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My evaluation process for a home espresso machine is similar to the way I test standard drip coffee makers. First, I hand wash and dry all removable parts and accessories. For most espresso makers, this includes the filter basket, metal portafilter inserts, water reservoir, etc. Next, I run one brewing cycle using only hot water to remove any remaining material from manufacturing.
Most automatic espresso machines, with the exception of the premium ultra-automatic models, lack an integrated system Coffee grinder I prefer to test espresso machines with freshly ground coffee, not pre-ground coffee, so I supply my own grinder: Breville smart grinder pro. I chose this cone grinder for two reasons. First, it is calibrated more for espresso than drip or other brewing methods. This means that it produces finely ground coffee beans. Second, the grind size is always uniform. Both factors are necessary for proper espresso brewing.
To pull snapshots, I start with the suggested method described in the product manual for a particular device. This usually covers the amount of ground coffee to expect per dose, as well as any coarseness guidelines. Likewise, follow the tamping instructions (light, medium, or hard tamping) if the manual provides them.
Whenever possible, I brew double shots of espresso for all my tests. I make sure to record the weight of the ground coffee I use, as well as the weight of the espresso for each shot I take. This data, combined with the portable refractometer readings, allows me to calculate two important ratios: total dissolved solids and extraction ratio.
As with any coffee beverage, the ideal extraction rate for espresso is between 18% and 22%. This results in a balanced cup, assuming you are evenly and efficiently extracting the coffee compounds from the grounds (flavor and caffeine).
Many home espresso machines cannot brew high-quality shots. These were pulled from the Breville Barista Express.
If you over-extract, you risk unpleasant flavors (bitterness) leaching out after the good. On the other end of the scale, low-extraction drinks tend to have underdeveloped flavors. Lacking sugars and other caramelized organic chemicals, these shots will taste sour, weak, and watery.
Unlike a cup of drip coffee, barista-quality espresso should be concentrated. A premium drip typically has a TDS of 1.3% or 1.4%, and a great espresso has a much higher TDS. For example, the Breville Barista Express produced shots with TDS percentages as high as 12.4%.
The shots I pulled were balanced, with an extraction rate of 18.6%. The coffee beans I use are the same variety I use in standard coffee makers – Costco Kirkland Colombian. It is a medium dark roast and is suitable for espresso brewing as well.
Many espresso machines have a steaming wand for milk foam. The Breville Bambino makes steaming milk particularly easy.
Finally, I try to froth milk with every coffee machine equipped with a steam wand. I record the overall experience using a steam wand, whether it’s a quick process, a difficult chore, or somewhere in between.
You can use steamed milk to prepare café-style espresso drinks like lattes and cappuccinos.
