How to set up your espresso machine

Getting a new espresso machine is an exciting experience – but it can quickly become overwhelming. About you don't know where to start. Regardless About you are completely new to espresso or just struggling to get the right taste with a new coffee, 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 amazing shots.

The Basics: Equipment and Preparation

To succeed with espresso you need the following:

• Espresso machine: All machines work – the most important thing is that you learn how to handle your particular model.
• Grinder: A burr grinder is preferable to obtain a uniform grinding degree.
• Wave: 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 do.
• 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 the Roast Level

The degree of roasting affects how you set your grinder and what ratio (coffee to water ratio) you should use:

• Dark rust: Oily surface, often strong and bitter taste. Start with a ratio of 1:2 (20 g coffee → 40 g espresso).
• Middle grate: More balanced taste. Start with a ratio of 1:2.5 (20g coffee → 50g espresso).
• Light rust: Acidic and complex. Start with a ratio of 1:3 (20 g coffee → 60 g espresso).
• Step 2: Adjust the Grinding Degree

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

• Too rough Grind: The espresso flows too quickly and becomes watery and underextracted (tastes sour).
• Too nice Grind: The espresso flows too slowly and is overextracted (tastes bitter and dry).

Try 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 retains your fingerprints: 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 completed in approximately 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: Distribute the coffee evenly in the portafilter. You can gently tap it on a flat surface to even out the surface.
4. Tamp thoroughly: Press the coffee evenly and with just enough force until you can’t press any more. 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 place 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:

• For quick brewing: Too rough Grind. Adjust to finer.
• Brewing too slowly: Too nice Grind. Adjust to coarser.
• Imbalance in taste: Adjust ration. Less water gives more body, while more water accentuates the acidity.

Taste and Fine-Tune

After you brew your espresso, taste and analyze:

• Dry and bitter taste: Reduce brewing time by grinding coarser or reducing the amount of water.
• Sour taste: Increase the 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 trades About to find balance, but also About to explore. Start with these guidelines, but dare to experiment. The world of coffee is full of possibilities and flavors. The most important thing is that you have fun and learn something new every time you brew.

So go ahead, try it out and enjoy! And remember: It's not about About perfection – it's about About to find your perfect cup.