Zuriga T2 Espresso Machine: Flow Profiles, Thick Film Heater, and Broad Target Audience
Today Zuriga publicly announced the T2. A new espresso machine from Zurich that targets the same functional category as Maro or Decent. At the same time, it aims to be accessible and intuitively controllable, and to work for small restaurants and offices as well. That sounds like a contradiction, but it's an exciting approach.
On the technology side, here's what is known so far: The T2 works with a thin-film heater and offers flow profile options. Brew by Weight is integrated. According to Zuriga, the machine measures pressure, temperature, flow rate, and weight in the cup more than ten times per second. There's also a so-called Shot-Repair technology (Smart Profiler) that gets the best out of the puck even with suboptimal grind size. The heat-up time is said to be 1.5 minutes.
Complex settings are moved to the app. On the machine itself, operation is deliberately kept simple. What Zuriga is attempting here is consistent: appeal to the demanding home barista with flow profiling, while at the same time making the machine suitable for small cafés, restaurants with up to 40 seats, or offices with up to 50 people.
On the materials side, Zuriga uses oak wood for the portafilter, stainless steel and anodized aluminum for the housing. So we see them again, the familiar design language of the brand.
The price: Zuriga states that the T2 will cost at least twice as much as the E2-S. Production starts in September 2026. The waiting list is open as of now, and a deposit of CHF 200 secures your spot.
Michel and I have already seen the machine at the Zuriga manufactory in Zurich a few months ago and provided initial feedback. The first impression was positive. The machine seems well thought out, and the idea of outsourcing complex control to the app while taking the measurement strategy seriously makes sense. However, we can only deliver a genuine test once we've measured properly. That will come as soon as we have a test machine. Expect Q4 26/Q1 27.
The procedure is the same for every machine. Recipe, grind size, and troubleshooting are in Making espresso.
