Coffee Guide

Tip One ? Let your espresso machine heat fully The components inside your espresso machine that contain water such as the boiler are typically made of metal. Allowing these components to heat by turning on your espresso machine at least 10 minutes prior to the first coffee will create a more consistent heat for your coffees. Also use this time to heat your espresso cups before use, use the steam nozzle in hot water mode to fill the cups. Some espresso machines have built in cup warmers that take a couple of minutes to heat up.

Tip Two ? Use fresh water With coffee, fresh everything is best. Tip out your espresso machines water container each day when you?re making your first coffee. Use fresh filtered water and you?ll taste the difference. Using filtered water will also extend the life of your espresso machine, reducing calcification and lime scale build up.

Tip Three ? Use fresh coffee If you don?t have an automatic espresso machine with a built in grinder then buy a separate grinder to go with your machine. Each time you use your espresso machine, only grind enough coffee beans to fill the filter cup. This will ensure a lovely deep crema on your espresso or espresso base. Store your beans in the freezer until you?re ready to grind them, this will help them to retain their flavour. Also store any ground coffee in the freezer.

Tip Four ? Use the correct grind and correct tamping Talk to your bean supplier about your espresso machine and check that he?s supplying the correct fineness of ground coffee. Preferably use your own grinder to achieve the optimum fineness. Softly tamp your ground coffee into the filter handle, not too hard or you won?t achieve a decent flow rate. A good rule of thumb is that it should take about 25 seconds for 30ml of espresso to be poured. Get the stopwatch out to get an idea of how your espresso making is going.

Tip Five ? Experiment There?s so many variables at work with an espresso machine that you?ll have to make many coffees to truly appreciate the different coffees you can make. The temperature, the beans, the grind and the flow rate will all give different tasting coffees. You?ll know you?re getting it right when your espresso machine produces a thick golden crema and a sweet, rich espresso. And most importantly, enjoy!!

Jim Storey owns and operates Discount Coffee Machines based in Sydney Australia. Jim is always looking for the perfect espresso! You can find Jim at http://www.coffeemachine.com.au

There are several factors to consider when shopping for a Bunn Coffee Maker. By analyzing these, you are able to narrow down your choice to the type which is best suited for you. Decisions made early on will cut down on problems encountered later on.

First, ask yourself where the machine will be permanently placed, how many people will be utilizing it, as well as how much space is available for the machine. Is it for large-volume application or small-volume application? Home models can make 10 cups at one time while standard commercial models can churn out 12. To take the middle ground, choose the small, commercial model known as A10 or A10A which can brew 10 cups.

Second, make your selection from the following types: Regular which makes coffee by the pot and has warmers to keep the liquid hot; Pod which relies on coffee pods to make coffee by the cup (rather than employ coffee grounds); Airpot which allows coffee to remain hot and fresh for longer periods of time and which can be moved from location to location because it lacks a warmer; Thermal which deposits the coffee into thermal carafes or thermal servers; Satellite that makes .5 to 1 gallon of coffee at a fast clip; SoftHeat which makes .5, 1 or 1.5 gallons at a time; ThermoFresh which permits the user to make various types of brew through different coffee recipes; Liquid that relies on liquid coffee concentrate to produce huge volumes of coffee at a time; and Urn that can brew 11.4 to 18.8 gallons per hour (this differs according to the model.)

Third, consider the waterline hook-up. A pourover feature requires the operator to funnel water into the top of the machine prior to operation. This feature can be found in regular, airpot and thermal models. The automatic feature allows the coffee maker to be connected to a waterline which lets the hot water reservoir to be automatically filled. With the automatic feature, users can still rely on its fallback pourover feature to fill the machine if a waterline is not available.

Fourth, look at the number of warmers the machine has. This, however, is only available on regular brewers, with options ranging from 1 to 6 warmers.

Fifth, does it have a hot water faucet? Such a feature can be found on regular, airpot and thermal brewers. Pourover machines lack this option. This feature is standard for the bigger brewers such as Satellite and Urn.

Sixth, look for the Digital Brewer Control feature in those coffee making models with DBC in their model name. This means it has touchpad digital technology which offers integrated electronic diagnostics, automatic shut-off, higher brewing volume, faster recovery time, additional hot water from the faucet, and improved temperature control. This type of machine does not have a pourover feature.

Once you?ve decided which features you want in your Bunn Coffee Maker, you are ready to select which model is best suited to your needs.

Dave Poon is an accomplished writer who specializes in the latest in Food and Drink. For more information regarding Bunn Coffee Maker please drop by at http://www.hotcoffeeplus.com/

First, let’s start with a really quick history. Coffee was first decaffeinated by Ludwig Roselius, a German coffee merchant, in 1905 after he received a coffee shipment that had gotten soaked during a storm at sea. He experimented with the brine-soaked coffee, and found out that benzene could be used as solvent to bond with the caffeine. Since caffeine is water-soluble at temperatures above 175?, he could boil the solution to separate the caffeine from the coffee. With his process, the coffee was decaffeinated, but it had lost much of its flavor.

For the record, Ludwig improved on his process and went on to sell his discovery under the Sanka brand name. Benzene is no longer used, as it is not considered safe for human consumption.

Today there are 3 commonly used methods available for removing caffeine from coffee, with dozens of variations of those methods. Two common variations are Direct and Indirect Method.

European or Traditional Process – Direct Method:

The direct process involves softening the beans by steam first, then washing them for about 10 hours with either a methylene chloride or ethyl acetate solution to absorb the caffeine from the bean. The solution is discarded, the beans are re-steamed to remove any remaining solvent (methylene chloride boils away at 114?; ethyl acetate at 104?), then the beans are dried to their original moisture content.

European or Traditional Process – Indirect Method:

Instead of being steamed, the coffee beans are soaked in very hot water, which extracts the caffeine along with many of the oils. This solution is then treated with either methylene chloride or ethyl acetate, which bonds with the caffeine. Then the solution is heated to the temperature at which the caffeine and either methylene chloride or ethyl acetate compounds evaporate. The oils are then reintroduced to the beans, and the beans are then dried.

About 80% of decaf coffees are processed by the Traditional, or European Process, and many serious coffee drinkers believe this method makes for the best-tasting coffee. Others worry about the chemicals involved. Methylene chloride is considered a superior solvent since it can evaporate at a lower temperature and leaves virtually no trace in the beans, but it is an environmental hazard to workers at decaffeination plants, and it is known to harm the ozone layer. Ethyl acetate can be extracted from various fruits and vegetables and so it is considered a naturally-found chemical, but most ethyl acetate used for decaffeinating is synthethically produced.

The Water or Swiss Water Process:

Also known as the water process, this process uses no chemicals, but rather hot water, steam and osmosis to remove the caffeine from the coffee in two steps. In the first step, which is similar to the Traditional, Indirect Method, the beans are soaked in a hot water solution to remove the caffeine and the flavor oils. The beans used in this step are then discarded. The solution is run through activated charcoal filters to remove the caffeine, but leave the flavor oils. A new batch of beans is then soaked in the solution. According to the laws of osmosis, the caffeine leaves the beans to go to the uncaffeinated solution, but the flavor in both the solution and the beans is equal, so no flavor leaves the beans.

The beans are then dried and shipped to the roasters. The disadvantage is that the water processing removes more than just the caffeine. Some of the oils from the coffee bean are removed as well, making it less flavorful.

The Hypercritical Carbon Dioxide Method:

In this method, which is not as popular as the other methods, the beans are soaked in a solution of liquid carbon dioxide to remove the caffeine. The get to a liquid state, the carbon dioxide must be highly pressurized (73 to 300 atmospheres), which makes the logistic cost of this method a bit higher than the other methods. After the caffeine is absorbed by the carbon dioxide, either the pressure is reduced and carbon dioxide is allowed to evaporate, or the solution is run through a carbon filter to remove the caffeine. Although more expensive, the advantage of the Carbon Dioxide Method is that since carbon dioxide is not a harmful gas, the method is not harmful to health or the environment.

Other Methods:

Since there’s no consensus best-way to remove caffeine from coffee beans, there are still new methods being developed.

One new method is the Triglyceride Process. In this method, green coffee beans are soaked in a solution or hot water and coffee to draw the caffeine to the surface of the beans. Then, the beans are transferred to another container and immersed in coffee flavor oils that were obtained from spent coffee grounds. The flavor oils contain triglycerides are a naturally-occurring combination of fatty acids and glycerol, and, after several hours at high temperatures, they are able to remove the caffeine from the beans while not affecting the flavor.

Another new method, and possibly the future of decaffeinated coffee, is the cultivation of Naturally Caffeine-Free Coffee from trees that have recently discovered in that produce coffee with no caffeine. Depending on the variety of coffee, the caffeine content already varies significantly, from about 75 mg to 250 mg per 6 oz. cup. Arabica coffee varieties normally contain about half the caffeine of robusta varieties, and dark roast coffee usually has less caffeine than lighter roasts since the roasting process reduces caffeine content of the bean. An arabica bean containing a tenth as much caffeine as a normal bean has been found, so the possibility of developing or finding a bean with no caffeine is probably a matter of time.

Paul Ballenger is a coffee lover and freelance writer. For more information on coffee makers, espresso machines and coffee please visit his web site.

What is Scale?

The build up of minerals inside the hot parts of your coffee machine or espresso machine is commonly called lime scale. This term is derived from hard water areas in some parts of the world that have a high lime content in their water. In fact any mineral that comes out of solution from heat can deposit itself in the water carrying parts of your coffee machine. Typically this will affect your boiler, the pumps and any parts that carry hot water. Usually the areas where the water sits still for a while, such as the boiler are worst affected.

Is scale a problem?

The build up of lime scale will slow the water flow, reduce your boiler capacity and if left will eventually prevent your coffee machine working. Some boilers can end up with so much scale that they have heating problems.

How Often Should I Descale?

The time intervals between descaling depends upon many factors. The two main factors are the quality of your water and the amount of water running through the machine. I speak to people using bore water pumped straight from the ground who need to descale their coffee machine monthly. In some cities, in conjunction with a water filter you can use your coffee machine for a year or more without descaling. Try to find a water hardness test kit that will tell you how hard your water is. Your kettle is also a good indicator, if lime scale builds up in your kettle, you can count on it being in your coffee machine. If you use less water by drinking espressos you’ll need to descale less often than if you make cappuccinos!

How Do I Descale My Coffee Machine?

Firstly, read the instructions that came with your coffee machine or espresso machine, if they disagree with this article then follow the instructions that you have. You don’t want to void your warranty!

I recommend using a proper citric acid based descaling solution designed for espresso machines. This should be mixed and prepared as per the instructions on the bottle or packet. Definitely DON’T use vinegar, it’s not good for your espresso machine.

You need to descale your coffee machine while it’s cold. Put the prepared descaling solution into the water reservoir, turn on the machine and pump water (not steam) through the steam nozzle for about 20 seconds. If your espresso machine doesn’t have the facility to pump water this way then pump it through the group handle without the handle in place. Immediately turn off the machine.

Your espresso machine is now cold with the descaling solution inside the water components. The limescale will be dissolving while you wait. After about 10 minutes turn the machine on again and pump more water through for about 1 minute. Turn the coffee machine off again and wait for the descaling solution to do its work.

While you’re waiting for the descaling solution to eat away at the limescale build up, take the opportunity to clean other parts of your coffee machine. Pull apart your group handle and clean it out. Get all the burnt milk off the steam spout and wipe the outside of the machine.

Keep repeating the steps above until the water reservoir is empty. All the solution should have been pumped through the machine and the limescale will have been removed. This should take about 5 cycles and about 1 hour.

You now need to clean the bitter tasting descaler from your espresso machine. Thoroughly rinse the water container in your machine and fill it with fresh clean water. Run the entire container through your machine. Repeat this process again and your coffee machine or espresso machine is now descaled!! Make at least one coffee and throw it out to make sure all the descaling solution is gone.

Now that you’ve got a sparkling clean coffee machine treat yourself to a great cup of coffee!

Jim Storey is the owner of Discount Coffee Machines. Jim discovered coffee when working in a desk job and never went back to his desk. For further information please visit http://www.coffeemachine.com.au

Buying an espresso machine is an important decision ? choose a wrong one and you?ve wasted a few hundred dollars; choose a good one and you will be rewarded for years to come.

Picking the correct machine for your needs is a matter of prioritizing the features that are most important to you. There may not be a machine that is exactly in your budget and has all of the features that you want. For that matter, there may not be a machine for sale at any price that has all of the features you want. You may have to compromise a bit.

The following are some factors to consider:

Price

Price is definitely a consideration for most people. As a general rule, you do get more for the extra money – more metal, less plastic, higher-quality workmanship, better support, more controls. On the other hand, if you just want an occasional cappuccino, or if you rather buy other things with your money, most cheap machines can make a pretty decent drink.

Espresso machines are definitely not cheap, but, compared to going to Starbuck’s every day, it may not take long at all for a good machine to pay for itself. Spending $3 every weekday at the local coffee house translates to $750 over the course of a year. You could buy a great machine for that amount that will last for years to come.

Type

Moka or Steam – Steam provides pressure to push water through a bed of coffee grounds. No real controls on pressure or temperature. Length of brewing time is controlled by operator.

Semi-Automatic – Pump provides pressure. Operator grinds, doses and tamps coffee into a portafilter. Brewing pressure and temperature are set and controlled by machine. Length of brewing time (and, therefore, volume) is controlled by operator.

Automatic – Pump provides pressure. Operator grinds, doses and tamps coffee into a portafilter. Brewing pressure and temperature are set and controlled by machine. Machine automatically brews to a predetermined volume.

Super-Automatic – Pump provides pressure. Machine automatically grinds, doses, tamps, brews to a predetermined volume, and ejects the spent puck, all with the push of a button. Some commercial super automatics can also steam milk automatically, depending on your brew selection. Bosch, Saeco and Solis are a few of the brands that offer super-automatics.

Lever – Lever pushes down a piston to provide pressure. Lever pushed down manually by operator. Lever espresso machines are harder to operate, but provide greater control over shot. For those who enjoy the art of making espressos. Lever machines are still offered by the original manufacturer – La Pavoni.

Design

The traditional espresso machine is somewhat square and boxy. If this is OK – great – there’s plenty from which to choose. If you would rather have a machine with a more modern design, you might consider the Espressione Cafe Retro, the La Pavoni Cellini or the La Pavoni Pisa. For an old world design, you could consider a La Pavoni Lever Machine.

Boiler

The boiler heats the water for the espresso. Usually, it’s made of aluminum, brass, copper or stainless steel. Aluminum heats the fastest, but brass and stainless steel retain heat longer. If you just want one quick cup in the morning, aluminum may work best. If you brew repeated shots, consider brass, copper or stainless. Over the years, aluminum may tend to corrode more then brass, copper and stainless. Another consideration is boiler size. Smaller boilers (3-5 oz.) heat up faster and are great for 1 or 2 cups, but they generally require more recovery time and may not maintain temperature as consistently as a larger (7-12 oz.) boiler. As a general rule, the more expensive machine, the larger the boiler.

Bar Pressure

The amount of pressure the machine can produce for forcing the steam through the coffee grounds and making the espresso. Technically, only 9 bars are needed, so it doesn’t make much difference if the machine produces 15, 16 or 18 bars.

Housing

Espresso machines are made with either ABS shock-resistant plastic or metal housing. If plastic bothers you, make sure you look for a machine with a metal housing. As expected, these cost more, and options in the lower prices ranges are limited. Size Remember to consider your counter space and how your espresso machine will fit on it and in your kitchen before buying. Don’t buy a machine that’s too big and unwieldy.

Pods

Coffee pods contain enough coffee for one shot and are pre-packaged inside of a filter membrane. The advantage of using pods is that they are easy to use ? just open a pod package and put the pod into the pod filter holder. The clean-up is easy since the grounds are inside of the filter membrane, and the grind of the coffee is always correct. Pods are great for convenience and cleanliness.

Disadvantages of using pods are the cost ? they are more expensive than grinding your own coffee, and flexibility ? you can only do single shots with pods. Some machines accept pods; some don?t. If you want to have the option of using pods, make sure the machine you are interested in can accept them.

Paul Ballenger has been selling coffee makers and espresso machines for over 5 years. Yes, he loves coffee. He has created an Espresso Machine Comparison Chart which separates many espresso machines according to the factors listed above.

So what exactly is espresso coffee? An espresso coffee is sold at the caf? in a small cup and is an extremely strong cup of coffee. Espresso is used in making caf? latte, cappuccino and caf? mocha. Espresso is made in the espresso machine by forcing about two ounces of hot water through tightly packed finely ground espresso coffee. The resulting liquid is a deep brown color with a slight froth on top. Espresso makers differ in the water temperatures, the fineness of the espresso coffee, the pressure with which the water is pressed through the coffee and how tightly the coffee grinds are packed in the machine.

There are many different types of espresso machines available in the market place today in different sizes, styles and abilities. Just like any other appliance it is important to do your homework before venturing out on your shopping excursion. Start by asking yourself how often will you use your espresso machine, what will you be using your machine for, how much are your willing to spend and are you willing to trade quality for price.

If you rarely partake in the espresso ritual and prefer an occasional cappuccino or latte, then don?t spend too much money on your machine. If you are a coffee enthusiast and have acquired a preference for espresso taste then a high end espresso machine is worth the investment. An espresso coffee machine doubles as both a coffee maker and espresso maker. If you have limited counter space and like the best of both worlds this machine gives you that option. Diligently compare espresso machines and find one with features that suit your particular need.

Do your homework before heading out. Make sure to read espresso machine reviews. These unbiased consumer reviews give valuable consumer insights. There are many places to purchase your home style espresso machine; kitchen supply stores, department store home sections, catalogues and online vendors. Make sure you purchase a machine that matches your level of expertise. Making espressos is considered an art with a professional espresso maker being referred to as a Barista. Being an espresso barista in some countries is considered a serious occupation requiring occupational training. Baristas learn and practice making a consistently high quality shot of espresso. They learn how to grind the perfect espresso coffee, how to pack the coffee right and how to operate the commercial espresso maker. Being a home espresso maker however does not require that you take Barista training. Home style espresso machines are simplified versions of the more complex caf? style espresso maker.

Once you have purchased your espresso machine remember to purchase the accessories that make the espresso/cappuccino experience more enjoyable. There are special espresso cups and spoons and espresso machine cleaning brushes and detergents that can be purchased from different vendors online. It is important to care for your espresso machine as recommended by the manufacturer for the machine to last longer producing delicious tasting espresso each time.

Eric Comforth is a consultant who writes on many consumer topics. Learn more about coffee makers at Coffee Maker Central

Espresso simply means ?to press out? in Italian. However it is easier said than done. Let me just start off with what espresso really is. It is basically an Italian roast (dark roast) coffee with a very distinctive taste and aroma and well-liked by most people who can?t keep their eyes opened for work.

Espresso beans are dark brown in colour and have a shiny layer of oil. Although it contains less caffeine than light roasts due to the longer time taken to roast the coffee beans, it has a very strong and unique taste. Now if you have an espresso machine, good for you. But don?t you just hate it when the taste varies every single day? Don?t you wish that there are simple guidelines to making a good espresso?

Well, frustrating mornings are coming to an end for you because you?re going to realize the mistakes you?ve been doing and you?re going to work at it!

1. Check the temperature of your espresso machine.

The temperature of the boiling water in your machine should be at least 185F-203F (85?C-95?C). If there is a problem with the temperature, the heat exchanger located inside your machine may not be working properly and you might need professional help. Do not risk it!

2. Check the water level.

The water level in your machine should be always 70 % filled. Check the water level occasionally to see if water is being replaced after some of it has been removed while making your espresso. If this is not working properly, you might need professional help as well. Do not risk it!

3. Check your pump pressure.

If your espresso is extracted too fast it may be that your pump pressure is not working properly. Check the pump pressure and see if it is reading 9 atm or 132 psi. However, some machines need a pump pressure of 15 bar. Do check your machine manual. Adjust the knob on the pump to obtain the appropriate pressure.

4. Check your machine?s pressure.

The pressure of your machine should be standard atmospheric pressure at 1 atm (14.7 psi). To adjust your pressure, look for the pressure controller and find the regulator screw. To reduce the pressure, loosen the screw and if you want to increase the pressure, tighten the screw.

By all means if you are still confused about the technical details, refer to the technical manual that came with your machine or you could call company?s Customer Service Support.

5. Make sure the grinding blades are working properly.

If your espresso machine has a grinder attached to it, make sure that the grinding blades are working properly. You could check by grinding some of your beans and scrutinizing them. If they are not of equal size, it means that your blades need to be repaired or replaced. Do not do it yourself!

6. Measure the ground

The ground coffee should not be filled more than ? of the portafilter or filter basket. If your machine uses pods, then it shouldn?t be a problem.

7. Tamp your ground properly.

After dispensing, lightly level the ground and wipe the grains on the rim of the portafilter. To tamp the ground, I recommend tamping a force of 30N for 1 second first, before tamping a force of 20N for another second, and remember, as you are tamping for the second time, twist the tamper as you tamp.

Tamp too hard and you?ll be grinding the coffee more, making it too fine and making it harder for the water in the machine to seep through. The espresso would be too concentrated and produced over the time limit. Tamp too soft and the ground would not be fine enough, making it too easy for the water to seep through, and in the end, your espresso will be diluted and produced below the time limit.

8. The correct extracting time.

Time is a factor when extracting espresso straight to the cup. The recommended time range of extracting espresso is after 18-24 seconds and the liquid should be dark brown in color topped with golden crema. The perfect espresso is extracted after 22 seconds. Why is timing important? It is because it is in this time range that espresso is not too diluted and not too concentrated. To tell that espresso is too diluted (below 18 seconds), it has reddish brown color as it is being extracted. To tell that the espresso is too concentrated (after 24 seconds), it is black in color as it is being extracted.

9. Throw away expired espresso.

It is best to serve espresso immediately! Expired espresso (14-18 seconds after extracting) will oxidize and the taste and aroma will be affected. Expired espresso will leave you with an extremely bland or bitter taste in your mouth, eliminating the pleasure of tasting the perfect espresso.

Shikin Roslan is a trained barista (coffee specialist) and she advises people on matters pertaining to coffee and recommends coffee/espresso machines to the masses.

You may visit her web log at http://baristacoffeemachines.wordpress.com

The first thing I recommend to a friend buying a coffee machine is that it needs to look good. Yep, The Most Important Thing about a coffee machine is how it looks. Every day you’re going to walk up to this machine and make a coffee. Think about how you’ll feel when you use it, will you appreciate the slim design? Do you prefer a machine with lots of dials and buttons? Do you prefer large or small? A machine that looks wrong to you won’t be a pleasure to use.

The second big question is automatic or manual. An automatic coffee machine contains a grinder that grinds the beans and dispenses an espresso or long black for you. Some automatic coffee machines also froth your milk for you. There’s several advantages to having an automatic coffee machine; firstly, the coffee is always the same, get the grind setting and temperature right and you’re guaranteed the same coffee each time. Secondly it’s quicker, press a button and the coffee is made, your time is spent chatting, preparing a meal or reading the paper, not messing about with the coffee machine. Thirdly there’s no mess, you’re not filling the filter handle (and spilling it) with ground coffee and you’re not dealing with the wet puck that gets produced, everything is held neatly inside the coffee machine. Lastly, if there’s an auto frothing attachment, you’re not messing about with milk jugs trying to get a nice silky foam on your milk, it’s all done for you.

Does this sound perfect? For many coffee connoisseurs this is a terrible travesty!! Automatic, never!! Their inner barista needs to be free!

Manual coffee machines allow you to play with more settings. How hard you tamp the ground coffee allows for subtly different flavours. Different grind settings on the separate grinder allow you to tweak your flow rates. You can froth for cappuccino or latte. You can make three different coffees with three different bags of ground coffee. The choices (and the time you spend) are endless. Many coffee fanatics would be outraged to go near an automatic coffee machine. These coffee experts are happy to spend many hours researching beans, roasters and machines in search of the perfect coffee.

The automatic vs manual coffee machine debate comes down to one simple question, are you a coffee drinker or a coffee maker?

And me? Well I have a manual and an automatic coffee machine on my bench at home. I sell coffee machines for a living so why not try them all? Sadly the manual doesn’t get used any more, if I want a coffee it’s because I want a coffee and now! I personally find that the freshly ground beans in the automatic make up for the slight lack of tweaks that I can so on the manual coffee machine. I’m also able to make 6 cappuccinos for friends in about 3 minutes, and they taste great.

When I walk up to my Saeco Royal Cappuccino it looks good and it’s easy to use. The quick, simple and great tasting white coffees reflect my inner soul – I’m a coffee drinker not a coffee maker!

Jim Storey is the owner of Coffee Machine Express. Jim discovered coffee when working in a desk job and never went back to his desk. For further information please visit http://www.coffeemachine.com.au

Most people who love specialty coffee drinks eventually purchase an espresso maker. With a good one, you can make all your favourite drinks in the comfort of your own kitchen and try out a new recipe or two. Since this is a large investment, you should spend some time learning about these machines before you buy. Learn about the features available and then read some reviews to find the best machine for your home.

Common Types of Espresso Maker

Manual Espresso Makers

Manual machines require you to do all the work. You measure and grind the beans, tamp the grounds and brew the coffee. These are the least expensive machines. Some avid espresso drinkers will only use a manual machine.

Semi Automatic Machines

Semi automatics do some of the work for you. You adjust the water temperature and pressure. Grind and tamp the beans and the machine will do the rest. They are more expensive than a manual machine, but much more affordable than a fully automatic model. These machines are a good first cappuccino maker.

Automatic Machines

Automatic machines do the whole job for you. All you need to do is add the water and the beans. With the touch of one button, you will have a great cup of your favourite java drink.

Super Automatic Machines

Super automatics do everything from grinding and tamping the beans to the finished product. They pre infuse the beans with water for more flavour than other machines. The entire process is faster than regular automatics. These machines are often found in restaurants and coffee bars.

Great Espresso Maker Features

The features vary from machine to machine. When comparing two models, look at the features included with each to determine which will suit your needs better.

Bean Grinder

More expensive machines often have a built in grinder. The beans are ground for each individual cup. This results in more flavour from the oils inside the beans. The drink will taste fresh with this feature.

Milk Frother

For cappuccino or latte drinks, you will need a frother. This can either be a frothing wand or a separate milk container. More expensive models have a container.

Pod Compatible

Pods are small packets that consist of a filter material on the outside and ground beans on the inside. The pods are pre measured for one cup. Just put the pod in the machine and brew your coffee. Most people either love the pods for the convenience or hate them and lament the bitter taste.

Water Filter

Some of the more expensive machines have a built in water filter to remove chlorine or other chemicals from the water prior to brewing. These are mostly carbon filters. If your water is heavily chlorinated, you will notice the difference with a built in filter.

Cup Warmer

A cup warmer keeps the cup warm before brewing. This results in a hotter drink. This feature is usually located on the top of the machine.

Hot Water Dispenser

Some machines have a separate valve for dispensing hot water. This feature is great for making tea or hot chocolate. Most machines used in commercial establishments have this feature.

Some Other Things to Consider

o Steel or brass machines are best. Some people detect an aftertaste with aluminium machines.

o Look at the pump pressure on home coffee makers. More powerful pumps work will with finer grounds. You should have a minimum of 14 bars or more for pump pressure.

o Look for a removable water tank. This is easier for cleaning or emptying and will prevent stagnant water from collecting at the bottom of the tank.

About The Author
Clinton Maxwell is a contributing designer for http://www.coffee-espresso-maker-tips.com/espresso-maker.html a free website with resources and infos on. The publisher is featuring articles on highly sophisticated espresso and coffee machines.

With an espresso machine in your kitchen at home, you can make your own latte?s to enjoy for yourself- and to impress your dinner guests! Some people look at the price of a home espresso machine and change their minds, but if consider what you typically pay when you buy a latte at your local coffee shop, whether it is a mom & pop shop or a chain (like Dunkin? Donuts), you?re spending anywhere from $2 to $4 for a latte! Your espresso machine will more than pay for itself in a short time of making your lattes from home. Having your own espresso machine means having the ability to make latte?s for much less than you spend on them when you go out. Plus you can enjoy them anytime- not just when you?re on the road. Also, lattes are a wonderful after dinner complement- particularly when you have guests over!

Making a latte is all a part of the fun of having an espresso machine. While some people like to drink espresso shots right out of the machine, most people would prefer to make a latte or cappuccino to sit and enjoy with a good book, or good friends and conversation!

The espresso machine will grind your espresso beans fresh for every cup, giving you the fresh taste latte lovers have come to recognize as an integral part of the latte. Depending on your particular brand of espresso machine, you?ll probably dispense about 7 grams of espresso into the handle. Once you?ve extracted the espresso shot into the provided espresso shot pot (usually stainless steel, with a pouring spout), you can start steaming your milk!

The basic recipe is 1 to 2 ounces of espresso to 8 fluid ounces of milk. Put your milk into the frothing jug, and slide the entire container over the steam arm nozzle. Make sure you keep the nozzle as close to the bottom of the container as possible to avoid making a lot of foam out of your milk. Use a thermometer so you know when the milk reaches 160 degrees Fahrenheit.

Now you are ready to pour your steamed milk into the serving cup. A glass latte cup will look the best, and really impress your friends! Pour the steamed milk into the glass, using a spoon to hold back most of the foam that forms on the top of the milk. Once you?ve filled your cup with the milk, allow some of the foam to lie on the top for a ?professional coffee shop latte? look.

Your final step to preparing a latte at home is to take your espresso shot and pour it slowly down the inside of the latte serving glass. Some of the espresso will mix with the milk at the bottom of the glass and some will layer itself in between the milk and foam. You?ll have cloudy areas and several different shades of ?latte brown?, making for a wonderful presentation that rivals that of the best coffee house. Only you won?t be paying $4 a cup, and you can make it and drink it in your pajamas if you want to!

If you really want to make the presentation impressive, place your guests? lattes on a cute little serving tray, with a decorative plate of fancy cookies. Biscotti?s are typically served with lattes, but you can be creative and serve anything you like. Maybe you could make some tiramisu using your espresso to make it from scratch for dessert, and enjoy slices of tiramisu with your homemade lattes! Your guests will want to come for dinner all the time once they experience your after dinner lattes.

This article has been provided courtesy of Kitchen Junkie. Kitchen Junkie offers great kitchen articles available for reprint and other tools to help you get the best bargain on kitchen gadgets and more.