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on the Best Espresso Machine Type
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Skills Required
The espresso making process involves forcing hot water under pressure through compacted
coffee. Control of this process greatly effects espresso quality. The major difference
between the various types of espresso machines lies in which parts of the process
the user can and must control skillfully to produce a high quality cup of espresso.
Note that while coffee bean grinding and tamping skills are normally a part of the
espresso making process for Manual Lever, Semi Automatic, Automatic, and Steam Espresso
machines, most machines in these categories will instead accept an Easy Serving Espresso
(ESE) packed coffee disk or pod with a paper filter cover.
Value
Notes
Alternatives
Skills Required
None
No skills required (or accomodated) as the machine controls all steps in the espresso
making process.
Super Automatic and Single Serve Espresso
Grind Coffee Beans
If the grind is too coarse, the espresso will be watery.
If the grind is too fine, the espresso may "burn," resulting in a bitter taste.
An ESE pod can be used to eliminate the need to grind the ground coffee.
Automatic, Semi Automatic, Manual Lever, and Steam Espresso
Tamp Ground Coffee
Tamping should be with about 30 lbs of pressure.
The compacted coffee formed by tamping is known as a "puck".
An ESE pod can be used to eliminate the need to tamp the ground coffee.
Automatic, Semi Automatic, Manual Lever, and Steam Espresso
Control Water Flow
A single shot of espresso takes 25 to 30 seconds to extract 1 to 2 ounces of espresso.
This is measured from pump start time until the time at which the targeted amount
of espresso is achieved.
If less than 1 to 2 ounces are to be extracted then use a lighter tamp or a coarser
grind; if more than 1 to 2 ounces, use a heavier tamp or a finer grind.
Semi Automatic and Manual Lever
Control Water Temperature
The optimum water temperature 190 to 200 degrees F.
It can take 5 to 6 minutes for machine to achieve this level from a cold start.
Manual Lever
Control Water Pressure
The ideal water pressure is 8 to 9 bars, some machines advertise 15 to 19 bars but
this is a maximum capability. More pressure does not mean better coffee.
This pressure can be inferred from the extraction time and the water temperature.
Manual Lever
Quality
The quality of the espresso will depend on how well each step has been performed by
either the individual or the machine.
Value
Alternatives
Quality
Excellent
Manual Lever
Very Good
Automatic and Semi Automatic
Good
Super Automatic and Single Serve Espresso
Poor
Steam Espresso
Consistency
The more steps that must be performed manually, the more there is an opportunity for
variations in the final espresso. Most of these steps can be mastered with experience
and the variations may not be noticeable except to the very discerning. The ESE pod
will improve the consistency by eliminating the grinding and tamping steps.
Value
Alternatives
Consistency
Excellent
Super Automatic and Single Serve Espresso
Good
Automatic, Semi Automatic, and Steam Espresso
Fair
Manual Lever
Process Time
The process time is the total time from the grinding of the coffee to the end of the
extraction of the espresso. The process time is reduced with the use of an ESE pod.
Value
Alternatives
Process Time
Long
Manual Lever
Medium
Automatic, Semi Automatic, and Steam Espresso
Short
Super Automatic and Single Serve Espresso
Reliability
The usual rule that more features can equal more problems applies to espresso machines.
Value
Alternatives
Reliability
Excellent
Manual Lever
Good
Single Serve Espresso, Automatic, Semi Automatic, and Steam Espresso
Fair
Super Automatic
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