Some espresso machines have pumps, and some don't. Why? Does it matter?
Yes it does matter, and I'll explain why. The water is supposed to be between 190 and 204 degrees Fahrenheit (88 to 96 Celsius) as it is forced through the coffee in the filter basket. Machines without a pump simply use the pressure of the boiling water to force the water through. But what temperature does water boil at? Yep, 212 degrees Fahrenheit (100 Celsius, obviously.) But that slight heat problem isn't the only issue here. You see, the water is supposed to only touch the coffee for around 25 seconds. (No, I don't know what that is in metric time, sorry.) Now most machines without pumps can't get the water through nearly that quickly -- which results in a much more bitter shot of espresso. On the other hand, pumpless machines typically cost as little as $40 USD. They also make great Christmas gifts, which means that you'll find a couple working pumpless espresso makers at any thrift store or flea market in the entire western world.
Could you tell me about model ____ espresso machine/grinder/etc?
No. If I had enough money to go test every espresso machine ever made, don't you think I'd be paying you to clean my shoes with your tongue? Seriously though, if you want to buy me a something and have me test it, by all means contact me!
What's with the name "group," as in group handle, group area, etc?
I've wondered that too. If you happen to know the answer, please go ahead and contact me.
Posted in Making Espresso
Why is espresso better than drip coffee?
There are many reasons. Go ahead and read through the Coffee 101 section of this website.
What is the proper water to coffee ratio for a shot of espresso?
The basic guideline for espresso is this: a single shot is 30 to 44 mL (1 to 1.5 ounces) of water and 7 grams of coffee. Multiply by two for a double shot, etc.
I like drip coffee better than espresso. What does this say about me?
Essentially, this means that you are a degenerate. Check to see if you have opposable thumbs before reading any further.
Posted in Making Espresso
An espresso machine is not always a complex device. More sophisticated home machines have a bunch of moving parts and are therefore more prone to malfunction, although they will make better coffee when they do work. Here are some solutions to common problems.
It's not getting hot in here
First of all, if your machine isn't heating up at all (and it's plugged in, turned on, etc.) there isn't much that can be done without opening it up and tinkering around inside. Whether you do this yourself or take your machine to someone who actually knows what the hell they're doing is up to you.
No water comes through
If the machine just sits there choking on air, you may have to prime the pump first. This is typically done by opening the steam valve (on the steam wand) and letting it run for half a minute or so. Obviously, this won't affect pumpless machines or machines with self-priming pumps.
This may seem obvious, but if your machine has a removable water reservoir, check the valve on it. Then check if the reservoir itself is seated properly in the machine.
It's possible the machine is clogged. In my experience, the group head (the shower head) can clog easily. You may want to remove this -- consult your manual, but it's usually removed with a single screw. If it looks clogged, try running the pump without the group head. If water still isn't coming out, you may have a more serious problem that I can't help you with. If the machine runs without the group head in place, simply soak the group head in hot water for half an hour or so and then wipe the loosened dirt off with a soft cotton rag.
Smaller, but still problematic problems
The crema is the layer on top of an espresso that is light in color and has a bubbly, almost milky texture. The presence of this is a gage as to how good a machine is (to some extent.) No machine can produce a crema with burnt coffee beans or a grind that is too coarse or too fine, so make sure you're using good beans and an espresso grind when you test your machine. Also, steam-based machines won't produce much of a crema, if any.
If the water gets too hot -- or not hot enough -- no crema will be produced. Check the water with a thermometer when it comes out. Ideally, it should be around 195 degrees Fahrenheit.
Also, there could be a lack of pressure in the machine. Brew a single shot and time it. If it takes the machine less than 10 or more than 30 seconds from the time it starts pouring to the time the shot is done, it may be time to invest in a better machine or getting it fixed. Of course, before doing anything drastic you should try the basic cleaning procedures I've described on another page.
Posted in Making Espresso
If your espresso machine has started producing coffee that tastes a little funky, it's time to clean it. If the manual has specific cleaning instructions, you should probably follow those. Otherwise, here are some general tips for keeping it clean.
So fresh and so clean
The filter basket and portafilter should never be placed in a dishwasher, as the metal will corrode. Use mild soap on these and wash them by hand.
Cleaning the "shower head" in the group area is the easiest part. While it's simplest to use a rag or a paper towel to clean the group head, it's better to use a brush for this purpose to avoid scratches. The gasket around the head will degrade faster if it's dirty, so you should make sure to wipe this clean often as well.
Mineral deposits
Occasionally, minerals in the water will build up in the machine and will affect the taste. You can buy espresso machine cleaner or you can simply brew one part distilled white vinegar with one part water (through an empty filter basket, of course!) I should warn you now that this will stink, and that you will have to run water through the machine two or three times afterwards to clean out all the vinegar. Drip coffee machines should also be cleaned with vinegar (unless the manual states otherwise.)
DO NOT put soap inside the machine -- especially dishwasher detergent -- as this may cause corrosion and will only make the problem much worse.
Preventative care
That's almost everything. My last tip is fairly obvious: don't leave water in your machine when you're not using it. Water will cause rust and promote bacteria build-up. Plus, all your espresso will have that icky stale water taste.
Posted in Making Espresso
Ever had a latte? Then you have experienced thick, creamy steamed milk firsthand. Ever had a cappuccino? Of course you have -- you know what frothed milk looks like and how it sticks to your upper lip, perhaps creating the type of semi-embarrassing situation you'd expect to find in one of those sappy movies with Meg Ryan and Tom Hanks.
So how does one steam and froth (or "foam") milk? And more importantly, how can you? That's what I'm going to attempt to answer here. Now I'm focusing on using a steam wand, which is a part of an espresso machine. It's also possible to use other devices for steaming and frothing, such as a battery powered wand, or a device that looks sort of like a French press, or even a saucepan. I'm not going to explain how to use those, because I figure most of us have espresso machines that we'd rather use.
Frothing Milk (aka Foaming Milk)
Put your milk into a small pitcher, preferably a metal one. (If you're not sure how much milk to use for the concoction you're making, check out Cafe favorites in the recipe section.) Time to froth!
Start with the tip of the steam wand just below the surface of the milk. You want to have it low enough that it doesn't splatter the milk too much and high enough that it creates a thick froth.
As you do this, you'll want to keep the pitcher in motion. Move the pitcher horizontally so that the entire layer of milk gets (somewhat) evenly frothed. If you're doing this correctly, you should hear a deep hissing sound and the froth should rise up. The resulting foam is much less dense than liquid milk because it's full of air.
Once you've got the froth started, there's no turning back, you must keep going! Well, at least until you've got enough froth for whatever you're making. Once you've got a layer of froth in your pitcher, raise the pitcher a bit, keeping the steam wand submerged. As the froth rises up you'll want to move down the pitcher so you don't burn your precious foam. The process of moving the pitcher down to froth the next layer is called "stretching" (don't ask.)
Steaming Milk
Once you've got your froth going, it's time to steam. Hold the milk pitcher so that the steam wand is completely submersed. You want to open the valve enough so it creates bubbles in the milk, and use the steam wand to stir the milk at the same time. Hold the pitcher at a slight angle so the milk spins around. Don't steam too close to the top or you'll spray milk everywhere. Yuck.
Tips
Some people like to use thermometers for their steaming and frothing. If you've recently been diagnosed with obsessive-compulsive disorder, you'll definitely want to buy a thermometer for this purpose. If you don't have a specialized milk steaming thermometer with the proper temperatures already marked on it, the milk should reach a max of 40 C (100 F) while frothing, and about 70 C (150 F) while steaming. Regardless, make sure it all stays below 80 C (175 F) to avoid burning the milk. This brings us to our next important point:
The Milk Itself
You can froth pretty much any type of milk, including soy milk, rice milk, etc. Do be warned that rice milk probably won't froth very much. (If you have tried frothing almond or oat milk or something, please contact me. I'm curious about the results.) Different brands of soy milk seem to froth differently.
In general, milk with a lower fat content is easier to deal with because it won't burn as easily, and cold milk typically responds more easily to steam. Although milk with too little fat may not steam or foam at all! So use whatever milk you want; do what thou wilt.
One clarification on that last point -- don't try to re-use your milk. Once it's been steamed or frothed, you're going to have to use it or lose it. Any attempt to re-steam or re-froth will result in burned milk. Nasty.
Posted in Making Espresso
Whether you can pull a shot or not, can you pull a shot like a pro? And before you laugh and say most professional baristas pull shots by hitting a button on the grinder and a button on the espresso machine, let me remind you that someone had to program those buttons. No, I'm not going to teach you how to do this. My point is... oh, never mind. I've forgotten myself. You want to know how to pull a good shot so I'm going to tell you. Aren't I nice?
The man-machine, machine, machine...
Every espresso machine is a bit different, and you will need to determine for yourself not only the exact details of how to use it, but exactly what settings and amounts of everything will allow your machine to produce the optimal espresso shot. However, there are some guidelines that every budding barista should be aware of.
Before we get to that, if you're not aware of what type of machine you're using (stovetop, electric pump, manual pump, or steam) be sure to check out the page on types of machines. Now that I mention it, read the corresponding pages -- if you haven't already -- on tamping, grinders and of course types of machines for more information on the topics covered on this page.
Considerations for various machines
Remember when I said, "Every espresso machine is a bit different"? Well it's still true. Fortunately, I've put together a little cheat sheet for you. Yes, this way you can spend less time toiling and more time imbibing. Let's continue on, shall we?
| Machine Type | Water | Grind | Tamping |
| Steam: Stovetop |
A bit extra |
Medium |
Hard |
| Steam: Pumpless electric |
A bit extra |
Medium |
Hard |
| Pump: Manual |
Standard amount |
Fine |
Normal |
| Pump: Automatic electric |
Standard amount |
Fine (medium for weaker pumps) |
Normal |
Golden Ratio
Important point: The "golden ratio" for espresso is this: a single shot is 30 to 44 mL (1 to 1.5 ounces) of water and 7 grams of coffee.
But wait! What's up with this 30 to 44 mL business? Should one tattoo that on the back of one's hand? Is that 14 mL discrepancy as exact as it gets? Is this another factor to screw around with? Does one have to develop an obsessive-compulsive disorder to make espresso?
Well, I'm glad you asked! (The answer to the last question is: maybe.) But we're not there yet. First I want to give you a very important instruction in a large font:
Tamp your grounds, insert the group handle, and let her rip!
Now that you flipped the switch (or whatever you have to do on your machine) it's time to sit and wait. But don't fall asleep -- there's some actual skill involved here. I prefer to eyeball my shots entirely instead of using those newfangled measuring cups. Given some practice, you will too.
When you start a shot, don't look at your cup -- you'll just start salivating if you tease yourself staring at espresso that's not ready yet. Instead, watch the stream of espresso draining down into the cup. This stream will start out a very dark brown color. But this won't last for long -- the color will get lighter and lighter, and after 25 to 30 seconds the stream of espresso should reach a slightly clearish, light tan (blonde) color. At this point, you can yank your cup away and shut off the machine (or just the pump) and gulp down the yummy espresso. Mmmm...
Posted in Making Espresso
Espresso lingo can be confusing. On this page I (attempt) to explain the jive of java as it relates to espresso machines.
Machine diagram
Every espresso machine is a bit different. For simplicity, this diagram illustrates a single-reservoir steam machine. Pump machines don't always have a lid and gasket, and often come with a removable water reservoir.
Glossary
Carafe: Pot with pour spout used for used for holding espresso. Typically only used with steam machines.
Filter Basket: Small metal basket for holding coffee grounds. Sometimes called a "gruppa." Fits into portafilter.
Gasket: Rubber, plastic, or latex rings that create pressure seals in machines.
Group Area: Front of machine, including group (shower) head, filter basket, portafilter, and the group handle.
Group Handle: Handle attached to portafilter.
Group Head: Metal water-diffusing filter at top of group area above filter basket.
Portafilter: Funnel shaped device, typically made of metal with one or two spouts that espresso exits through.
Pulling (a shot): The act of making a shot of espresso
Pump Handle: Handle for pumping water on a manual machine.
Reservoir: Water tank. Water is heated in the reservoir in steam machines and some pump machines.
Shower Head: See Group Head
Steam Valve: Lever or knob that allows steam to exit through Steam Wand.
Steam Wand: Metal pipe that steam can exit through in order to steam and froth milk. Can also be used for warming cups.
Any other terms that confuse you? Feel free to ask me if you have any questions.
Posted in Making Espresso
There really is no single right way to build an espresso machine. For that reason, you'll see hundreds of varieties, from the candle-driven models found in antique stores to the impressively proportioned, dual thermostat-controlled, multi-chambered machines in cafes. However, all machines can be categorized as either steam or pump driven. I've gone to all the trouble of explaining how both types work, and I've even scrounged up a few examples for you -- so learn something, dammit!
Steam will rise
Steam machines simply work by pressure. Water heats up in an airtight chamber, becomes steam, and is quickly forced through coffee grounds and into a carafe or cup.
Stovetop models are the simplest type of espresso machines. In fact, I hesitate to call them "machines," as there aren't necessarily any moving parts. In these machines, a water reservoir rests on the stove. The coffee sits on top of that, enclosed by a screen on the top and bottom. When the water boils, the steam goes up through the lower screen, into the coffee, and out the upper screen. From there it travels up a small pipe and into the top chamber, where it trickles down and is kept warm.
Pumpless electric machines work pretty much the same way as the stovetop models, only an electric coil heats the water. Such machines have a steam wand so you can froth milk and make a latte or cappuccino or whatever. These inexpensive appliances are often sold in department stores, especially between, oh, late November until late December, for some reason.
Pump up the volume
Pump machines don't allow the water to boil and become steam. Instead, the water is pumped through the coffee at a slightly cooler temperature. When done correctly, pump machines produce a better shot of espresso than their steam driven counterparts.
Electronic pump machines are what you'll find in almost every cafe these days, and more home versions are coming out every year. With these machines, you calibrate the exact temperature you want the water to get to before the machine quickly pumps it through the coffee grounds. The power of the pump is typically measured in bars -- for you scientifically minded folks, 10e5 bars is one Pascal. The lower end of these machines may be temperature-calibrated at the factory to take away the art and mystique of setting the temperature yourself.
Manual lever machines don't have an electric pump and they don't rely on steam pressure. Instead, water is heated to the proper temperature and it's up to the barista (read: you) to squeeze the water through the coffee by means of a large, often metal handle. Some espresso fanatics insist on these. They're also a great way to prove your manhood, impress the ladies, etc. You'll occasionally find a cafe that uses these types of machines, but it takes more skill to operate these than college freshmen working for minimum wage are likely to care to possess. Oh, if you haven't already guessed: the phrase "pulling a shot" refers to these machines, since you actually have to, well, pull a shot.
"Super automatic" pump machines do everything for you -- grind, tamp, and pump. All you have to do is feed one of these beans and water, and clean it every now and then (though some even do this last step for you.) Every year manufacturers add more features to these things. Some of them even steam the milk, filter your water, and allow you to program every aspect of the espresso-making process. It's only a matter of time before someone creates a super automatic machine that -- I'm not joking -- roasts coffee for you.
Before I forget...
The first few times you use any machine, you're going to get a lousy shot. It's just part of life, so get used to it. But fear not! I've typed up a handy guide on how to pull a shot like a pro, which includes a cheat sheet and some guidelines on getting the best shot from the aforementioned types of machines. If you've never made espresso before at all, you might want to read how to get started and you'll be off to a good start (assuming you follow the directions.)
Posted in Making Espresso
I probably don't need to tell you that espresso machine's aren't super cheap. While you could buy a stovetop unit (aka "moka pot") for as little as $20, I'm not going to be covering that on this page. Those things are inexpensive and uncomplicated, and don't make very good espresso anyway. Instead, I'll be focusing on those machines that require a cord.
But before you give up on the painful ordeal that is consumerism, consider how much you currently spend getting your fix in cafes. Wouldn't you rather support your habit with a reasonable initial investment and be able to slurp down espresso in the comfort of your own home? Of course you would. Read on.
How much will it cost?
Good question. If you're in the market for a new machine, you can expect to shell out based on the following amounts (in USD.) As for used machines, the prices can vary quite a bit, but if you know how much a new machine would cost you'll know when you've spotted a deal.
$50 to $90: Electric steam machine
$200 and up: Pump machine
$550 and up: Manual lever pump machine
$600 and up: Super automatic pump machine
While it's generally true that you get what you pay for, this isn't always true. For example, I could sell you a wad of used chewing gum for $800, but it'd still be rather nasty. That's why you should also be asking...
Which one should I buy?
I'm glad you asked! Unfortunately, I don't have any clear answers on this one, because manufacturers are bringing out new machines all the time. But I do have some general advice.
See what's available: Shop around just to see what's being sold, either in department and electronics stores or online. Better yet, do both. Take down model numbers and names of anything that catches your eye. Even if it's a bit out of your price range, you might be able to find a better deal elsewhere.
Locate reviews: Google is a good way to find reviews -- search for the product name, manufacturer, and the word "review." It might help to use quotation marks. For example, you might try searching for "Company X Model 4" review. Next try "Company X" "Model 4" review (note the difference in quotation marks?)
Online review sites can also be helpful. Epinions.com is still a good resource, although now that DealTime took over the company they'll try to sell you things rather than display user's reviews. Other sites to check include Amazon's and CoffeeGeek's user reviews.
Find a good price at an honest store: Whether you buy online or off, there's no simple way to find the best place to buy. Ask around, be sure to check return policies and if you're buying online or from a catalog figure out how much shipping will cost before you place your order.
Features and considerations
The major features will depend on what type of machine you get. But there are a few important points I feel I have to make. Also, I like making lists. Here you go:
Metals used: All espresso machines heat water in a metal unit of some sort, and the metal(s) used here can effect the taste of the espresso. Brass and steel are a better choice than aluminum, which can leave a hint of a metallic taste in your espresso. But aluminum is also cheap and lightweight, so it's used in all the low-end models.
Heating system: Espresso demands a constant temperature. Very low end machines use a thermoblock to heat the water. (A thermoblock is what's used in those "instant hot water" taps.) Thermoblocks just don't compare to a real boiler in terms of temperature stability. You have to watch out for this one, because some manufacturers have started selling $250+ machines without real boilers.
Durability: They don't make 'em like they used to. Watch out for machines with plastic portafilters. These are a definite no-no.
Pump pressure: Sometimes salespeople will make the pressure of a pump (which is measured in bars) seem like it's the most important feature. This isn't necessarily the case, but it shouldn't be overlooked. The minimum pressure to make espresso is usually considered to be 14 bars. A more powerful pump means a finer grind can be used, increasing the surface area of the coffee and unlocking more of the beans' flavor.
Steam wand: Stovetop and manual lever machines typically don't include a steam wand, but most others do. Some of the nicer pump machines have two boilers -- one for the espresso in which the water doesn't really boil and one for creating steam. This isn't necessary at all, but it means you can make lattes, cappuccinos, etc. faster.
By the way, don't worry about those crazy frothing attachments some companies are including these days -- if you buy one that includes some sort of rubber or plastic thing on the end of the steam wand, take it off before you use it. These usually make steaming more difficult.
Removable water reservoir: The cool thing about these is you can take all the water out of the machine so bacteria won't build up. For health reasons, it's best not to leave water in the machine for extended periods of time.
Where to buy
EspressoZone.com sells machines from all the major Italian brands. You know you want one of those, so give in to your inner Italian fetish.
NowOnSale.com has one of the largest selections of espresso machines I've ever come across. They've got machines of every type and something for every price range.
TableTools.com primarily sells high-end pump machines, but they've got a few manual lever machines as well. If you're in the market for either of these, you'd be a fool not to stop by TableTools.com.
CoffeeForLess.com isn't a bad place to look for espresso machines either. In spite of their name, they sell espresso machines for every price range.
eBay is an awesome way to get a good deal on an espresso machine, but it requires some patience and skill. Make sure you're only buying from those with good ratings on the site.
Posted in Making Espresso
