How the Bezzera Unica turned me into a coffee snob
20.10.2017
Translation: machine translated
There are coffee drinkers and there are coffee drinkers. For some, it's mainly about the caffeine intake. Others are connoisseurs who prefer to drink no coffee rather than mediocre coffee. I count myself among the latter, and the Bezzera Unica is to blame.
I've always had a weakness for the black gold. I tried my first cup of filter coffee at primary school. By the time I started my apprenticeship, my father had to brew two coffees at breakfast. From then on, the bean-based brew was an integral part of my morning routine. But it wasn't until I bought my first own coffee machine that the gourmet in me awoke.
The Bialetti espresso pot I knew from camping holidays with my parents was my first coffee maker. From then on, I kept trying out new ways of making coffee. From the filter machine to the French press to the fully automatic machine, no appliance was safe from me.
The Ferrari of coffee machines
A few years ago, I finally decided to spend a little more money and buy myself a really classy espresso machine: The Bezzera Unica. The stainless steel appliance is a real eye-catcher in any kitchen and takes up relatively little space. The mechanical levers and switches are small in comparison to the plain buttons. When you brew a coffee here, it's an experience.
The Unica is a single-circuit machine. This means that if you want to froth milk, you first have to wait until enough pressure has built up. Then you have to wait until it has cooled down again to brew coffee. If this bothers you, then go for the slightly more expensive dual-circuit machines. I've been toying with the idea of buying an espresso machine for a while now. But until then, I was put off by the price on the one hand and on the other, I drink more lungos, i.e. "normal" coffees, than espressos. But something told me that larger coffees must also taste better with it.
The Ferrari comparison is not only true in terms of price and quality, but also in terms of handling. Portafilter machines like my Bezzera Unica require more attention than a fully automatic machine, for example. Just like you can't just press the accelerator pedal on a Ferrari if you don't want to crash into the nearest wall, you can't just pour beans into a Bezzera machine and press a button. It takes feeling and experience.
In the beginning is the grinder
The first thing you need is a suitable grinder. You don't want to use beans that have already been ground. The coffee will only taste good if the beans are freshly ground into powder and the grind is just right. A good grinder is at least as important as the right coffee machine. Unfortunately, a decent model will quickly cost you several hundred francs. I own the Anfim Self KS. This grinder is not too big, the grinder is easy to adjust and the noise level is bearable. The smell of freshly ground coffee quickly makes you forget the price.
Drinking coffee becomes a hobby
Depending on where you buy the machine, you will receive a short training course. It may sound a little strange at first, but there are a few things you need to bear in mind to get your coffee just the way you like it. Primarily the following four points:
- Water temperature
- Grinding degree
- Quantity
- Pressure
For the perfect espresso, the machine should preheat the water to 92-93 degrees. This value is usually already preset. This is the only way to allow the flavour of the beans to develop properly. Next comes the grind - one of the most important points. The finer the grind, the stronger the coffee. The type of bean and flavour play an important role here. Pour enough powder into the portafilter so that it sticks out a little like a volcano. You can brush away the excess powder with your finger so that the powder is smooth and flush with the top edge. Then press it down firmly with the tamper - which you will probably also need to buy. Straight from the top. Not at an angle and don't lean into it with your shoulder. Otherwise the pressure will not be evenly distributed. Speaking of pressure: the contact pressure should be 13 kg. This is the ideal value. The easiest way to find out how much force you need to apply is to use a scale.
Once you have taken all this into account, turn the lever and the coffee should come out of the portafilter nice and creamy. If the coffee flows too quickly or is watery, it is under-extracted. This means that you have either set the grind too coarse, used too little powder or not pressed down hard enough. If, on the other hand, the coffee only trickles out of the machine in droplets, it is over-extracted. You have either pressed too hard, used too much powder or ground too finely. Especially when you buy new beans, you have to try things out at first until you find the right blend. I often vary with different types of beans, which I buy from the Winterthur-based Rösterei Küng. I rarely have to adjust much for the lungo. With espresso, it often takes two shots to get it just the way I like it. But it's this trial and error and experimenting with different beans and grinds that has taken coffee drinking to a new level for me. At home, I'm always happy when it's time for a coffee.
The downside of this is that you become a coffee snob. I don't immediately spit out in disgust when someone serves me a bad coffee, but my standards have risen considerably. My Odyssey for the best office coffee has already shown that.
A little tip
My Bezzera shows the target temperature of 93°C on the small display after just a few minutes. However, this doesn't make the coffee really creamy and it doesn't taste as good as it could. That's why I use an inexpensive timer that switches the machine on half an hour before I get up in the morning. I also recommend a beating tray and a medium-sized brush. This allows you to clean out the portafilter quickly and easily.
I promise you, all the effort and investment is worth it. Portafilter machines like those from Bezzera don't just enhance the look of your kitchen. If you can start and end your day with a really good, home-brewed coffee, then a lot of things are already going right in life.
Philipp Rüegg
Senior Editor
Philipp.Rueegg@digitecgalaxus.chBeing the game and gadget geek that I am, working at digitec and Galaxus makes me feel like a kid in a candy shop – but it does take its toll on my wallet. I enjoy tinkering with my PC in Tim Taylor fashion and talking about games on my podcast http://www.onemorelevel.ch. To satisfy my need for speed, I get on my full suspension mountain bike and set out to find some nice trails. My thirst for culture is quenched by deep conversations over a couple of cold ones at the mostly frustrating games of FC Winterthur.
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