Categories of espresso machines

Lever models -  LaPavoni Europiccola LaPavoni Europiccola Lever model machines do not have a pump. The water is pressed through ground coffee by manually moving the lever. The technique for making espresso using lever models requires a good knowledge of the balance between the fineness of coffee grind, tamping, pre-brewing and the extraction time, to bring the lever from the high lifted position to the lower end. The lever is lifted up all the way to draw water into the group. It is held in the top position for five to eight seconds to allow water to soak coffee grounds (pre-brew). The lever is then pressed down slowly, to press the water through the compacted coffee grounds taking an average 10 seconds for one press. Use the lever action by pressing it down only once. This is not a manual tube well lever to move it several times up & down until a bucket is filled with water. For a larger dose of espresso, the process must be repeated all over again, with fresh ground coffee.

Semi-automatic home models with commercial portafilters Semi automatic home models (Rancilio's Silvia & Audrey; Gaggia's Coffee, Baby, Tebe and Espresso; ECM's Giatto; Fiorenzato's Briccoletta) use commercial style portafilters. There is no pre-brewing mechanism built-into it. Therefore, the fineness of grind and the tamping pressure of about 25 to 30 pounds are used as factors to adjust extraction time to an average 25 seconds. The consequence is a dark over-extracted gooky espresso with heavy consistency and bitter taste.  Quick Mill all steel  ESCAP Espresso made without pre-infusion requires powdery fine grind, tamping with a pressure of not less than 25 p.s.i. to slow down the extraction time to make 2 oz. of espresso in 25 to 30 seconds. That is a lot of heat and extended high pressure to obtain an extract of soluble as well as insoluble ingredients contributing to the syrupy consistency and bitter burnt taste. To reduce the bitter taste either extra sugar is used or order milk based recipes of espresso (Latte and Cappuccino).  Espresso recipes with milk not only camouflage the bitterness but also cover up the inferior quality of extract. Double Shot Espresso A single shot of espresso is made with 7 to 9 grams coffee. A double shot is made with 14 to 16 grams coffee. The quantity of extract does not necessarily is twice that of single shot. Shots longer than 3Oz.means longer duration for tome to extract and more bitterness in taste. Oily rancid beans, fine powdery grind, 25 to 30 lbs. tamping pressure and extended extraction time of 25 to 30 seconds adds bitterness. Espresso extract without pre-infusion causes the following: Destroys the aroma and flavor. Caramelizes natural sugar and glucose to render it less sweet Destroys the caffeine ingredient to less than 1/3rd, Chemically alters many  known elements & increase the bitter taste Increases the extraction of bitter tasting tannin.   Semi-automatic espresso machines and manual pre-brewing Use freshly roasted medium roast beans without coffee oil coming out of the beans. Portion the contents of sealed bag of beans into four or five Zip lock bags. Squeeze the air out and seal the zip. Open one bag at a time without having to overload the bean hopper or use the bean hopper capacity as storage space for beans to be used over several days.   Grind enough beans for one shot of espresso at a time. It is fresh for 10 seconds only before chemical changes occur with exposure to air and moisture. Use coarser grind - no finer than the grain of table salt. Fill coffee grounds to level the cup. Tamp lightly or just lock the handle in the group. Turn the expresso switch on to activate the pump for 5 seconds & turn it off. After 5 seconds turn the switch on again for 8 to 10 seconds, to extract 2-Oz. espresso. Espresso machine is not designed for making Cafe Amercana. If large quantity is what makes Americana, then it is better to add hot water from the same machine instead of allowing large quantity of water to push through the same coffee grounds. Dunkin Donuts and McDonald chain locations have those brewers. Semi-automatic espresso machines with electronic delivery The espresso machines with electronic delivery are also termed as "automatic" which in fact refers to the automatic shut off when the programmed dose of espresso is dispensed. The term "automatic" is misleading for many buyers and compromises a much higher price.  The espresso machines with electronic delivery can be programmed electronically for the dose of espresso. The automatic shut off function takes the attention away from manually switching the pump off. This extra selling point is a disadvantage in two ways. It takes off the attention from extraction time and it also increases the price due to the electronic control board. The electronic part is an Original Equipment manufacturer part that is priced exorbitantly high and manufacturers do not allow access to the part except through authorized dealers. In order to improve the quality of espresso from semi-automatic machines with electronic delivery, program the dose for espresso for 2-oz. delivery. Press the coffee selection button for three seconds. Press the selection again to stop the pump. Wait five seconds for pre-brew and then press the same button again to complete the programmed dose.

Semi-automatic home models with pressurized Portafilters All of Saeco's semiautomatic machines (Espresso Classico, Barista, Estro profi, Via Veneto, Magic Cappuccino, Gran Crema) come with pressurized portafilters. The pressurized portafilters are different from commercial portafilters in that they have a valve below the filter basket which delays the passage for espresso for 3 to 5 seconds. This pause in extraction is equivalent to "pre-brewing" (Soaking ground coffee to prepare for extract). Pressurized portafilters make it possible to use coarser grind of beans (coffee grounds not finer than the table salt grain), eliminate the need for tamping just level the coffee in the filter basket and lock the filter holder in the group.  Light tamping occurs automatically as necessary by the shower screen when the filter holder is turn to the right. The result is a superior quality of espresso without effort or intense training. Unfortunately the pressurized portafilters are patented by Saeco and therefore not seen in other brands of espresso makers.

Barista Aroma  Gran Crema  The pictures show Saeco's semi-automatic machines which are very convenient to operate. All semi-automatic espresso machines manufactured by Saeco use a pressurized portafilter as a standard feature.  These models are a good option for those who like a hands-on method of making espresso and also prefer the convenience of not worrying about the fineness of grind, tamping and manual pre-infusion technique. All semi-automatic models of Saeco come with patented frother (Pannarello or Plug-in Pannarello). The frother makes steaming and frothing of milk, a breeze.