When we purchase a brand-new semi-auto home espresso machine, which is amazingly beautiful and costs thousands of dollars, we have a set expectation that it will work wonders 100% of the time.
However, an espresso machine is very unlike any other “general” home appliance, such as a vacuum cleaner. For a vacuum cleaner, you just switch it on and use it to suck in all the dirt and dust, and that’s it. A semi-auto espresso machine, in contrast, should not be termed as a “general home appliance” because it is far from “general.” Handcrafted espresso or semi-automatic espresso machines are named this way for a reason – they still require a certain level of human dexterity and skills to achieve that premium cup of espresso.
We aim to instill confidence and receptivity in home baristas about their own machines. This article is intended to clear the doubts and anxiety some people, especially first-time home baristas, feel about their machines.
At times, after using the machine, when the outcome did not turn out as expected, the first thought that comes to mind is: “Is the machine not working, or is there a malfunction in certain areas of the machine?” Or, since this espresso machine is manufactured specifically for making espresso beverages, shouldn’t it provide perfect coffee every time?
We fully understand these sentiments, as we have been there before. However, the answer to the aforementioned is usually negative.
Exploring high-end handcrafted espresso is equivalent to learning a sophisticated skill with an open mind. This requires understanding the basics of what you are dealing with, such as:
- Coffee beans and their nature
- Roasting profile
- Grind setting
- Brew ratio
- Water temperature
- Water quality
- Milk type and grade
- Your own skill level
- Your application techniques, and many more.
All the above basics are interrelated; they do not work independently. With even one slight deviation in any of the aforementioned factors, the final espresso beverage will fail. Even if the more tangible factors are covered and perfected, achieving that optimal espresso outcome still very much depends on your application consistency and skill level. Let’s look at a few common sentiments:
1. Espresso Beverage Does Not Turn Out Well, Tastes Awful
An espresso machine is equipment made for you to extract espresso beverages. It cannot automatically provide good espresso without a well-rounded combination of the earlier mentioned fundamentals. Also, whether a beverage tastes good or bad is very subjective, as individuals have diverse taste experiences. For example, one might find bitterness pleasant while another finds it too intense. So, whether an espresso tastes good or not also relies very much on our own taste sensory receptors.
In addition, the flavor of the final liquid extraction depends significantly on coffee beans’ natural chemical compounds, their origin, growing climate and environment, roasting process, and profile, etc. Generally, coffee beans with high acidity compounds, light roasted beans would naturally produce a cup with an acidic taste. While most people think coffee with high acidity is unpleasant, to others, it is highly appealing. And professional coffee tasters see acidity as a prized quality, not a flaw. In the coffee world parlance, “acidity” is a term of unparalleled judgment. It is used to describe a sought-after quality (tanginess, brightness, etc.). If the espresso in your cup tastes pleasantly harmonious, with no overpowering flavor discrepancies, then your espresso is considered a quality cup.
2. Milk Froth Texture is Not Ideal / Latte Art Cannot Be Executed Properly
The espresso machine comes with a steam wand to help you froth your milk. Again, if the milk froth texture does not reach the expected viscosity or texture, it may be due to certain reasons, such as:
Type of milk used: Full cream milk, oat milk, soy milk, etc. Full cream milk gives you a smoother, more velvety finish while oat milk produces a rougher one. Different forms of milk produce divergent finishes.
Amount of milk used: If you have too much milk in your pitcher, you would need to froth for a longer time to get the thickness you want and ensure the frothed milk has enough viscosity to hold onto the beverage for you to execute decent latte art.
Pro Tip: In our journey, we’ve discovered that mastering latte art is among the most challenging aspects of becoming a skilled home barista. Even with the first two points mentioned earlier, the process of executing basic latte art requires constant learning. Learning the general pouring technique, then practicing, practicing, and practicing. There is no shortcut in this – it is similar to learning and practicing culinary & cooking, languages, dancing, athletics, etc. It is not an expertise one can master overnight. It depends on constant practice, the speed at which one grasps the technique, and our consistency in doing specific latte art.
3. Coffee Puck is Soggy or Vice Versa
Most of the time, if the coffee puck is soggy, it does not necessarily point to the machine’s water flow or pressure issue. It may be due to:
- Grind setting for beans is too coarse – this leads to less pressure resistance of water in the coffee bed, more water gushes through the coffee bed, resulting in a wet, soggy puck.
- Coffee dosage too low: If the amount of coffee in the portafilter is small compared to the amount of water pushing through it, the resulting puck will unquestionably be overly soaked.
- Stale coffee beans
- Limescale buildup not removed
Nevertheless, the resulting coffee puck is not a concern since it is the coffee beverage that we are going to savor at the end of the extraction, not the puck itself. If, regardless of the state of the puck, the final extraction flavor turns out superb and fits your palate, then there is no need to be too concerned about the state of the ground pack.
4. Coffee Grounds Not Coming Out From Grinder
Whether it is an espresso machine with an integrated grinder or a standalone grinder, we start to wonder when coffee grounds do not come out from the grinding device after grinding action. Before concluding that there is a grinder defect, there are a few possible causes that we would want to take note of:
- Coffee beans used are too oily: Using such beans over time will clog the grinder, causing a blockage.
- Absence of cleaning and maintaining the grinder
- If the grind size is set too fine, the coffee grounds might get stuck in the grinder, causing a blockage to the grinding channel. In this case, adjust the grind size to a coarser setting.
- Moist / Wet Coffee Beans: If the beans are moist (if you freeze your beans, this might happen due to condensation), they can clump together and get stuck in the grinder. Ensure the beans are completely dry before grinding. Do not allow any chance for water to make its way into the grinder.
- Overfilling: Do not grind large batches of coffee beans at one go; grind smaller batches of beans at a time. Most home espresso machines with grinders and home coffee bean grinders are meant only for single-dose grinding. Grind only the amount you wish for your cup of espresso.
The vital point we wish to accentuate is that having an espresso machine does not mean just using the machine to extract espresso. In handcrafted espresso making with an espresso machine, it is about learning, adjustments, exploring, and enhancing the espresso-making process. There is never a static stage in producing espresso because, for example:
- Coffee beans’ freshness deteriorates over time.
- Coffee dosage needs to be adjusted according to extraction flow results. If the flow is too slow, a lower dosage of coffee could be considered. If not, the grind setting should be tuned.
- To improve or enhance your espresso results, certain accessories such as a leveler, tamper, or puck screen, etc., are required to make it more refined, optimal, or nearer to the perfect espresso you expect.
Ironically, a stoic, fixed mindset regarding an unchanged method used will not last all the way if we want to look for that consistent, optimal extraction result. Espresso making is never about finding a forever, permanent way to get that perfect cup, as there are too many influencing factors affecting it. For instance:
An IMS 18g filter basket does not mean it must contain exactly 18g of dosage – it could be less. Using this premium-made enhancement device will also not single-handedly render even extraction – it must work hand in hand with other considerations such as grind size, tamping technique, and skill, etc., to yield that optimal espresso.
With that, let’s dive into some key takeaways for aspiring home baristas.
1. Understanding Basic Flow Operation of Semi-Automatic Espresso Machine
Whether it is a home/prosumer/commercial grade espresso machine, it is highly recommended that users get a basic understanding of how the machine works, how it reacts to various stages of espresso making, and the process of executing handcrafted espresso.
2. Learn, Adjust, Explore, and Enhance
The espresso machine is a genius piece of equipment created by engineers with a lot of research efforts to enable us to craft that unique cup of espresso. It is purely a device for this purpose.
Yes, there is still a possibility that whenever espresso beverage comes out as not ideal, there may be certain areas of the device that may really not be working properly or having an issue. But through our experience, this occurrence is very low and slim. Most of the time, it is on us as users to:
- Learn, perfect our skills with the resources we use.
- Adjust and tweak our espresso methods as and when required – there is no one fixed, permanent way to do your coffee.
- Explore any other better ways of using the machine more effectively with enhancing complements such as a WDT tool, Distributor Tool, Tamper, Puck Screen, for a much-refined and optimal espresso extraction.
- Continue learning, especially in areas that you think you are still deficient in. Read books on related topics that you wish to know more, register for related courses, etc., and we believe that you will be amazed by the vast knowledge and interesting intricacies of handcrafted espresso.
- Keep on practicing to achieve your own “unparalleled and perfect” espresso.
- Be confident about your treasure – the espresso machine.
It is our due diligence to execute the aforementioned in order to obtain that optimal cup of espresso to our liking and expectation. Attributing any disappointing outcome based on the assumption that the machine is exhibiting defects or issues is a stifling deterrence to gaining more knowledge about espresso making. In contrast, a discerning attitude will definitely bring about much-appreciated value to the device itself and the efforts of the creator.
3. Receptivity and Flexibility
Producing perfect espresso is not only about how the machine should work for you but also, in fact, about you – how you use and handle it, how you execute your process, how you adjust and enhance your skills further.
It is not about the right or wrong way of doing espresso, or following the doctrine of, for example, 18g of coffee beans’ dosage with a yield of 36g output of liquid. It is, in fact, way, way more than this. It does not stop permanently at one point. Handcrafting espresso is not a static activity, and it will never be.
Espresso making is all about the enthusiasm for receiving advice, knowledge, sharing related viable experiences, flexibility in changing ways of doing coffee to get that ultimate espresso, and most importantly, it is about an open mind.
It is purely about finding harmony in your very own cup, finding the optimal balance out from the 2 sides of a traditional weighing scale. Espresso making must be combined with your very own practical experience and knowledge, which make up what is called your skills, to achieve your very own ultimate demitasse.
Good espresso cannot be attained with a fixed, locked method or channel. Learning with enthusiasm and humility, suitable adjustments and enhancements are the keys to your very own successful cup. Learn, hone our skills, grow – this is the very essence and spirit of handcrafted espresso with our own espresso machines.
