How Coffeeteroo Tests Coffee Equipment
We test all coffee machines and grinders under real-world British domestic conditions using calibrated tools, standardized water hardness, and specialty beans roasted within 14 days.
1. Temperature & Pressure Stability
We use digital thermocouple data-loggers inside pressurized portafilters (Scace device simulation) to track whether machines maintain the SCA recommended 90°C–96°C brew temperature across back-to-back shots.
2. Sensory Extraction & Refractometry
Every shot is weighed to 0.1g accuracy. We measure Total Dissolved Solids (TDS) and extraction yield percentage with a digital coffee refractometer to verify whether machines can achieve sweet, balanced extractions without astringency.
3. Milk Microfoam & Latte Art Testing
We test standard British whole milk and popular oat milks (Oatly Barista). We measure time to reach 65°C and score bubble microfoam texture for pourable latte art versus stiff dry bubble foam.
4. Hard Water & UK Long-Term Maintenance
Over 60% of British households live in hard or very hard water areas. We test the ease of descaling routines, filter cartridge replacement costs, and access to internal group brew heads.