Technology & Espresso
by Terry Ziniewicz
Fresh Cup Magazine Techno-Jolt July 2002

Technology has a way of impacting most parts of our lives - from cell phones and laptop computers to microwaves and super-automatic espresso machines.  Superautomatic espresso machines?  Yes, even the espresso machine has been touched by technology.

In case you haven't noticed, coffeehouses and restaurants around the country have replaced the traditional barista-operated espresso machine with a push-button super-automatic machine.  What is a superautomatic espresso machine?  These machines grind, tamp and extract espresso and steam milk all in one process, consistently, time and again.  Superautomatics were not originally designed to replace the traditional form of espresso preparation.  Instead, they were meant to offer consistency and reduce staff training. 

Personally, I'm from the old school of espresso machines, and until recently I was a staunch opponent of superautomatics.  I mean, who would have believed that a fully automatic machine could actually produce a drinkable espresso beverage?  Well, now that I have had the opportunity to get behind the wheel of several superautomatics, I'm a changed man.  My friends and family look at me strangely when I call superautomatics an asset to our industry.

This is not to say that I no longer prefer traditional espresso machines; let's just say that I have finally accepted what a superautomatic has to offer.  Honestly, I'm amazed by the advances in many of these machines.  The quality of espresso created by superautomatics can be quite good, and the service related problems they once faced seem to be a thing of the past.  When these machines are set up and used properly, the results can be amazing. 

So, what are the benefits of using a superautomatic?  First of all, even with the tremendous amount of barista training and overall quality awareness that has occurred over the past decade, there are still far too many coffee shops and restaurants serving poorly prepared espresso.  Superautomatic machines were made for these very businesses as well as for those looking for high-output espresso equipment that can create quality espresso over and over.

If you think about the number of dollars spent in the restaurant industry to train and retrain staff to create espresso beverages, you can see how a superautomatic machine can be helpful.  Customers will only tolerate reduced quality for a short time before they get frustrated.  Then they begin to assume that they cannot get a good espresso beverage from any restaurant.  An automated espresso machine provides a form of consistency that limited training cannot compete with, and it protects our industry from poorly presented beverages.  Five years ago I never would have uttered those words.

I like traditional espresso machines.  I like to grind the coffee, tamp the grounds and lock in the portafilter.  I like the idea of stopping the shot manually, and I like to steam milk.  Yes, a traditional machine is still my favorite.  If you're a traditionalist not quite ready to accept the idea of a superautomatic in your shop, you still have some high-tech options.

Many new models of traditional espresso machines have benefited from the advances of superautomatic technology.  In fact, some manufacturers have preferred to concentrate on the "super side" of traditional equipment rather than work in the superautomatic arena.

Some of the impressive features of the newer class of traditional machines include on-the-fly group temperature control direct from the front panel, automatic temperature sensing steam wands that shut off when the temperature is correct, built-in shot timer and shot counters, and self-diagnosing trouble reports.  If not for superautomatic technology, none of these features would be available. 

The good news is that whether you are interested in a traditional bare bones espresso machines, a traditional machines with special electronic features, or a superautomatic, you have a number of great options.

Will a superautomatic save you from the need to train staff to prepare espresso beverages?  I hope not. Will superautomatics replace the beloved barista?  Never.  Will superautomatics improve the quality of espresso in foodservice across the globe?  Most likely.  This is why the superautomatic espresso machine has become and will continue to be an important part of the specialty coffee industry.  So even if you're like me and prefer the old-school method of espresso preparation, at least take a look at superautomatics from a different perspective.  Maybe you'll also see what I thought I never would.