How do you prepare a perfect espresso?
Our filter holder machines (Technika IV, Mechanika IV, Elektronika II Profi, Classika II, Barista and Casa IV) are fully suited for the optimum preparation of perfect espresso.
Our machines reach a temperature of approx. 90-94 degree Celsius and operate with a brewing pressure of approx. 9-11 bar. (In our Mechanika IV, Technika IV, Classika II and Casa IV models, the pressure can be adjusted manually.) The brewing process should be no longer than 25 seconds, the coffee should form very small bubbles when being dispensed. If the espresso flows out of the filter holder too quickly, the espresso tastes sour. If it flows out of the filter holder too slowly, it usually tastes bitter
Set a high value on the correct grinding degree of your grinder. The coffee powder should be as fine and smooth as possible. If the coffee is ground too coarsely, the flavours do not get into the espresso or release too many bitter substances. Therefore, a high-quality grinder (Casa, Casa Speciale) is absolutely necessary to obtain a perfect espresso result.
Another important criteria is the tamping pressure. For this, we recommend our tampers in polished stainless steel (convex or flat). Our tamping station can be used to support the filter holder and to tamp the coffee in the filter holder comfortably.
For every cup of espresso you should use approx. 7g of coffee powder. To create a perfect crema, we recommend a coffee blend of 80% Arabica and 20% Robusta beans j(e.g. Milani Oro).
Clean the group regulary to remove coffee oil residues. These residues can cause a bitter taste in your espresso. Moreover, descale your espresso machine every 2-3 months.
If you follow all these points, there is nothing that stands in the way of you enjoying perfect espresso pleasure.