| Making great espresso at home, similar to one you get in Caffè Nero requires a good understanding of the principles of espresso making and a reliable machine that suits your needs. However, unless you invest in a decent (and probably expensive) espresso machine you will not match the Caffè Nero espresso. Many domestic espresso machines simply do not achieve the minimum pressure or temperature profile needed to extract the aromatic oils from coffee beans so unless you are prepared to invest in a really good machine you are probably better off with a cafetiere or stove top pot. No specific models will be recommended here because the range of different types of coffee makers is so vast but we will try and provide an explanation of what it is important to look for when buying a coffee maker. |
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| Although the coffee machine is important it is only one of the key ingredients in making a good coffee. Of equal importance is the bean, the grinder and the skill of the barista. |
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| CHOOSING THE RIGHT COFFEE |
| The range of coffees now available is enormous and of increasing popularity are single origin beans which come from one particular farm or cooperative. These are particularly suited to filter, cafetieres or pots as the individual flavour of the beans comes through strongly. |
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| THE GRINDER |
| Of equal importance to the coffee machine itself is the grinder. There are two primary types of grinder: a blade grinder, which has a blade which rotates and a burr grinder which works like a mill. The blade grinder is cheaper but gives an uneven grind and tends to heat the coffee impairing the taste. Always invest in a good burr grinder. Setting up the grinder is not easy and it is advisable to try and find a friendly expert to help you the first time. Each type of coffee maker requires a different grind and the grind is particularly critical in espresso machines. If your grind is too fine, your espresso maker can't produce an even flow of liquid and the coffee will be over extracted -- it will trickle out with no crema or a crema, which is too dark. If your grind is too coarse, the espresso pours out of your machine like Niagara Falls...too fast for good flavour and definitely no crema. |
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| Some grinders provide an indication of when the grind is correct for filter (course), stovetop pot or an espresso machine (fine) as it is critical to the quality of the coffee. In an espresso machine even a slight change to the grind can alter the quality of the espresso dramatically. In Caffè Nero we check the grind twice a day and only experienced barista are permitted to change the grind. |
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| Remember never to grind more than you need for the next hour as ground coffee rapidly oxidises and is quickly spoilt. |
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| THE STOVE TOP OR MOKA POT |
 Generally made in Italy of stainless steel, this simple device cannot produce a true espresso (no crema) although the quality of the coffee is intense. It consists of three parts; A base chamber (which can range from a single to a twelve cup capacity) holds the water. A metal filter unit which contains the coffee and which drops into the base. The top chamber is screwed in to the base and holds the finished coffee. The espresso is created when steam pressure forces the hot water up a tube and onto the coffee grounds located in the filter between the two chambers. The coffee then dribbles into the top chamber where it can be poured from a spout. You should always use fresh water and the coffee should not be tamped or under filled and it should be placed on a medium heat. |
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| It is worthwhile buying a good stainless steel pot rather than aluminium as the quality is better and it will last for many years with an occasional change of rubber seal. |
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| THE CAFETIERE |
 A cafetiere can also give a very acceptable cup of coffee although it will not be an espresso. Its advantage is simplicity and the ability to make quite large volumes in one quick operation. Ground coffee (medium to course ground) is placed in a pre-warmed cafetiere and water, which is close to boiling (but not boiling) is poured over. The coffee is allowed to stand in the water for 3 - 4 minutes before the plunger is pushed down slowly separating the grounds from the liquid. Due to the fact that there is no filter, all the oils in the coffee get into the final cup. |
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| FILTER COFFEE |
 This is probably the most popular of all brewing methods. In this method a filter is placed in a funnel and hot water is either poured over manually or in a filter machine the hot water is heated and dripped over the coffee automatically. The coffee needs to be a medium to fine grind and the water should not be boiling. |
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| Other than ease of use there is little point in using a machine to heat the water and drip it over the coffee and due to the fact that the filter machine keeps the coffee heated, often this method produces an inferior coffee if the coffee is left too long in the heated pot. It is probably best to use unbleached filter paper as some bleached papers can taint the coffee. Permanent filters made of metal or plastic can also be used and do produce a slightly different flavour. |
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| THE ESPRESSO MACHINE |
| When buying an espresso machine, try and buy from a reputable retailer and if at all possible try it out before you buy! If the resultant coffee does not look like an espresso move on to the next machine. |
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Start with the grinder: Never buy a combined espresso machine and grinder. The grinder is as important as the espresso machine itself and must be a burr grinder not blade. |
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Hardwearing: Look for a machine, which is sturdy. Espresso machines can endure a lot of hard use and need to be able to stand up to it. |
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The best machines meet industry guidelines for espresso preparation: 1.5 oz. of water heated to 95 degrees Centigrade, forced through 7 grams of finely ground espresso at no less than 9 atmospheres of pressure (130 PSI) within 20-25 seconds. Typically a pump producing 15 atmospheres of pressure would be required to attain this pressure through the coffee. |
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Pump-driven machines are better; less expensive steam-driven models might be cheap but they can't maintain the correct water temperature or generate the high pressure needed for brewing. Piston-lever models are difficult to master but for the expert they can produce an excellent espresso. |
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Durable components are key. Metal or heavy plastic housing is better than lighter-weight plastic housing, and boiler systems are generally more powerful than thermal blocks or coils. Brass or plated brass filter holders (portafilters) get hot and stay hot while brewing, and can withstand being knocked around when emptying spent grounds. Aluminum portafilters don't hold heat as well and are less durable. |
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The frothing mechanism (steam pipe) should work well, have a movable wand, and be easy to clean. |
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More power is better. Units that heat up quickly, generate enough steam to brew and froth at the same time and reheat quickly between brew cycles (have a short recovery time) are better than those that don't. |
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| Other important features include a cup-warming surface, detachable water reservoir, removable drip tray, ease of use and ease of cleaning. Design is an important consideration for those who plan to make their machine a showpiece in the kitchen or dining room. If you have space constraints, be sure to measure your counter space before making a purchase – some of these machines can be pretty big. If you are really serious about espresso you should consider a reconditioned second hand professional machine. They can be picked up quite reasonably. |
