Why Are Espresso Machines Still Stuck in the Past?

I have just visited HOST Milan 2025, especially the areas dedicated to coffee. I have seen many espresso machines, domestic, professional, manual, semi-automatic, full-automatic ones. I could not understand why choosing one and not the other one. Look all similar, based on the same technology, the famous boiler(s) technology….

Boiler-Based Espresso Machines

The industry standard for decades, boilers heat and store large volumes of water under pressure. Often, machines include multiple boilers (for steam, group heads, etc.), each continuously heated throughout the day.

Pros:

  • Proven reliability in high-volume café environments
  • Stable thermal mass; consistent temperature once stabilized
  • Can power multiple functions simultaneously (steam, brew, hot water)

Cons:

  • High energy consumption: Boilers require continuous heating, even during idle hours. Machines are turned on 24h/7d
  • Slow to heat: Often take 15–30 minutes (or more) to reach operating temperature
  • Thermal inertia: Slower response to changing temperature needs
  • Large footprint and heavy installation requirements
  • Poor alignment with sustainability goals (carbon footprint reduction, energy cost management)

 

Induction & Thermoblock Systems

These technologies replace boilers with on-demand water heating — using electromagnetic induction (like Heylo by Carimali) or a compact thermoblock to heat only the amount of water needed, instantly.

Pros:

  • Massive energy savings — Heylo claims up to 90% less energy use compared to traditional machines
  • Instant heat-up: No long warm-up times; brew in minutes
  • Precise control of temperature, flow rate, and pressure in real-time
  • Modular and compact systems allow flexible café layouts
  • Supports automation and telemetry — key for consistency and scaling
  • Aligns with eco-certifications and future-ready equipment policies

Cons:

  • Less thermal mass = potential for heat fluctuation if poorly designed
  • Not yet as widely adopted in high-volume commercial cafés
  • Perceived as “new” and unproven by more traditional baristas
  • Fewer options currently on the market at the commercial scale

 

The Takeaway

Maybe it’s time we ask harder questions — and demand more from the machines that define our craft. If the coffee machine industry will not make a move soon, our espresso will always have more bitter ecological taste…