This portable espresso device relies on manual pressure to deliver a fantastic on-the-go 'spro.
Published August 18, 2021
Coffee experts@Era of We
Mark as brewed
Welcome to the Picopresso. On your grinder, calibrate it to finely grind for espresso, or ask a coffee shop where you buy beans from to grind for you. Grind 18 grams while your water is boiling.
Once your water has fully boiled, remove the water tank cover, the portafilter cover and unscrew the portafilter to remove the rest of the tools from the device.
Re-screw the portafilter on, then add boiling water to the water tank. Pump one cycle while holding the device above a cup in order to pre-heat the machine, then dump the rest of the water.
The Wacaco Picopresso comes with a rim-shaped funnel for easier transfer of your coffee grounds. Place this funnel on top of the portafilter basket and place your coffee grounds in it. You can now shake the portafilter basket to distribute the grounds evenly, and use the distribution tool (the small stick) to also distribute them.
The Picopresso also comes with a small tamp. Use this to tamp the grounds in the portafilter with the funnel in place.
Remove the funnel. Then, place the basket inside the portafilter and add the showerhead onto the top. This is a small metal circle punctured with holes. Screw the portafilter back onto the bottom of the water tank tightly.
Unlock the piston from its travel position. This is the button that is branded and attached as a center button onto the water tank. Add boiling water into the tank.
Screw back the water tank lid.
Holding the Picopresso above a cup with two hands, pump the piston 8 times and wait 10 seconds. This is the pre-infusion of the shot. For more clarity, you can also place the cup on top of a scale.
Resume pumping, and stop once your output has achieved 36 grams of espresso. Enjoy on its own or with steamed milk!
About the Author
My name is Katrina and I'm the content lead at Era of We. I'm also the online editor at Barista Magazine and a freelance writer based in Portland, Oregon covering the HoReCa/F&B industries. I'm available for coffee questions, writing work, and coffee consulting!