It seems to be competition baristas on the bleeding edge who are pushing the boundaries of what is possible with coffee mostly by trial and error - and those cutting edge innovations often inform coffee machine design and innovation - and over time these innovations such as individually temperature controlled boilers for example filter down to a wide variety of equipment across numerous manufactures - some with varying degrees of success Some innovations such as electron spectrometers seem like overkill to me in all but the most accademic of situations - still if it leads to improvements in taste in the cup them I suppose that I am not in principle opposed to that ... P
