate, through the entirety of your coffee puck when you’re pulling an espresso shot. Unfortunately, it doesn’t always happen this way. 

“Channeling occurs when there are weak spots in your coffee bed,” Jill says. “In these spots, water can pass through quickly, inhibiting an even flow through the puck.”

This causes a combination of under and overextraction, and creates an espresso shot which is both weak and sour as well as overly bitter at the same time.

Channeling is caused by many factors, however. Let’s look at some of the most common.

Grinding too fine

While we know how important a fine grind is for espresso, but going too fine can cause channeling. 

The perfect grind size will depend on a number of factors, including your machine and the coffee you’re using. However, if you go too fine, you’ll find the puck is incredibly dense and almost impermeable after you tamp it.

This makes it harder for water to flow through it. The water will then find the “path of least resistance” (or paths) through the puck, which forms “channels”.

Poor grind distribution

When filling the portafilter basket with grounds, it’s not uncommon for it to fill up unevenly. If this isn’t fixed before tamping, you’ll get a puck that has uneven grind density.

This means that some areas will be denser, and some will be less so throughout the puck, creating paths of greater and lesser resistance. 

Jill tells me that uneven distribution can add “boulders or clumps of grinds in your dose, causing higher density in those areas of the bed”.

When you pull your shot, the less dense areas will become the path of least resistance. This is where channels form. Within these channels, overextraction occurs; at the same time, they cause the denser parts of the puck to be undersaturated with water, which means that they underextract. 

This is why many baristas use a tool to distribute coffee evenly once they grind and dose into the portafilter. 

Jill tells me that one of the best tools she has used is Duomo the Eight.

“Using distribution tools, such as those offered by Duomo, is a really great way to precisely distribute consistently and avoid causing channels.” 

Uneven tamping and dosing

As previously mentioned, distributing your grounds is an important part of preparing the puck for extraction. Tamping an unevenly distributed puck will only worsen the effect of channeling. 

Jill explains why uneven tamping causes channeling. She says that as you use the tamper to compress the grounds, this increases the puck’s density, and thus the amount of pressure needed to move water through it. 

The goal is to tamp the grounds at an even angle with consistent pressure. 

“If there is a slope in the tamp, all the water will run through the lower side of the puck first,” Jill explains. “This will overextract that side of the puck (causing, once again, uneven extraction).”

Dosing issues can also cause channeling to occur. As different portafilter baskets can hold varying amounts of coffee, you’ll need to dose accurately depending on your basket size.

If you underfill the basket and the puck sits too low, the water will flow around the top, rather than evenly through it. Similarly, if it’s overfilled, and the puck sits too high in the basket, there won’t be enough room. This means the water might crack the puck and create channels.

How does channeling affect extraction?

Extraction is the process of removing flavour compounds from dry, roasted coffee and dissolving them into water to create a beverage. There are a number of ways to measure how well coffee extracts, including total dissolved solids (TDS) and extraction yield (EY).

The ideal EY percentage range – according to the Coffee Brewing Institute and Specialty Coffee Association – is 18% to 22%. At this range, your espresso should be sweet, balanced, and rich. 

However, when channeling occurs, you get a simultaneous mix of over and underextraction.

A percentage below 18% indicates the espresso is underextracted, meaning not enough of the coffee’s flavour compounds have been extracted from the grounds. Underextracted espresso tends to be sour, acidic, and almost hollow.

Meanwhile, EY percentages above 22% indicate overextraction. This can mean a bitter, salty, and burnt-tasting shot. 

Jill says: “Channeling affects extraction because as the water flows unevenly through the coffee bed, it underextracts the higher-density areas, while overextracting the lower-density spots.

“This causes uneven extraction in the cup, which often means bitter, sour, and muddy flavours.”

How to spot channeling

Channeling can be difficult to avoid if you don’t know the common warning signs and causes. The best way to spot it is to use a bottomless or “naked” portafilter.

As the coffee is being extracted, you can watch the underside of the basket to see how the espresso is flowing through the filter. 

Once you see a steady flow, look for any gaps. You shouldn’t be able to see much of the metal filter through the golden espresso flow. 

If you’re seeing places where there isn’t much or any espresso coming through, this is a sign of channeling. 

Multiple streams, instead of just one, is also a sign of channeling. Similarly, streams of espresso spraying out at unusual angles is another indicator. 

The position of the espresso stream is also an indication of channeling, even if it is slightly more subtle. The stream should flow directly downward from the very centre of the basket. 

Another sign is when blonding happens quickly, or is present throughout the entire extraction process. 

Espresso blonding is where the colour of the shot changes from dark to pale brown, signaling the end of extraction. Blonding at the beginning and throughout the duration of the espresso shot is a sign that the coffee is being underextracted.  

How can you prevent channeling?

Fortunately, once you’re able to spot channeling occurring, there are plenty of things you can do to stop it.

Fine-tune the grind

Before you do anything else, take a look at your grind size. It’s important to make sure you’re not going too fine or too coarse for optimal extraction.

This also means you want a consistent grind at this size, so make sure you’re using a high-quality grinder. 

Make incremental adjustments to grind size with each shot you pull to try and figure out where the problem might lie.

Distribute grounds evenly throughout the portafilter

The distribution of coffee grounds is another cause of channeling, but it is also solvable. 

“Your goal with distribution is to ensure that you have settled the grinds evenly throughout the portafilter before tamping,” Jill explains. “This is important because if the coffee grounds are unevenly distributed in the portafilter prior to tamping, you will have areas of high and low density throughout.”

However, your grinder doesn’t usually distribute the grinds evenly by default. As such, you need to use the right equipment to improve distribution once you’ve dosed into the portafilter basket. 

Jill says that she first used Duomo the Eight when competing in the Canadian Barista Championships to streamline the technical part of her set. 

“Initially, I was pretty confident in my ability to distribute properly by hand,” she says. “However, once I tasted back-to-back comparison shots using the Duomo versus my usual distribution, I was sold.”

By using the Weiss Distribution Technique (WDT), the Eight eliminates clumps and improves distribution. It uses eight 0.7mm needles to properly distribute coffee throughout the basket.

“I discovered that it not only improved the flow and consistency of my shots, but also the flavour of my espresso as well.”

Jill notes that she then went on to use the Eight during her routine at WBC 2021 in Milan.

However, Jill notes that overdistribution is also bad, and can cause channeling in its own right – confirming that there is a sweet spot. 

“Overdistribution will actually cause the grinds to start to clump together as they are agitated, which will actually do the opposite of what your goal is with distribution.”

Tamp your coffee bed properly

Jill reminds baristas that tamping the coffee puck level is another way to prevent channeling. 

“The placement of your tamp will either reinforce the work done during distribution, or completely undo it if your tamp is uneven.

“An evenly placed tamp will ensure even saturation of the properly distributed coffee bed, which is obviously the goal when making espresso.” 

She adds that it’s important to apply even and consistent tamp pressure.

However, using the right distribution tool (such as Duomo the Eight) also helps to improve the evenness of the coffee bed before tamping. 

“In my experience, distribution tools often move the coffee only on the surface of the coffee bed,” she explains. “This creates a nice even top layer, but not throughout.

“The Eight helps make sure that coffee is distributed throughout the coffee bed.”

Using a high-quality tamper

As well as using the right distribution tool, Jill also notes that it’s important to use a high-quality tamper as well. 

She describes tamping as “sealing the deal” right before extraction, and says it’s a key part of pulling consistently great espresso shots.

Choosing the right diameter, weight, and material for your tamper is important. 

Firstly, pick the right tamper size for the diameter of your portafilter basket. You want a tight fit without much of the edges exposed, but you should also be able to spin the tamper inside the portafilter to smooth out the coffee bed. 

You can also switch between hand and electric tampers. Hand tampers are by far more common, but automating the process can actually help to avoid repetitive strain injuries (RSI) in the long run. 

While channeling is a problem that every barista will encounter at some point in their career, there are plenty of ways to spot and address it.

So, for that next shot, get your naked portafilter ready and take a look at how your espresso is flowing. If it’s not right, fine-tune your grind, evenly distribute the grounds in the basket, tamp properly, and follow all the other tips in this article. By doing so, you’ll improve your chances of pulling a consistent, delicious espresso shot, time after time. 

Enjoyed this? Then try our article on choosing a coach for barista championships.

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Photo credits: Duomo

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