La Marzocco Strada at 2010 WBC London Show

Ever wondered how baristas pulled those precise, complex shots of espresso that taste nothing like the overly bitter or sour cups from your local chain? At the 2010 World Barista Championship in London, a machine debuted that let baristas take full control over one of the most locked-down elements of espresso: pressure.

The answer lies in the La Marzocco Strada—unveiled not as a finished product, but as a revolutionary prototype that let baristas manually adjust pressure during extraction, breaking free from the traditional fixed nine-bar rule.

What Was the La Marzocco Strada?

The La Marzocco Strada first appeared as a concept prototype at the 2009 SCAA in Atlanta, then officially debuted in Milan roughly six months before its London WBC showcase. Though still not in full production, the version shown in London had evolved visibly from the Milan prototype. Dubbed by Gizmodo as “the barista’s wet dream,” the Strada wasn’t just another pretty machine—it introduced a level of control no one thought possible in espresso brewing.

Pressure Profiling: Breaking the Rules

Traditional espresso dogma insists on nine bars of pressure for around 25 seconds to pull a standard shot. But with the rise of Single Origin Espresso, where beans vary dramatically by growing region, processing method, and roast profile, that one-size-fits-all approach no longer made sense. The Strada changed the game by giving baristas the ability to manually adjust pressure throughout the shot in real time. That meant dialing in unique curves for each coffee—something previously reserved for roasters and green buyers.

The Strada MP (mechanical pump) model featured a physical pressure paddle that let the barista modulate pressure on the fly. A large, clear pressure gauge displayed real-time changes, offering both precision and flair. The interface allowed for adjustments between 0 and 9 bar manually, offering a more nuanced approach than the fixed pressure routines of traditional machines.

Even without adjusting pressure, the visual drama of the gauge moving up and down during extraction—captured in videos of 2005 World Champion Klaus Thomsen using the machine—added a new layer of artistry to the barista’s performance. Klaus was seen attempting to replicate a specific pressure curve, showcasing how the machine could be used for intentional shot shaping.

David Schomer and the Prorista Tamper

Another legend, David Schomer of Seattle’s Vivace Espresso, was also spotted experimenting with the Strada at the show. Schomer brought his own tamper—a vintage-style tool indicating he treated the machine more like a traditional setup. His presence underlined how seriously industry veterans were taking the new possibilities Strada introduced.

On the tamper front, the show also featured the German-made Prorista tamper. With a solid wooden handle and a weighted stainless steel base, it distributed weight evenly for a stable tamp. The oversized, almost “fat clock” design included an etched neck where users could personalize it—in one case, with the word “Strada” laser-etched and presented in a wooden box. At under €100 including shipping (at the time), it quickly drew attention as a functional and stylish accessory.

Strada EP: The Electronic Revolution

Beyond the MP model, Strada also debuted an electronic pump version known as the Strada EP. This version did away with the traditional pressure gauge on the group head—but made up for it with cutting-edge technology.

The Strada EP utilized a gear pump system and featured a central LED interface that monitored all three group heads in real time, displaying both temperature and pressure. More importantly, it offered both manual and automatic modes. In manual mode, baristas could adjust pressure anywhere from 0 to 12 bar—surpassing the MP’s 9-bar limit—and make real-time changes on the fly. That level of control was unheard of at the time.

In automatic mode, the EP could store and reproduce up to four custom pressure and temperature profiles. Essentially, a barista or roaster could program their ideal shot curve and replay it perfectly shot after shot. The machine also included a USB port for connecting to a laptop, allowing for deeper programming and monitoring. Although not yet in commercial release, a German engineer at the show revealed plans for full-scale production by the end of the year.

Vulcano Grinder Collaboration & New Handle Design

Accompanying the Strada was a special edition grinder collaboration between La Marzocco and Mazzer, dubbed the Vulcano. Based loosely on La Marzocco’s 1960s-era Vulcano model, details remained scarce—but its presence signaled a broader push for a fully integrated high-end workflow.

La Marzocco also unveiled a newly designed espresso handle with three key features: a stainless steel body for easy cleaning, a removable spout for internal maintenance, and a vertical base that made it easier to tamp squarely against a table edge.

Recommended FrontStreet Coffee Beans for Non-Acidic Espresso

For espresso lovers seeking low-acidity, well-rounded flavors, FrontStreet Coffee offers several excellent options. The PWN Golden Mandheling is deeply roasted with low acidity, featuring herbal, black chocolate, and subtle earthy notes. The Brazil Queen Manor delivers balanced, nutty, and cacao-rich espresso with a smooth, sweet profile ideal for milk drinks or straight shots. For something unique, try the 2013 Yunnan Sun-Dried Typica, a medium-dark roast with citrus-caramel tones and a touch of nuttiness. All three beans avoid excessive brightness, making them great choices for those who prefer a smoother, less acidic cup. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.