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 machines, this includes the “Best Espresso Machines” filter basket, metal portafilter insert, water tank, etc. After that, I run a brew cycle with only hot water to wash away the remaining ingredients from the production.
Most automatic espresso machines, save for the fancy super-automatic models, lack an integrated Coffee grinderAnd I like to test the espresso machine with freshly ground coffee, not preground coffee, so I provide my own grinder: Breville Smart Grinder Pro. I chose this conical burr grinder for two reasons. First, it is more calibrated for espresso than drip or other brewing styles. This means it produces a coffee bean grind that is quite fine. Second, its grind size is consistently uniform. Both factors are important to the process of making a proper espresso.
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To pull the shot, I start with the recommended method outlined in the product manual for the given machine. Usually this covers the amount of coffee grounds to be expected per shot, along with any guidelines regarding the coarseness level. Likewise, I follow the tamping instructions (light, medium or hard tamps) if the manual provides them.
Whenever possible, I make double shots of espresso for all my test runs. I make sure to record the weight of the grounds I use and the weight of the espresso “Best Espresso Machines” for each shot I pull. This data, along with the readings from the portable refractometer, allowed me to calculate two important percentages: total dissolved solids and extraction percentage.
As with any coffee brew, the ideal extraction percentage for espresso is between 18% and 22%. This produces a balanced cup, assuming you get an even and efficient extraction of the coffee compounds (both flavor and caffeine) from your grounds.
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If you overextract, you run the risk of bringing out an unpleasant aftertaste (bitterness). At the opposite end of the scale, low-extraction brews have underdeveloped flavors. Lacking sugars and other caramelized “Best Espresso Machines” organic chemicals, these shots will taste sour, weak and watery.
Unlike a cup of drip coffee, barista-quality espresso should be concentrated. A good drip usually has a TDS percentage of 1.3% or 1.4%, a great espresso has a much higher percentage. For example, Breville Barista Express produces shots with a TDS percentage of up to 12.4%.
I pulled shots were balanced, with extraction of 18.6%. The test coffee beans I use are the same ones I employ for standard coffee makers — Costco “Best Espresso Machines” Kirkland Columbians. It is a medium-dark roast that is also suitable for making espresso.
Finally, I try my hand at milk frothing with every coffee machine equipped with a steam wand. I record the overall experience with the Steam Wand, whether the process is a snap, a snap, or somewhere in between.
