Barista Attitude Pilot 2/3 Group Espresso Machine - Single Boiler

Host Milan 2025 - Prime Coffee Suppliers

The Prime Coffee Suppliers team attended Host Milan 2025 in Italy, the world’s leading international trade fair for hospitality, foodservice, and professional coffee equipment. Host Milan is widely recognised as the global platform where new commercial espresso machines, café technology, and specialty coffee innovations are launched.

One of the key machines captured at the event was the Barista Attitude Pilot, a professional espresso machine engineered for modern cafés, restaurants, and hospitality venues. Featuring precise temperature control, consistent extraction performance, and robust Italian build quality, the Barista Attitude Pilot attracted strong interest from café owners, roasters, and coffee professionals.

Live demonstrations at Host Milan 2025 showcased the Pilot’s reliability and workflow efficiency in high-demand service environments. Its combination of commercial-grade performance, contemporary design, and ease of use positions the Barista Attitude Pilot as a competitive solution for businesses seeking a dependable, high-quality commercial espresso machine.

How the Dual Infusion Process Works on the Pilot Espresso Machine

If you’ve ever wondered why the same coffee can taste wildly different from one machine to another, the answer often lies in pre-infusion control. This is where the Dual Infusion Process on the Pilot espresso machine truly shines.

Unlike most single-boiler machines that offer little to no control before full pressure extraction begins, Pilot lets you separately set two critical stages: Wetting Time and Infusion Time. These two variables allow you to fine-tune how water meets the coffee before the main extraction starts — and that’s where flavour is won or lost.

Phase One: Wetting Time — Preparing the Coffee Bed

The first step is Wetting Time.

This is the moment when a small amount of water gently saturates the dry coffee puck. Instead of hitting the grounds with immediate pressure, the coffee is allowed to absorb water evenly, reducing the risk of channelling.

Think of this as priming the coffee.

By adjusting Wetting Time, you control:

• How evenly the puck is prepared

• How well the coffee resists channelling

• The foundation for balanced extraction

A slightly longer wetting time is particularly useful for freshly roasted coffee or lighter roasts, which tend to release gases and resist water at first contact.

Phase Two: Infusion Time — Letting the Coffee Bloom

Next comes Infusion Time.

After the puck is fully wetted, the machine pauses at low pressure, allowing the coffee to bloom. During this stage, trapped gases escape and the coffee bed stabilises before full pressure is applied.

This blooming stage is critical for flavour clarity.

By adjusting Infusion Time, you influence:

• Sweetness and clarity in the cup

• Reduction of bitterness

• Better flavour separation and balance

Longer infusion often enhances complexity, while shorter infusion can emphasise body and intensity.

Why This Matters for Espresso Quality

Most machines treat pre-infusion as a single, fixed step. Pilot treats it as two separate, adjustable phases. This gives baristas and home users far greater control over extraction without needing pressure profiling or advanced modifications.

The result?

• More consistent shots

• Better control across different roast profiles

• Noticeably improved flavour clarity

In Simple Terms

The Dual Infusion Process lets you decide:

1. How long water soaks the coffee (Wetting Time)

2. How long the coffee blooms before extraction (Infusion Time)

Those few extra seconds of control make a significant difference to how espresso tastes in the cup.

For anyone serious about dialling in coffee properly, this feature is what sets the Pilot apart from typical single-boiler machines.

About the Brand: Barista Attitude

Barista Attitude is the specialty coffee arm of Italy’s Ryoma Group, launched in 2017 with a vision that blends artisanal heritage and cutting-edge technology to elevate the espresso experience. Their core strength lies in delivering reliable extraction stability, intuitive interfaces, and professional milk-steaming features

They offer a range of commercial-grade machines, from the entry-level Pilot, designed for ease of use and consistency with touchscreen control, dry steam wands, pre-infusion, pressure stabilisation, and milk-foam precision, to the advanced Storm and Tempesta models, which include multiboiler systems, full curve control, Super Dry steam, competition buttons, and Wi-Fi telemetry for barista-level customisation.