In an age where coffee-making is both a competitive sport and a fully programmable task for automated equipment, some still prefer to pull shots of espresso by hand, the old fashioned way.
In the Berkshire Mountains of western Massachusetts, No. Six Depot has been roasting and serving coffee for four years, titling their blends after literary references. Every shot of their Notes from the Underground espresso is pulled on their Victoria Arduino—the classic, hand-hammered, manually assembled machine that has been made since 1905.
Wholesale manager Steven Amash sees the lever machine as a continuation of the artistic culture the shop cultivates. Seasonal visitors are drawn to the region’s arts, music, and dance venues, and the café doubles as a gallery and performance space.
The Victoria Arduino doesn’t just look good, it also works hard. “We’ve had days where we’re pulling shots one right after the other for eight or nine hours and we haven’t had any trouble,” Amash says. “The double boiler works perfectly for steaming milk and pulling shots. This thing’s a workhorse.”
In New York City, Oslo Coffee uses La San Marco Leva hand-pulled piston machines in two of its three cafés for the simple reason that they showcase the tactile connection between maker and medium, between barista and coffee. The machine facilitates that connection, rather than controlling it through computerized commands. For Oslo owner J.D. Merget, “Lever espresso machines are the best. They put the barista in touch with the coffee through a real mechanical machine, not just an on/off switch.”
Liz Pasqualo is manager of Oslo’s Upper East Side Manhattan location. She works with automated espresso machines but prefers the shop’s manual lever, from which the cover panels have been removed to expose the springs and hardware. “If you’re not watching, the shot is going to keep coming. It doesn’t stop automatically, so you have to pay a lot of attention,” she says.
One argument in favor of automated equipment is consistency of output, but for Oslo, a staff of baristas tuned into their work delivers a different, no less valuable kind of consistency, through attentiveness to drinks and service.
Taste the Craft, Feel the Pressure
Adam Kenderdine is owner of Benchwarmers Coffee & Donuts café-roastery and handmade donut shop in West Reading, Pennsylvania. He extols the quality extracted from the Victoria Arduino Athena Leva 2 Group, which is situated on the counter between a Sonofresco air roaster and piles of donut dough. “Using the same bean, we found that the lever pulls a sweeter, less bitter shot than our old automatic,” Kenderdine says.
Lever machines can highlight coffee’s body, mouthfeel, and flavor profile, rich with a buttery texture, but the variability between shots might not meet the needs of all cafés. Lever machines afford the excitement—and some risk—that the cup will be a little bit different every time.
Oslo barista Dillon Schenker has worked behind the bar for eight years. He’s trained with a timer and scale, calculating the target profile based on measured variables. “But with the lever machine there’s none of that. It comes from the hip,” Schenker says. “You don’t have control over those variables in the same way, so you learn to intuit. Not having a safety net personalizes it. The final drink doesn’t get lost in the numbers, because it was made by a person.”
Lever machines restore to espresso the tactile sense that pour-over equipment restored to drip coffee. With a person in charge, he or she can see, smell, and feel what is happening to yield the result in the cup.
Caspar Strietman, whose brother Wouter designs and manufactures lever espresso equipment for home and restaurant kitchens, says users “can feel the water, feel the grinds, which is great when you’re talking about different kinds of beans from different countries. It’s all really adjustable. The only electronic element is the thermometer. Making the pressure yourself gives you all the feedback you need.”
Events coordinator for Brooklyn’s Café Grumpy, Thea Hilburn has worked as a barista, manager, and trainer for over ten years. “The lever machine is perfect for training because it shows the difference between grind sizes. If you’re physically pulling a shot, you can feel that it’s too fine because it’s too hard to pull the lever down. If it’s pulling really fast, then it’s too coarse. So it’s really a good lesson.”
It is easy to say “nine bars of pressure,” but lever equipment demonstrates how nine bars behave. “The physicality of the machine makes the concept easier to understand,” Hilburn says, “especially since coffee shops draw artistic and visually minded people who need to feel it, instead of just hearing the theory.” Kenderdine has experienced something similar at Benchwarmers. “Everything now is so automatic and scientific that it takes the passion out of the espresso. Pulling that lever down to pre-infuse the shot, then back up to release the shot, it takes finesse. We chose a lever machine to be more hands-on, raw, and real.”
The lever machine helps define Benchwarmers as a place where things are different. It educates not only staff on the art of espresso preparation, but also patrons on the process of turning coffee from bean to beverage. “There are not too many lever machines around, so it’s a really great talking and teaching tool for our customers and staff,” he notes.
Kenderdine started as a curious home roaster, proving that coffee aficionados sometimes become the next generation of coffee innovators. For this reason, Dutch entrepreneur Wouter Strietman feels lever-powered espresso should be tried at home.
“The concept is to make the user part of the espresso extraction, simplifying the technique so that customers see how it works,” Wouter explains of his wall-fixed and on-counter models, all of which he designs and builds in his small factory in the Netherlands.
Dancing the Dance
Lever espresso machines might not be the best fit for high-volume shops since they are less suited for speed and repeatability of service and more aligned to the experience of service, for both barista and customer.
“What I love the most is the actual physical movements you make,” Hilburn says. “It’s active and dancey, as opposed to pushing buttons or using a paddle to turn equipment on and off.” Working with a lever machine requires choreography. Manipulating a tool through practiced movements becomes the dance that adds art to the bustle of working on bar.
And unlike computers, craft is built to last. At No. Six Depot, Steven has never had to call for equipment servicing. Oslo Coffee has been roasting and serving coffee since 2003, when artisan espresso was hardly a thing. Their first roasting space was next to a motorcycle repair shop, which heightened their appreciation for tools that stand up to the Brooklyn grind.
Schenker remembers, “Six years ago our lever machine survived a fire in the shop—it’s an industrial beast, this badass hunk of metal. There is something cool and respectable about that.”