The FAQ section is compiled with questions that our customers have asked us about espresso machines, about making good espresso, and the best choice of espresso beans. Our specific answers, illustrations and explanations are shared in the following paragraphs.

Frequently asked Questions

Question: I am looking to purchase a home espresso maker.  I have the option between a LaPavoni Europiccola and pump operated semi automatic models.  Which one do you recommend and why? Answer:  Your options include three different categories of espresso machines: 1st category   = LaPavoni Europiccola, Professional or Millennium lever models 2nd category = traditional semi-automatic machines using commercial portafilters without pre-infusion mechanism (Silvia, Audrey, Gaggia Coffee, Classic, Baby, Espresso, Tebe, Briccoletta, Giatto, Oscar & others) 3rd category = traditional semi-automatic machines with pressurized portafilters to make espresso with pre-infusion (Espresso Classico, Magic Cappuccino, Via Veneto, Barista, Estro Profi). Between the three categories, I recommend the semi-automatic model with pressurized portafilter. The  pressurized portafilters takes away the attention to fineness of grinding, tamping and extraction quality of espresso. One only needs to know the use and proper cleaning of the portafilters. by Saeco (Espresso Classico, Aroma, Magic Cappuccino, and Via Veneto. LaPavoni's Pisa, Cellini, Club Combo are other models that use pressurized portafilter. Machines are made by Saeco for LaPavoni .

Question: I have a Gaggia Coffee, semi automatic espresso maker. I am having a hard time making good crema. The espresso is bitter too. I grind fine, tamp it well and timed the extraction time at 28 seconds. What am I doing wrong?   Answer: A straight answer to your question is that you are repeating the process of making espresso as you have seen at the coffee shops or as recommended on the coffee forums. Please use freshly roasted medium roast espresso beans, and follow the instructions mentioned on this page for semi-automatic machines.     Question: We have a Saeco SUP21YR espresso machine.  Our question is this:  could you tell us, in level tablespoons, the recommended & maximum amounts of ground coffee we could add to the machine without breaking it?   Any information would be most appreciated.   Regards,   Jay Belniak   Answer: The quantity of coffee to be used depends on the fineness of grind. The larger grains take more space besides the space in compacting large grains. To determine the correct amount of ground coffee, you have to first determine the fineness of the coffee grounds as adjusted in the grinder. For fully automatic machines use the grind like the table salt grain. With ground coffee fineness like the table salt grain, the Saeco brew group takes a maximum of 9 Gm. For determining the dose of coffee it is better to weigh as it is based on weight measure and not volume to be measured in spoons. Once the quantity is weighed, an appropriate size of scoop can then be selected for easy one scoop feeding at a time. The standard coffee measuring spoons are for approximate measure of 7-Gm.  Having answered your question first, here is how I recommend: Every machine model has different characteristics. There are at least three different types of brew groups introduced by Saeco. One type is for Vienna line, another for Magic and Royal line and the third for models like your espresso machine (Italia, Charisma, Divina Deluxe, Syncrony Compact, Incanto etc.) In some models like the Rondo and Incanto, the brew group has wider cup to accommodate up to 12 Gm. (obviously for those Coffeeholics who want stronger espresso than others would like.)  The best method to use maximum coffee is to adjust the grinder settings. The three factors that are used to adjusting the coffee dose for espresso include the fineness of grind, the quantity of coffee and the quantity of water used per shot. These three factors influence the strength and final taste of coffee. Here are some suggestions: 1- First adjust the fineness as suggested above. In the fully automatic machines (like the one you have), powdery fine grind is a 'no' 'no'. It is like asking a 10 year old to lift 50 lbs. weight. 2- Make espresso, first with the factory settings (grind fineness set at 8, coffee quantity adjustment per shot set in the middle - approx 7 Gm.). Make an espresso. Check the size of puck. It should be well formed like a tablet. Set the water dose to 1-1/2 Oz. Use a shot glass to make espresso. The quantity of espresso should not be more than what fills two shot glasses (1.75-Oz.). The espresso should be all golden color in the glass. Watch how the golden foam (which is fine oil drops and air bubbles) rise to the top to collect as Crema. Note the thickness of collected thickness of Crema. About 1/4" should be good. Then check the color of espresso. It should be dark brown to black. Brown or charcoal black is not good. Brown will be watery and like Dunkin Donuts coffee. Charcoal dark will be bitter and burnt tasting like Starbucks coffees. If desired results are not noted, then you need to reset the quantity of beans (one notch at a time) or the fineness of grind (one notch at a time). Observe the result from the 2nd shot made after each reset. You may need 1 to 2-lbs. beans before you can finally find the espresso of your taste.    Espresso is an amazingly tasty drink that is aromatic, dark brown, 'sweeter' to taste than 'bitter', and not 'burnt' tasting. Those who feel satisfied using very oily beans and think espresso is stronger with the use of oily beans do not have a palate for finer taste of Coffee or Alcohol. The difference between espresso made from non-oily fresh roasted beans and freshly ground beans is what separates fine Dining from fast food and fine Alcohols from Beer. Do not use 'Oily' beans (roasted beans with shining oil on the surface. Oily beans soil the surface they come in contact - the storage container, the bean hopper). That is not the espresso beans for use in fully automatic espresso makers. Oil is the nectar of coffee formed as a result of complex chemical changes during roasting. This nectar should be protected from air and moisture that is in the atmosphere. This is best done by leaving the oil inside the bean until it is ground. Beans should always be ground immediately before use to keep it tasting fresh. Roasted beans are thirsty and highly hygroscopic. Air and moisture react with aromatic chemicals in the oil to make it rancid within a couple of hours of exposure. Once beans are ground, it should be used up within 10 seconds. Here are some tips on how to preserve freshness of beans: 1- Immediately after opening a bag of roasted espresso beans, portion the contents in for to five zip lock bags, squeeze air out and seal. Store the beans in regular cabinets. Never refrigerate or freeze as beans is not sea food. 2- Do not fill the bean hopper full. Fill enough for one days use. 3- Grind fresh for use within 10 to 20 seconds. 4- Clean the left over espresso in the machine before switching machine off. In semi-automatic machines, make a last blank shot of espresso to flush the filter screen and the filter basket. In a fully automatic machine with pre-ground cycle, make a last espresso without adding coffee.

Question: I am told that semi-automatic machines make better espresso than fully automatic models. What is your opinion?   Answer:  I am sorry to say that I disagree. It is not the espresso machine that makes better or bitter espresso. All espresso machines are tools to make espresso. It is the person who is operating the machine who should know how to make best use of the machine. Better espresso is a relative term and depends on how it is made and who is approving the taste? I have not met a single person who likes the bitter espresso & swallow it without making bad face at a Starbucks coffee shop. Espresso is a sweet beverage. Please review the information explained on this page under each category of espresso machine. Compare the convenience of using fully automatic machines with semi-automatic. For home use I cannot recommend semi automatic machines when fully automatic machines make classic shots of espresso without much effort. The fully automatic espresso machines are not expensive.

Question: I use a fully automatic Trevi Digital model. When I push the espresso selection, the LED window displays the various stages of making espresso. One such display reads "pre-brewing". What is pre-brewing? Do the non-digital fully automatic machines also have the pre-brewing function?   Answer: Pre-brewing or pre-infusion is a short pause of 3 to 5 seconds after initial pumping of water for 3 seconds. This allows the coffee grounds to be soaked before extraction starts. You may have also noticed that the message "pre-brewing" appears for 3 to 5 seconds. During this period the pump stops pumping. The sign disappears as the pump starts to pump water again. Pre-brewing is a very significant function that results in better quality of espresso. It helps to use coarser grind and therefore, reduces extraction time to less than 14 seconds. In the semi-automatic machines, pre-brewing should be done manually, by turning the switch off for three seconds.   The quality of espresso from fully automatic machines is effortless and consistent as programmed. It grinds for one cup at a time immediately followed by brewing, one shot of espresso at a time. It pauses for pre-brewing (some fully automatic models need pre-brewing function activated) and pumps hot water at 98C, with a pressure between 9 to 10 bars (135 to 150 p.s.i.). The result is sweeter espresso, the way it is supposed to be.

Question: For home use I was suggested to purchase a Mazzer grinder in order to grind beans for use in semi-automatic espresso machine. How does that help make better espresso?   Answer: One does not need a Mazzer or any other commercial grinder for use at home.  Mazzer grinders are for commercial use and have disc type flat burrs. The disc burrs spin at a very high speed of 1800 to 2000 r.p.m. to grind fine coffee. At that speed, excessive heat is generated which alters the quality of coffee.  Purchase of a Mazzer grinder for home use is like buying a size-12 shoe for size-7 foot!  For home use,  there are a few conical burr grinders available.

Ducale commercial  grinder with conical burrs  Disc type flat burrs Saeco Conical burrs Virtuoso Conical burr grinder  Conical burr in a Virtuoso grinder   Conical burr in a Virtuoso grinder

Saeco's Titan, Infinity Maestro by Capresso, Solis Maestro and Baratza's Virtuoso grinders are available at a much lower price. Conical burrs grind uniform & consistent quality at a much slower speed of 500 r.pm. Conical burrs are quieter, have a longer life and generate much less heat. Grind one cup at a time. Do not purchase or store pre-ground coffee. The ground coffee has no tomorrow. Buy a grinder for home use. I recommend Saeco Titan or Virtuoso by Baratza. These are excellent choices for home use available for lot less money.    Roasted coffee is a perishable item. Ground coffee is 100 times more perishable as it is exposed to oxygen from a larger surface. Grinding just before brewing will protect the aroma of coffee. Once the beans are ground, it interacts with the air around it, and within a few seconds, absorbs moisture and loses a great deal of aroma and taste. The longer the ground coffee sits around, the less aroma you will find in your cup later. It is a good idea to have a grinder for grinding freshly one cup at a time and using it immediately.   Almost all fully automatic machines have built-in grinders with conical burrs (except Incanto Sirius). Conical burr grinders give a more uniform grinding result than the grinders with flat burrs.

Question: The steam in my Vienna Superautomatica appears to be quite wet, even after being on for over one minute. Is there a way to adjust this and get dry steam?   Answer:  Wet steam has almost same temperature as dry steam. The only disadvantage is that 1/2 teaspoon water is added by wet steam during the process of steaming. The easy solution is to start with 1/2 teaspoon milk less and not worry about it. Wet steam does not influence the taste of the drink in any way. For steaming we are dealing with milk and not with coffee. Whether it is Vienna or Trevi, enjoy the espresso maker. You have  the best espresso maker for what it does and how much it costs.

Question: I like to make large cups of American type coffee in the morning (don't really have time for frothing)...Currently, I use the small cup setting and press it twice....then I mix it with hot water - is this the correct way?   Answer:  It is possible that you are making bitter espresso which is too much for you to take straight. You are doing the right thing by adding hot water to espresso instead of longer extraction time. You can try using Pannarello frother to speed up frothing without effort. It takes only 2 minutes or less with Pannarello and less than 30 seconds with Cappuccinatore auto frother. If you are really rushed, you can microwave milk and mix 2 parts of milk with 1 part espresso. There is no prescribed rule for how & what is mixed with espresso, as long as the recipe includes the best quality of espresso.

Question: I consume 6 cups regular drip brew coffee at work every day. On the week-ends I love to enjoy Espresso but I cannot take more than one espresso. I feel jittery if I take more than one espresso. How much Caffeine is in regular coffee and Espresso?   Answer: It is difficult for many coffee lovers to believe that there is less Caffeine in Espresso than regular coffee served in McDonald, Dunkin Donut or 7-Elevens, but this is true. Roasting coffee beans for espresso is timed between 9 to 16 minutes for the type of roast. This is almost twice the length of time; the beans are roasted for drip coffee. Extended roasting with hot air at 440 degrees destroys a significant percentage of Caffeine. On an average there is only 1/3 Caffeine in Espresso roast. That means one can consume as many as 18 espressos on each day during week end to consume same amount of Caffeine from drip coffee. There is no need to hold back on espressos drinks over the week-end.

Answer: If you are using a semi-automatic espresso maker, you can use measuring spoons. A scoop with measuring spoon is 7 Gms.  Instructions for grinder setting in a fully automatic machine has been explained with illustrations on this web site. The coffee compacting cup in the fully automatic machines is sized for accepting 7 to 9 Gms. of ground coffee. One can use 7Gms. ground coffee with coarser grind like the grain of table salt. The quantity of beans per shot of espresso can be adjusted to a maximum 9 Gms. with a proportionately finer grind. The setting for good espresso extraction is a balance between the fineness of the grind, the quantity of coffee and the extraction time. After each change two shots of espresso must be made to notice the effect of change in the settings.

Question:  What is a bottomless portafilter? What is the advantage, if any?   Answer: A bottomless portafilter is one in which the lower half of the filter holder is cut out in a machine shop.  This concept is without purpose. A normal portafilter has a single or double spout at the bottom to channel espresso to fill one or two cups. It does not make any sense why the dispensing spout should be removed.

Question: I have received a Spidem Trevi automatica as a gift. I was told that fully automatic machines have many problems due to automatic functions. I love this machine for its simple operation. What should I do to prevent breakdown?   Answer: I do not know the source of your information. I am sure your sources do not think programming a video, using Digital cameras, using and programming cell phones, Internet technology, copiers, Scanners is difficult. Please do not pay attention poorly informed people have to say. Do not rely on what is discussed on Coffee Forums. The Spidem Trevi and Saeco's Vienna models are amongst the very efficient and best designed machines. Pay attention to instructions in the manual for use and maintenance of the machine. You will enjoy them and even get hooked on to their daily use. See additional details on Espresso Maintenance page of this web site under the title "DOs & DONTs" and "Descaling Espresso".