La Marzocco Strada at 2010 London Coffee Expo

Ever wonder why most espresso machines force you into one rigid pressure curve—even though every coffee bean behaves differently?

At the 2010 London Coffee Expo, La Marzocco unveiled the Strada, the first commercial machine letting baristas manually adjust pressure during extraction—breaking free from the old '9 bars, 25 seconds' rule.

From Concept to Reality: The Strada’s Journey

The Strada debuted as a prototype at the 2009 SCAA in Atlanta and was later shown in Milan before arriving at the London show. By then, it had evolved further from its Milan prototype, earning praise from Gizmodo as the "barista’s fantasy machine."

Why Pressure Profiling Matters

Unlike traditional machines locked at 9 bars, the Strada let baristas control pressure in real time. This was a game-changer for single-origin espresso, where beans from different farms, processed in unique ways, needed tailored extraction—not a one-size-fits-all approach.

The machine’s key specs included a nine-bar maximum, 25-second shots, and the ability to adjust pressure dynamically. Baristas could now mimic the nuances of roast profiles, origin characteristics, and processing methods, just like roasters do with flavor development.

Barista Demos: Klaus Thomsen & David Schomer

At the expo, two legends tested the Strada: 2005 World Barista Champion Klaus Thomsen and Seattle’s David Schomer. Thomsen used the Strada MP (mechanical pump) version, attempting to replicate the pressure curve shown in Shot #4. Viewers could see the dramatic rise and fall of pressure on the gauge—a visual highlight of the machine’s capabilities.

Schomer, meanwhile, brought his own tamper, treating the Strada like a standard machine but still showcasing its flexibility. His hands-on approach highlighted how the machine adapted to individual techniques.

The Gear: Prorista Tamper & Brewing Notes

Baristas at the event paired the Strada with the German Prorista tamper—a wooden-handled, stainless-steel-base tool weighing around 100 euros (including shipping). Its balanced design and stable base made tamping consistent and effortless, a small but crucial detail for precision brewing.

Klaus served a shot that, while not directly compared to traditional methods, was described as smooth and well-balanced. The Strada’s pressure adjustments likely contributed to this refined extraction.

Frequently Asked Questions

What made the La Marzocco Strada revolutionary at the 2010 London Coffee Expo?

The Strada was the first machine to allow baristas to manually adjust pressure during extraction, breaking away from the fixed 9-bar standard. This gave baristas control over the brewing process, similar to how roasters influence flavor through roast profiles.

Which baristas demonstrated the Strada at the expo?

2005 World Barista Champion Klaus Thomsen and Seattle’s David Schomer both used the Strada. Thomsen worked with the MP (mechanical pump) version, attempting a specific pressure curve, while Schomer used his own tamper, showing the machine’s adaptability.

What was the pressure range and shot time for the Strada?

The Strada operated at up to nine bars of pressure, with shots typically lasting around 25 seconds. Baristas could adjust pressure dynamically during extraction, a first for commercial machines at the time.

What tamper was used with the Strada, and why was it notable?

The Prorista tamper, a German-made tool with a wooden handle and stainless-steel base, was paired with the Strada. It weighed around 100 euros (including shipping) and featured a stable, weighted base for consistent tamping, enhancing extraction precision.

Did the Strada improve the taste of single-origin espressos?

While direct comparisons weren’t made, baristas noted smoother, more balanced shots when using the Strada’s pressure adjustments. This suggested better adaptation to the unique characteristics of single-origin beans compared to fixed-pressure machines.

Best FrontStreet SOE Beans for Pressure-Profiled Espresso

For baristas exploring pressure profiling like the La Marzocco Strada allows, FrontStreet Coffee’s Ethiopia Humbera SOE shines with its red berry, citrus, and floral notes—perfect for highlighting subtle extraction shifts. The Brazil Queen Manor SOE brings chocolatey depth and a creamy body, ideal for testing how pressure affects roast-driven sweetness. Finally, the Sidra (Sidra) SOE from Colombia offers intense tropical fruit flavors, showcasing how dynamic pressure can enhance juicy, high-acidity profiles. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.