What current practice/espresso gear will we look back on very differently in 20 years?

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#1: Post by NewCoffeeGuy1 »

Could be good or bad, i.e. "I can't believe I didn't do/use XYZ back in 2023" or "I can't believe I used to do/use XYZ back in 2023"

For me: I think grinding by weight will become ubiquitous.

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#2: Post by ira »

Grind by weight for shops not home, unless you integrate a bean dispenser and a grinder in one, like Titus did as an example. Otherwise, too much retention for home use. IMO.

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#3: Post by LBIespresso »

I can't believe people used to do pour over by hand. How imprecise!!!

True, it is a highlight of my mornings...the relaxing and rewarding ritual. But so was starting the wood burning fire before gas stoves.
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#4: Post by Jeff »

20 years?

Let's see, it's been a decade since conicals were clearly better than flats. Flat-mania and blind adherence to hearsay would be on my short list

E61 will finally become vintage-only

Manual extraction profiling

"1:2 in 25 seconds"

Discussion of time rather than flow rate

Not using refractometry as a feedback tool

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#5: Post by Elliot »

Probably a lot.

- Voice and AI/assistant integration w/ the more techie-side of the machines
- ALL newly produced machines will make the Decent look manual. Few handmade, niche, exceptions, but everyone will be tablet/app first, buttons and hands later (if at all).
- Continued consolidation making for less optionality (Breville buying Lelit a good example)

Lots more, but as a guy that's spent MOST of his time on manual levers... it hurts.

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#6: Post by JB90068 »

Manufactures will place as much emphasis on aesthetics of their machines as function, thus we will stop seeing machines that look like toasters.
Old baristas never die. They just become over extracted.

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#7: Post by baldheadracing »

No more boilers, i.e., the disappearance of closed vessels with resistive heating elements.

All machines connected to the Internet ... and all need to be connected for full functionality.

Greater variety in coffee - disease- and climate-resistant varietals, hybrids, novel processing, 'new' origins, etc.

... and this will be common enough as to not be newsworthy: Proud Mary Coffee Selling Best of Panama Winner for $150 Per Cup
-"Good quality brings happiness as you use it" - Nobuho Miya, Kamasada

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#8: Post by another_jim »

NewCoffeeGuy1 wrote: "I can't believe I used to do/use XYZ back in 2023"
Let's hope it isn't "we used to have grinders and kettles back then, not mortar and pestles and hot rocks in old plastic mugs"
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#9: Post by PIXIllate replying to another_jim »

I wish this were funnier than it actually is because yeah, William Gibson here has a point.

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#10: Post by GC7 »

In 20 years - I can't believe they took perfectly ripe cherries from a prime origin and farm and let them ferment for a week with or without oxygen!