[ad_1]
My evaluation process for a home espresso machine is similar to how I test standard drip coffee makers. First I hand wash and dry all the removable parts and accessories. For most espresso machines, this includes the filter basket, metal portafilter inserts, water tank, d, etc. I then run a brew cycle with just hot water to wash away any leftover manufacturing materials.
Most automatic espresso machines, with the exception of the luxury super-automatic models, do not have an integrated coffee grinder and I prefer to test espresso machines with freshly ground coffee rather than pre-ground coffee, so I supply my own grinder: Breville Smart Grinder Pro. I chose this conical burr grinder for two reasons. First, it’s calibrated more for espresso than drip or other brewing styles. This means it produces a fairly fine grind of coffee beans. Second, its grind size is consistently the same. Both factors are critical to the proper espresso brewing process.
To take pictures, I start with the suggested method described in the product manual of a particular machine. This usually covers the amount of coffee grounds expected for one serving, along with any indication of the level of coarseness. Likewise, I follow the pounding instructions (light, medium, or heavy pounding) if the manual provides them.
Whenever possible, I make double shots of espresso for all my tests. I make sure to record the weight of grounds I use plus the weight of espresso for each shot I make. These data, along with readings from a portable refractometer, allow me to calculate two important percentages: total dissolved solids and extraction percentage.
Just like any coffee preparation, the ideal extraction percentage for espresso is between 18% and 22%. This gives a balanced cup, assuming you perform an even and efficient extraction of the coffee compounds from the grounds (both aroma and caffeine).
Not many home espresso machines can make quality shots. This one was pulled from the Breville Barista Express.
If you overextract, you risk releasing unpleasant flavors (bitterness) after the good. At the opposite end of the scale, under-extracted drinks tend to have underdeveloped flavors. Free of sugars and other caramelized organic chemicals, these shots will taste sour, weak and watery.
Unlike a cup of drip coffee, barista quality espresso needs to be concentrated. While an excellent drip typically has a TDS percentage of 1.3% or 1.4%, a great espresso has a much higher percentage. The Breville Barista Express, for example, produces shots with TDS rates as high as 12.4%.
The shots I made were balanced, with a draw of 18.6%. The test beans I use are the same variety I use for standard coffee machines — Costco Kirkland Colombian. This is a medium dark roast, also suitable for making espresso.
Many espresso machines have steam pipes for frothing milk. The Breville Bambino makes steaming milk particularly easy.
Finally, I try my hand at frothing milk with any coffee machine equipped with a steam pipe. I record the entire steam pipe experience, whether the process is a snap, a complicated job, or something in between.
You can use steamed milk to make cafe-style espresso drinks like lattes and cappuccinos.
[ad_2]
