Coffee Maker Plumbed

Facts About Home Espresso Machines, Grinders, And More

Definition of Espresso: Coffee brewed by forcing hot water through finely ground darkly roasted coffee beans.

The definition of espresso mentioned above is from Merriam-Webster Dictionary. The definition is short and to the point yet extremely lacking in any real concept of espresso, espresso machines, grinders, the importance of quality machines, and cleanup in addition to needed accessories in order to create espresso coffee.

Espresso coffee began in Italy. It is a rich, strong, yet full flavored coffee that when properly created will stay with any espresso lover for many years to come. It is the reason many espresso machine companies are working diligently to create the best home espresso machines. The split in manufacturer designs are the result of consumers desiring the ability to create espresso concoctions such as those created at coffee houses across the country as well as consumers who prefer the quick and simple approach. The latter does provide speed and ease of use yet does little to retain the coffee house flavor. Consumers at odds over espresso generally fall into the category that defines what makes espresso the best. It falls into the classes of equipment, water quality, bean quality, and barista. The answer to this question comes from the Italians; they know coffee the most intimately.

Italians teach us there are four primary resolutions to creating the best espresso cup. The creation of the best espresso comes down to the "4-M's":

La Macchina (The Machine or Espresso-Making Equipment) La Miscela (The Blend of Coffee) La Macinadostore (The Grind and Dose) La Mano (The barista or Coffee-Maker otherwise known as the Operator)

Italian tradition proclaims that in order to have the perfect espresso cup, one must have hot, fresh, made-to-order espresso. Italian baristas serve espresso in pre-heated cups that hold approximately one to two ounces of espresso unless ordering a variation such as ristretto. The ristretto requires less than one ounce of espresso coffee. Other various espressos, particularly the milk-based espresso coffee vary in size. These drinks include lattes, cappuccinos, and others that are too numerous to list.

The perfect espresso cup of coffee contains a top layer of coffee known as crema. An optimal creation of espresso creates a layer of reddish-brown emulsified coffee oils forced out under high pressure, usually in the 8 to 10 bar area. The term bar refers to the amount of pressure forced through the machine to create espresso.

This crema is the emulsified coffee oils and gases released while pulling a shot of espresso. Some steam machines and low-end pump machines include miscellaneous devices to create the illusion of crema but severely lack the sweet flavor of true crema. The layer of crema should never taste burnt or bitter. The result of this can be due to inadequate equipment, unskilled barista, water with impurities, or even over-roasted or stale beans. Creating high-quality espresso or milk-based espresso coffee is a learning experience. It is not for the faint of heart yet for those who enjoy a daily espresso coffee or who are up for the challenge, creating espresso at home can be a most enjoyable experience. Oddly enough, it is an experience available to all including the blind. As a blind home barista, I create a variety of espresso-based coffees on a daily basis.

It is important to start with an affordable budget prior to considering various espresso machines and grinders. A mid-range budget will fall within the realm of $500 to $1000; this price includes an espresso machine and burr grinder. The search for a decent espresso machine and grinder does not include the $40 Mr. Coffee steam machine or a $20 Black and Decker blade grinder. Black and Decker produces some of the world's greatest products but the blade grinder for the espresso coffee market is not among them. The best use for the Black & Decker grinder, according to this writer, is to grind spices to use during cooking. The espresso machine from Mr. Coffee is practically useless although, it can teach one to make frothed milk but only if it is a gift or used. When the time comes for serious consideration of various espresso machines, The Mr. Coffee Espresso Steam Machine is not in the running.

One of the best espresso machine and grinder sets available on the market today that has does a wonderful job holding onto the resale price has to be the Rancilio Company's Miss Silvia Espresso Machine and matching Rocky Burr Grinder. The Rocky Grinder comes in two varieties. One variety has a doser while the other does not. The doser model grinds coffee into specifically measured chutes with 7 grams of coffee in each chute. The doser-less model allows one to grind coffee directly into the portafilter. The Miss Silvia and Rocky Grinder retail for approximately $500 each; however, it is important to note the doser Rocky does cost about $20 more than the doser-less model. These two machines rank high on the espresso bar market because they are smaller yet contain the same design as Rancilio's commercial machines used in restaurants and coffee houses across the world. It is possible to save a little money when purchasing these units as refurbished machines or "buyer remorse." Buyer Remorse machines are generally unused or only used a few times. The customers that originally purchased the units either do not take time to learn to use them properly or find they need a larger machine or something automated. Chris' Coffee at occasionally has refurbished and/or buyer remorse units available. The company keeps a waiting list for those who wish to wait for a refurbished unit to get the better price.

The Miss Silvia, like its commercial counterpart, has an iron frame, stainless steel exterior, brass boiler, brass piping, and a 58mm commercial size portafilter. The brass boiler heats faster and this unit's boiler is larger than any other home-unit espresso machine within the same price range. It also contains a 2-quart reservoir to pull water from while making espresso. The machine has switches including an on/off switch, espresso switch to pull a shot of espresso, hot water switch for tea/soup, and a steamer switch that heats water and diverts it to the frothing wand for use to froth milk, heat milk, or even make the most decadent creamy hot chocolate one has ever tasted in one's life. Best of all, unlike many machines in the same price range or lower, the Miss Silvia contains a three-way solenoid switch. This switch allows the barista to remove the portafilter to knock out the spent coffee grind puck without steaming hot water spewing all over the place. If someone removed the portafilter from a Mr. Coffee Espresso Machine or one like it, hot water would go everywhere since the steam machine "toys" do not have the three-way solenoid valve to hold water inside the unit when the portafilter is not in place.

The three-way solenoid valve allows the home barista the opportunity to back-flush the machine keeping the group-head and other working parts as clean as possible between deep cleaning. Miss Silvia is most impressive due to the fact the parts will rarely ever become obsolete since the parts are compatible and interchangeable with the commercial units designed and manufactured by Rancilio. Some Miss Silvia/Rocky users have been using their machines for as high as 14 to 15+ years. The machines are still going strong. The most common reason for anyone to list a Miss Silvia or Rocky on Ebay as a used unit is so the seller can upgrade to another espresso machine and grinder that is more commercial-like in size or one that is plumbed into the water supply of the home. Many owners of Miss Silvia are modifying the unit in such a manner as to allow plumbing into a primary water source to do away with the need to fill the reservoir. Some modifications allow for temperature surfing and such. Directions for these modifications are available online in a step-by-step procedure. Chris' Coffee began offering modified Miss Silvia units a few years ago. The sales skyrocketed. The modifications made by Chris' Coffee continued to retain the two-year warranty; however, it is important to note that any home modifications will void the two-year warranty.

Other quality machines to consider in the search for a home espresso machine include the Gaggia, La Pavoni, and Solis to name a few. The important part about choosing an espresso machine for home use is to research the brand and model. Also, it is important to consider the learning curve and take a serious account of how much work one wants to put into creating espresso coffee. If a quick coffee is what you are looking for in a machine, then perhaps your search should begin with an automatic espresso machine. However, if you want to learn to make caf style coffee espresso drinks, a pump machine like Miss Silvia and the varieties of models such as Gaggia, La Pavoni, and Solis are worth checking into for purchase.

The best research websites online include Home-Barista and CoffeeGeek. The best website with the kindest people who provided me the most assistance when I first began my search for the best espresso machine for me as well as helping me learn to make the best espresso possible came from fine folks at Home Barista. CoffeeGeek is nice enough but the people who converse on the forums there tend to be a bit fanatical and at times are extremely gruff. This is particularly true when the machine you locate within your price range is well below the idea of the best possible machine. Home-Barista subscribers are welcoming and provide assistance regardless of the machine one purchases. The Home-Barista crowd understands that most people cannot afford espresso bar units that cost in the thousands of dollars. Home-Barista's website offers in depth information about how espresso machines work including information of each part such as the portafilter, filter baskets, steam wand, group-head, etc...

After choosing equipment, it is time to decide on water. This has always been and probably will always be a common debate among home baristas. Much of the debate has to do with the minerals in tap water versus the processes available to remove impurities by using water having undergone reverse osmosis or other filtering process. This can be extremely important for those who use well water versus city water too. Well water contains many different minerals and such that can cause deposits to stick to the inside of an espresso machine. City water can be equally as threatening. The importance of choosing water has everything to do with taste of the end result espresso and the best way to reduce scale or lime buildup inside the machine's plumbing and boiler, which can ruin machine parts and cause the espresso to lose its wonderful flavor.

As a home barista myself, I opt to purchase RO water despite living in the city. It came to my attention that our water had manganese at a level I was not comfortable enough with to use it in my machine. My approach was to be safe rather than sorry. RO water is affordable. The use of RO water is not a reason to stop routine cleaning sessions. I continue to back-flush using a blank filter plate that fits into the portafilter. Every few weeks I add a bit of Cafiza, one of many brands of espresso cleaners, into the water when back flushing to remove the oil residue from the coffee. Cafiza is also the cleaner I use when I deep clean the Silvia espresso machine including removing the screen from the group head and the other removable parts including the flathead screw that holds everything in the group head.

After back flushing the machine with cleanser, I flush it again with fresh RO water until all the soap residue is gone. Heavy cleaning involves dissolving the Cafiza in water then adding the water into the 2-quart water reservoir to flush through the entire machine. Once the cleanser removes all the residue of coffee oils, it is time to flush with clear water until it runs clear and cleanser free. The burr grinder cleaning consists of adding bean-shaped cleaning tablets into the machine and then grinding them as one would coffee beans. The Grindz removes oil residue from the coffee beans and cleans the burr blades to a nice sheen as well as removing any previous coffee flavors. The small amount of residue is non-toxic and does not ruin the taste of the coffee if grinding the coffee beans with a small amount of the cleaner still in the grinder.

Some espresso/grinder owners use concoctions such as vinegar in the espresso machine and rice to clean the grinder. These are NOT appropriate cleaning solutions for an espresso machine or grinder. In fact, these things can actually cause damage to the units, which results in expensive repairs if beyond the warranty period.

The introduction of rice into the grinder often results in the need to take the unit apart, which is not a good idea since it can be difficult to put the machine together again and have the burr blades in the correct position. Movement of the burr blades can also throw off specific grind incremental numbers used when grinding beans for drip coffee, French Press, Chemex, or espresso for the espresso machine. Grindz is relatively cheap and extremely effective.

It is important to use a quality burr grinder whenever grinding beans for coffee but especially for espresso. Blade grinders do not evenly grind coffee beans. Instead, it shatters and smashes the beans into uneven pieces that can result in an uneven-tasting cup of coffee. Additionally, the beans crushed in an overly powder form can actually seep through the filter in the portafilter leaving horrible dregs in the bottom of the espresso cup. If one must sacrifice cost due to a budget, it is best to purchase a cheaper burr grinder than a blade grinder until saving enough money to purchase a higher-end burr grinder. The only use this writer ever found for a blade grinder is to powder grind spices when cooking; however, in recent years even the spice grinder is now a cheapo burr grinder.

Never skimp on bean quality. Coffee beans are the heart and a large process of the espresso adventure. It is important to purchase the freshest best-quality beans possible. Stale beans make for weak stale espresso with little to no crema. It tastes bitter and does not contain the undertones of flavor promised from that particular bean. Never purchase over-roasted beans. These will make a bitter and burnt flavor in the cup.

Coffee bean roasting businesses are everywhere for the most part. If possible, begin checking the yellow pages for local coffee bean roasters. Give each company a call to find out if they sell to the public. Also, ask if the roaster offers any specific days for the public to come to a cupping session. Cupping allows customers to taste a variety of origin coffee beans as well as gaining the opportunity to learn more about the roasting technique used. Try various origin coffee beans and special blends. Continue to sample a variety of beans until finding something you like best although never give up the opportunity to try new types of beans. Purchase coffee from fair market coffee roasting businesses. Many coffee plantation owners do not receive fair prices for their product. Always look for fair market purchase prices so you can be sure the growers that made your coffee beans possible receive a fair price for their hard work.

It is important to remember that some roasters do not sell to the public. If the roasting company you find does not sell to the public and you find the coffee of good quality, ask where to find their beans. Sometimes these companies service restaurants, coffee houses, and even provide beans for local grocers. Always make certain the coffee beans comes in a vacuum-sealed bag with roasting date clearly marked on the bag.

Never purchase beans from the grocery stores where the beans are in the little chutes. These beans are always stale because there is no manner in which to seal the beans to retain freshness. Freshness and even roasting is the key to finding the best beans.

Espresso enthusiasts stay as far from Starbucks as possible. It is common knowledge that Starbucks is in the business of high volume. The Starbucks' company is to coffee what McDonald's is to burgers. A true coffee aficionado who has the privilege to indulge in fine espresso or milk-based espresso coffee will choose the non-Starbuck's coffee every time. Starbucks has to turn major profits. The company keeps its customers ignorant as to the real decadence of espresso to maintain the consumer base. In order to hold the profits, the company purchases substandard coffee beans then over-roasts the beans leading the way for bitter and burnt tasting espresso coffee. This is common knowledge all over the internet but particularly at CoffeeGeek and Home Barista as well as many other coffee-indulgent web forums.

High quality roasted coffee beans are available but it takes time to find the best roaster brands. Some of the best roasters include companies such as Counter Culture, Intelligentsia, 8th Sin, and Sweet Maria's. Sweet Maria's coffee company carries both roasted coffee and green unroasted coffee, as do some of the other companies although in limited supply when compared with Sweet Maria's. There are other coffee roasting companies available. Check the forums at Home-Barista and CoffeeGeek for the name and web addresses of other roasting companies. On a final note regarding local roasters, always ask the roasters that do not sell directly to the public if any of their customers such as restaurants or mom & pop coffee houses sell their coffee beans to the public. Home-Barista offers plenty of information regarding various roasting houses. In addition, many of the coffee roasters and other types of coffee-specific businesses have staff members who frequent the boards to answer questions about coffee in general, roasting techniques, delivery options, brewing techniques, accessories, etc...

All quality roaster companies roast beans the day of shipping to ensure the arrival of the freshest coffee beans possible.

Some coffee enthusiasts roast their own beans. Coffee bean roasting sounds a bit frightening but it can be quite invigorating and addictive. Many coffee loves shy away from roasting their own beans due to fear of expensive equipment. This is not the case at all. Home roasting coffee beans does not have to be expensive.

Roasting names from the lightest roast to darkest roast are important to familiarize oneself with when roasting coffee beans at home using any method. They common roasting names are:

1. Light Cinnamon: Extremely light brown, dry, tastes like toasted grains with distinct sour tones, baked, and bready

2. Cinnamon: Light brown and dry, tastes like toasted grains with distinct acidic tones

3. New England: Moderate light brown, still sour but not bready, the norm for cheap Eastern US coffee

4. American or Light: Medium light brown, traditional norm for the Eastern US

5. City or Medium: Medium brown, the norm for most of the western US, good to taste varietal character of a bean

6. Full City: Medium dark brown with slight oily drops, good for varietal character with little bittersweet

7. Light French or Espresso: Moderate dark brown with oily drops, light surface oil, more bittersweet, caramel flavor

8. French: Dark brown, oily, shiny with oil, popular for espresso, burned undertones, acidity diminished

9. Italian or Dark French: Very dark brown, very shiny, burned tones becomes more distinct, acidity almost gone

10. Spanish: Very dark brown, nearly black, very shiny, charcoal tones dominate, flat

Roasting coffee at home can be simple. Supplies include a notebook or other method to make notes in case the roasting session produces an excellent roast that one desires to duplicate. Next, one needs a method in which to roast the beans. This can be something as simple as the oven to one's stove or a countertop convection oven. Roasting coffee beans is possible with the use of the old-fashioned stovetop whirly pop popcorn poppers. Last but not least, roasting coffee beans is possible using a specific model of hot air popcorn popper. These inexpensive methods are the best way to learn more about roasting. It provides the necessary experience to allow one to decide if the person wants to take roasting a step further by purchasing a home roasting machine or even build a roaster using directions available at Sweet Maria's. It is important to point out that purchasing unroasted beans, also called green coffee beans, are considerably cheaper than roasted beans. It is possible to store unroasted beans for an extended period as long as one follows storage recommendations available at Sweet Maria's in the Roasting Basics section. Information about the storage of unroasted beans as well as roasting tips is available at Home-Barista, CoffeeGeek, and by searching the internet using Google.com. Homemade and popcorn popper machines do not have chaff removers but it is easy enough to remove by flipping the coffee beans from one colander to another. Chaff is the outer skin that comes off during roasting. It is important to note that when roasting decaffeinated beans, it takes a much shorter time to reach the second crack than it does when roasting caffeinated beans. The second crack along with visual clues are markers that tell the roaster when the roasting cycle is complete.

Retail home roasting machines generally range from around $90 to $700. This depends upon the machine, optional settings, and batch size. As with any roaster, retail or homemade/makeshift, it is important to allow the machines to cool down between roasting batches to preserve the machine and not cause damage, particularly when roasting using a retail home roasting machine. The Whirly Hot Air Popcorn Popper and Hot Air Popcorn Popper units retail for approximately $15 to $20 and are available at various department stores. The Hot Air Popcorn Popper unit/model described at Sweet Maria's was available at Walgreen's approximately a year or so ago.

The smaller home roasting machine Fresh Roast Plus 8 retails at approximately $80 to $95. The manual says it can roast batch sizes as high as 3 to 3.25 ounces of unroasted beans; however, when roasting batches of this size, the roast has a tendency to be uneven and therefore preventing one from obtaining the best possible roast. The best batch size according to various testing shows that roasting 2.25 ounces (64 grams). This batch size can evenly roast green coffee beans to Full City/medium-dark in approximately 6 minutes plus a 2-minute cool-down cycle. The Fresh Roast Plus 8 comes with a chaff container. The newest model, The Plus 8, offers a longer timer so it is possible to roast the beans as high as 8 minutes versus the previous 6 minutes, both allow the additional 2-minute cool down cycle. The recommendation of most users of this roaster is to allow at least 20 to 25 to allow the machine to cool before roasting another batch to prevent damaging the unit. One espresso shot uses 7 grams of ground coffee beans so this unit is ideal for roasting enough unroasted beans for one to two espresso drinkers.

The Hearthware I-Roast 2 retails at approximately $180. During test roasts, it adequately roasts 6 ounces (130 to 150 grams) with excellent results. This roaster has five roasting stages with each having a maximum 15-minute time limit per roast plus a cool-down cycle. The machine can remember 10 roasting curves and 2 preset roasting cycles. Best of all, the upgraded I-Roast 2 retains the custom settings even when unplugging the unit. Anytime during the roast, it is possible to hit the cool down button to prevent over-roasting the beans. The difference between I-Roast 1 and I-Roast 2 includes a safety feature preventing the unit from turning on unless rotating the roasting chamber in a clockwise position on the base of the unit. The chaff seal is tighter therefore preventing chaff from escaping and air to produce a more even roast. It is important to clean the chaff collector between batches to achieve a more even roast. Build up of coffee oils in the machine is not a problem unless it interferes with the ability to view the inside of the machine, which can create a fire hazard. The manual includes instructions to soak the entire chaff collector assembly in a degreaser product ever so often to remove coffee bean oils that can reduce airflow resulting in overheating the unit and burn up the motor rendering it useless. The I-Roast 2 can operate beneath the stove's vented hood or by a window; however as with all roasters, cold temperatures will affect roasting times and possibly cause the roast to stop completely. The machine offers a cooling cycle though many users agree it is best to remove the beans from the machine and place them into a colander to stop the heat from inside the unit from continuing to roast beans sitting near the class or metal internal parts.

Tips for roasting decaffeinated coffee beans using the I-Roast 2:

The I-Roast 2 offers additional information regarding the roasting of decaffeinated coffee beans. Since decaffeinated coffee beans produce little to no chaff, it will require hotter temperatures and longer roasts; however, this may not be enough to obtain a full roast. The simplest adjustment when roasting decaffeinated beans is to reduce the batch size by 25% to 50%. This will allow the beans to roast the same as a full batch of caffeinated coffee beans using the same settings. Another tip is to leave chaff in the collector from a previous roast of caffeinated coffee. Subsequent decaffeinated batches of beans roast with excellent results without cleaning the collector bin. This is ONLY for roasting DECAFFEINATED batches of beans! The Nesco Home Coffee Roaster (formerly known as Zach and Dani's Roaster) retails at approximately $150. This roaster includes an auger-driven agitator in the roasting chamber. It operates quieter than the Hearthware or Freshroasts machines. It formerly sold under the name of Zach and Dani. The machine features a catalytic converter that drastically eliminates the majority of the smoke associated with all roasters, commercial and home-use models. Testing results prove the machine emits far less smoke than any other home roaster. The unit offers a digital output display.