Espresso single serve machine

Best Overall

Nespresso Creatista Plus by Breville

Our new winner of the pod espresso roundup, the Nespresso Creatista by Breville, impressed us with its intuitive design, sleek appearance, and delicious espresso. Naming it our favorite was a no-brainer.

This Nespresso was the only machine we tested that didn’t require reading the manual to get it started. Once plugged in, the smart display screen quickly got my attention and led me through the right steps to get the machine ready. This Creatista Plus model has every aspect of a user-friendly espresso maker that my old-fashioned machine lacks: sleek design, intuitive touch buttons, and a countertop-friendly size.

This model offers several brewing options. For espresso, you can choose between espresso and lungo, which means “large” in Italian. For coffee drinks, you can select flat white, cappuccino, and latte. Then the machine asks you to select the temperature of the milk to make sure it froths a perfect cup every time. Every shot we pumped came out with light brown, foamy crema on top, and the milk frother also did wonders.

Additionally, because you make the shot first and then start the milk separately, using the Creatista Plus resembles the process of operating a regular espresso maker, which is great for regular espresso machine users like me. The steam pump also self-cleans after each use, and the wastewater automatically goes into the built-in drain. It features the largest water tank of this roundup at 60 ounces. Every espresso shot contains about 1.6 ounces, so there’s definitely no need to refill the tank too often.

Pros

• Has a smart display screen

• Multiple brewing options

• Self-cleaning steam pump

Credit: Reviewed / Betsey Goldwasser

Best Value

Nespresso Lattisima Plus by De’Longhi

The De’Longhi Lattissima is an all-in-one artisanal coffee maker. It allows you to make espresso shots and lattes or cappuccinos, all with one touch.

The process is straightforward: Firstly, lift open the head with a slight push and then insert a Nespresso capsule. Then on the control panel, choose from one of four options: espresso, lungo, latte, and cappuccino. Make sure to use a large mug and adjust the tip of the steam wand so the foam doesn’t spill everywhere. Unlike other machines we tested, the Lattissima makes lattes that requires only one push. In our tests, the coffee drinks turned out to be consistently decent, with foamy toppings. It’s easy to clean as well that you only need to remove the parts below the brewing head and throw them in a dishwasher.

The main reason the Lattisima didn’t earn our top spot was its water tank. The very narrow reservoir design makes it exceptionally difficult to pour water in without making a mess, either from the tap or from a water pitcher. De’Longhi probably should consider redesigning this extremely inconvenient water tank. What’s more, the user manual was confusing. The first latte we made left us with a mess with milk spilling everywhere.

Pros

• Easy to clean

• One touch use

$549. 99 from Walmart

Credit: Reviewed / Betsey Goldwasser

The Nespresso Creatista Plus by Breville in testing.

The Tester

This pod espresso roundup is a joint project by Sharon Franke, a food writer who’s been testing kitchen tools for the past 30 years, and Valerie Li, our kitchen and cooking writer here at Reviewed. They’re both avid coffee enthusiasts who are passionate about using scientific testing (and their refined palettes) to judge a good shot of espresso. Sharon published the original roundup in 2018, and Valerie tested six new products for the update in 2019.

The Tests

Credit: Reviewed.com / Sharon Franke

A sampling of our original espresso maker testing, including measuring cups and thermometers.

We tested 11 espresso machines , each under $500, that use capsules rather than ground coffee. We evaluated on design, ease of use, and most importantly, the quality of the cup of espresso and/or latte it delivered.

Since this is an appliance that is going to live on your countertop, how it looks and how big of a footprint it takes up is important to consider. Ultimately, it is up to you to decide what appeals to your sense of style and how much space you’re willing to dedicate, but we gave high marks to “heavy builds.” Pumping out a quality shot of espresso requires a sturdy and stable base that doesn’t shake.

We considered the clarity of the manual, how easy it was to get the espresso maker up and running, fill the tank with water, use the controls, and clean the machine, as well as how many shots you can expect to brew without refilling the tank.

When it came to brewing, we measured the time it took to deliver an espresso shot, along with its volume and temperature once in the cup. Ideally, an espresso should brew in under 25 seconds, measure about two ounces, and be about 160°F. When a machine included a frother, we looked for whipped milk that was rich and foamy and was easy to fold into our coffee.

What’s the Difference Between Pod Coffee Makers and Espresso Machines?

Credit: Reviewed / Betsey Goldwasser

We made both espresso shots and lattes throughout testing.

Firstly, the mechanics of pod coffee makers and pod espresso machines are rather different. Brewed coffee asks for a coarse grind to prevent the coffee from being too bitter. Espresso, on the other hand, requires a fine to medium grind so more bean surface is exposed to the hot water when it’s pumped through. Coffee machines use hot water to slowly filter through the coffee grounds, while espresso machines pressurize and shoot boiling water through fine coffee grounds packed into “cakes,” giving the resulting coffee its aromatic smell, velvety mouthfeel, and rich taste.

Are Espresso Makers Worth the Cost?

Getting professional espresso drinks at a coffee shop on a daily basis can cost a fortune. Therefore, investing in a pod espresso machine will inevitably save you some money in the long run. A one-coffee-per-day user would spend around $4 on coffee at the shop, and that's at least $120 per month. Using the Nespresso Creatista Plus with capsules, in comparison, will cost you $500 up front (which is as expensive as you can get), but only $21 per month for capsules in the months following. Those are savings we can get behind.

Nespresso CitiZ

Before our most recent update of this guide, our original winner, the Nespresso CitiZ, drew our attention for its compact, sleek design. It also features a versatile foldable cup tray that accommodates taller single-serve coffee or espresso glasses. Every cup of espresso brewed in less than 25 seconds, measured two ounces or less, and was hot enough even if you opt to add a dash of cold milk.

If you like your cup shorter (fewer ounces and more intense) or taller (more ounces but less strength) you can set the volume you prefer by holding down the button as it brews and releasing it when your desired amount is dispensed; the CitiZ will remember the setting. In cup after cup, Nespresso espressos had the combination of bitter and sweet notes that always make espresso so satisfying.

Nespresso Essenza Mini

With the new Essenza Mini, you get the same great cup of crema-topped espresso you would expect from even the largest, most expensive Nespresso machine—but you don't have to give up as much of your kitchen's precious counter space. Wondering what you give up? Although it’s attractively designed, the Essenza doesn’t quite have the heft of the pricier models.

Its tank only holds enough water for about 10 shots, but since it’s recommended that you refill the tank with fresh water every day, this won’t be a drawback unless you keep yourself super caffeinated. After every six brews, you’ll need to empty the used capsule holder. If you buy the Nespresso Essenza Mini Bundle—from Breville—you get the same Aeroccino 3 frother that comes with the CitiZ & Milk—but it will sit on your countertop instead of on the machine.

The Essenza comes in two styles, both of which are eight inches deep. The Mini by Breville is 13 inches tall and just 3.5 inches wide, and it comes in black, white, and grey. The Mini by De’Longhi is 12.75 inches tall, 4.5 inches wide at its base, and shaped like a trapezoid. It comes in your choice of black, white, green, or red.

Pros

• Small machine

• good quality coffee

• Less pricey

Cons

• Small water tank

Nespresso Pixie

Until the Essenza Mini came along, this model was the smallest Nespresso machine you could buy. It is still a very reliable choice, if every single bit of counter space isn’t precious.

We found this machine slightly sturdier but a little less easy to use, as it is possible to neglect to push the lever all the way down. Do that, and it will pour coffee all over your counter instead of into the cup. The tank holds enough water for about a dozen cups of espresso. You can choose an aluminum or titanium finish.

Pros

• Small and compact

• Sturdy

Lavazza Blue Classy Mini

As someone who subscribes to Lavazza’s monthly coffee delivery on Amazon, I was very excited to hear about their newly-launched pod espresso makers. Since it’s a coffee and espresso ground supplier, Lavazza uses its own pods, the Lavazza Blue Capsules, in its machines. My favorite part about the Lavazza is the helpful indicator that tells me when I need to refill the water tank, or that the used pods' drawer is full. The size is on the smaller end, and it’s a lot less noisy than many of the other machines we tested.

However, the tiny footprint means that you’ll have to compromise on other things. The water tank is only 0.2 gallons (less than 26 ounces ) and the drawer for used pods is small, which means you’ll have to dump the pods frequently.

Nescafé Dolce Gusto Esperta 2 by DeLonghi

This product has been replaced by the Esperta 3. Think of the Esperta as a drink station rather than an espresso machine. Yes, it makes an acceptable shot with a layer of crema, but what really distinguishes it is its ability to make everything from a vanilla latte macchiato to chai to peach iced tea.

To prepare a milk-topped beverage, you brew two capsules consecutively, changing the setting between each. The toppings are made from a dried powder that’s reconstituted and lightly frothed during the brewing process. They definitely don’t have the taste or the volume you get from frothing real milk, which means this is not the machine for a serious coffee aficionado.

From the clarity of its diagram-filled manual to the grip in the tank, you’ll appreciate that this appliance is exceptionally easy to use. However, unlike all the others we tested, it doesn’t automatically dispense used capsules into an internal chamber, so you have to pop each one out before you use another. A bin is included to hold them if you plan on recycling them but the machine is already bulky too begin with. The tank holds enough water for a whopping 22 cups of espresso, but most likely you’ll use the Dolce Gusto to make larger drinks.

Pros

• Easy to use

• Manual is helpful

ChefWave Kavá

This mini espresso maker first caught our attention with its compact size and inexpensive price tag. We were impressed with how many great reviews it had generated after its recent launch. It’s by far the lightest machine we tested, but that’s not a good thing when it comes to espresso. As we have discussed, the traditional espresso brewing method involves high-pressure pumping, which means a heavy base is often necessary for safety assurance. When I turned on the ChefWave, the machine started to shake so violently that I had to put my left hand on the head and hold the shot glass in my right hand so it wouldn’t drift away.

The espresso came out more mediocre than most of the shots we made. However, overall we think the flimsy build—which is a telltale sign that it’s not suitable for long-term usage—is more of an issue than the coffee taste.

Cons

• Flimsy design

• Shakes during use

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Meet the testers

Sharon Franke

Contributor

Sharon has been testing kitchen equipment for the past 30 years. Before becoming a cooking tools maven, she worked as a professional chef in New York City restaurants for seven years.

See all of Sharon Franke's reviews

Valerie Li Stack

Senior Staff Writer

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Valerie Li Stack is a senior staff writer for Kitchen & Cooking. She is an experienced home cook with a passion for experimenting with the cuisines of countries she's visited. Driven by an interest in food science, Valerie approaches the culinary scene with a firm grasp of cooking processes and extensive knowledge of ingredients. She believes food speaks to all people regardless of language and cultural background.

See all of Valerie Li Stack's reviews

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How to make coffee: espresso

Over the past fifty years, the opinion has been established that the “correct” coffee is espresso. Which is not true, since no method is inherently better than any other. Nevertheless, espresso is the most popular drink made at home and in many cafes. Moreover, in some coffee shops the price for it is higher than for coffee from a filter machine.

Making espresso is not easy: the process can discourage anyone from doing it, but a good result will pay off all the effort. We must caution you here: do not buy an espresso machine for your home unless you are looking for a new hobby. Dreams about how on a lazy Sunday morning you, reading a fresh newspaper, prepare a couple of cups of delicious cappuccino, are very far from reality. In fact, preparing drinks (as well as subsequent cleaning) requires a lot of effort. If you just want to enjoy your coffee and not mess around with it, go to your nearest coffee shop and they'll do all the work for you. Of course, not everyone has good coffee within walking distance. If so, this is a good reason to learn the art of making espresso at home.

The invention of espresso

When brewing coffee, the grind size is very important. The smaller it is, the faster the extraction will occur and the less water you will need. Therefore, the coffee will be strong. The difficulty begins when you grind the beans so finely that gravity alone is not enough to force the water through the layer of ground coffee. There are obvious limitations as to how strong the drink will be.

How to overcome this? The question has been around for a long time, and its first solution was to use steam to pass water through ground coffee. The first espresso machines were used only in coffee shops and allowed standard strength coffee to be made much faster, which is why they were called "espresso". However, the steam pressure that a person can work with without a threat to health is relatively low, so other sources began to be used - for example, air pressure or tap water. The real breakthrough was the invention of the Italian Giovanni Achil Gaggia. His device was powered by the barista pulling a lever, which in turn compresses a spring. The spring was then released and the pressurized water was forced through the ground coffee. A sharp jump in pressure made it possible to use coffee with a finer grind and, consequently, obtain coffee of less volume, greater strength, better extracted.

Crema

In the eyes of many coffee lovers, the main feature of espresso is not so much its strength, but the layer of thick foam that covers it. In Italian, crema means "cream" and is a head of foam that naturally forms on the surface of an espresso, just like foam forms on the surface of a mug of draft beer.

It occurs because water under high pressure dissolves more carbon dioxide, which filled the beans during roasting. Getting into the cup, the liquid is at normal atmospheric pressure and is not able to hold the gas, which comes out in the form of a thousand bubbles. They form a dense foam.

For a long time, cream was considered a very important element of a coffee drink, but in fact, it shows only two details. First, whether fresh beans were used to make coffee. Long-roasted beans contain less carbon dioxide, which means less cream. Secondly, strong or weak espresso you drink. The darker the color of the foam, the stronger the drink. This is because crema is just the foam of a liquid, so the color of the coffee determines the color of the crema, which is lighter than the drink only because the bubbles reflect light. For this reason, dark roasted beans will produce a darker head.

The crema doesn't tell you whether the beans were of good quality, whether they were roasted well, or whether the equipment used to make the espresso was clean - and these are the key factors for a great coffee.

Brewing principles

To make espresso, ground coffee is placed in a metal holder basket. Small holes allow water to pass through, but retain most of the coffee particles, except for the smallest ones. Coffee is lightly tamped (tempered) so that the surface is even. Then the holder is inserted into the espresso machine and the pump is turned on. The machine passes near-boiling water from the boiler through the ground coffee. The liquid then flows into the cup. In the case of some machines, the barista decides when it is best to stop the flow of water to complete the coffee brewing processes: either by eye contact or by monitoring the weight of the resulting drink, making sure that the correct amount of water has been used. Other espresso machines, after measuring the set amount of water, turn off automatically.

The secret to a good espresso is to follow the recipe, and conscientious roasters will tell you all about their coffee so you can make a delicious drink. The secret of a good recipe lies in the exact proportions - therefore, you need to know and control:

1. Weight of ground coffee in grams
2. Weight of the resulting drink in grams or milliliters
3. Amount of time required for brewing
4. Water temperature for brewing

Instead of a simple guide, we would like to share the knowledge that will help you make great espresso at home.

Pressure and resistance

The task of an espresso machine is to prepare a given amount of drink in a given amount of time. For example, the recipe states that when brewing 18 grams of ground coffee, we will get 36 grams of coffee in 27-29 seconds. To do this, we need to control the rate at which water passes through the coffee particles.

The quality of the extraction depends on the speed of water passage. If the water passes slowly, too many substances are extracted, and the coffee is over-extracted - the drink will be bitter, heavy, with an ash taste. If the water flows quickly, the coffee will be underextracted, acidic, astringent and unsaturated.

You can influence the speed of water passage by changing two components: the amount of ground coffee (the more you put it in the basket, the longer the water will pass through the coffee particles) and the size of the coffee particles.

The finer the grind, the tighter the coffee particles adhere to each other and the more difficult it is for water to seep between them. If you take two jars and fill one with sand and the other with pebbles, the water will flow through the pebbles much faster than through the sand. It's the same with coffee: the machine pushes the water faster through the coarse ground coffee.

Many are faced with a common problem that baffles thousands of baristas around the world every day. The fact is that if the coffee turned out to be tasteless due to the wrong speed of water passage, then it is immediately difficult to understand where the mistake was made: in the choice of grinding or in the amount of ground coffee. Therefore, at home, we always recommend using scales. So you make fewer mistakes, save the product and nerves. If you've used the right amount of ground coffee, you'll be able to tell when to vary the grind size.

It's no exaggeration to say that espresso is one of the most complex coffee preparation methods, requiring the barista to follow the recipe and concentrate. A deviation in a few seconds, a change in the amount of ground coffee or water - and the taste will change beyond recognition. Instead of enjoying a drink, you will have to pour the result of labor into the sink.

We recommend changing only one variable at a time. If you don't like the taste, try a different grind size first. If this is the problem, changing other settings will not help.

Tempering

The term “tempering” means tamping ground coffee before brewing. This must be done because ground coffee is loose. If you put unpacked coffee in the machine, the high pressure water will find the air pockets and move too fast, bypassing too many areas. When water passes unevenly through the layer of ground coffee, this indicates that channels have formed in the layer. In this case, the espresso will be very acidic and unpleasant, as only part of the ground coffee has been extracted.

Tempering is very important to many people, but I don't think it's that important. Our goal is simply to get rid of the air and level the surface. The amount of pressure exerted on the ground coffee does not affect the rate of water passage. If the air is out, there is no need to exert more effort. The espresso machine pumps water at a pressure of 9 bar, which is many times greater than human strength. We just need to get an even layer (coffee tablet).

Do not tap the tamper to shake off the grind from the walls of the filter basket and tamp it down. Firstly, if you do this, channels will appear in the tablet. Secondly, you can damage the tamper.

The very last piece of advice: hold the tamper correctly: like a flashlight, pointing your thumb straight down. During tempering, the elbow should be directly over the tablet, and the wrist should be straight. Imagine that you have a screwdriver in your hand, and the screw sticks out perpendicularly. You need to put your hand in the same position in which you tighten the screw to protect your wrist. Many professional baristas who have been tampering incorrectly for a long time have run into problems with sore wrists.

Preparing espresso

The recipe below will make two coffees. They can be served in two separate cups or in one double espresso.

1. Pour mildly mineralized water suitable for brewing coffee into the tank of the espresso machine. Turn on the boiler so that the boiler heats up the water

2. Grind beans before brewing. Weigh your coffee.

3. Check that the portafilter basket is clean. Wipe it with a cloth and remove the coffee left over from the previous brew. The fabric will also absorb all oily substances.

4. Weigh the holder (portafilter) without coffee; if this is not possible, place the basket on the scale.

5. Use an accurate balance to measure the weight of the ground coffee. The maximum weight tolerance for a recipe is 0.1g (whether it's your own perfected recipe or a recipe from a roaster). It may seem that such extreme accuracy is completely useless, but still it is needed. Electronic scales are inexpensive, but with their help you will often get delicious coffee.

6. Remove the holder from the scale and temper the coffee, keeping the brush straight. Leave the tamper on the surface - the angle between the holder and the tamper will show if the level of ground coffee is even enough.

7. Weigh the cup or cups into which the drink will be poured.

8. Turn on the machine and run some water through the group. This will stabilize the water temperature and wash away the ground coffee particles left over from the previous brew.

9. Gently insert the holder into the espresso machine and place the cup(s).

10. Prepare the timer. If the machine does not show the brew time, use a stopwatch on your mobile phone or a kitchen clock.

11. Start brewing coffee as soon as possible and keep track of the time. Brew coffee for as long as recommended by the roaster. If there are no special instructions, refer to 27-29seconds.

12. Switch off the machine after the set time has elapsed. After a few seconds, coffee will stop dripping from the holder, then weigh the cups again to check how much coffee has come out.

Grind settings

To make espresso, you need to grind the coffee yourself, preferably in a burr grinder, where you can easily select the grind size. The coffee grinder will have to be adjusted each time for a new pack of beans. To do this, the coffee industry uses the term "dialling in" - grinding setting.

There is always some unground coffee left in the grinder after use. And when you change the grind, the grinder still pushes through the rest of the coffee first, the particle sizes of which were set in the previous settings. To prevent this, you need to grind in a coffee grinder, with new settings, a portion of the grains. As a result, it will push out the old coffee and renew the grind. The resulting coffee is discarded. If you have changed the settings but do not see a difference when brewing, then there has not been a change in grind. Repeat all over again.

We recommend changing the grind carefully and gradually. After getting a new grinder, buy some cheap (but fresh) coffee and experiment with the grind. So you will understand what effect the size of the coffee particles has when brewing. Almost all coffee grinders have numbers on them. In practice, they are useless, but if you want to get coffee with a finer grinding, turn the setting knob towards the lower numbers, and vice versa. Also, many coffee grinders are marked with special commands, sometimes with whole numbers, sometimes with intermediate divisions. If you are not satisfied with the grind, change the settings step by step.

To prepare espresso, finely ground coffee is used, visually and tactilely reminiscent of powdered sugar or extra salt.

Proportions

There are many recipes for making espresso. The difficulty is that there is no agreement on how much coffee should be made and how strong it should be. Usually they talk about the proportions of brewing: how much water do you need to take to get a certain weight of a serving? The recommended starting point is two parts water to one part ground coffee. For example, if you take 18 grams of coffee, then the espresso should weigh 36 grams. Italians like their espresso to be smaller. And if you make a double espresso, you would use 14 grams of ground coffee to get 28 grams of coffee. As you can see, the specified ratio of coffee and water is maintained so that the fortress remains the same.

If you want to make a stronger espresso, you should change the proportions. Instead of 1:2, take 1:1.5, and, therefore, from 18 grams of ground coffee you get only 27 grams (1.5 * 18) of the drink. A small espresso will be very strong, and then you should brew coffee with a finer grind so that the brewing time remains the same. If you add less water and keep the same rate of water flow through the coffee, the brewing will be faster, and all the pleasant flavors will not be extracted.

Brew temperature

It is only today that the coffee industry is rethinking the concept of espresso brew temperature, which used to be considered unacceptable. Of course, temperature affects the extraction process and the taste of coffee, but we do not think that this is as significant a factor as many believe. The hotter the water, the better it reveals the flavor of the grain. So for light roasted beans, it is recommended to set the brewing temperature higher than for dark roasted beans, which release their flavor more easily.

It is believed that a change in temperature of 0.1°C affects the taste of coffee. However, there is no basis for such an assertion. Most people will only notice a difference in flavor when the temperature is off by 1°C, and bad espresso is rarely the result of errors in brewing temperature.

If the espresso machine allows you to control the temperature, we recommend setting it to around 94-97°C. If you don't like the taste of the resulting coffee, first review the other components of the recipe. However, if you constantly get coffee with an unpleasant taste (for example, it is always sour), set the temperature higher; if the coffee is always bitter, lower the temperature (be sure to make sure your equipment is absolutely clean).

Pressure

In the early espresso machines, pressure was generated by a compressed piston spring that forced water through the coffee bed. As the spring expanded, the pressure dropped so that brewing started at high pressure and ended at low pressure. Then there were machines with electric pumps and the possibility of choosing a constant pressure. Some believe that the 9 bar pressure was chosen because it roughly matched the average spring pressure found in older espresso machines.

Fortunately, this turned out to be the pressure that gives the most correct water flow rate. At pressures below 9 bar, the ground coffee layer exerts such a strong resistance that the water flow rate drops. Above 9 bar, the ground coffee becomes so compressed that the flow rate also slows down. As long as your machine produces close to ideal pressure, there is nothing to worry about. If the pressure is too low, the resulting espresso will lack body and creaminess. High pressure can give the drink a strange woody bitterness, which is also not very pleasant.

Special equipment allows the barista to regulate the water pressure, but it is too early to equip home machines with this technology without undeniable evidence of the effect of pressure on the taste of coffee.

Roasting espresso beans

Espresso brewing is different from others. Since little water is added, achieving a good extraction is not an easy task. In addition, the concentration of espresso is very high (the drink turns out to be strong), so it is extremely important to maintain a balance. It is better to drink tasty and balanced coffee with less extraction than stronger and well-extracted coffee, but with acidity dominating the taste.

That's why many roasters, if they know the beans will go into espresso, roast them in a special way. While not everyone does this, I recommend a slightly darker, longer roast for espresso as opposed to filter coffee.

However, there is considerable disagreement among roasters about what degree of roast is needed for espresso. On sale you can find relatively light and fairly dark grains. I prefer light roasts because they bring out the green coffee's characteristics. Dark grains often give an inexpressive burnt taste and also an unpleasant bitterness. However, everyone has their own taste preferences. But the darker the roast, the easier the extraction is. This is because during heat treatment, the grain becomes porous and brittle. Therefore, less water is required for extraction. If you value body and texture in coffee, brew dark roast beans at a ratio of 1:1.5. If you prefer sweetness and purity of taste, then use grains of light roast for espresso and brew in a ratio of 1:2.

Cleanliness and maintenance

95% of the world's commercial coffee machines are not properly cared for. And this is one of the reasons why customers are served bitter and tasteless coffee every day that does not meet their expectations. A well-maintained machine will always prepare a sweet drink without unnecessary aftertaste.

Some people think that a very clean machine (after cleaning the working groups and holders) can impart a metallic taste to the coffee and therefore, after cleaning, one or two espressos should be brewed to prepare it for the start of work. In their practice, they were convinced of the justification of this assertion. Warm up the machine well (add 10-15 minutes to the time recommended by the manufacturer) and it will immediately make excellent coffee.

To keep the machine in good working order, choose the right water. Hard water leads to the formation of scale, which will disrupt the operation of the equipment. Do not bring the machine to a state where there is so much scale that it will be impossible to get rid of it without the help of a professional (think about the cost of such a service).

Over time, the rubber seal in the group will have to be changed. When you insert the holder, it should enter at a right angle. If it does not hold tight and spins, then the rubber gasket has worn out.

Step-by-step preparation instructions

Evaluating the result

Ideally, the weight of the brewed coffee should differ from that indicated in the recipe by a maximum of a few grams. If it doesn't, try changing a few things.

1. If there was too much drink, the water flowed too fast. It can be slowed down by reducing the grind.
2. If the drink is not enough, the water flow was slow. In this case, you need to increase the grinding.

To many, such scrupulousness seems excessive, and instead of the weight of the cup, they estimate the volume of the drink (usually by eye). But exactly the same actions are necessary in this case, although they will not be so accurate.

Once you've set your grinder to a specific grind, you don't have to make any further adjustments unless your room experiences extreme temperature changes throughout the day.

Still have questions?

Write to us, and our experts will definitely help you: [email protected]

Coffee consumption in the coffee machine per cup and how to reduce it

Making coffee on the stove with the help of the so-called Turks is gradually disappearing from our lives. Such solutions are being replaced by more technologically advanced, modern ones. Increasingly, special appliances are being used to make coffee. Very high demand is demonstrated for coffee machines. The equipment allows you to save time, but at the same time to achieve the preservation of the taste, aromatic qualities of the drink. Such equipment does not require special knowledge and skills. Of course, for professional use it is better to complete barista courses first, and for home use of a coffee machine, it is enough to read the instructions from the manufacturer: Saeco, Delonghi, Bosch, Jura or another.

Consumables

Any housewife or entrepreneur (depending on who uses the equipment) is interested in how much coffee is consumed in a coffee machine per cup, how to reduce the existing indicator, what it depends on, and so on. Accounting for the grain mass is an important component of reducing the budget allocated for the maintenance of such equipment.

Therefore, it is worthwhile to deal with the consumption of coffee beans in the coffee machine early. This will save money without compromising the properties of the drink.

Typical values ​​

Basic coffee machines (except capsule machines) are characterized by coffee consumption: about 6–8 grams of ground coffee is enough per cup. Therefore, one pack of raw materials weighing 250 g will be enough to prepare up to 40 servings of the drink.

The most commonly taken into account is the consumption of coffee per cup in an espresso coffee machine. This option requires 7 g (in the classical sense). This corresponds to one teaspoon of raw materials with a slide.

Experts recommend using one tablespoon of ground coffee to make one cup of coffee. It should be noted that these costs are approximate. It is better to follow the recommendations of the coffee machine manufacturer, for example: Saeco, Delonghi, Jura, Bosch. Most often, a special measuring spoon is supplied with the equipment.

Pod machines

If a pod machine is used, this question does not arise. For example, the consumption of coffee in the Saeco coffee machine is obvious - one capsule per cup of drink. No difficulties will arise. This is very convenient, and the high precision of production guarantees the presence of the declared amount of raw materials in the capsule.

How to save money

How to reduce coffee consumption in the coffee machine? Of course, if you use a Saeco, Delonghi, Jura, Bosch capsule coffee machine, then you won’t be able to save much. Not to take away part of the raw material from the capsule, so that later it can be used together with other residues to prepare another cup of drink?

Therefore, you can save money by adding ground coffee with a measuring spoon. If you reduce the dosage just a little, then with intensive daily preparation of the drink, the annual savings will be significant. This approach will not affect the quality of the drink, besides, in any case, we determine the weight of coffee approximately, we do not use scales every time. Therefore, even in those cases when it seems to us that we put 7 g of raw materials into the coffee machine, in fact it may turn out that we use more or less than the norm. It also depends on how finely ground the grains are.

Therefore, coffee consumption in coffee machines can be accounted for in different ways, which means that the budget allocated for preparing the drink will be different.

Saeco

Finally, we can say separately about the consumption of coffee in the Saeco coffee machine used to make espresso. For these purposes, 7.5 g is used. In this case, of course, other parameters must be observed, then the special aroma and taste of the drink will be preserved. To do this, you need to use porcelain dishes, as well as take into account other nuances.

Therefore, it is important to take into account the grain mass, how much raw material is required per cup, but the quality of the drink should still be put in the first place, and the rest is secondary.

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