Independent Espresso Machine Testing & Editorial Standards
At EspressoGuides, we test semi-automatic and super-automatic espresso machines using industry-standard Scace II thermofilters, digital pressure transducers, and refractometer extraction yield analysis.
Our 4-Stage Barista Testing Protocol
We mount a calibrated Scace II simulated group device to record water delivery temperature and intra-shot pressure curves at 9 bars across consecutive pulls.
We steam 6 oz of whole milk from 40°F to 140°F, measuring time to target temperature and evaluating microfoam density, wet glossiness, and latte art pourability.
We measure Total Dissolved Solids (TDS) using digital coffee refractometers across standard 18g:36g espresso recipes to verify extraction yields between 18% and 22%.
We evaluate ease of portafilter engagement, drip tray capacity, water level visibility, cup warming tray heat, and machine stability during portafilter locking.
Affiliate Disclosure & Independence
EspressoGuides participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by linking to Amazon.com.
When you purchase equipment through our links, we may earn an affiliate commission at zero additional cost to you. We purchase our test units independently and never accept paid editorial rankings.
Contact the Barista Lab
Have questions about an espresso machine or need dial-in advice for your beans?