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I just bought an espresso machine. Any suggestions, comments, hints?
- Thread starter dawnnys
- Start date
The stove top-type takes a coarser grind than a countertop espresso machine...
The grind you want is somewhere between a fine "espresso" grind and a drip coffee. The difference has to do with the way the flavor is extracted. Too fine and it can taste bitter, too large of a grind and it can taste weak (The water will move through the grinds too rapidly.) If you're getting your coffee at Starbucks or a major coffee purveyor, they'll know. If you're grinding it at the grocery store yourself, lock in the dial between the drip and the espresso setting.
Also, with all home espresso machines, it's a good idea if you're brewing batch after batch, let the metal cool off slowly. If you brew coffee and then add cold water immediately after, you risk cracking the metal water chamber.
The grind you want is somewhere between a fine "espresso" grind and a drip coffee. The difference has to do with the way the flavor is extracted. Too fine and it can taste bitter, too large of a grind and it can taste weak (The water will move through the grinds too rapidly.) If you're getting your coffee at Starbucks or a major coffee purveyor, they'll know. If you're grinding it at the grocery store yourself, lock in the dial between the drip and the espresso setting.
Also, with all home espresso machines, it's a good idea if you're brewing batch after batch, let the metal cool off slowly. If you brew coffee and then add cold water immediately after, you risk cracking the metal water chamber.
LOL! Well...there's a funny story about that...
When I first moved to Seattle, I was wide-eyed and straight from Peoria (seriously). I was so excited to have my very first Starbucks experience. Then, standing in line in an affluent part of town, I listened to everyone in front of me rattle off their long orders. Overwhelmed and undecided, I walked up to the counter and was too intimidated to order. I asked the beaming barista for a "Coke." She was very unsympathetic and said, "We don't sell that here. The grocery store is across the street." I was too embarrased to figure something else out, and left...no drink in hand.
Determined to overcome my fear, I actually got a job at Starbucks! At the time, they sent us to the headquarters for 5 days of training. We learned not only how to make drinks, but about the different varieties of coffee (no prebagged stuff at that time), and how to sell the various coffee machines.
When I first moved to Seattle, I was wide-eyed and straight from Peoria (seriously). I was so excited to have my very first Starbucks experience. Then, standing in line in an affluent part of town, I listened to everyone in front of me rattle off their long orders. Overwhelmed and undecided, I walked up to the counter and was too intimidated to order. I asked the beaming barista for a "Coke." She was very unsympathetic and said, "We don't sell that here. The grocery store is across the street." I was too embarrased to figure something else out, and left...no drink in hand.
Determined to overcome my fear, I actually got a job at Starbucks! At the time, they sent us to the headquarters for 5 days of training. We learned not only how to make drinks, but about the different varieties of coffee (no prebagged stuff at that time), and how to sell the various coffee machines.
I know you meant this as a joke, charlie, but I need to know... are there different
"grades" of quality of coffee for espresso? I'm new to it, and to be honest I thought it was expresso for the longest time... we have a shop in Syracuse called "Freedom of Expresso" which is a coffee shop - with an "X", a play on 'freedom of expression' - and that's really the only place I've ever had espresso.
Is Madaglia d'oro a bad coffee? Or the tops? I'm assuming from the name that it's an Italian-style coffee. I just want something that isn't bitter and that doesn't cost an arm and a leg. Can't I just use my regular coffee, ground a little finer? Or does the process of making it require a "better" quality.
Thanks.
"grades" of quality of coffee for espresso? I'm new to it, and to be honest I thought it was expresso for the longest time... we have a shop in Syracuse called "Freedom of Expresso" which is a coffee shop - with an "X", a play on 'freedom of expression' - and that's really the only place I've ever had espresso.
Is Madaglia d'oro a bad coffee? Or the tops? I'm assuming from the name that it's an Italian-style coffee. I just want something that isn't bitter and that doesn't cost an arm and a leg. Can't I just use my regular coffee, ground a little finer? Or does the process of making it require a "better" quality.
Thanks.
shaun-in-to
Well-known member
Charlie will have an excellent answer, but pardon me if I barge in. YES, there are different grades
of espresso, just as there are different grades of "regular" drip coffee. Espresso is also a degree of roasting, not just a grind. Espresso is the darkest roast, giving it a distinctive flavor. Because the brewing method takes only about 30 seconds, with sometimes even less contact between the water and the coffee grounds, you'd want to use the appropriately roasted beans. If you use your regular coffee, you'll probably end up with a weak, acidic brew, no matter how fine the grind.
A good brand of espresso, such as Lavazza, is made only with Arabica beans. Lesser (though perfectly acceptable to many people) brands start with Arabica but add less-complex robusta beans, sometimes double-roasting them for boosted flavor.
of espresso, just as there are different grades of "regular" drip coffee. Espresso is also a degree of roasting, not just a grind. Espresso is the darkest roast, giving it a distinctive flavor. Because the brewing method takes only about 30 seconds, with sometimes even less contact between the water and the coffee grounds, you'd want to use the appropriately roasted beans. If you use your regular coffee, you'll probably end up with a weak, acidic brew, no matter how fine the grind.
A good brand of espresso, such as Lavazza, is made only with Arabica beans. Lesser (though perfectly acceptable to many people) brands start with Arabica but add less-complex robusta beans, sometimes double-roasting them for boosted flavor.
I agree with Shaun that there are many grades. My family always bought supermarket grade...
espresso --preground. Frankly, that's all we knew in those days. Today, I like to try different brands. When we go into a "little Italy" type area like the one on Arthur Ave in NYC, I'll buy specialty beans; and those are most always superior to prepackaged ones.
Shaun's brand is widely used by Italian coffee and pastry shops here--it's excellent.
I still have a can of decaf Medalia d'Oro in the freezer just in case.
If you surf around, you'll find that there are "finatics" out there who only buy small quantities at a time and grind only with special grinders, and only use hand pumped machines. I love it when I get a perfect cup made that way, but hesitate to get into it at that level.
espresso --preground. Frankly, that's all we knew in those days. Today, I like to try different brands. When we go into a "little Italy" type area like the one on Arthur Ave in NYC, I'll buy specialty beans; and those are most always superior to prepackaged ones.
Shaun's brand is widely used by Italian coffee and pastry shops here--it's excellent.
I still have a can of decaf Medalia d'Oro in the freezer just in case.
If you surf around, you'll find that there are "finatics" out there who only buy small quantities at a time and grind only with special grinders, and only use hand pumped machines. I love it when I get a perfect cup made that way, but hesitate to get into it at that level.
Shaun...great response! Here's an article: 10 Ways to Judge Good and Bad Coffee
I have that book "God in a Cup" and it's seriously eye-opening in a number of ways. From the product as a mass commodity to the revolutionization of that product and elite coffee roasters.
http://food.yahoo.com/blog/yahoofreshpicks/2418/10-ways-to-judge-good-and-bad-coffee
I have that book "God in a Cup" and it's seriously eye-opening in a number of ways. From the product as a mass commodity to the revolutionization of that product and elite coffee roasters.
http://food.yahoo.com/blog/yahoofreshpicks/2418/10-ways-to-judge-good-and-bad-coffee
shaun-in-to
Well-known member
One other thing about stovetop espresso makers ...
You have to fill the basket to the top (and tamp it down slightly) REGARDLESS how much coffee you want to drink. That is, if you have a 4-cup maker (that's 4 espresso cups, not 4 8-ounce cups), you have to fill the basket for 4 cups even if you only want one demitasse worth. Putting in less coffee will give you a hideous taste of brown water.
But on the plus size, if you only ever want 1 cup, you can buy a 1-cup maker. We have 2-cup, 4-cup and 8-cup Bialettis. They're relatively cheap if you shop around (or visit Italy, where they're sold in practically every corner store).
You have to fill the basket to the top (and tamp it down slightly) REGARDLESS how much coffee you want to drink. That is, if you have a 4-cup maker (that's 4 espresso cups, not 4 8-ounce cups), you have to fill the basket for 4 cups even if you only want one demitasse worth. Putting in less coffee will give you a hideous taste of brown water.
But on the plus size, if you only ever want 1 cup, you can buy a 1-cup maker. We have 2-cup, 4-cup and 8-cup Bialettis. They're relatively cheap if you shop around (or visit Italy, where they're sold in practically every corner store).
If anyone wants a hint on a french press--use coarser ground coffee so you don't have as much sludge
at the bottom of your cup of coffee. coarser grounds press down better. does that make sense? DS has one, and it made fine tasting coffee, but we had some sludge to deal with cuz they used some espresso grind.
at the bottom of your cup of coffee. coarser grounds press down better. does that make sense? DS has one, and it made fine tasting coffee, but we had some sludge to deal with cuz they used some espresso grind.
Thanks - I wonder why that is, Shaun. Good thing I know, though, was only
going to make 1/2 the capacity (4 cups I think). I bought some peppermint-flavored coffee grounds for the regular coffemaker too, "just in case". I thought it'd be on sale as it was marked "holiday blend" but it was still $7 for 12 oz. Ouch.
I ended up getting whole bean dark roast espresso beans (store brand which is probably as good if not better than the brand name, this store is good like that, they develope their own blends) that I ground myself - half-way between "drip" and "espresso" per Traca - for the big test tomorrow a.m.
going to make 1/2 the capacity (4 cups I think). I bought some peppermint-flavored coffee grounds for the regular coffemaker too, "just in case". I thought it'd be on sale as it was marked "holiday blend" but it was still $7 for 12 oz. Ouch.
I ended up getting whole bean dark roast espresso beans (store brand which is probably as good if not better than the brand name, this store is good like that, they develope their own blends) that I ground myself - half-way between "drip" and "espresso" per Traca - for the big test tomorrow a.m.