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Ultimate Pick-Me-Up: Espresso with Orange Juice?

Hot espresso with cold orange juice: It may sound like a crazy combination, but this mix isn’t that absurd and unknown. The drink has long been on the menu at a Phoenix coffee shop and is very popular. In addition to the taste, it also scores with many as the ultimate pick-me-up.

This rarely seen drink mix was created by the cafe “Nami” in Phoenix (Arizona). The pick-me-up drink has been served there since 2011, but nobody really knows how this combination actually came about.

Espresso with orange juice – the ultimate pick-me-up drink?

It’s that easy: Just slowly fill up a glass of cold orange juice with hot espresso. The espresso then settles in such a way that two layers of color are created. Below the orange juice and above the brown espresso – that’s definitely something to be proud of!

When it comes to the taste of the drink, opinions differ. While some describe the taste as interesting and refreshing, critics don’t like the pick-me-up drink at all.

We tried it in the editorial office and in fact, there was nobody who didn’t like it. From “it’s okay” to “I’m sure it’s really good with ice cubes in the summer” to “I’ll make another one” we all had opinions. But does the pick-me-up really give you such an energy boost? Some colleagues felt a tingling sensation in their bodies – but it’s hard to say whether that was just a placebo or a real caffeine kick.

Coffee with lemon – home remedies for headaches?

In fact, combining coffee with citrus is nothing new. In Italy, for example, coffee is often served with a slice of lemon or orange to make the coffee less bitter. However, the espresso-orange juice combination has not yet made it onto the drinks menus of German cafés and bars. Maybe soon?

The well-known home remedy “coffee with lemon” is said to not only serve as a stimulant but even help against headaches and mild migraine attacks (1). An unsweetened cup of espresso with half a squeezed lemon is said to relieve pain because the combination prevents the production of an enzyme that plays a role in pain transmission. This is why many painkillers contain a mixture of caffeine and vitamin C.

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Filter Coffee, French Press or Espresso: This Type of Coffee is The Healthiest

There has long been a debate about whether coffee is harmful or healthy. A study now makes it clear: it depends on the type of coffee.

Filter coffee, French press or espresso: which coffee variety is the healthiest?

For a long time, coffee, consumed daily and in large quantities, had a bad reputation. It promotes cardiovascular diseases, promotes high blood pressure and also has an acidifying effect, it was said.

In their study, Willet and his colleagues were able to reveal that the right type of coffee is – on the contrary – health-promoting. Daily coffee enjoyment can therefore even prolong life. According to the research team, not the gently prepared espresso, not the coffee with the gourmet crema from a portafilter machine, but simple filter coffee is the healthiest.

In addition to finding that coffee can help you lose weight by curbing your appetite and boosting your metabolism, the scientists identified other health benefits:
Filter coffee lowers cholesterol levels
enhances the pain relief of pills
has an anti-inflammatory effect
protects against certain types of cancer (skin, breast, prostate cancer)
reduces the risk of certain liver diseases (liver fibrosis and cirrhosis)
lowers the risk of heart disease

Coffee consumption reduces the risk of developing diabetes

In an earlier study by the same research team in 2006, it was shown that moderate coffee consumption also reduces the risk of developing type II diabetes.

Coffee contains many phytochemicals such as polyphenols and alkaloids. These are important antioxidants that have an anti-inflammatory effect and protect against free radicals, which attack cell structure and are involved in the development of various diseases (e.g. cancer, cardiovascular diseases). Coffee also contains a lot of magnesium, potassium and vitamin B3. In its overall effect, it can therefore positively influence intestinal health as well as sugar and fat metabolism.

In addition to these good ingredients, pollutants can also be produced when the beans are roasted. This is why the preparation of coffee is so crucial. Unfiltered variants, such as coffee from the French press or Turkish coffee, contain so-called diterpenes, which increase cholesterol levels.

Filter coffee is healthier than unfiltered coffee

The much-praised espresso, which is brewed gently, also contains fewer, but still a moderate amount of harmful substances. Here, too, a certain amount of coffee grounds remains in the cup, which is often drunk as well. The bad LDL cholesterol increases the risk of cardiovascular disease in coffees other than filter coffee by as much as 11 percent (when consuming six cups a day), the study found. Unfiltered coffee is therefore particularly dangerous for people with dyslipidemia.

If you drink filter coffee, you don’t have to worry about the quantity. A total of three to five cups a day are still considered healthy. Of course, the strength and roasting also play a role here. Incidentally, how bitter you perceive your coffee is partly dependent on your genes. Some people lack certain receptors that taste bitterness, which is why they perceive their coffee to be milder than others who have these receptors.

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What Are Single-Circuit and Dual-Circuit Espresso Machines?

Espresso machines work with different technology: the one and the two-circuit system. The main difference is that dual circuits have separate circuits for brewing and steam generation, while single circuits have one unit.

Single circles are for pure espresso drinkers who only occasionally need steam to froth milk. The machines are equipped with a small boiler in which the water for the brewing process is heated. In the same boiler, the water is heated to produce steam, but this requires higher temperatures and the boiler must then be vented each time. Only when the water has cooled down again is the machine ready for the next espresso. The preparation of several cappuccinos or café lattes one after the other is correspondingly tedious. In addition, the water has to be heated again for several brewing processes.

In a two-circuit system, one water circuit is used to heat the water for the brewing process and one to generate steam. It is therefore possible to prepare espresso and froth milk at the same time, without the water having to cool down in the meantime and the boiler having to be vented. Also, the temperature in the kettle remains more stable during the brewing process than with the single circle. The latter is due to a larger volume of water and the construction of the double circuit. So when preparing multiple espresso drinks, especially with frothed milk, the dual circuit is faster than the single circuit.

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Espresso in Italy: You Should Consider That as a Tourist!

Italy is the mecca for every coffee lover. Traditional barista celebrate the coffee preparation and that tastes and you can see. The ambience is also right: sun, rustic furniture, sociable chatting. Word has now been getting around that this fun of coffee is not quite cheap.
But, is this really the truth? A small “Caffè” knig.

Caffè much coffee

Espressoin Italy is traditionally an espresso. There are filter coffee, but you should expressly mention that when ordering. There are even localities in which a so -called Caffè Tedesco is not even served. In principle, he is only offered for tourists in hotels and tourist -close cafés.

The “counter trick”

If you were evil, you could call it a tourist trap. But you could also say that most vacationers are simply poorly informed. Because: For the fast espressogenic nut at the counter – standing, of course – the highest prices apply by law. The so-called “Al Banco” prices are binding for all bars, whether large or small, well-known or alternative, in Milan or in a small provincial village. However, the exact prices depend on the region, although they are a maximum of 1 euro. The prices at the table are completely different. Here the host can decide which “service surcharge” he demands. In Venice, for example, well and also 6 euros upwards. Of course, it can still be worth that. Most of the time it is still the case that the advertised prices relate to consumption at the counter. A look at the table menu should therefore be risked in any case!

Cappuccino for breakfast

Cappuccino strict, the cappuccino is actually only appropriate for breakfast. Because after 11 a.m. it is a bit frowned upon by the Italians. Only imaginable when it’s cold outside. Why it is like that? A cappuccino is considered a heavy drink that is not digestive, but must primarily be digested itself. If you do not want to oppose this tradition, but still want some milk to your espresso, then as an alternative there is the so-called Caffé Macchiatto (an espresso stained with milk, i.e. almost a mini cappuccino without foam). While there is still a tolerance limit at this point, it is an absolute “no-go” to order a cappuccino right after the meal.

Finally, it should also be said that there are no fixed “coffee times” in Italy. Espresso is drunk around the clock and everywhere. Also, the glass of water for espresso is by no means mandatory as is often reported. In most cases, water is reserved for free, but this is not typical of Italian.

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Espresso Vean vs. Coffee Bean

Both beans form the basis for an aromatic beverage. But what are the differences between espresso and coffee beans?

The espresso bean – just a special coffee bean?

The espresso is a special coffee specialty. Small, strong and powerful, it already differs from many other drinks in terms of quantity and taste. The preparation of the Italian specialty is an art in itself that not every barista masters right away. Above all, handling the portafilter machine requires a lot of practice. In addition to the right technique, it is above all the ingredients that create the special aroma of the espresso. Basically, you don’t need much for a perfect espresso: the right equipment, water and the perfect espresso bean. But what characterizes the optimal espresso bean? How can it be recognized and is this a normal, commercially available coffee bean?

Espresso bean and coffee bean – the small but subtle difference

Who would have thought? Although the espresso usually has a much stronger taste than normal filter coffee, it is basically the same raw material, i.e. the same coffee bean. The decisive difference here is the processing and the mixture. Espresso blends are more commonly blends. Blends are mixtures of different coffee beans. Even beans from different countries can come together in such a blend. Espresso beans usually contain a high proportion of Robusta beans. These grow in lower growing areas, are therefore stronger in taste and have a higher caffeine content. They also form a better crema due to their lower fat content. This makes the Robusta the perfect espresso bean. Most espresso blends consist of 50% Robusta beans.
Another distinguishing criterion is the length of the roasting process. The roasting of the espresso beans takes much longer. This creates the dark brown color and the oily, shimmering surface of the espresso bean. Thus, it can already be visually distinguished from the normal coffee bean. This is usually matt in color and significantly lighter. Due to the longer roasting, the essential oils contained in the bean come into their own better. These influence the taste and aroma of the coffee brewed from them. In addition, espresso beans contain less chlorogenic acid, making them more digestible than regular coffee beans.

Why is the espresso bean more expensive than the coffee bean?

Many coffee drinkers will have already wondered why espresso beans are more expensive than regular coffee beans. The reason for the price difference is the different roasting process. The longer roasting process removes more water from the espresso bean. As a result, she loses weight. In addition, the energy consumption is higher due to the longer roasting. The roasting of the espresso bean takes almost twice as long as the roasting of the coffee bean. No wonder these higher costs are passed on to the end product and reflected in the price. However, it is not worth sacrificing high quality and possibly making the espresso with normal coffee beans. Both the quality of the crema and the taste of the espresso suffer here – the enjoyment falls by the wayside.

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The Espresso Afterwards – Why it is so Good After a Meal

In many countries, an espresso after a meal is part of a sumptuous meal. Is this a tradition or does the espresso have really positive effects?

The espresso after the meal

Everyone has probably experienced the situation before. After an extensive meal at your favorite Italian restaurant, an espresso is offered at the end. And indeed, after enjoying the little coffee, the food is no longer so heavy in the stomach and you just feel better again. The feeling of sluggishness that tends to set in after a meal seems to have vanished. But what about this tradition, which is extensively celebrated in many countries? Or is it just an imagined effect? Scientists debate the effects of espresso on digestion and well-being.

Espresso? What is that, actually?

Small, black and strong – these are the attributes that are immediately attributed to the small coffee. Many coffee drinkers swear by the short cup of coffee, for others the specialty is too strong. Opinions are already divided here, but as we all know, there is no arguing about taste. Everyone agrees on the origin of the espresso.
The espresso comes from Italy, more precisely from Milan and was drunk here for the first time around 1900.
In the meantime it has conquered the world and is an integral part of every coffee menu. The preparation of this Italian coffee specialty is an art in itself, especially when it is made with a portafilter machine.
For a perfect espresso, hot water is pressed through freshly ground coffee powder under high pressure. The hallmark of a successful drink is the fine crema. Depending on the coffee bean used, the espresso is more digestible or stronger. The typical Italian variant is made from dark roasted beans with a Robusta share of 50%. The version with lightly roasted Arabica beans, on the other hand, is more digestible. By the way, it’s a myth that an espresso contains more caffeine than other coffees. Only the concentration is higher due to the lower liquid content.

This is how an espresso works after a meal

An espresso after a meal is a special treat that is celebrated not only in Italy but in many other European countries. This is not only due to the typical taste, the pleasantly warm feeling is also good. But these are not the only reasons for a little coffee after dinner. The special effect of the espresso is related to the caffeine it contains. Caffeine is said to have a stimulating effect. In the human body, the metabolism and the central nervous system are stimulated – pulse and blood pressure rise. Normally, after eating, the body deals with digestion, all other functions are shut down, so that a certain tiredness sets in. The espresso works to avoid this tiredness thanks to the caffeine content. However, the positive effects do not end there.
The caffeine in espresso also affects digestion. It can stimulate intestinal activity and thus trigger the emptying of the intestine. However, digestion in the stomach is not affected, as is often falsely claimed. In addition, espresso has a positive effect on gastric acid production. The bitter substances contained play an important role here. These regulate the production of gastric acid and prevent over-acidification of the stomach. In addition, a cup of coffee after a meal helps to bring the oral flora back into balance. The polyphenols contained in coffee fight bacteria and plaque. Thus, enjoying coffee after a meal has numerous positive effects.

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The God Shot – The Ultimate Espresso Pleasure

The god shot seems to be the incentive for many baristas, after all it is only very rarely successful and the demand increases after each god shot.

God Shot – espresso pleasure par excellence

godshot? Many will now say that they have never heard it. Thanks to the translation into German, some might be able to rhyme together that it must be an extremely rare, extremely good coffee. If you delve a little deeper into the barista matter of espresso and co., you will hear the term more often, after all it drives many baristas every day. A god shot surrounds the aura of the unattainable and once you have succeeded, you push your expectations even higher. But what exactly does that mean? The God Shot describes the ultimate espresso:
An espresso so good, God could have made it himself.
You can read about it in various places on the internet. Thus, the God Shot represents the quest for the holy grail of the espresso drinker.

God Shot or the torment of increasing demands

Mark Prince, author, blogger and coffee connoisseur, claims to have enjoyed no more than 30-40 god shots after several thousand good espresso shots. A god shot is something so unique that every single one is remembered. The problem is – similar to the search for the perfect wave when surfing, for example – the ever-increasing demands. Once you’ve enjoyed a perfect god shot, you’ll go on looking for a better one.
Another problem is that terms that describe something great are overused and lose their greatness. Espresso beginners will already call their first very good espresso a god shot. Experienced baristas can only laugh mildly at something like this, after all, every coffee connoisseur has gone this way. The demand increases with experience, so that after a few years the god shot at the beginning of your career has to be demoted to a successful espresso at best.

Characteristics of a God Shot

Baristas agree on one thing, a god shot is always a double ristretto, after all this can be described as the pure essence of the coffee bean in a tasty form. The production of a ristretto is already challenging and requires a lot of experience and sensitivity. Unfortunately (or maybe fortunately) there is no one-size-fits-all recipe for making a god shot.
Experts recognize a god shot as soon as it drips out of the portafilter. The color should be dark to rust red with subtle tiger stripes. In addition, the espresso is mixed with a perfect crema from start to finish. As soon as the espresso has settled, it turns dark black. At the first smell, intensive aromas rise, which intensify when stirred. In terms of taste, the God Shot is the perfect balance between mild bitter notes and sweet nuances. The harmonious composition of bitter, sweet, sour and spicy unfolds on the tongue.

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The Espresso Maker – What is it And How Does it Work?

Are you looking for a cheap alternative that you can use to make strong coffee at home without a portafilter machine or fully automatic coffee machine? We have a handy answer: the espresso maker!

What is an espresso maker?

The espresso maker is a small pot that is traditionally made of aluminum but is now increasingly made of stainless steel. With it, you can easily prepare fresh coffee on the kitchen stove or a hob. The most famous model was developed in 1945 by the Italian Alfonso Bialetti. A device for making coffee from France, which was already on the market in 1819, is considered to be the forerunner.

How is an espresso maker constructed?

A typical espresso maker consists of three parts:
The upper part is the collection container for the finished coffee. With the help of the integrated riser pipe, the coffee flows upwards. Below the riser is the first filter.
Below that is a funnel insert with a sieve, into which the ground coffee is placed.
The lower part is a kettle with a valve, into which water is filled.

How does an espresso maker work?

About the process of making coffee in the espresso maker: When the water is heated on the hob, the boiling water escapes through the metal tube and hits the ground powder. The coffee then flows through a fine sieve and rises in the tube to the upper part of the cooker. Here it is caught in a kind of jug. Admittedly, it sounds a bit complicated in theory, but in practice it’s incredibly easy. Done it once and you can hardly make mistakes afterwards.

Step 1: Fill with water

Unscrew the espresso pot and remove the funnel. Fill the kettle with preheated water. This step is intended to prevent the coffee from taking on the taste of aluminum or metal. Depending on how much coffee you want to drink, you should also choose the appropriate pot size. For a good result, the pot should always correspond to the amount to be prepared. That said, it doesn’t make sense to cook only two in a six-cup cooker. It is important during preparation that the safety valve is not covered with water.

Step 2: Fill in the ground coffee

Reinsert the funnel and fill it completely with ground coffee. It shouldn’t be squeezed. You will get the best results if you freshly grind the beans. Make sure that the grinding degree is set between fine and medium so that the coffee does not taste burnt or bitter later.

Step 3: Heat the espresso maker

Screw the top of the jug back onto the bottom. Then place the espresso maker on your hob and heat it up. Note that the stove should only be heated at medium heat. As soon as the water starts to boil, the top of the pot fills with the finished coffee. Don’t be surprised if you hear a “gurgling” or “whistling” sound coming from the device. Then you know that the coffee is being brewed. The noise is due to the pressure inside the cooker. The espresso is initially quite dark, but becomes lighter as the process progresses. You should remove the espresso maker from the stovetop as soon as steam comes out of the spout in the lid. From here the residual pressure in the pot is sufficient to complete the extraction. At this point, however, you can also cool the pot with a damp cloth and thus end the extraction.

Select coffee beans and degree of grinding

In general, you can use any coffee bean in an espresso maker. Depending on how strong you want your coffee to be or how much you want it to resemble an espresso, you should also choose the beans. For a full-bodied aroma, we would recommend a blend of Arabica and Robusta beans. These are also used to prepare a classic espresso and add a powerful flavor to your drink. For this, the beans get an extra espresso roast.

Your coffee from the espresso maker will be particularly good if you freshly grind the beans beforehand. The degree of grinding should be finer than for filter coffee preparation, but not as fine as for the portafilter machine. If you’re not quite sure, just give it a try:

If the coffee then tastes too watery, the grind was too coarse. If your drink is rather bitter or tastes almost burnt, the degree of grinding was probably too fine. During preparation, the funnel should be completely filled with ground coffee.

Which hotplates can I use with an espresso maker?

Basically, you can use an espresso maker on all hotplates, it depends on the material and the stove. Don’t be surprised if an espresso maker from the company’s stock doesn’t work in your kitchen: espresso pots made of aluminum cannot get hot on induction hobs. This is similar to old pots, which also do not work on induction stoves. You should therefore pay attention to the material your device is made of.

Good to know: In an emergency, the espresso maker can also work without electricity. You could even enjoy a delicious cup of coffee while camping with the help of a gas cooker. The practical coffee machine “To Go” can accompany you everywhere.

How to clean the espresso maker

In order for the espresso maker to have a long service life, it should be cleaned after each use:

After making coffee, let the device cool down first.
Then unscrew it.
It is best to clean the espresso maker by hand. Wash each part individually with lukewarm water without adding detergent until all residue is removed. For example, you could use a sponge to help.
Then dry the individual parts and reassemble the espresso maker.
There should also be a general cleaning every few weeks. To do this, first repeat the normal cleaning steps. Next, prepare a bowl of lukewarm water to which you add either citric acid, vinegar, salt, baking soda, or baking soda. It is also important not to use detergent or artificial cleaning agents. Place all parts (except for the rubber seal) in the prepared water for 15 minutes. This is how stubborn deposits and limescale are dissolved. Then wash everything under neutral water and dry thoroughly again. Finally, the espresso maker can be reassembled.

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The Espresso: You Need to Know That

Coffee lovers who appreciate strong, authentic coffee enjoyment prefer an espresso. We will show you which preparation method is used to make espresso and provide further information about the little wake-up caller.

What is an espresso?

An espresso is a specialty coffee that can be described as a type of concentrated coffee. Hot water is pressed through finely ground coffee powder under high pressure. The amount of coffee powder corresponds to that of a coffee with 125 ml, but only 25 ml of water are used for espresso. The taste of the espresso is strong and is characterized by a full aroma. The pressure creates an aromatic, hazelnut-brown foam layer – the crema. The espresso comes from Milan and was created around 1900. It can be enjoyed neat or serves as the basis for other coffee specialties, such as latte macchiato.

Espresso: There are these types of preparation

Coffee lovers can also prepare a delicious espresso at home. There are these types of preparation:

Espresso from a portafilter machine

Distribute seven to nine grams of freshly ground, very fine ground coffee evenly in the portafilter. With the so-called tamper, press the ground coffee evenly into the ground. As a result, the water meets the same resistance everywhere on the coffee. A constant extraction is ensured without water being able to run past the coffee. The filled portafilter is now placed in the portafilter machine. One more push of a button and the machine does the rest. The water is pressed through the espresso powder at a pressure of 9 bar and the finished espresso drips out with a nice crema.

Espresso from a fully automatic coffee machine

Before using it for the first time, the fully automatic coffee machine must first be set according to your taste preferences. The amount of water, the pressure and the water temperature can be adjusted as desired. The classic settings are around 25 ml of water, a pressure of 9 bar and a water temperature of around 92 degrees. At the push of a button, the fully automatic coffee machine freshly grinds the beans and then brews the espresso. You can then draw an espresso as often as you like at the push of a button, without any further action. This is quick and does not require as much specialist knowledge as with the portafilter machine.

Strong coffee from the espresso maker

Although the name associates it differently, you cannot use the espresso maker to make espresso. Only the preparation of very strong coffee is possible with it. If you don’t have anything else on hand, you can use this as a weakened espresso substitute.

This is how it works: heat the water separately and then put it in the espresso maker.
Caution: The safety valve must not be covered with water. Fill the funnel of the pot completely with freshly ground, fine espresso powder. Be careful not to press it down. Place the filled cooker on the stove and heat the contents until you hear the characteristic “gurgling”. Once the color of the espresso is nut brown, it’s perfect.

The espresso bean – the most important thing about espresso

For an espresso, the beans are roasted longer and darker than the beans for a classic filter coffee. Because of the roasting, espresso beans have a fuller flavor. Longer roasting breaks down acids, but also builds up bitter substances. Espresso is more digestible mainly because the extraction time is significantly shorter than with filter coffee. Both the well-known Arabica beans and the Robusta beans are used for espresso roasting. If the proportion of Robusta coffee beans is increased, this gives the drink the typically strong coffee taste. This mixture is highlighted by a special roasting as well as a special way of preparation.

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Preparing Espresso With The Portafilter: Here’s How

In our guide you will find helpful tips for preparing your espresso with the portafilter machine. We show you how it works.

What is a portafilter machine?

The portafilter machine was developed in Italy to simplify the preparation of an espresso. No wonder it is often referred to as an espresso machine. The first portafilter machine came onto the market as early as the beginning of the 19th century. The aim of such a machine was to better extract the aromatic substances from the coffee beans. When preparing an espresso manually, the contact time between water and coffee powder was too long, so the coffee often tasted bitter. The right pressure with which the water is pressed through the coffee powder is decisive for a short contact time. In the beginning, portafilter machines worked with a lever. Then semi-automatic machines followed, and there are now modern devices with many parameters that can be set individually.

How a portafilter machine works

The portafilter machine is named after the removable portafilter. This is the holder for the sieve. The sieve is filled with freshly ground coffee powder and fixed in the machine. For perfect coffee enjoyment, water is pressed through the coffee powder in the sieve at high pressure. In addition to the portafilter, the machine consists of the following elements:
Electric pump for optimal pressure
Heating element and boiler to achieve the right brewing temperature
Steam lance for frothing the milk
water tank
brew group

This is how the perfect espresso succeeds

Use our eight-step guide for an espresso from the portafilter machine. This shows you all the important basics:

Preheat the espresso cup and machine
To ensure that the espresso does not cool down too quickly and that the drink is not exposed to severe temperature changes that negatively affect the coffee aroma, you should fill the cup with hot water in advance and set it aside. Most portafilter machines have an integrated hot water dispenser for this purpose. The portafilter machine itself must also be warm. Therefore, turn on the machine at least 25 minutes before preparation and let it warm up.
Clean portafilter machine
As with any coffee maker, you should first remove old coffee grounds from the portafilter and then carefully wipe off oils, fats and other residues. These can then no longer influence the taste of the espresso. Make sure the portafilter is dry before filling.
grind the coffee finely
A coffee grinder with a disc grinder grinds the beans extremely evenly and thus delivers a perfect grinding result. Be sure to grind the coffee beans finely. Beans that are ground too coarsely can quickly taste bitter. In addition, finely ground beans have more surface area and therefore require less contact time to release the aromas.
Dose the coffee powder correctly
The portafilter should ideally be filled to the base for dosing. The dose is crucial – the powder should therefore only be slightly heaped. In most cases, a portafilter contains around 7 – 9 grams of coffee powder for 25 ml of espresso.
Smooth the surface
As soon as you have filled the portafilter to the brim, you can gently tap the espresso powder and smooth it out with your index finger. With an optimal surface you do the preparatory work for the subsequent tamping.
Tamp espresso powder
When it comes to the tamper, one usually speaks of the so-called “coffee tamper”. This is used to compress the powder and compact it enough to withstand the incoming water pressure, allowing the flavors to unfold slowly. For an optimal result, a pressure of 10 – 15 kilograms is recommended.
Pre-rinse group head
Like almost all parts of the portafilter machine, the brewing head must be cleaned before use. To do this, you can simply run hot water through the group head. This is called making an empty reference. Any coffee residues from the last extraction are loosened and the water that is too hot is drained.
Clamp in the portafilter
Now all the precautions for a perfect espresso have been taken. Finally, clamp the portafilter into the machine and press the lever to brew. After about eight seconds, the first espresso flows into the preheated cup. For 25 ml of espresso, wait around 25 seconds before you pull the lever up again. Stir in the crema before drinking so that the aromas can unfold in the espresso.

Espresso without portafilter

In order for the perfect espresso to be successful even for beginners, the right equipment must of course be used. In the home, the user usually does not have professional catering equipment. Even a small portafilter machine is not cheap. Part of the investment is in accessories such as the espresso grinder. This does a crucial part of the work and helps you to find the perfect degree of grinding. If you want something a little less artisanal, but still just as tasteful, then rely on a fully automatic coffee machine. At the push of a button, this not only brews espresso, but also all coffee specialties with espresso, such as cappuccino or latte macchiato. Good to know: The espresso maker cannot make an espresso at all because there is not enough pressure. Nevertheless, the coffee can be espresso-like.

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