Test Drive: The Linea Micra Espresso Machine from La Marzocco

Test Drive: The Linea Micra Espresso Machine from La Marzocco

Ethos Agriculture’s Journey from Vision to Impact in Coffee Sustainability: Part Two

In the second half of this article, we discover how the Coffee Barometer attempts to bridge the gap between discourse and action, envisioning a sustainable…


Know Your Sweeteners: Honey: Part Two

We continue our deep dive into honey, bringing to light environmental and animal rights concerns related to the product, and how the industry is addressing them. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Feature photo via Unsplash This week we started our discussion of honey, uncovering how it’s produced, the differences between varieties of honey, and […]


The Slingshot Chalice Puts a New Spin on Espresso Dosing

Hong Kong and Australia-based coffee equipment maker Slingshot Technology recently launched the Chalice Distributor Cup, a multipurpose espresso preparation tool for baristas. Displayed in its…


Understanding the Process: Carbonic Maceration

Continuing our series on coffee processing, we learn about carbonic maceration—a unique, newer processing method. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Cafe Imports Editor’s note: Check out more entries in our “Understanding the Process“ series here. The rise of the specialty-coffee scene has helped many people understand that talking about coffee as something […]

Test Drive: The Linea Micra Espresso Machine from La Marzocco

10 Minutes With Helena Oliviero: Part One

We talk with coffee champion and Q Grader Helena Oliveriero about her career, her life in Colombia, and what it means to be a young woman in the male-dominated coffee world.   BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Helena Oliviero Helena Oliviero, originally from Tuscany, Italy, is 28 years old, but already she […]


María Andrée Is Honing Olfactory Skills in Antigua 

A sensorial class in Guatemala at Artista de Café teaches how to use your nose for the ultimate coffee experience. BY JORDAN BUCHANANBARISTA MAGAZINE ONLINE Photos courtesy of Arista de Café Walking into a specialty café in Guatemala, your nostrils are infused with aromas from the best coffees in the country. Your nose recollects the […]


Out Now: The February + March 2023 Issue

The February + March 2023 issue of Barista Magazine features New Zealand coffee & chef champion Sam Low on the cover. Also inside: a special section on branding, understanding trademark law, an interview with Laura Sommers, field reports from Kansas City, Indonesia, and Hong Kong, and much more. BY KENNETH R. OLSONBARISTA MAGAZINE We’re excited […]


Coffee News Recap, 26 Jan: Researchers create new genetic map to “future proof” arabica production, UAE & Italian Coffee Champions crowned at WoC Dubai and SIGEP & other stories

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s coffee news stories. The word of the week is: competitions. Mon, 22 Jan Timemore launches crowdfunding campaign for upcoming Millab E01 portable electric coffee grinder. The wireless electric coffee grinder features a 5,000 mAh lithium battery […]

Test Drive: The Linea Micra Espresso Machine from La Marzocco

3 All-Women Coffee Roasting Companies that Are Changing the Game

The world of specialty coffee is still largely governed by men, but these all-female specialty-coffee roasters are helping to close the gender gap. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Feature photo courtesy of Lot Zero/7Gr As is the case for many commercial sectors, the world of specialty coffee continues to display gender disparity along the entire […]


María Andrée Is Honing Olfactory Skills in Antigua 

A sensorial class in Guatemala at Artista de Café teaches how to use your nose for the ultimate coffee experience. BY JORDAN BUCHANANBARISTA MAGAZINE ONLINE Photos courtesy of Arista de Café Walking into a specialty café in Guatemala, your nostrils are infused with aromas from the best coffees in the country. Your nose recollects the […]


4 Cool Cafés to Try Out in Kuala Lumpur

The Malaysian capital is often visited in a hurry, but visitors who take the time to explore will discover a welcoming city, thanks in part to its friendly specialty cafés. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti Kuala Lumpur, the capital of Malaysia, is often a stopover on vacations, quickly left behind […]


10 (More) Minutes With Helena Oliviero

Today we continue our conversation with Helena Oliviero about her coffee career and life on a Colombian finca. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Helena Oliviero Barista Magazine: Let’s talk about living on a Colombian coffee farm, Finca Palma Roja. How do you spend your days? What’s usually happening on a busy coffee […]

Test Drive: The Linea Micra Espresso Machine from La Marzocco

Test Drive: The Linea Micra Espresso Machine from La Marzocco

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Test Drive: The Linea Micra Espresso Machine from La Marzocco

Ready to find out how La Marzocco’s Linea Micra measures up? Read on for our full Test Drive review! 

BY VASILEIA FANARIOTI
SENIOR ONLINE CORRESPONDENT

Photos courtesy of Vasileia Fanarioti 

The Linea Micra espresso machine by La Marzocco is the newest addition to their impressive line of home espresso machines. I was lucky to get my hands on this revolutionary little device when I visited my friend and well-known coffee professional Stefanos Domatiotis at Create, a coffee experience center he founded in Athens, Greece. Stefanos and his team welcomed me at Create with a cup of delicious filter coffee. Then we joined together for a hands-on experience of the Linea Micra. 

Features of the Linea Micra 

My first impression: This machine is small, yet has all the features of its big brother, the Linea Classic. As soon as you unbox this pint-sized powerhouse, it makes an instant impression with its sleek design. The Linea Micra’s compact dimensions are just 12 by 12 by 15 inches.  

You can tell from first glance that no compromises were made when designing the Micra. All the features that define a high-end espresso machine are present and accounted for. It boasts dual stainless-steel boilers, PID temperature control, rotary vane pump pressure, and even a convertible portafilter.

A photo of the Linea Micra start guide and manual and a cell phone sitting on top of it, with the La Marzocco Home App pulled up on the screen.
Connectivity via the La Marzocco Home App allows for easy control of temperature, energy-saving scheduling, and simple adjustment of brewing parameters. 

Topping the list of surprises is its impressive speed; the machine takes only 5 minutes to go from cold start to ready-to-brew. This is thanks in part to its integrated brew boiler/group combination and unique portafilter design. Its sturdy pump provides consistent pressure and is designed to run almost silently—perfect for those early morning cups of espresso. 

One of my favorite gimmicks, however, is the all-new convertible portafilter. This ingenious design feature allows you to easily switch between single-spout and double-spout as well as a bottomless portafilter—all compatible with all La Marzocco Home machines and 58mm tampers. 

All of the machine’s functions are controlled through the accompanying La Marzocco Home app. The app provides comprehensive tutorials on all aspects of the machine’s operation—from optimal pre-infusion times to advanced customizations such as temperature profiling and shot weight limiters. To make the Micra even more convenient, it can be connected to a water supply or powered by a water reservoir, easily refillable by removing the drip tray.  

The Linea Micra pulls espresso shots. Two white cups are being filled with shots from the single grouphead, which can accomodate different types of shots. There are two knobs on the machine, one on each side: one pours hot water on the left, the other steams milk on the right. The portafilter sits in the middle. The top is flat so it can store ceramic cups.
The espresso shots were balanced and had a great body thanks to Linea Micra’s high-end brewing regulation system.

Small but Mighty 

Giorgos Moraitis, Create’s R&D manager, demonstrated to me how easy it is to control the Linea Micra via the app. In just a few taps, we were able to easily modify the machine’s temperature and brewing parameters. We then pulled a few shots together, and it was easy to taste the amazing quality of the espresso.  

Apart from making espresso, we also made a few creamy flat whites and managed to get excellent latte art out of the Linea Micra. I felt as if I was back working in a coffee shop—the steam wand was super responsive and easy to use, producing great milk foam that easily held up for pretty designs. 

The machine on the counter with a flat white in a glass cup in front of it. There is heart latte art in the cup. The Linea Micra is black with chrome wand and a red La Marzocco logo in all caps on the bottom right.
The steam wand delivers consistent, creamy micro-foam, making it easy to get the perfect texture for our drinks. 

Overall, I was impressed by La Marzocco’s newest addition to their line of home espresso machines. With a price tag of $3,900, the Linea Micra is a quality investment. It’s designed for those looking for a high-end machine that provides commercial-level performance and quality. 

It makes a great addition to any home kitchen, and its small footprint is perfect for those with limited space. Its amazing speed and convenient design put it on par with other professional espresso machines, while still being intuitive and user-friendly. It’s a small but mighty machine indeed!

You can order the Linea Micra here. 

ABOUT THE AUTHOR

Vasileia Fanarioti (she/her) is a senior online correspondent for Barista Magazine, and a freelance copywriter and editor with a primary focus on the coffee niche. She has also been a volunteer copywriter for the I’M NOT A BARISTA NPO, providing content to help educate people about baristas and their work. You can follow her adventures at thewanderingbean.net.

The post Test Drive: The Linea Micra Espresso Machine from La Marzocco appeared first on Barista Magazine Online.

Test Drive: The Linea Micra Espresso Machine from La Marzocco

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Test Drive: The Linea Micra Espresso Machine from La Marzocco

Shopping cart0
There are no products in the cart!
Continue shopping
0