This is how you set up your espresso machine

Getting a new espresso machine is an exciting experience – but it can quickly become overwhelming About if you don't know where to start. Whether About you are completely new to espresso or just struggling to get the right flavor with a new coffee type, it's easy to feel lost. Don't worry! This guide will help you master the basics of setting up your espresso machine and brewing fantastic shots.

The Basics: Equipment and Preparation

To succeed with espresso, you will need the following:

• Espresso Machine: Any machine will work – the important thing is that you learn to handle your specific model.
• Grinder: A burr grinder is preferred for achieving a consistent grind size.
• Scale: It is crucial to measure both the dose (amount of coffee) and the brew yield (amount of espresso). You don't need an expensive scale – a simple kitchen scale will suffice.
• Coffee: Freshly roasted coffee is the key to a good espresso.

Important: Don't waste your time trying to measure with “volumetrics” (measurement in milliliters or centiliters). Use a scale for precision and consistency.

Step 1: Understand Roast Level

The roast level affects how you set your grinder and what ratio (the relationship between coffee and water) you should use:

• Dark Roast: Oily surface, often strong and bitter taste. Start with a ratio of 1:2 (20 g coffee → 40 g espresso).
• Medium Roast: More balanced flavor. Start with a ratio of 1:2.5 (20 g coffee → 50 g espresso).
• Light Roast: Tangy and complex. Start with a ratio of 1:3 (20 g coffee → 60 g espresso).
• Step 2: Adjust Grind Size

Finding the right grind size is one of the most important parts of the process:

• Too Coarse Grind: The espresso runs too quickly and becomes watery and under-extracted (tastes sour).
• Too Fine Grind: The espresso runs too slowly and becomes over-extracted (tastes bitter and dry).

Test it like this:

Take some coffee and grind it. Rub it between your fingers:

• About it feels like sand: Too coarse, adjust to finer.
• About it feels like powder and holds your fingerprint: Close to the right level.

The goal is to find a grind level where the espresso starts to drip after 6–10 seconds and is finished in about 25–30 seconds.

Step 3: Prepare the Basket

1. Clean the portafilter: Make sure it is dry and clean.
2. Weigh the coffee: Start with 18–20 grams.
3. Distribute evenly: Spread the coffee evenly in the portafilter. You can gently tap it against a flat surface to level the surface.
4. Tamp firmly: Press the coffee evenly and with moderate force until it cannot be pressed anymore. An even puck reduces the risk of “channeling” (uneven extraction).
5. Step 4: Brew and Adjust

Now it's time to brew:

1. Place the portafilter in the machine and set a cup and scale underneath.
2. Start brewing and start the timer.
3. Measure the amount espresso and the time it took to brew.

Common problems and solutions:

• Too fast brewing: Too coarse Grind. Adjust to finer.
• Too slow brewing: Too fine Grind. Adjust to coarser.
• Imbalance in flavor: Adjust the ratio. Less water gives more body, while more water highlights the acidity.

Taste and Fine-tune

After brewing your espresso, taste and analyze:

• Dry and bitter taste: Reduce brewing time by grinding coarser or decreasing the amount of water.
• Sour taste: Increase brewing time by grinding finer or using more water.
• Flat taste: Check that the coffee is fresh and consider adjusting the brewing temperature (93–96 °C is usually ideal).

Final words: Learn the rules – and break them

Espresso is about About finding balance, but also About exploring. Start with these guidelines, but dare to experiment. The coffee world is full of possibilities and flavors. The most important thing is that you have fun and learn something new every time you brew.

So get started, test, and enjoy! And remember: It's not about About perfection – it's about About finding your perfect cup.