Michael Anderson
Lead Coffee Expert & Equipment Specialist
SCA Level 2 Certified | Professional Barista Trainer | 15+ Years Equipment Testing
About Michael Anderson
Michael Anderson has spent the last 15 years working at the intersection of specialty coffee and consumer technology. He began his career as a barista at Portland's Coava Coffee Roasters before moving into training, where he developed and delivered SCA-aligned barista programmes for cafés across the Pacific Northwest. Over seven years of training, he personally coached more than 200 baristas in espresso extraction, milk texturing, workflow optimisation, and equipment calibration.
In 2016 Michael transitioned to full-time equipment testing and writing. He built a dedicated home testing lab fitted with a Scace Device for boiler profiling, a Decent DE1 for pressure-curve analysis, and a professional refractometer for extraction yield measurement. He has since conducted structured, 30-day hands-on evaluations of more than 500 coffee products — spanning espresso machines, drip coffee makers, grind-and-brew systems, and accessories — always with personally purchased equipment and zero manufacturer involvement.
Michael holds SCA Level 2 certification (Coffee Skills Programme) and has contributed testing methodology articles to Barista Magazine, Sprudge, and Home-Barista.com. He currently sits on the Community Testing Panel of the Specialty Coffee Association and uses a standardised 30-point scoring rubric across every review he publishes at The Coffee Locator.
"Good equipment reviews are built on the same discipline as good espresso: consistency, repeatability, and honest measurement. I never publish a score I can't back with a data point — brew temperature, extraction yield, grind uniformity. Opinions matter, but numbers keep them honest."
Professional Certifications
- SCA Coffee Skills Programme — Level 2 (Specialty Coffee Association, 2015)
- Certified Coffee Expert — Coffee Quality Institute
- Professional Barista Trainer Certificate — SCA Education (2013)
Key Achievements
- Personally trained 200+ professional baristas across Pacific Northwest cafés
- Conducted hands-on testing of 500+ coffee products across 12 categories
- Published testing methodology articles in Barista Magazine and Sprudge
- Community Testing Panel member — Specialty Coffee Association
- Developed standardised 30-point equipment scoring rubric used across The Coffee Locator
Career Timeline
- 1
Barista & Trainer
Coava Coffee Roasters, Portland OR
Learnt third-wave extraction fundamentals; began informal equipment calibration and training.
- 2
Head Barista Trainer
Independent Specialty Café Consultancy, Seattle WA
Delivered SCA-aligned training to cafés across Oregon and Washington; first exposure to comparative equipment evaluation.
- 3
SCA-Certified Trainer
Pacific Northwest Coffee Training Centre
Earned SCA Professional Barista Trainer Certificate; trained 80+ baristas annually.
- 4
SCA Level 2 Certification
Specialty Coffee Association
Completed Coffee Skills Programme Level 2 — Brewing & Barista modules.
- 5
Equipment Reviewer & Writer
The Coffee Locator (founder) & Freelance
Built dedicated testing lab; launched structured 30-day review protocol; contributed to Barista Magazine and Sprudge.
- 6
Lead Coffee Expert
The Coffee Locator
Expanded review coverage to 12 product categories; joined SCA Community Testing Panel.
Testing Methodology
Every product is purchased at retail price — no review units, no manufacturer loans. Testing runs for a minimum of 30 days: seven days of break-in and calibration, followed by 23 days of structured daily evaluation across at least three grind settings and two water temperatures. Espresso machines are scored on boiler stability (±2 °C target), shot-to-shot extraction yield consistency (measured with a refractometer), steam wand performance, and build quality. Scores are mapped to a 30-point rubric and cross-checked against at least two prior reviews in the same category before publication.
Testing Equipment Used
- Scace Device II — boiler & group-head temperature profiling
- Atago PAL-COFFEE refractometer — TDS & extraction yield measurement
- Decent DE1 — pressure-curve logging and diagnostics
- Baratza Forté BG — reference grinder for baseline comparison
- Acaia Lunar scale — 0.1 g resolution shot timing
- Cropster Hub — data logging across extended test periods
Published In
- ›Barista Magazine — "How to Build a Home Testing Protocol"
- ›Sprudge — Contributor, equipment deep-dives
- ›Home-Barista.com — Pressure-profiling methodology guides
- ›The Coffee Locator — Lead reviewer, 500+ product evaluations
Consulted For
- ›Coava Coffee Roasters, Portland OR
- ›Slate Coffee Roasters, Seattle WA
- ›Stumptown Coffee Roasters — equipment selection for wholesale accounts
- ›Multiple independent specialty cafés across the Pacific Northwest
Guides by Michael Anderson
Espresso Machine Types Explained
Complete guide to espresso machine types — manual, semi-automatic, automatic, and super-automatic with expert advice on features.
Breville vs De'Longhi Espresso Machines
Breville vs De'Longhi compared on shot quality, build, steam wand performance, and long-term reliability.
Nespresso Vertuo vs Original Line
Which Nespresso system is right for you? Vertuo vs Original compared on capsule variety, machine cost, and espresso quality.
What Is Espresso Extraction?
A deep dive into extraction science — what happens inside the puck, how to read a shot, and how to dial in correctly.
How to Dial In Espresso
Step-by-step guide to dialling in espresso — dose, yield, time, and taste-based adjustments explained.
How to Tamp Espresso Correctly
Correct tamping technique matters more than most home baristas realise. Learn the right pressure, angle, and consistency.
Espresso Tamping Pressure Guide
The science behind tamping pressure — why 30 lbs is the industry standard and when to adjust.
How to Make the Best Espresso at Home
A complete beginner-to-intermediate guide for pulling café-quality espresso shots at home.
Fixing Bitter Espresso: Expert Guide
Step-by-step diagnosis for bitter espresso — grind size, water temperature, brew time, equipment cleanliness, and bean freshness.
Espresso Machine Maintenance
Keep your espresso machine running perfectly — backflushing, descaling, and daily cleaning routines.
How to Clean Your Espresso Machine
Step-by-step espresso machine cleaning guide covering daily, weekly, and monthly tasks.
How to Descale a Coffee Machine
Why descaling matters and how to do it correctly — commercial descalers vs citric acid.
Product Reviews by Michael Anderson(30)
Bialetti Moka Express Review
Breville Grind Control Coffee Maker Review
Cuisinart Grind & Brew Coffee Maker Review
De'Longhi TrueBrew Automatic Coffee Maker Review
OXO Brew 9-Cup Coffee Maker Review
Smeg DCF02CRUS Drip Coffee Maker Review
Technivorm Moccamaster KBGV Select Review
Breville Bambino Plus Review
Breville Barista Express Impress Review
Breville Barista Pro Review
Breville Barista Touch Impress Review
Breville ESP8XL Cafe Roma Review
Breville Oracle Espresso Machine Review
Capresso EC100 Review
DeLonghi Dedica EC685 Review
DeLonghi EC155 Review
De'Longhi La Specialista Arte Review
DeLonghi La Specialista Opera EC9555 Review
DeLonghi La Specialista Prestigio Review
De'Longhi Magnifica Evo ECAM290.21.B Review
DeLonghi Stilosa EC260 Review
Gaggia Classic Pro Review
Jura E8 Super-Automatic Espresso Machine Review
Krups XP444C50 Review
MiiCoffee Eon Review
Mr. Coffee Café Barista Review
Nespresso VertuoPlus Review
Philips 3200 LatteGo Review
Philips 5500 Series Review
