When traveling or on trekking tours, good, home-brewed coffee is always welcome. Filter coffee is usually the right choice to keep a group happy, as it's easier to brew quickly and in sufficient quantities. In an article and video, I specifically discuss different types of coffee for traveling.
But when espresso cravings strike, filter coffee isn't the right answer. Flair , Aram , and the like aren't particularly portable and therefore not ideal for use on the go. The Wacaco Picopresso, however, promises exactly that. And after achieving decent results with its predecessor, the Wacaco Nanopresso *, I was especially curious to see what the Wacaco Picopress * would offer in terms of coffee quality and value.
Coffee quality with the Wacaco Picopresso
The first and most important question for all portable espresso brewers is whether they are capable of brewing espresso at all. Espresso is characterized by one key characteristic: the concentration of dissolved coffee particles relative to water. The concentration range, also known as strength , is not definitively defined, but fluctuates between 6 and 12% TDS (Total Dissolved Solids).
Using the Wacaco Picopresso, we brewed an espresso with a strength of 9.7% TDS, using a ratio of 18 grams of ground coffee to 36 grams of espresso in the cup. A strong double espresso, at a ratio of 1:2.
The espresso's texture was creamy and balanced , with a slight acidity to the taste. The acidity is accentuated by the relatively low brewing temperature . The result is good for a portable espresso brewer.
Anyone who wants to compare the Wacaco Picopresso with their top-of-the-line portafilter espresso machine will notice some fluctuations, especially in terms of consistency and repeatability. But in our view, that's not the goal of this portable brewer. It's designed for brewing a good espresso on the go, and we've had this experience every time we've unpacked the Picopresso on a kayaking trip, hike, or even at the stadium.
Brewing with the Wacaco Picopresso - Tips
According to the manufacturer, the Wacaco Picopresso's filter holds 15-20 grams of coffee. We recommend using 18 grams of coffee. With a smaller filter, we observed significantly more channeling.
- 18 grams are also ideal for brewing our classic brewing recipes, which we provide for various coffees.
- First, the Picopresso should be thoroughly rinsed with boiling water . To do this, pour the boiling water into the brewing chamber, unscrew the lid, and rinse it thoroughly with pumps. Unlike the Wacaco instructions, we recommend preheating the filter basket as well.
- Then quickly pour the prepared 18 grams of espresso-fine ground coffee evenly into the sieve, breaking up any lumps with the included needle tool if necessary, and tamping straight. You can use the dosing ring as a guide for this.
- Next, attach the shower plate , unscrew the strainer, add boiling water again, close the brewer, and begin pumping. After about 10 pumps, performed evenly and without pauses, drops should appear at the bottom of the strainer . These are only visible if the narrowing plastic spout is not attached. The plastic spout can certainly be useful. However, we recommend working without the spout when adjusting the grind size.
- If the espresso drops don't appear after about 10 shots , the grind is too fine. If the first drops appear much sooner, or if the coffee flows quickly from the brewer and sprays in all directions, the grind is too coarse.
- We used the Timemore C3 and set it to 8 to 9 clicks, depending on the espresso.
- When the first drops appear, we recommend pausing for 5 to 10 seconds to allow the coffee to fully soak with water. Then continue pumping regularly until the water is emptied or the desired amount of 36 to 45 ml is in the cup.
Without a plastic spout, with proper ground preparation, you can admire the beauty of espresso extraction with a bottomless portafilter. However, it's not all that easy to brew espresso without channeling with the Wacaco Picopresso , as the pump strokes don't generate consistent pressure. Channeling becomes apparent when the espresso repeatedly squeezes out of the holes in small fountains and sprays in all directions instead of flowing evenly into the cup.
The plastic spout brings the espresso together and directs it into the cup.
Scope of delivery of the Wacaco Picopresso
The Wacaco Picopresso may be compact, measuring 7.8 cm at its thickest point and 10.6 cm at its tallest, but inside it is a whole collection of useful items.
Let's go through the scope of delivery of the Wacaco Picopresso from left to right. Top left is the lower sealing lid . The 15-20 gram sieve is filled in the photo. A dosing ring makes it easier to add the coffee powder precisely and also serves as a guide for the tamper . Practical! The shower distributes the brewing water evenly over the coffee. The tamper sits flush with the sieve. The lid top right closes the upper brewing chamber. Small, bottom left you can see the included needle tool . It's a bit bulky, but it works nonetheless. The main body of the Picopresso can accommodate all of the items mentioned except for the lids for transport. The spout unifies the brewing and reduces visual channeling (but not actual channeling). The brush and the dosing spoon are the two less useful items. The packaged Picopresso with all its individual parts fits into the zip-up case.
Conclusion on the Wacaco Picopresso
If you occasionally fancy an espresso while traveling, the Wacaco Picopresso, which weighs just 450 grams, is a great portable espresso maker. All the accessories needed for brewing are included, and the Picopresso is also cleverly designed. The results are impressive and, as an espresso, there's no need to hide. We don't know of a more compact brewer that can compete with it in terms of espresso quality.
Important: A good hand grinder, good coffee, and a kettle are necessary for brewing espresso. Since the Wacaco Picopresso, like all portable brewers , has difficulty maintaining a good temperature , we recommend medium to dark roasts. Light roasts naturally contain high levels of fruit acid, which can only be balanced by high brewing temperatures. From our range, we particularly like Mamy, Toca, Apas, and Boton.
Our espressos in Switzerland.
- Mamy, Robusta from Guinea
- Toca, Mexico
- Apas, Brazil
- Boton, mixture
Our espresso roasts in Germany, Austria and the EU
- Mamy, Robusta, Guinea
- Toca, Mexico
- Apas, Brazil
- Boton, mixture
