Espresso Machines that have pumps, sensors, valves, and grinders to automate the brewing process are generally referred to as automatic.

Semi-automatic

Use a pump rather than manual force to espresso types. The remaining brew pressure in the basket is released via a three-way valve.

Automatic

These machines also automate the brewed volume (hence indirectly brew time). They do this by adding an in-line flowmeter to the grouphead: when the programmed amount of water has passed through the meter, the pump turns off. Grinding and tamping are still manual.

Super-automatic

These machines automatically grind the coffee, tamp it, and extract the espresso shot. The operator only has to fill the bean hopper and, if the machine is not connected to a water line, add water to a reservoir. Some models contain an automated milk frothing and dispensing device. Super-automatic machines take away the ability to manually tamp and grind the coffee, which may affect the quality of the espresso.

Commercial establishments generally use semi-automatic machines with several group heads. These are much larger than consumer models and able to produce espresso shots more quickly. Many commercial machines can function in an automatic mode.

Manual or semi-automatic machines offer more control of shot quality. Because when to cut the shot (brew time) is a critical variable, which is often adjusted shot-by-shot, semi-automatic machines are often preferred over automatics, though some machines are automatic.[6] Manual machines are more popular in Europe, where it is more common to drink straight espresso.

Most super-automatic machines are more compact than a machine with a separate grinder.