Need to work on your tamp? Watch Gail as she shows you her tamping technique and gives a few tips for an even tamp.
If you have an espresso machine with a three-way brew pressure release valve, you have an additional maintenance regimen on your hand: The backflush. We are sometimes asked if backflushing is necessary if descaling is performed regularly, and so we posed your question to Gail. In this video, she’ll describe the different procedures and talk about which espresso machine systems they target.
Espresso machines often list 15 – 17 BAR pumps in their technical specifications, but the general rule of thumb for most espresso extraction is for 9 BARs of pressure. In this video, Gail talks to us about this pressure differential, what you’re looking for and talks a bit about the new world of pressure profiling in commercial/professional espresso.
If you’ve just picked up a new grinder or an espresso machine/grinder package and you’re wondering how to get it setup for that perfect shot extraction, check out this video. Gail shows us how to calibrate a grinder with an espresso machine and discusses tips for determining the extraction level and tweaking your puck.
Q. I have a Rocky Doser grinder and would like to know what the standard setting is for my Quick Mill Alexia espresso machine. Can you tell me what number you have your demo model set to?
A. Unfortunately, there is no standard setting for grinders and machines. Each grinder is going to be engineered a little bit differently, so while we could give you a rough estimate of the range, the best way to determine your grinder’s setting is to go through the calibration process.
To calibrate your grinder to your espresso machine, you need to time your shots. The standard timing for a double shot is between 25 – 30 seconds for two shot glasses filled to the 1.5 oz line. When you initiate your shot, you want the extraction to begin 7 – 10 seconds after, and then the espresso should run smoothly into the shot glasses until they’re full at that 25 – 30 second range. Note that this is for a standard shot and there are other shot styles out there (ristretto or luongo) that have shorter or longer extraction time frames. For the purposes of calibration, however, we’ll stick with the standard.
Start with your grinder in a lower end setting — for stepped grinders, maybe start around 5 or 10. Grind and tamp and then time the shot: If it’s coming out too slowly, you know your grind is too fine and you’ll need to make it coarser; if it’s coming out too quickly, then the converse is true and you’ll need to make that too-coarse grind finer. Keep an eye on your tamp because that could also being affecting it — too hard means too slow, too soft means too fast.
Continue to experiment until your shot extraction occurs within the standard time frame. Once you have calibrated your grinder to produce a shot at the rate and consistency described above, make a note of it. This is something that will need to be tweaked regularly — especially if you live somewhere with extreme temperature fluctuations throughout the year, as the environment and weather will impact the nature of the bean. You’ll also need to recalibrate if you try different beans, as they will have unique grind requirements.
The most important thing to keep in mind is that calibrating and getting familiar with your grind is a crucial element to producing delicious espresso, so don’t be afraid to experiment or change it often! Espresso is as much art as it is science — tweak it to your individual preferences, regardless of any tenets you may read elsewhere…after all, isn’t that why you decided to make espresso at home in the first place?
We’ve said it before and we’ll say it again: Temperature, temperature, temperature. For truly great espresso, there is a fine balance between too hot and not hot enough — and maintaining the temperature from portafilter to lips is very important. Oh yes, yes it is.
The first step is to let your machine warm up all the way; often, folks think that as soon as the light goes out (generally around 1 – 2 minutes after turning it on), the machine is ready to rock. Not so! In fact, all that means is that the machine has reached ideal boiler temperature, but all of the other parts of the machine have not, so if you pull espresso right at that time, the water is going to cool significantly as it travels through colder apparatus to reach your cup. Depending on your machine, we recommend waiting anywhere from 10 – 30 minutes to allow your machine to reach an even heat.
Next step is to pull some water through the system to warm up the brew head, the portafilter and — if it’s a heat exchange — the copper tubing that pulls water from the reservoir to the brew group. Let it run through and fully warm up all the metal components.
Finally, make sure you’re pulling into a preheated cup; you can easily preheat by using the cup as the container to catch the water you just pulled through the brew group, or you can keep your cups on top of your espresso machine and let them toast as your machine warms up.
Do you have any tips on how you maintain ideal temperature for your espresso extractions? Drop us a comment here if there’s something we didn’t cover that you think is essential.
With so many different kinds of espresso machines on the market, researching which is the best for you can sometimes feel like popping open a big ol’ can of worms. Superautomatic or semi-automatic? Single boiler, heat exchange or double boiler? Is the E61 brew group really that great?
Our goal here at Seattle Coffee Gear is to provide as complete of a picture as we can about as many machines as possible. We read through user reviews to develop general pros and cons, have our techs test out the machines, experiment with different grinders to see how they perform with different machines and, ultimately, drink way more coffee than we should. All of this informs our YouTube videos, the writing we do here, our product descriptions and — one of the best resources we have — our Selecting an Espresso Machine Video.
If you’re just learning about espresso machines and aren’t sure what will meet your needs and budget, this video is a great place to start. We’ve organized the different machine classes by price range and compared their performance against each other, so you can see technical facts like how hot they brew or which type of pump they have and more subjective assessments such as the ease of use or quality of shot.
We’re constantly updating and adding machines, so definitely check out updated Crew Review videos once you hone in on the right machine for you.
We’re all more conscientious these days about our environmental footprint — what we do every day and how that impacts the world around us — and our pocketbook. What started as a random inquiry every now and again eventually developed into a dull roar…people want to find a way to keep their fully intact machine out of a landfill.
So we developed our Recycling Program to fill this need: we will break it down into all of its components, reuse any parts that are still good and then recycle most of the rest.
If you’re interested in the program, just contact us and let us know the make, model, age and condition of your machine. We’ll get back to you on how to deliver your machine to us. Feel good when you choose a new, upgraded model that your old machine is still being green!
We’re all looking for ways to stretch our loot a little further these days. Keeping your home espresso machine in excellent condition means you can enjoy high quality espresso for years to come at a significantly reduced cost than what you’d pay at a local cafe.
To that end, our techs offer a Tune Up service for both superautomatic and semi-automatic espresso machines. This is a popular service that we wanted to share with more people around the country (yes, you can ship your machine to us for this service) and so we asked Gail to describe how this service works, what we do, etc.
For those of you not into watching videos or if you’d like to contact us about having your machine tuned up, we have full detail on the service and a contact form here.