1 August 2007 - 15:44Espresso Maker

A quality [tag]espresso coffee maker[/tag] (barista) should heat water to 195 degrees F and extract 1.5 ounces of brewed coffee from 7 grams (.25 oz.) of ground coffee beans. It takes about 130 psi of pressure to pull a shot of espresso. When you consider purchasing an espresso coffee machine you want to get as close to these capabilities as possible.

Home espresso machines use steam pressure or pump pressure to extract the flavors and volatile oils from coffee grinds. Steam pressure espresso machines are less expensive and come in both stove top (Moka pot) and electric versions. The Krups Allegro at $49 is an excellent entry level steam espresso machine. With some practice you can produce a very satisfying cup of concentrated coffee even if the purists will not call it espresso. Variations in temperature and pressure can make day-to-day consistency difficult. Cappuccino is burdensome because steam pressure is often inadequate to froth the milk on this style espresso coffee maker.

Pump-style espresso machines are far more likely to produce cafe quality espresso and should be the only choice if price alone is not the primary consideration. Manufacturers distinguish themselves on price, features, and quality of construction. In the under $1,000 category the Roncilio Silvia is top dog. Other front runners are espresso makers from DeLonghi and Saeco. Entry level pump-style espresso machines worthy of consideration are the Breville BarVista and Lello Ariete.

Regardless of which espresso machine you buy the best thing you can do to make superb espresso is to grind the best beans in a burr coffee grinder immediately before brewing and to use natural spring water. If you must use tap water fill a large pot the night before, cover it with a clean towel, and let the chlorine and other gasses dissipate overnight.