Here are some guidelines:
1- Remember always that you have a small
home model in use. Do not apply espresso techniques of commercial
machines, just because that is what you see when you buy a cup of
cappuccino. You have not seen the time and labor the store manager
spends on cleaning the commercial machines.
2- Most home models have a Oscillating
pump. Do not grind beans into powdery form because it increases
unnecessary load on the pump. Maintain the grind like the table
3- Strong espresso is not due to excess
quantity of ground coffee. For a single shot, it should not exceed 7
gms. To make a strong espresso, reduce the quantity of water from 3
oz. to 2 oz. instead of increasing quantity of ground coffee from 7
gm to 9 or 11 gms.
If a single shot of 2 oz. espresso is not
enough, use two shots in two cycles.
4- If you are used to 6 or
8-oz. Americana coffee, try to add hot water from the machine
by opening hot water knob. It will retain good espresso taste and
aroma but it is diluted. Extracting 6 to 8
oz. espresso adds burnt taste and extended
extraction brings out unwanted elements from the
coffee. For those who like the aroma from espresso
beans and like to maintain 8 oz. size of coffee, they should
use drip coffee maker with espresso beans.
5- Cleaning up after making
coffee/espresso is very important. Flush the steam wand/frother.
Flush the hydraulic system through which espresso passes. To
get the idea of how bad the unclean parts stink, smell the drip
tray or portfafilter.
Cleaning is simple:
Make it a routine to make a
fake espresso (without coffee) first . It helps to warm up the
metal parts and long narrow passage of espresso.
Serve your self espresso/cappuccino.
Before you turn the machine off, make a final fake espresso
to flush out the espresso left inside the valves, screen and
filter cup holder. Rinse the drip tray and