I love making espresso for myself and clients. Espresso is not just a drink, it’s an art form that requires skill, passion, and attention to detail. Not to be underestimated is the machine. It’s a vital part of coffee-making.
Modern commercial grade espresso machine features a dual-boiler system, a digital PID controller to pre-wet the grind, a preheating system, saturated groups, and a digital display. These features allows me to customize extraction parameters, such as water temperature, pressure, and volume according to my preferences and coffee beans. It also gives me real-time feedback on shot time, temperature, pressure, and flow rate.
Behind the scene is equally important. These machines use pumps to create high pressure for forcing hot water through finely ground coffee beans. Commercial machines typically use rotary vein pumps with small-veined rotating disc that create constant pressure throughout the operation.
Boilers heat water to precise temperatures for brewing and steaming. Most high-end espresso machines have a dual boiler system, where one boiler heats water for the brew, and another heats water for the steam wand. The two processes have different temperature needs: 212 F for steam, 200 F for espresso.
So, then, what is barista’s role? The machine is a tool that helps the barista achieve consistent and high-quality results. All the controllable knobs and gears can take a group of baristas down the rabbit hole for (literally) days searching for that perfect setting. So it’s no wonder even a tiny cafe can have multiple machines with multiple heads: not just for different beans, but to appease baristas who agree to disagree on that perfect setting.