Coffee machines with sieve holders - for the perfect espresso
5.11.2015
Translation: machine translated
From the ground coffee beans to the creamy froth, a great espresso is ready to enjoy in no time at all with an espresso machine!
In contrast to automatic coffee machines and capsule machines, manual preparation is at the forefront for tamis holders. Ground coffee is hand-filled into the sieve and tamped with a tamper. Under pressure, created by an electric pump, the components are drawn from the coffee and the extraction of the espresso begins. To make this process successful, we've put together a selection of sieve holders in different price categories and a few tips:
Tricks - what to look out for in tomato holder coffee machines
Tip 1: grind the coffee
Coffee beans should always be freshly ground, otherwise the aromas and gases present in the coffee evaporate too quickly. The beans must be ground finely and evenly, otherwise the particles that are too large will not come off optimally, and the particles that are too fine will be over-extracted.
Tip 2: quantity of coffee beans
The typical Italian barista uses 7g of powder for a single espresso (25ml). In order not to dilute the last 10 millilitres, pure Arabica roasts, which have a more nuanced flavour than Italian dark roasts, are often dosed more heavily to accentuate its aromas.
Tip 3: pack
Packing the coffee powder well into the sieve is important for making a good espresso. This ensures that the powder is more compact and uniform, which is vital if the water is to run off evenly. Otherwise, the water forms channels in the powder. The result: too many bitter substances and not enough aromatic substances are extracted, and work against optimal taste.
Tip 4: foam
The foam in an espresso is largely made up of oxygen and small bubbles of water vapour. As the coffee ages and loses oxygen, the foam disappears. So it's essential to always use fresh coffee to get a nice, creamy froth. The eyes drink with it!
Accessories for enjoying your coffee
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