Italian coffee and automatic machines: choosing the right Beans

An automatic machine does a lot for you — but not everything. The coffee you put into it matters just as much as the settings, and not every roast behaves the same way once it goes through an automatic. Here's what we've learned, together with our roasters, to help you choose well.

Why crema is harder to get with an automatic machine

A true espresso, pulled on a lever machine, is made under a pressure of around 9 bar, with a fine grind and coffee precisely tamped: two conditions that are essential for a good crema to form. On an automatic machine, the pressure actually applied is lower, the grind is coarser, and above all, there's no tamping at all — the coffee is never compressed before extraction. Less pressure, a coarser grind, no tamping: all good reasons why crema naturally has a harder time forming.

This is exactly where choosing the right coffee makes all the difference.

The role of robusta: more body, more crema

All our roasters agree on this: for an automatic machine, a blend with a bit of robusta in it makes all the difference. Robusta brings body and a much thicker, longer-lasting crema — exactly what's needed to make up for what an automatic struggles to produce on its own. As a bonus, good robusta also lowers the risk of an overly acidic cup.

With blends at 20%, 30%, or even 60% robusta, you get coffees with real texture, roundness, and a beautifully creamy crema. A genuine pleasure in the cup.

Why Italian coffee pairs so well with automatic machines

The coffees in our selection are never acidic or oily — a real advantage for an automatic machine.

That surface oil, mostly found on the very dark roasts from southern Italy, is particularly problematic for an automatic machine — it clogs the built-in grinder and eventually causes real breakdowns. Our Italian roasts, roasted to a medium degree, keep a dry surface: exactly what an automatic machine likes.

Our dedicated automatic-machine selection

That's exactly why we created a dedicated category, bringing together the coffees that excel in automatic machines. Every coffee in this selection is tested by us, in our own machines, before it's added. No bad surprises: if a coffee made the list, it's earned its place.

Pro tip: If your coffee tastes too bitter, start by lowering the temperature. If that's still not enough, move to a slightly coarser grind. These two adjustments, made one after the other, fix the vast majority of overly bitter coffees in an automatic machine.

And what about 100% arabica?

Yes — we also have some beautiful 100% Arabica coffees that work remarkably well in automatic machines. You'll find the same finesse and aromatic complexity as you would on a lever machine — nothing is lost. Give them a try, and let us know what you think!

Barcino | Coffees for Automatic Machines LINK