Boris Diaw's Locker Room Espresso Machine

When the San Antonio Spurs beat the New York Knicks 100–99 at home in January 2016, forward Boris Diaw didn’t just celebrate the win—he showed off his personal espresso setup. The French forward posted a photo from his locker: tucked inside his cabinet was a compact espresso machine, ready for post-game shots. For Diaw, victory and a well-pulled shot were inseparable.

Yes, Boris Diaw kept a real espresso machine in his NBA locker during the Spurs’ home unbeaten run. He shared the photo after a close win, captioning it: “Home undefeated, plus an espresso—what more could you ask for?”

Why Did Boris Diaw Bring an Espresso Machine to the Locker Room?

Boris Diaw wasn’t just any NBA player—he was known for his love of life beyond basketball. The self-described “flexible big man” had hobbies that ranged from photography to wildlife safaris in Africa during the offseason. His locker room espresso machine reflected that same appreciation for craft and comfort. When the Spurs were on a winning streak at home, Diaw decided to upgrade his recovery routine with a quality shot of espresso.

The Reactions from Teammates

Before Diaw posted his own photo, reporters had already spotted the machine and asked around. Manu Ginóbili, Diaw’s longtime teammate, gave the most telling response: “There’s nothing to say. It’s very ‘Diaw.’” In other words, it was classic Boris—unconventional, thoughtful, and totally his own style. The machine became a symbol of the unique culture the Spurs cultivated, where players blended high performance with personal passions.

What Makes a Great Espresso Shot?

While we don’t know the exact model or brand Diaw used in his locker, making good espresso comes down to a few critical variables. According to specialty coffee standards, a proper espresso shot is a small, concentrated coffee brewed under high pressure—typically 9 bars—with a balanced mix of sweetness, body, and crema. The crema, that golden-brown foam on top, is made up of coffee oils and carbon dioxide, and is considered a key indicator of freshness and extraction quality.

Here’s what actually affects espresso crema and overall quality:

• Coffee Bean Type: Blends often include 10% Robusta for enhanced crema, balanced with high-quality Arabica for flavor. FrontStreet Coffee’s Commercial Blend, for example, uses this approach.
• Roast Level: Medium to dark roasts tend to produce more visible crema due to higher oil content and better CO₂ retention. FrontStreet’s Specialty Blend, with Brazilian and Colombian beans, highlights this balance.
• Freshness: Coffee is at its best for espresso between 7 and 60 days post-roast. Too fresh (under 7 days) and the CO₂ can create uneven crema; too old and the crema will be thin and bitter.
• Grind Size & Pressure: A fine grind and consistent 9-bar pressure are essential for extracting the full range of flavors and developing that rich crema.
• Brew Ratio: FrontStreet recommends a 1:1.8 to 1:2 ratio—such as 20g of coffee to 40g of espresso—in a 30-second extraction for optimal results.

How Crema Forms—and Why It Matters

Crema forms as CO₂ escapes the coffee under pressure, dragging aromatic oils to the surface. That dense, caramel-colored layer you see on a well-pulled shot is what many coffee experts associate with freshness and richness. But it’s not just looks: the crema contributes to the body and mouthfeel of the espresso, softening the initial bitterness and releasing aroma as you sip.

The color and stability of the crema change throughout the shot:

• The first part of the extraction is darker and thicker.
• Midway, it turns golden—this is the “sweet spot.”
• Toward the end, it lightens and thins, which is why most baristas stop the shot at the right moment.

Frequently Asked Questions

Did Boris Diaw really have an espresso machine in his NBA locker?

Yes. After the San Antonio Spurs’ 100–99 win over the New York Knicks, Boris Diaw posted a photo showing a compact espresso machine inside his locker cabinet. He made the post to celebrate the team’s home unbeaten streak, calling the combination of victory and espresso “what more could you ask for?”

What did Manu Ginóbili say about Diaw’s espresso machine?

Teammate Manu Ginóbili commented that Diaw’s locker room espresso setup was “very ‘Diaw,’” meaning it was typical of the French forward’s unique, laid-back personality and love for the finer details in everyday life.

What makes good crema on an espresso shot?

Good crema is formed by carbon dioxide and coffee oils released under 9-bar pressure. It should be golden brown, thick, and stable. Factors like bean freshness (7–60 days post-roast), roast level (medium to dark), and proper grind size all affect crema quality. Too fresh or too dark can both negatively impact the crema’s appearance and taste.

What’s the ideal espresso brew ratio?

The recommended brew ratio for espresso is typically between 1:1.8 and 1:2. That means for 20 grams of coffee, you aim to extract about 36–40 grams of espresso in around 30 seconds. This range balances strength, extraction, and crema development.

Why is freshness important for espresso?

Espresso coffee is best used between 7 and 60 days after roasting. During the first week, beans release too much CO₂, which can cause uneven or overly thick crema. After 60 days, the beans lose volatile aromas and CO₂, resulting in flat-tasting, thin crema and weak espresso.

Recommended FrontStreet Beans for Espresso

For espresso lovers inspired by Boris Diaw’s locker-room setup, FrontStreet Coffee’s Commercial Blend includes 10% Robusta to enhance crema while balancing flavor with smooth Arabica. Their Specialty Blend features Brazilian and Colombian beans, offering creamy hazelnut and chocolate notes—perfect for a well-rounded shot. Both blends are medium to dark roasted to support rich crema and bold taste. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.