The Picopresso is a genuine espresso machine in a cup-sized body — not an espresso-style approximation. A true unpressurised 18g basket, naked bottomless extraction, 9–12 bar working pressure, and an optional pressure gauge to profile your shots. Reviewers compare the cup quality to the Flair Classic. If you have a good grinder and want a proper double shot anywhere on earth, this is it.
How to Brew
Pre-Infuse ~8 Seconds · Then Pump to Full Extraction · ~50ml Double Espresso
1
Preheat the body — fill the water chamber with a small amount of hot water, swirl, and discard; prevents heat loss during extraction
2
Dose and distribute — use the dosing ring and WDT tool to load 18g of ultra-fine ground coffee and distribute evenly before tamping
3
Tamp firmly — use the included palm tamper to compress the puck; an even, level tamp prevents channeling in the naked basket
4
Fill water chamber — add 80ml of freshly boiled water and assemble the machine; work quickly to minimise temperature drop
5
Pre-infuse ~8 seconds — push slowly once or twice to saturate the puck; pause ~8s for even extraction before pumping to full pressure
6
Extract to ~50ml — pump steadily at 9–12 bar until the shot reaches the desired volume; watch the bottomless basket for flow pattern
⚠️ Who This Is For: The Picopresso uses a professional unpressurised basket — it requires a quality burr grinder (ultra-fine espresso grind), correct puck prep, and some extraction knowledge. Beginners may experience channeling or sour shots during dial-in. It also has no internal heater — externally pre-heated water only. The learning curve is real; the reward is equally real.
Key Features
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True Unpressurised Basket
18g non-pressurised basket — the same format as a café portafilter. No crema-enhancement tricks, just real extraction quality.
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Naked Bottomless Portafilter
Watch the shot form in real-time from below — channeling is immediately visible, making the Picopresso a precision diagnostic tool as well as a brewer.
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18 Bar · 9–12 Bar Extraction
Builds to 18 bar peak; working extraction pressure lands at 9–12 bar — commercial espresso machine range, achieved entirely by hand.
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Zero Electricity
No battery, no USB, no power outlet. Works on any continent, at any altitude, indefinitely — the only consumables are hot water and fresh coffee.
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Fully Upgradeable System
Official accessories expand capability: pressure gauge for profiling, collapsible stand with undershot mirror, sleeve for heat comfort, Exagram Pro scale.
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106×78×71mm · 350g
Smaller than a smartphone in two dimensions — all accessories pack inside the body for travel, fitting in a jacket pocket or the top of any daypack.
Optional Upgrades
📊 Pressure Gauge
Attaches to the pump head — shows real-time bar during extraction for profiling. Recommended for anyone dialling in light roasts or experimenting with pressure curves.
🪞 Stand + Undershot Mirror
Collapsible stand holds the Picopresso at working height — angled mirror lets you watch the naked extraction without crouching.
🧤 Protective Sleeve
Faux leather sleeve attaches to the water chamber — the body gets very hot with a proper preheat; the sleeve makes it comfortable to grip throughout extraction.
⚖️ Exagram Pro Scale
Purpose-designed to fit under the stand — weigh your shot yield in real-time without a separate scale footprint.
Double the dose of earlier WACACO models — the true upgrade over the Nanopresso; a full 18g enables proper double espresso extraction rather than an underextracted concentrate
Naked Bottomless Extraction
Shots emerge from an open base with no spout — visible channeling, uneven flow, or perfect tiger-stripe extraction patterns tell you precisely what your grind and puck prep are doing
9–12 Bar Working Range
Peak pressure of 18 bar drops to a working 9–12 bar during extraction — the commercial espresso standard, achieved entirely by hand pump without any motorised assistance
Pre-Infusion (~8 Seconds)
Apply light initial pressure to saturate the puck before full extraction — reduces channeling risk on fine grinds and improves extraction evenness across the 18g dose
Upgradeable Ecosystem
Official pressure gauge, collapsible stand, undershot mirror, heat sleeve, and purpose-fit scale — the Picopresso grows with your espresso skills rather than hitting a ceiling
Compact Self-Contained Kit
All accessories — tamper, WDT tool, dosing ring, scoop, brush — store inside the body in the travel pouch; the complete espresso setup weighs 350g and fits in a jacket pocket
