How super-automatics could reshape coffee competitions
For the first time since the World Latte Art Championship (WLAC) began in 2005, the SCA selected a super-automatic espresso machine – the Thermoplan Black&White4 Competizione – as its official qualified machine for the 2024-27 season. The machine will return for a second time at the 2025 WLAC at World of Coffee Geneva from 26 to 28 June.
This decision has sparked much debate in the specialty coffee community, and reactions are mixed. Automation is hardly new in coffee, but some question whether super-automatic machines stifle talent in competition settings. Others, meanwhile, assert that automation supports skills and levels the playing field.
I spoke to Philipp Grammel, the Team Leader of the Thermoplan Coffee Academy, to find out more.
You may also like our article on how super-automatics could make specialty coffee become more accessible.
Coffee competitions embrace automation
Within the last few years, the use of new automated technology and brewing accessories has gained traction across a broad range of coffee competitions.
At the World Barista Championship (WBC), for example, espresso gadgets, such as vibration distribution tools, have become standard. Not only do competitors assert that these tools help optimise extraction, thereby increasing the chances of scoring more points, but that they also make repetitive tasks more manageable and consistent.
Automation has also become more prominent at roasting competitions, reducing technical barriers and controlling more variables. Many agree that this grants participants more time to focus on flavour development and competition strategy.
Meanwhile, super-automatic espresso machines are taking centre stage at latte art competitions. In early 2024, the Thermoplan Black&White4 Competizione was announced as the official machine sponsor for the WLAC through 2027.
Automation at latte art championships
Super-automatic machines can handle every step of the coffee preparation process – from grinding and tamping to extraction, and sometimes milk dispensing and steaming – at the push of a button. The Black&White4 Competizione, for instance, includes a steam wand with AutoSteam and AirSteam functions, which allows users to switch between manual and automatic milk foaming functions.
As per the WLAC rules, competitors must manually steam their milk, meaning they have control over the overall texture and quality of their milk. This reinforces the strict focus on latte art skills while also freeing up the barista’s responsibility to manage coffee extraction.
“All of our machines are set to the same parameters, which are shared beforehand with the competitors, to level the playing field,” says Philipp Grammel, the Team Leader of the Thermoplan Coffee Academy, a division of the company which offers educational classes and courses.
“Although the machines are automated, competitors can still have complete control over several key functions,” he tells me. “If they feel like they have enough espresso in the cup to pour high-quality latte art, then they can stop the extraction. They get to decide for themselves exactly what they want.
“Baristas can individually adjust the steam pressure, allowing them to fine-tune it for each product according to their preferences.”
Specialty coffee responds to the automation trend
The specialty coffee industry has been, understandably, slow to embrace automation. Historically, third wave coffee has focused on the craft and art of coffee, highlighting manual barista and roaster skills.
But this mindset is shifting as automation reshapes how coffee is roasted and prepared. Tools like roasting management software, automatic tampers, milk steaming systems, and batch brewers are a common sight in roasteries and coffee shops the world over.
The global automation market is projected to be worth over US $400 billion by 2030. Major players have been driving the shift – Starbucks alone invested US $450 million in its automated Siren System – and the ripple effects are reaching the far corners of the sector.
As demand for convenience and consistency continues to grow, integrating automation has become essential for both larger chains and smaller businesses. Simultaneously, while costs remain high across the board, coffee businesses are increasingly turning to automation to streamline processes and increase efficiency, ultimately freeing up resources for higher-value tasks.
Still, some coffee professionals and consumers remain hesitant. In specialty coffee, in particular, there has been an ongoing tension between honouring craftsmanship and striving for a greater level of precision and consistency. Some people fear that automation reduces coffee to a mechanical process, stripping away the art of human touch.
But the reality is more nuanced. Automation doesn’t eliminate craft; it simply redefines it.
Since the advent of digital temperature controllers (PID systems) in espresso machines in the late 1980s, baristas have been able to tweak and maintain precise brew temperatures, significantly improving extraction consistency and opening up new possibilities for flavour.
Without this technology, specialty coffee wouldn’t have been able to advance to the standards we uphold today.
Positive reactions at competitions
In recent years, super-automatic espresso machines have steadily become more apparent in specialty coffee, making their presence at latte art championships in particular almost inevitable.
Some argue that automation undermines the skill of these competitions. Others believe automation reduces competitors’ stress by handling espresso extraction for them, allowing their milk steaming and pouring abilities to be the primary focus of their routines.
Philipp recalls the initial uncertainty surrounding the introduction of Thermoplan’s super-automatic machine at last year’s World Latte Art Championship.
“We had talked to a lot of baristas beforehand, and they gave us some feedback, but it still felt like a black hole,” he says. “You don’t know how it will work until you see it in action.”
Before the competition, Thermoplan held a two-hour training session for participants to familiarise themselves with the Black&White4 Competizione.
“The feedback was positive during the training and also in the competition itself,” says Philipp. “There was no technical time-out, which happens at these competitions from time to time, and competitors were able to keep to their allotted time slots.”
Following this, it’s clear that attitudes towards automation in coffee are changing. A growing number of World Barista Champions are becoming brand ambassadors for super-automatic machine manufacturers, helping change the narrative surrounding automation and encouraging its use in competitive settings.
How will super-automatic machines change coffee competitions?
The inclusion of super-automatic machines in past and upcoming coffee competitions has sparked much debate about their impact on the future of latte art championships.
One clear change is that the previous WLAC rules for espresso preparation – such as grinding, tamping, and portafilter cleaning – no longer apply to super-automatics like Thermoplan’s Black&White4 Competizione.
“Before, you were scored on minimum or maximum extraction. If your extraction wasn’t in the required range, you would receive zero points,” says Philipp. “Now, your espresso isn’t scored, and you can also decide if they want one or two shots split into two cups.”
This shift arguably refocuses the competition on latte art skills rather than the technicalities of espresso preparation. Moreover, it helps standardise the espresso experience, creating a more even playing field for participants.
“Automation is more or less making sure that we don’t have too much inconsistency between participants, which makes the competition fairer,” Philipp explains. “I think that also takes some of the pressure away on the coffee aspect of their routine.”
This change has the potential to shift the focus of judging criteria toward beverage quality and creativity and away from the participant’s technical skills.
Additionally, super-automatics could bring more diversity to coffee competitions by accommodating a wider range of experience levels.
However, the use of super-automatic machines may still pose challenges for aspiring baristas. Without access to the same funding or equipment as previous champions, others argue that this could exacerbate the disparity in practice time and create more barriers to winning.
Wider implications for the industry
Coffee competitions like the World Coffee Championships have a huge influence on specialty coffee culture more widely. Inevitably, we’re likely to see more of these machines in high-volume coffee shops, where staff can optimise efficiency and consistency while keeping up with orders.
“The main role of a barista is not only to check the extraction and make sure that the coffee is perfect, but you also need to understand the customer,” says Philipp. “It also gives you a better workflow, so the efficiency is better, which means you can involve customers in the process of creating your product.”
The need for skilled baristas
While there’s concern that automation may replace human jobs, super-automatic machines still require skilled operators to ensure they function properly. The latest tools require deep knowledge and technical skills to operate, shifting the artistry from manual execution to fine-tuning technology to bring out the best in each cup.
“You always need an educated and experienced barista to ensure a certain level of quality,” Philipp explains. “Here in Switzerland, we see that it’s getting harder to hire and retain skilled staff – automation can provide some support with these challenges.”
Automation also bridges skill gaps between staff members. Experienced baristas can fine-tune the machine settings, while less experienced staff can follow pre-set recipes to ensure consistency and quality is maintained.
“Once you define the recipe, from then on, the Thermoplan Black&White4 Competizione adjusts its grinder to always fit the extraction,” says Philipp. “You can set up an automatic machine to a high level to create exceptional specialty coffees.”
Automation is already redefining coffee competition standards and strategies, and its influence will only grow in the future. However, the use of automatic equipment in competition settings isn’t an isolated experience. It inevitably has implications for the wider specialty coffee industry as well.
More people are realising that automation transforms the entire coffee experience by blending human skill with technological precision instead of replacing one another.
As consistency and quality become larger priorities for both consumers and businesses, automated systems offer a promising path forward.
Enjoyed this? Then read our article on how super-automatics will change Latte Art Championships.
Perfect Daily Grind
Please note: Thermoplan is a sponsor of Perfect Daily Grind.
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Zoe is an expert content marketer based out of the Pacific Northwest. She has a deep-rooted passion for all things coffee with over five years of coffee copywriting and barista experience.
