How a single espresso at Cimbali changed my mind about espresso

I had an espresso at Cimbali that changed how I think about espresso.

I have never liked espresso. Espresso has almost always felt too harsh to enjoy. The only thing I’ve enjoyed about espresso in recent memory is how many times I can use the word “espresso” in the opening paragraph of this article.

Every cup I had tried was either sour or bitter, and never balanced. I used to hide that sharpness by adding milk. A cappuccino, at any hour. Sorry to be Italian readers. Mi dispiace.

Last week, at Cimbali’s Middle East headquarters in Dubai, that changed. Before our meeting began, Aleksa offered me a small cup brewed on a single-group Slayer Espresso machine. The beans came from Auro Coffee, roasted by my friend, Rustam, in Abu Dhabi.

I took a sip and stopped talking.

It was calm and round. The acidity was soft, the texture rich but not heavy, and the finish long. I had it neat, without milk, and it felt complete. That shot made me wonder if I need to give espresso another chance. Maybe the problem had never been the drink itself. Maybe it had been how it was made.

What balance really means in espresso

Balance is the quiet point between sweetness, acidity, and bitterness. Each one has a role, but none should lead. When espresso is balanced, you do not reach for sugar or milk. You taste sweetness first, then the structure that holds it in place.

Getting there takes precision. Espresso brewing depends on temperature, grind size, pressure, and flow rate. One mistake in any of these can throw everything off.

At Cimbali that day, each part of the process came together. The roast, the machine, and the barista. The result was the kind of espresso that didn’t shout. But spoke softly.

The roaster’s role in creating balance

Balance begins at the roaster. A good roast gives espresso the structure it needs to perform under pressure. A poor one forces the barista to correct what should already have been built into the bean.

When I met Rustam at his previous role, I found him to be quite intense. Not loud. He was… serious. Turns out that intensity was complete focus. The kind of focus that allows him to find the middle point where body, aroma, and acidity coexist. That balance in roasting is what allowed the espresso at Cimbali to taste complete. The machine and barista only had to reveal what was already there.

The Slayer and the craft of control

The Slayer Espresso machine is built for control. It lets baristas decide how water meets coffee, starting with a slow pre-infusion before full pressure begins. That slow start allows the grounds to absorb water evenly.

Watching a Slayer in motion feels deliberate. Each lever move, each pause, has purpose. It does not rush the process. It guides it. I love that.

The most beautiful espresso machine ever made

Of all the espresso machines in the world, the Slayer single group is, to me, the most beautiful. It looks alive. Its shape feels sculpted, not assembled. The body curves like it was drawn by hand. The polished rails catch light softly, and the wooden handles add warmth. It feels like a machine that understands the importance of patience.

Slayer was founded in Seattle in 2007 by Jason Prefontaine and a small team of builders who wanted espresso to feel personal again. Every machine is made by hand, one at a time. Each one carries small details that reflect the care of the person who built it.

The single group model became a cult object for home brewers and professionals who wanted both precision and beauty. It reminded people that an espresso machine could have personality. It could invite you to brew.

In 2017, Cimbali Group, acquired Slayer. The press release said the two companies shared a belief that engineering and artistry belong together. Cimbali brought a century of manufacturing expertise. Slayer brought its spirit of design and craft. Together they created a bridge between Italian heritage and Seattle creativity. It was also a great business move.

The direction espresso is heading

Espresso has always been seen as a measure of skill. That skill is changing. Today, the best espresso is not the strongest or the most complex. It is the one that feels balanced.

Roasters, baristas, and machine makers each carry part of that responsibility. The roaster gives the coffee structure. The barista interprets it. The machine provides the control that connects them.

That single espresso at Cimbali showed what happens when all three align. Rustam’s roast gave sweetness and depth. The Slayer provided quiet precision. Aleksa listened to what the coffee wanted to say. The result was calm, complete, and unforgettable. I’m writing this article four days after that Cimbali visit.

I left that meeting thinking about every espresso I had dismissed. All those cups I had buried in milk. Now I know espresso can taste whole on its own. When everything works together, it does not need help. It only needs respect.

FAQ

What makes an espresso balanced?

Balance is when sweetness, acidity, and bitterness exist in harmony. Each is present but none dominates.

How does roasting affect espresso?

Roasting controls how coffee reacts to heat and pressure. A well-developed roast brings sweetness and body while keeping acidity soft.

Why do Slayer Espresso machines stand out?

They allow the barista to control water flow and pressure, especially during pre-infusion. This helps extract flavour evenly and create smoother shots.

Who makes Slayer Espresso machines?

Slayer was founded in Seattle and is now part of Cimbali Group in Italy. Every machine is built by hand with a focus on precision and design.