Only 20 years ago, the majority of coffee shops used traditional Italian espresso machines. As baristas have developed increasingly sophisticated extraction methods, manufacturers responded by integrating more automated features. Pressure profiling, thermal stability, and flow rate regulation are now hallmarks of modern espresso machines.
As coffee shops have grappled with rising business costs, a volatile C price, high staff turnover, and operational efficiency, super-automatic espresso machines have emerged as a viable solution to adapt to these challenges. Technology that was once deemed to diminish the craft of coffee is now accepted as a barista’s “best friend”, alleviating pressure in their job roles and helping them address challenges.
But the evolution is far from over. As specialty coffee embraces super-automation, it opens up more opportunities to leverage new technologies – including AI – that could redefine the barista-customer relationship.
To learn more, I spoke to Axel Fähnle, Head of Marketing at WMF Professional Coffee Machines, Camilla Morgan, Head of Business Development & Customer Relationships at Eversys, and Dominik Maier, co-founder of nunc.
You may also like our article on how espresso machine automation helps improve workflow.
Why baristas pushed for better espresso machine technology
The emergence of third wave coffee in the early 2000s brought with it an increasing focus on the craft and artisanry of roasting and brewing coffee. Specialty coffee culture developed this focus further, emphasising the importance of precision and consistency to enhance quality and flavour.
To achieve this, baristas had to experiment with a widening range of variables. Dose, yield, and time are still key parameters in espresso extraction, but controlling other factors, such as temperature, pressure, and flow rate, opened up new possibilities for coffee flavour.
As younger consumers demanded differentiated coffee experiences – including unconventional processing methods and exclusive varieties – baristas developed new ways of pushing the boundaries of extraction even further. Competitions like the World Barista Championship showcased innovative brewing techniques and tools that allowed them to manipulate flavour profiles in unprecedented ways, influencing trends and practices in the wider industry.
In response to the evolving espresso culture, equipment manufacturers integrated new features and technologies that catered to the needs of coffee shops and their customers.
“Today’s machines feature everything from advanced temperature control and automation to smart connectivity, making it easier than ever to prepare consistently great coffee,” says Camilla Morgan, the Head of Business Development & Customer Relationships at Swiss coffee machine manufacturer Eversys.
Customisation has been a driving force for better espresso
Many advanced features are now considered standard in commercial and prosumer espresso machines, such as:
- Temperature control: A PID controller monitors the boiler’s water temperature and makes adjustments as needed
- Pressure profiling: Adjusting water pressure to target specific flavour profiles
- Flow control: Controlling the rate at which water flows through the puck to improve extraction uniformity
These variables were once pre-set and unchangeable, especially with traditional espresso machines – limiting the ability to control extraction and flavour. But as baristas and coffee enthusiasts developed sophisticated and innovative ways to bypass restrictions with traditional machine technology, manufacturers updated their equipment to meet demand.
“Today’s espresso machines offer greater customisation options, allowing baristas to finetune extraction to match specific preferences,” says Axel Fähnle, the Head of Marketing at WMF Professional Coffee Machines in Germany. “These include adjustable grind settings, customisable brew ratios, and the ability to handle different coffees and roast profiles.”
Alongside the push for customisation, improving efficiency and workflow have been huge drivers of advancing espresso machine technology. Intuitive features allow baristas to pursue quality while also helping them free up time and manage other areas of their job roles, such as customer engagement and stock management.
“Some espresso machines now come with advanced automation capabilities, including programmable settings and touchscreen interfaces,” Axel tells me. Baristas can utilise these features to exert control over extraction while focusing on other tasks.
Automation is going to play an increasingly important role
Historically, specialty coffee was hesitant to embrace automation, fearing it would water down its focus and dedication to craft and quality. This mindset has shifted significantly in recent years, as automation has become an increasingly prominent part of many areas of the industry.
Super-automatics – which carry out most of the steps in espresso and milk preparation for the barista – are now found in coffee shops such as Blank Street and even used at competitions like the World Latte Art Championship. More coffee businesses (especially high-volume stores) are relying on automation to maximise productivity and efficiency while also scaling quality, which, in turn, helps them address challenges such as high staff turnover and training new baristas.
As smaller specialty coffee shops and roasters also contend with similar issues – including a 27-year high C price and rising inflation – investing in automated espresso machine technology will only become more prominent.
“I think we’ll see more espresso machines with real-time feedback, personalised brewing options, and improved energy efficiency,” Camilla says. “Imagine machines that can give instant feedback about variables like temperature, pressure, and extraction time, helping tweak recipes to extract targeted flavour profiles.”
Although some remain sceptical that this eliminates the craft and skill of the barista role, it’s evident that coffee shop staff need more support with daily tasks as their job roles evolve. Juggling beverage preparation, customer engagement, stock and store management, training, and cleanliness and maintenance creates pressure on an already physically demanding job role, so the need for automation as a tool becomes all the more important.
“The integration of artificial intelligence and the Internet of Things (IoT) means machines can learn user preferences, predict maintenance needs, and provide real-time data for better management,” Axel explains. “This can optimise workflow and improve consistency.”
How could AI reshape the barista-customer dynamic?
As automation has become an increasingly important part of specialty coffee, the conversation about the role of AI is becoming more noticeable and controversial. Often considered a replacement for human-driven decisions and interactions, the fear is that AI would “outperform” baristas and coffee shop staff, threatening their significance in the industry.
But for specialty coffee culture to continue thriving in challenging economic conditions, businesses need to consider how they can integrate the human elements of customer service and experience with AI-driven technologies.
Given recent technological advancements, the potential to integrate AI learning in espresso machines is huge.
“We coined the term CoffeeTech as the interplay of smart hardware, software, IoT and AI,” says Dominik Maier, co-founder of AI-enhanced home espresso machine system nunc. “CoffeeTech is the next level of espresso technology, making great espresso accessible to more people. Machines can adapt dynamically to taste preferences, adjusting parameters in real-time to perfect each cup. Bean recognition technology uses sensors to identify factors like roast profile and origin.
“AI will also extend to predictive learning with machine maintenance and cleaning, meaning machines will perform optimally without little manual intervention. Energy efficiency and sustainability features that minimise energy and water usage will become essential,” he adds. “This evolution prioritises customer-centricity and user experience to democratise coffee quality and consistency, ensuring that the coffee experience is accessible, ultra-precise, and tailored to individual needs.”
Ergonomics and brand identity will be key to espresso machine design
As espresso machine technology evolves, so does design. Coffee shops and home baristas expect a machine’s visual appeal and functionality to match its performance level.
“We’ll likely see espresso machine designs that focus on durability, ergonomics, and visual appeal,” Camilla says. “Machines in busy cafés need to be resilient, handle high usage, and withstand heat and moisture. We might see more durable materials and components to meet this need.
“Ergonomics will also be important. Machines will be designed to reduce strain on baristas who work long shifts. This could mean easier-to-use levers, intuitive controls, and a layout that makes everything more accessible,” she adds.
Size is noticeably changing, too. “Design trends are moving towards sleek, minimalist aesthetics with clean lines and intuitive interfaces. This not only enhances the visual appeal but also simplifies the user experience,” Axel tells me. “As urban business spaces like offices, restaurants, coffee shops, and convenience stores become smaller, there will be a demand for more compact and efficient espresso machines that can fit into limited spaces without compromising on performance.”
The potential for espresso machine technology to advance in the future seems limitless. Automation and AI will be key drivers of change, but to use these features as effectively as possible, they need to address the biggest challenges that coffee shops and baristas are facing: efficiency and productivity while still maintaining quality.
“It is not about building ‘robots’ but creating user-friendly, customer-centric products that enhance the craft of making great coffee,” Dominik concludes.
Enjoyed this? Then read our article on how super automatics will help specialty coffee become more accessible.
Photo credits: Ines Janas, WE SUM GmbH, WMF, Eversys
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