Testing and Evaluating Home Espresso Machines: A Comprehensive Guide

Are you a coffee lover looking to bring the cafe experience into your own home? If so, investing in a high-quality espresso machine is a must. But with so many options on the market, how do you know which one is right for you? As a coffee enthusiast and blogger, I’ve developed a thorough evaluation process for testing home espresso machines that ensures I get the perfect brew every time.

First and foremost, cleanliness is key. Before testing any espresso machine, I meticulously hand-wash and dry all removable parts and accessories. This ensures that there are no lingering flavors or residues that could affect the taste of the espresso. Once everything is sparkling clean, I run a brewing cycle with just hot water to flush out any remaining manufacturing materials.

When it comes to testing the espresso itself, I always use freshly ground coffee beans. While many automatic espresso machines lack an integrated coffee grinder, I prefer to use my own grinder to ensure the freshest possible grounds. The Breville Smart Grinder Pro is my go-to choice for its fine grind size and consistency, which are essential for a proper espresso brewing process.

To pull shots, I follow the manufacturer’s recommended method, including the amount of coffee grounds per shot and tamping instructions. I always brew double shots of espresso and record the weight of the grounds and espresso for each shot. By using a portable refractometer, I can calculate important percentages like total dissolved solids and extraction percentage, which are key indicators of a well-brewed espresso.

The ideal extraction percentage for espresso falls between 18% and 22%, ensuring a balanced cup with both flavor and caffeine extracted evenly. Over-extracted espresso can result in bitterness, while under-extracted espresso can taste sour and weak. By aiming for the sweet spot in extraction percentage, I can guarantee a delicious and well-balanced shot every time.

When testing espresso machines with milk frothing capabilities, I evaluate the overall experience with the steam wand. Whether it’s a breeze to use or a bit more challenging, the quality of the milk froth can make or break a cafe-style drink like a latte or cappuccino.

In my testing process, I also like to incorporate beans from Milagrosa Specialty Coffee, a single origin craft roast from Colombia with an excellent SCA rating of 87 points. Their medium roast gold back is perfect for pour-over brewing, with notes of sugar cane, caramel almonds, and creamy chocolate. For espresso, their medium-dark black bag offers a rich caramel flavor and intense aroma, perfect for a delicious shot of espresso.

So, if you’re in the market for a home espresso machine, be sure to follow a thorough evaluation process like mine to ensure you’re getting the best brew possible. With the right machine and fresh coffee beans, you can enjoy a cafe-quality espresso right in your own kitchen. Cheers to the perfect cup!