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Espresso
machines, Espresso beans and
making
the best espresso at home |
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Espresso
- What is so special about
it? |
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Purchasing the first
espresso machine is just the beginning of a long journey
to explore the higher consciousness for real espresso.
Espresso is a volatile drink and needs attention to details of
its ingredients and the method of
extraction. Espresso preparation
is an art that demands the precision and the dedication of
science. It is a passion and not just a
stimulant. Espresso machine is only a tool for
making espresso. It is important that the operator knows
as much about the tool as the product made with the
tool. It is a continuous learning effort and a
never ending pursuit to achieve the best extract that coffee
beans have to offer. |
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Information on this
page is made available in the hope that it will help readers
to understand why espresso is not just coffee and why
this nectar of Coffea Arabica and Coffea Robusta is so
elusive. |
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Buying an Espresso
machine |
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Whether it
is the first purchase or an upgrade over an
existing home espresso machine, there are a large number
of makes, models, choices, sizes and categories of
espresso makers to choose from. Even for an experienced buyer
it can be a daunting experience. It is normal to seek the
opinion of others and receive confusing or conflicting
opinions. |
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Seeking opinion from
others before purchase of a home espresso maker is common and
normal. Allowing others to choose a machine for
you is a different option that may or may not end up in
satisfaction. It is always safe to make the final
decision based on one's own preference for
convenience of making espresso, the size of machine, the
budget available, and finally, the quality of
espresso one will enjoy every
day. Before making the final decision, please
note that: |
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· the machine is for
home use and not for a coffee shop inside your
home.
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It is not the machine
but the skill of the operator who operates the machine, that
will determine the quality of end product.
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The quality of roasting
& grinding and the method of extraction brings the
final taste of espresso and never the size or make
of the machine being used.
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The grind must be right
relative to the type of brewing method used. Ground
coffee is like a shoe. One size of grind fineness does
not fit all espresso machines.
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Method of extraction can
swing the taste of espresso from a bitter unpalatable sip to a
highly aromatic sweet taste.
| Note: Contents on this page are based on 15
years' experience in serving espresso drinks and
managing a full service workshop for repairs of all
types of home and commercial espresso machines (lever
operated, semi-automatic, fully automatic and
super-automatic. Information included in this
article reflects comparative evaluation of the espresso
made with a variety of coffee beans blend, roasting and
extraction using a variety of espresso makers of
different design, performance and price tag. We do
not accept free machines from manufacturers to make 20
espressos and write a favorable review. We sell espresso
machines that we know perform well, convenient for
use at home and are backed by excellent after-sale
service and availability of
parts. | |
Categories of espresso machines
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Lever
models - LaPavoni Europiccola
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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 manually, to press the water slowly through
the compacted coffee grounds taking an average 10 seconds
for one press.
Use the lever action by pressing itdown 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.
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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
coffee with heavy consistency and bitter taste.
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Rancilio
Silvia |
The appearance of the extract in the cup
is very satisfying for the effort. The pleasing
appearance takes away attention from the bitter and
bunt taste of espresso in the cup. This method of extraction produces an espresso
of heavy consistency due to high contents of
soluble as well as insoluble ingredients. Very few coffee lovers enjoy or order
a straight shot of espresso due to its
bitterness. To reduce the bitterness either extra sugar is used
or use milk based recipes of espresso (like
Latte and Cappuccino). Espresso recipes with
milk not only camouflage the bitterness but also cover up
the inferior quality of
extract.
Double
Shot Espresso
When a single shot of espresso measures 3 to 4 oz. it
is already more than it is supposed to be. A double shot is
supposed by double the quantity of extract. Double
quantity of extract means longer duration of extract and
accordingly more bitter 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 to increase
the bitter taste
Increases the extraction of bitter tasting tannin.
What is the result of extended extraction time? It is
double bitter
espresso.
Semi-automatic espresso machines and manual
pre-brewing
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Use
freshly roasted medium roast beans.
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Grind
enough beans for one shot of espresso at a
time.
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Use
coarser grind - no finer than the grain of table salt.
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Tamp
lightly.
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Hook
up the portafilter in the brew group and activate the pump
for 5 seconds & turn it if for five seconds for manual
pre-brewing.
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Activate
the pump again for 10 to 12 seconds or until 2-oz. of
espresso is collected in the
cup.
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. |
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Semi-automatic home
models with pressurized
Portafilters |
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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" (Soasking 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. | |
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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. |
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Fully
Automatic home espresso makers 
Fully
automatic machines have a built in grinder, a removable
electro-mechanical brewing device, waste box, drip tray
and a built in frother. A series of electronically controlled
automatic functions follow at the push of a button. Once
programmed, the machine delivers consistent quality of
classic espresso every time. It grinds one cup at a time,
empties the doser, pre-infuses and extracts one or two
shots of classic espresso at the push of a button. No
mess, no fuss or regrets. As many as six safety
switches protect the machine from errors in operating. The
machine displayed on the right is amongst the simple, compact
and dependable fully automatic espresso makers, and an
excellent choice for home use.
Fully automatic machines meet
almost all requirements for making classic espresso. Instant
heating of water, instant grinding before extraction, light
tamping as required, water pressure at 9 bars, lowest
extraction time between 10 and 14 seconds with 3
seconds pause for pre-brewing. These espresso makers
need non-oily medium roast beans and a finger
to push the espresso selection button.
The price range is from $499.00 (Trevi automatic -
single boiler to $700.00 with double boiler and
digital programming.
Comments: Fully automatic home
espresso makers by Saeco, Spidem and Gaggia are
reliable & efficient.
The more
expensive models like Italia, Italia digital, and Incanto,
Charisma, Divina and Synchrony compact models have
problems in steam delivery valve. Besides the steam valve
failures the location of electronic control board is in the
way of steam & water leakage.
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Fully
automatic digital home espresso
makers
Fully automatic digital model home espresso
makers have a digital display window in which operator
can read not only the function in progress displayed,
but also any message on functional faults. Most of
the digital models have dual boilers and a pre-ground
function (grinder by-pass) for manual pre-ground
coffee feeding. The picture of the machine displayed on
the right is amongst one of the best choices in this
category. Price ranges from $750.00 to
$1100.00
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Espresso
bitterness |
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The
popularity of espresso and espresso based drinks is growing
steadily. More new stores are opening in every
neighborhood. There is an increasing number of homes
with one or more espresso makers. Yet, there is very
little attention is given to the quality of espresso
drinks. Bitter espresso is served everywhere. Everyone
talks about the bitter espresso drinks served
at Starbucks
locations.
Bitterness of
a espresso is related to the duration of its
extraction. The extraction is dependent upon
factors like the freshness of roast, fineness of grind,
the mineral content of the water, temperature of water
for extraction, duration of extraction, and brewing
procedure.
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Oily beans become rancid very fast
(less than one hours). Aromatic oil that come out
of the beans interacts with Oxygen, turns rancid
& contributes bitter taste.
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Dark roast results in caramelization of sugars and
reduces sweetness.
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Bitterness is proportionate
with the total dissolved solids of a coffee. Powdery fine
grind results in over-extraction and
bitterness.
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Robusta coffee is bitter as it
contains higher levels of both caffeine and chlorogenic
acids, which are partly responsible for bitterness and
astringency in coffee.
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Extended extraction time of over 20
seconds, causes chemical alterations to form
Furfuryl alcohol.
Furfuryl alcohol contributes a burnt and bitter taste
to coffee.
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Bitterness is reduced somewhat in
coffee brewed with either soft or hard water relative to
distilled water.
Espresso
- Reducing its bitterness
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Medium & light roasted coffee has less soluble
solids, a higher acid content, and a potent aroma when
compared to darkly roasted coffee. All of these
factors are known to reduce perceived
bitterness.
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Coarser grind definitely reduces extraction time and
therefore, reduces bitterness. However, the proper
grind size should always be used to ensure proper
extraction. Grind size like the table salt grain
has proven to give best results.
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Soaking the coffee grounds for 5 to 8 seconds,
(pre-brewing) prepares the aromatics for smooth extraction.
and reduces bitterness.
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Reduced extraction time with coarser grind and
pre-brewing makes a phenomenal change in taste as
it reduces the extraction of bitter tasting Tannin and
other soluble bitter ingredients.
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A shot of espresso should not be more than 2-oz. as
it will increase the extraction time and contribute not only
to bitter taste but also burnt taste.
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Bitterness is lower when coffee is brewed hot than
when cooler water is used. This is related to be due to
the intensity of aromatics released in hot coffee,
which counteract the bitterness.
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Decaffeination slightly reduces the perceived
bitterness of coffee.
Additional steps for reduced bitterness of
espresso
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Freshly roasted beans have stronger aromatics and
reduced bitterness.
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Oily espresso beans contribute bitter taste when
exposed to oxygen for longer than two hours. Once the
contents are removed from a sealed bag with one way valve,
beans should be transferred into a sealed container and
consumed as soon as possible but not later than 24
hours.
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Always use freshly ground espresso beans. Ground
coffee should not be left unused for more
than one minute. The
rule is 'grind for one cup at a time'.
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Use 7 gms. of freshly ground espresso beans per shot
of espresso. When using 14 gms., the espresso dose should
not exceed 2.5 oz. Triple shot espresso will contribute
bitterness due to extended time for extraction required for
3 or more oz. It is preferable to make two single shots than
a double shot or a triple
shot.
Pre-brewing
Pre-brewing can be defined as a short pause of between
5 to 8 seconds in the process of espresso extarction. Water is
pumped for 3 to 5 seconds, for just enough water to soak
the coffee grounds. After a
short pause of 5 seconds, water is pumped again until the
desired dose of espresso is in the cup. In the semi automatic
espresso makers, pause for pre-brewing can be applied
manually by actually turning the switch off for 5 seconds.
After 5 seconds the switched can be turned on again to
activate the pump for 2-oz. espresso. The brew group in a
fully automatic machine and the pressurized portafilters in
semi-automatic machines have valves built in, to delay the
extraction for 5 to 8 seconds.
There is no substitute for the taste of
espresso when it is prepared using the following
rules:
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pre-brew each shot for 5 seconds
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use instantly heated chemical free water
at 98C
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tamp lightly
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pump water through coffee grounds at 9
bars pressure
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use freshly roasted beans. Do not use
oily beans
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grind beans for one cup at a
time
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maintain extraction time as low as possible.
With pre-brewing the extraction time for 2-oz. shot will be
less than 13
seconds. |
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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. |
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Frequently asked
Questions |
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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 semi-automatic machines with
pressurized portafilters are manufactured only by Saeco
(Espresso Classico, Aroma, Magic Cappuccino, and Via
Veneto. LaPavoni's Pisa is another model that
uses a pressurized portafilter made by
Saeco. |
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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. |
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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. It is the person who is operating the
machine and the quality of ingredients used for
making espresso. 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. 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
also available at lower
prices. |
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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. |
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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 18,00 to 2,000 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
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