Espresso Extraction: Has Modern Technology Eliminated Variability?

Coffee experts and scientists have long wondered why every espresso shot is different, even when all brewing variables—such as grind size, dose, water pressure, and temperature—are precisely controlled. Previous research, most notably a study published in 2019, revealed that thermodynamic factors, such as fluctuations in water temperature, extraction pressure, and gas dissolution, significantly impact the final result. But the key question remains: Has the espresso machine industry effectively addressed these challenges?

To gain insight from within the industry, we reached out to Antonio Orria, a coffee and beverage expert at Simonelli Group – Middle East, who explained how manufacturers are leveraging cutting-edge technology to enhance extraction consistency.

According to Antonio Orria, leading espresso machine manufacturers are fully aware of the challenges associated with water-coffee interaction during extraction and are continuously developing technologies to minimize inconsistencies. Among the most notable innovations:

• Soft Infusion System: Simonelli Group has developed a system that increases the resistance of the coffee puck, resulting in a more stable flow rate across multiple shots, thereby reducing cup-to-cup variability.
• Advancements in Hydraulic Systems: Recent innovations primarily focus on achieving greater stability in water temperature and pressure, both of which are critical for consistent extraction.
• Precision with T3 Genius Technology: The Black Eagle Maverick from Simonelli Group represents the pinnacle of modern espresso technology, offering full control over the entire water circuit, from the pump and boiler to the shower screens. This ensures highly stable temperature and pressure levels throughout the brewing process.

These advancements suggest that modern espresso machines are more precise and stable than ever before. But do these improvements translate into noticeable differences in coffee shops?

While scientific research and technological advancements continue, Antonio highlights an important distinction: “There is a difference between laboratory-level precision and real-world café environments… In research labs, we can measure extremely fine variations in espresso extraction, but these differences may not be noticeable to baristas or customers.”

In busy cafés, modern espresso machines—such as the Eagle One—can already produce highly consistent shots, with minimal variation. For the average consumer, these differences are barely perceptible, especially in milk-based drinks like cappuccinos and lattes.

Antonio also emphasizes that today’s espresso machines perform significantly better than those available just a decade ago, underscoring the remarkable progress the industry has made.

Despite these impressive advancements, Antonio acknowledges that the journey is far from over. Manufacturers will continue to develop more precise, efficient, and sustainable technologies in the coming years, further pushing the boundaries of espresso machine innovation.

While eliminating all extraction inconsistencies may never be entirely possible, modern technology is bringing us closer than ever to achieving the perfect, repeatable espresso shot.

What do you think about espresso extraction variability? Do you believe today’s machines have solved the issue, or is there still more to be done? Share your thoughts!