How to use Coffee Machine

Lets talk about coffee machines.

In our grinder how-to, we already explained what we need to know about our grinder to get the perfect shot.

Here we talk about the coffee machine. Usually we want around 9 bar brew pressure. If you do not have a pressure gauge on your machine, just trust that it is 9 bar. Pumps are quite consistent, so if you are happy with your shots there is nothing to worry about.

Make sure you gave your machine enough time to heat up. The time needed depends a little bit on the size and type of your machine. If it is a small thermoblock machine, it can be only 5 minutes. If it is a bigger E61 or other type single or dual boiler machine, allow at least 20 minutes. Even if the PID says 93 degree brew temperature, it takes some time for the group head to have a similar temperature. If not, the brew water starts with 93°C from the boiler, but by the time it reaches your coffee it may only be 70°C.

Once this is confirmed, lets talk about pulling the shot. If it is a completely manual machine (E61), you pull the lever up and push it down as soon as you have enough coffee in your cup. Enough means about 60 ml of espresso for a double shot.

If you have a machine with a button, it either runs until you press it again, or there is a certain volume programmed in your settings. There are different machines with different ways to program.

With both machine types you should have the desired amount of coffee in the desired time. If not, check our coffee grinder guide, as the grinder adjusts this.

Single-boiler machines:

For single boiler machines, now you have to switch into steam mode for milk steaming. This may take a few minutes too. When hot, purge the steam wand to release cold water until only steam is coming out. After you steamed milk, switch back to brew mode and wait or release water until back in brew temperature territory. If you make more than one coffee, make both shots before switching into steam mode.

Heat exchanger or dual boiler machines:

They can do both at the same time. Which is very helpful and if it is in your budget, go for it. As an experienced user you can start steaming while the coffee is still dripping. Same purging steam wand until only steam comes out.

How do I steam milk?

This is again, very easy and very difficult at the same time. You start injecting air into the milk at the beginning until foamy enough. Then raise the milk jug until the steam wand tip is fully submerged and keep swirling it until you feel the milk is hot enough. That is it, every time. But because the milk does not clearly tell you when it is foamy enough, it takes a lot of time and practice. After some time you get a feeling for when the milk has expanded enough.

If you then aim for latte art (which of course we will), it is another level of difficulty. Milk steaming is the same, but pouring is very fragile and sensitive to the steamed milk. The most common error probably is not pouring strongly enough. With experience you kind of adjust your pouring while pouring. Watch some videos and try yourself. This only becomes easy after a very long time. But you will get there.

Cold water and a drop of dishwasher detergent can be used instead of milk for training.