Introduction:In 2024, the World Latte Art Championship (WLAC) made headlines by using the fully automatic espresso machine Thermoplan Black&White4 CTS for the first time, sparking widespread discussion in the industry: does automation diminish the professional value of baristas? This article delves into the new competition rules, the features of the machine, and industry trends to help you understand how fully automatic equipment is reshaping the rules of the game—and what core skills baristas need to thrive in the age of automation.
In 2024, the Specialty Coffee Association (SCA) officially announced that the Black&White4 CTS fully automatic espresso machine, launched by Thermoplan, will be the official machine for the World Latte Art Championship from 2024 to 2027. This marks the first time a fully automatic machine has taken center stage on the international stage in the history of the competition, immediately igniting extensive discussions both within the industry and on social media platforms.
Many netizens were quick to ask: “Do world-class latte art champions no longer need to steam milk themselves?” Some argue that using fully automatic machines may lower the technical barriers and artistic nature of the competition, making it seem like a form of “minor cheating.” However, supporters point out that automation is already a global trend in the coffee industry, and the value of baristas should lie more in overall flavor profiling and creative presentation.
According to Yannis Apostolopoulos, CEO of the SCA, this decision aims to promote higher global coffee quality by introducing a more diverse range of equipment. He also emphasized that Thermoplan and the association will work together over the next four years to foster international cultural exchange in coffee.
Notably, although the Black&White4 CTS is a fully automatic machine, baristas still need to manually operate the steam wand during the milk frothing process. Unlike semi-automatic machines, this model allows for pre-setting key parameters such as milk temperature and steam intensity.key parameters, enabling baristas to focus more on the details of latte art and the aesthetic presentation of the final product.
Industry insiders who had early access to the machine shared that while using the device, baristas still need to manually control the angle and distance of the steam wand, and fine-tune the steaming time based on the type of milk—steps that remain identical to those with traditional semi-automatic machines. What has truly been automated is the espresso extraction process—including variables such as coffee dose, tamp pressure, grind size, extraction time, and water temperature—all of which can be precisely set via the machine’s internal programming, significantly improving the consistency and stability of each cup.
Industry experts note that even though fully automatic machines can greatly reduce human error, baristas’ mastery of “extraction parameters” remains essential. For example, grind size affects the speed of water flow, which in turn alters flavor release; extraction pressure that is too high or too low directly impacts the body and layered taste of the espresso. Therefore, even as equipment becomes smarter, baristas still need a solid technical foundation and the ability to fine-tune settings.
Additionally, some observers believe that the trend toward automation is not about replacing baristas but freeing them from tedious mechanical tasks so they can focus more on creativity and customer experience. For competitors, being able to concentrate on showcasing latte art techniques and visual design on the foundation of stable extraction and consistent milk texture actually helps highlight their individual style.
The next World Latte Art Championship will take place from June 27 to 29, 2024, at the Bella Center in Copenhagen, Denmark. All participants will use the Thermoplan Black&White4 CTS fully automatic machine for the first time in the competition. This is not only an innovation in competition format but also a symbol of the coffee industry’s attempt to strike a balance between technology and humanity.
In summary, the introduction of automated equipment does not replace the value of baristas but redefines their role. On the foundation of stable extraction and consistent milk texture, baristas should focus more on flavor profiling, creative expression, and customer interaction—these are the keys to future career development. In the face of industry changes, continuous learning and adaptation are the attitudes every professional should embrace.
The above content is compiled by CoffeeHunters, a coffee news website.
