ECM Shot-Mirror – magnetic mirror for bottomless portafilters
- Free shipping to Switzerland and Liechtenstein from CHF 60
Selected by Anke and Yalcin
4.9Google · 301 reviews · Bern5.0Tripadvisor · 11 reviews · Bern
Selected by Anke and Yalcin
4.9Google · 301 reviews · Bern5.0Tripadvisor · 11 reviews · Bern
The most interesting things happen under the basket, and normally you see none of it, because you'd have to get down to knee height.
A mirror turns this perspective around. You stand upright but look up at the surface the first drops come from – how they gather, where they appear first, whether they draw together into a calm stream or shoot through noticeably faster in one spot. That's exactly the feedback that's otherwise missing. Pressure shapes the aromatic window, and this is the only way to watch directly what the puck does during that time.
The mirror sits on a magnetic holder, which lets you attach it to the machine and position it freely. The angle is adjustable, so you set the view onto the basket and leave it there. The box contains one mirror and one magnetic holder.
What you see this way is called channelling: water finds a weak spot in the puck and takes it, instead of running evenly through the whole bed. In the cup, this shows up as a thin, watery espresso, without you knowing why. In the mirror, you see the cause the moment it happens – and next time you can work on the distribution, the grind size or the tamping.
This isn't a tool for control for its own sake. No shot can be replicated; the bean, the humidity and the person change every day, and that's the beauty of it. The mirror simply makes visible what's happening anyway. Our opinion is one of many.
| In the box | 1 mirror, 1 magnetic holder |
|---|---|
| Mounting | Magnetic back, freely positionable |
| Angle | Adjustable |
| Designed for | Bottomless portafilters |
| Compatible with | Mounting on ECM machines |
| Item number | AC100068-00 |
For everyone with a bottomless portafilter who wants to know why a shot tastes the way it does. And for everyone who likes to watch – the moment the first drops join into a single stream is one of the most beautiful in the whole preparation. Dopamine is released while anticipating, not only while drinking, and this view extends exactly that phase.
If you only ever work with a spouted portafilter, you won't get much out of it, because the view of the basket is blocked. You'll find bottomless portafilters in our portafilter collection.
What you see in the mirror, you usually fix one step earlier. A WDT tool breaks up clumps before they turn into channels: for anyone who wants affordable, good WDT tools, Normcore is the obvious route; if you want more, go for the Moonraker from Weber Workshops.
And because extraction is described by weight ratio, with 1:2 as a starting point, a scale belongs with it. The scales from Normcore are affordable and precise; those from Acaia come with an app, flow-rate display and Bluetooth.
It shows you from below what's happening at the basket, without you having to bend down. That way you spot channelling and uneven extraction the moment they occur.
One mirror and one magnetic holder.
Via the magnetic back. ECM intends it to be attached to the ECM machine, and the angle can be adjusted freely. We're happy to tell you in advance whether it will hold on your machine – just send us your machine's item number.
Yes, otherwise you only see the spout. The view of the basket is the real benefit.
Not directly. It shows you what's happening, so that on the next shot you can work on grind size, distribution or tamping.
Yes. You can see our range in person in Bern at Gerberngasse 44 and in Zurich at Hagenholzstrasse 50b. If you order online: delivery to Switzerland and Liechtenstein takes 2 to 4 working days.
You see the most in the mirror with light-roasted beans, because they're ground finer and form channels more quickly. Wild Peach is a lovely example of this, fruity and lively. For every day, we reach for Cozy Chocolate and Nutty Delight, dense and round with chocolate and nuts, and if you're after maximum body without any acidity, go for Very Nutty. That's our recommendation, one of many.
Not sure whether the holder will hold on your machine? Write to us at [email protected] or call during business hours. More about us at coffeecoachingclub.ch.
Interactive tool
Puck Prep Workshop: assembling your setup
From dosing to WDT to tamping: put together your own puck-prep setup and watch live as the puck becomes more even.
Explore more →You order directly through our online shop. If you have questions, we're happy to help — online or in person — with experience from our roastery, cafés and showrooms.
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Reach us directly · [email protected]Who is behind the selection

Anke Wolf
Founder and owner, coaching, team and processes
Swiss federal certificate as adult educator, CAS Coaching in Organisations (FHNW), over 10 years in adult education and coaching. With us she is the host in our cafés, leads and coaches the team, coordinates our processes and looks after our partnerships with foundations.

Yalcin Akpinar
Co-founder, equipment and sensory
Graduate food chemist from the University of Hamburg, over 15 years in the international flavour industry, patents in flavour technology. With us he is responsible for roast profiles, bean selection and the choice of machines and grinders.
What our guests say
“While the coffee is stellar, the plethora of equipment and hospitality of Anke and Yalcin take it to another level.”
„Toller Show-Room! Danke Kati für das supernette Gespräch und die gute Beratung!“