Now you can create third wave specialty coffee at home with your own barista

The icon of third wave specialty coffee

Every good commercial espresso machine uses a porta-filter, without it, it's hard to get great tasting third wave specialty coffee. Barista made coffee starts with using the right amount of coffee, 19-22g. The porta-filter is key to third wave specialty coffee.

It all starts with the right ingredients

The Barista Touch™ delivers third wave specialty coffee using 4 key elements.

1. Dose

19-22g dose for full flavour.

Have you ever wondered why your home-made coffee never seems to taste as great as a café bought one? That’s because most other at home machines only dose 11-13g of ground coffee, below what’s needed to create that rich, full-bodied taste you get out of bed for.

2. Temperature

Precise PID temperature control.

The difference between an ashy or balanced tasting espresso can be as little as 1°C. The Barista Touch™ uses digital temperature control (PID) technology which detects and minimises any fluctuation during extraction, ensuring the temperature is kept at its optimum range, every time.

3. Pressure

Low pressure pre-infusion & 9 bar extraction pressure.

Creating a golden honey crema in your coffee relies on the right pressure at the right time. The Barista Touch™ uses low pressure, pre-infusion to evenly soak and expand the ground coffee, delivering a sweet and creamy extraction.

4. Steam

Automatically steaming the milk to a silky micro-foam texture.

To get that velvety texture in your milk you need the right steam pressure to draw in the air and create thousands of tiny bubbles. That’s why we created the automatic steam wand for the Barista Touch™, that turns your milk into a silky smooth micro-foam, essential for latte art.