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Dripdrip Dripbox Vacuum Container
espresso-international.co.uk Reviews with ekomi.co.uk
Dripdrip Dripbox Vacuum Container
25.90€

3-5 Workdays Article No. 9170


Article No. 9170
Kaffeemühle Comandante C40 Cobalt
espresso-international.co.uk Reviews with ekomi.co.uk
Kaffeemühle Comandante C40 Cobalt
299.90€
(299.90€ / 1 pc.)

3-5 Workdays Article No. 9401


Article No. 9401
Motta - Aufschäumbecher Europa Carbon-Design 50cl
espresso-international.co.uk Reviews with ekomi.co.uk
Motta - Aufschäumbecher Europa Carbon-Design 50cl
34.99€
(34.99€ / 1 pc.)

3-5 Workdays Article No. 2633


Article No. 2633
Comandante Barista Bürste Nr.4
espresso-international.co.uk Reviews with ekomi.co.uk
Comandante Barista Bürste Nr.4
10.50€

3-5 Workdays Article No. 9413


Article No. 9413
Mill Brush maxi black - JoeFrex
espresso-international.co.uk Reviews with ekomi.co.uk
Mill Brush maxi black - JoeFrex
6.99€
(6.99€ / 1 pc.)

3-5 Workdays Article No. 9081


Article No. 9081
Motta Tamper stainless steel with black wooden handle 57mm
espresso-international.co.uk Reviews with ekomi.co.uk
Motta Tamper stainless steel with black wooden handle 57mm
21.40€
(21.40€ / 1 pc.)

3-5 Workdays Article No. 2643


Article No. 2643
Motta Aluminium Tamper Easy 57mm
espresso-international.co.uk Reviews with ekomi.co.uk
Motta Aluminium Tamper Easy 57mm
13.50€
(13.50€ / 1 pc.)

3-5 Workdays Article No. 2644


Article No. 2644
Motta Tamper im Carbon-Look 58mm
espresso-international.co.uk Reviews with ekomi.co.uk
Motta Tamper im Carbon-Look 58mm
31.90€
(31.90€ / 1 pc.)

3-5 Workdays Article No. 2634


Article No. 2634
Comandante Barista Bürste Nr.2
espresso-international.co.uk Reviews with ekomi.co.uk
Comandante Barista Bürste Nr.2
19.90€

3-5 Workdays Article No. 9419


Article No. 9419
Reinigungsbürste für Brühgruppe
espresso-international.co.uk Reviews with ekomi.co.uk
Cleaning brush for brew group
3.50€

3-5 Workdays Article No. 9133


Article No. 9133
Comandante Schwarz
espresso-international.co.uk Reviews with ekomi.co.uk
Coffee mill Comandante C40 Black
249.90€

3-5 Workdays Article No. 9400


Article No. 9400
Water softener - Water Filter
espresso-international.co.uk Reviews with ekomi.co.uk
Water softener - Water Filter
3.90€

3-5 Workdays Article No. 9126


Article No. 9126
Espazzola
espresso-international.co.uk Reviews with ekomi.co.uk
Espazzola cleaning tool for the brewing group, black
29.90€

3-5 Workdays Article No. 9101


Article No. 9101
Schreyögg Alps Coffee 100% Arabica BIO
espresso-international.co.uk Reviews with ekomi.co.uk
Alps Coffee Alps Coffee 100% Arabica Organic
500g | Whole Bean | 05.2024
15.50€
(31.00€ / 1 kg)

3-5 Workdays Article No. 10298

Roast Level: Medium Strength: Intense
Aroma: Floral, Fruity
Article No. 10298
Timer Für Espresso und Filterkaffee von Concept Art
espresso-international.co.uk Reviews with ekomi.co.uk
Joe Frex Espresso Timer - Digital
6.90€

3-5 Workdays Article No. 9037


Article No. 9037
Espressomühle Comandante C40 American Cherry 2018
espresso-international.co.uk Reviews with ekomi.co.uk
Coffee Bean Grinder Comandante American Cherry
299.90€

3-5 Workdays Article No. 9093


Article No. 9093
Motta Tamper 58mm - kontentrische Wellen - Art. 8500/B
espresso-international.co.uk Reviews with ekomi.co.uk
Motta - 58 mm Tamper wave Art. 8500/B
23.90€

3-5 Workdays Article No. 2620


Article No. 2620
Tampin Cat von Motta art. 275
espresso-international.co.uk Reviews with ekomi.co.uk
Motta - Tamping Cat Art. 275
17.90€

3-5 Workdays Article No. 2627


Article No. 2627
Motta Tamper Edelstahl poliert Art. 8102/M
espresso-international.co.uk Reviews with ekomi.co.uk
Motta - 58,4 mm Tamper inox and wood handle Art. 8102/M
24.90€

3-5 Workdays Article No. 2619


Article No. 2619
Motta Tamper aus Edelstahl mit Holzgriff - Art. 7900/M
espresso-international.co.uk Reviews with ekomi.co.uk
Motta - 58 mm Tamper inox and wood handle
19.90€

3-5 Workdays Article No. 2618


Article No. 2618
Kaffeelot - Kaffeemaß Motta
espresso-international.co.uk Reviews with ekomi.co.uk
Motta - Measuring coffee spoon Art. 1435
5.90€

3-5 Workdays Article No. 2617


Article No. 2617
Motta Andrueckstation Edelstahl - Inox art 8210
espresso-international.co.uk Reviews with ekomi.co.uk
Motta - Tamping Station Inox Art. 8210
23.90€

3-5 Workdays Article No. 2625


Article No. 2625
Kaffee-Verteiler von Motta
espresso-international.co.uk Reviews with ekomi.co.uk
Motta - Coffee Leveling Tool
34.90€

3-5 Workdays Article No. 2623


Article No. 2623
Motta Shotglas für Ristretto und Espresso
espresso-international.co.uk Reviews with ekomi.co.uk
Motta - Measuring glass for espresso and ristretto
3.90€

3-5 Workdays Article No. 2616


Article No. 2616
Coffee Knockout Drawer Exclusive M - JoeFrex
espresso-international.co.uk Reviews with ekomi.co.uk
Coffee Knockout Drawer Exclusive M - JoeFrex
199.00€

3-5 Workdays Article No. 9064


Article No. 9064
Motta - Tamping station
espresso-international.co.uk Reviews with ekomi.co.uk
Motta - Tamping station
35.90€

3-5 Workdays Article No. 2439


Article No. 2439
Motta - Milk thermometer Art. 365
espresso-international.co.uk Reviews with ekomi.co.uk
Motta - Milk thermometer Art. 365
6.50€

3-5 Workdays Article No. 2427


Article No. 2427
Motta - Cocoa Powder Shaker
espresso-international.co.uk Reviews with ekomi.co.uk
Motta - Cocoa Powder Shaker
7.90€

3-5 Workdays Article No. 2495


Article No. 2495
Motta - Strong Knock Box, small
espresso-international.co.uk Reviews with ekomi.co.uk
Motta - Strong Knock Box, small
32.90€

3-5 Workdays Article No. 2496


Article No. 2496
Motta Latte Macchiato jug stainless steel, 0,07 Liter
espresso-international.co.uk Reviews with ekomi.co.uk
Motta Latte Macchiato jug stainless steel, 0,07 Liter
4.90€

3-5 Workdays Article No. 2567


Article No. 2567
Latte Art tool
espresso-international.co.uk Reviews with ekomi.co.uk
Latte Art Tool Set for Milk Foam
22.90€

3-5 Workdays Article No. 9045


Article No. 9045
Milk frothing pitcher - Joe Frex - 90ml
espresso-international.co.uk Reviews with ekomi.co.uk
Milk Frothing Pitcher - Latte Macchiato Jug 90ml
4.90€

3-5 Workdays Article No. 9079


Article No. 9079
Espresso measuring glass - JoeFrex
espresso-international.co.uk Reviews with ekomi.co.uk
Espresso measuring glass - JoeFrex
3.90€

3-5 Workdays Article No. 9077


Article No. 9077
CLASSIC Tamping Station for Portafilter - JoeFrex
espresso-international.co.uk Reviews with ekomi.co.uk
CLASSIC Tamping Station for Portafilter - JoeFrex
35.90€

3-5 Workdays Article No. 9043


Article No. 9043
Tamping Station Professional - JoeFrex
espresso-international.co.uk Reviews with ekomi.co.uk
Tamping Station Professional - JoeFrex
72.90€

3-5 Workdays Article No. 9023


Article No. 9023
Espresso Grinder Zassenhaus Santiago Nature
espresso-international.co.uk Reviews with ekomi.co.uk
Espresso Grinder Zassenhaus Santiago Nature
99.95€

Unavailable Article No. 2930


Article No. 2930
1 From 2

The perfect espresso

The espresso bean
Botanically, the coffee bean is a drupe, as it is surrounded by pulp, but this is removed. The diameter of the cells of the coffee bean is between 30 and 40 µm.


The espresso grinder
While the particle sizes of coffee grounds for a filter coffee are about 400 to 600 µm, a finer ground with a particle size of about 200 to 250 µm is used for an espresso. Laboratory practice study: Small parts, big taste: Particle size determination in foods
Thus, espresso produces fragments that are about five to six cells in size. There are two extraction modes:


Two extraction modes
In the process of coffee extraction, a distinction is made between the washout phase and the extraction phase.

1. the washout phase describes the process of washing out the ingredients from the cells damaged during grinding. Here, extraction proceeds very quickly, since the contents of cells can be easily washed out due to destroyed cell walls.

2. the extraction phase describes the process where the water penetrates into the intact cells of the five to six cell fragments. Therefore, extraction proceeds more slowly here.

If the coffee is finely ground, as in the case of espresso, the substances are extracted almost exclusively via the washout phase. If the beans are ground very coarsely for use in the French press and the water remains in contact with the fragments for minutes, the extraction phase plays a greater role.

 

Effect on the taste
The time of interaction between water and coffee fragment also determines which substances are dissolved. This is because substances that are poorly soluble in water are dissolved in very low, imperceptible quantities when washed out, whereas they are dissolved in a concentration that can be tasted when extracted.

The particle size therefore plays a decisive role for the taste. If the espresso is ground too coarsely, it can become sour; if it is ground too finely, it becomes bitter. Only when the size is right do you get a full-bodied taste.
The right particle size is important for a good espresso. The finer the espresso is ground, the longer the water lingers on the powder. This increases the contact time, and among other things, poorly soluble tannins go into the coffee, which are responsible for the bitter taste.

The particle size distribution
The correct particle size distribution also plays a role. If the particle size distribution is too broad, the coffee will taste sour and bitter.

The higher the quality of the grinder, the narrower the particle size distribution curve (see picture below). If espresso were made only from particles from the left part of the curve (where the very finely ground particles are), the coffee would be very bitter. The particles are too small, so the water has a high retention time due to the dense packing. This dissolves poorly soluble, bitter tannins, which would otherwise remain in the powder. Tannins bind to proteins and are responsible for the dry, dull feeling in the mouth of tea, wine and coffee. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6668809/

If an espresso were made only from the right part of the curve (where the coarsely ground particles are), it would be very acidic.

Partikelgroesse

Particle size decreases after a few grinds because oils gum up the grinder. These oils then oxidize over time. This causes a rancid aftertaste. The coffee grinder should be cleaned regularly and properly so that it again achieves the desired degree of grinding and the oxidized oils are removed. Link to our cleaners.

We offer you the possibility to send us espresso powder ground by your grinder. We will then measure it photometrically and send you the result of the curve (see picture above).

 

The portafilter
The portafilter must be preheated, as well as the cups that are placed on the machine and the portafilter that is clamped unfilled.


Fill the portafilter correctly
Use the leveler clockwise
The leveler is used before tamping to ensure that the espresso grounds are evenly distributed. It can then be tamped to create an even layer. Channeling means that instead of flowing through the entire puck, the water only flows through a thin spot (usually the rim) in the espresso grounds and it over-extracts at that spot. The espresso then tastes unbalanced. This channeling is prevented by the even distribution, and thus the espresso has a perfect crema.

On the Internet, you can find curious instructions on how to use a leveler. However, not all roads lead to Rome here, but there is only one method of optimally distributing the espresso grounds. To do this, the leveler is placed loosely on the espresso grounds. Then it is accelerated clockwise without pressure and released. Then the tamper can be used. You can find levelers here.

 

Correct tamping
To tamp correctly, place the portafilter on a stable edge and place the tamper straight on the freshly leveled flour. Then use 15 kg of pressure to press the espresso grounds firmly. It takes a little practice to find the right pressure. A body scale can help with this. You can only build up this pressure when you put the portafilter on. You can find a selection of tampers here.

Steady clamping of the portafilter
The importance of clamping is often underestimated. In cafés, you can always observe how the barista wants to quickly clamp the portafilter in a hectic rush. He doesn't hit the tensioner right away and hits somewhere on the machine. In doing so, he ruins the leveling and possibly the tamping, thus enabling channeling.
So we take the rest we need for precision and clamp the portafilter slowly, without moving the espresso grounds.

Proper overbrewing
Optimal overbrewing involves flowing 7 grams of coffee through 30 ml of water at about 10 bars in about 25 seconds.
Most espresso grinders are designed to stop grinding after 7g.
The pumps of portafilter machines can generate pressures of up to 20 bar. A nozzle is then usually installed above the portafilter to regulate the pressure. You can see this when you run water through without a portafilter. Because the water then does not shoot out with 20 bar and burns the operator, but it runs out slowly. This control mechanism then also provides the required 10 bar.

Now there are two types of portafilter machines. With one, you press a button, then 30 ml flows out in 25 seconds. With the other, you operate a lever and can thus determine the pressure and flow time yourself. If you pull the lever down fully, you have the highest pressure, if you pull it down less, you have less pressure. Usually, however, such machines are set so that you have to pull the lever all the way down for 25 seconds.

If you look on the Internet, you will often find contrary or incorrectly formulated claims. Therefore, we took a closer look. The study Analyzing extraction uniformity from porous coffee beds using mathematical modeling and computational fluid dynamics approaches from 2019 shows that coffee extraction behaves according to the Darcy equation (the Forchmann extension of the equation is irrelevant for this), which is a conversion of the Karman-Kozeny equation. This equation describes the flow rate of espresso through the portafilter, which is inversely proportional to the volume-specific surface area of the powder. Thus, the smaller the surface area (i.e., the coarser the coffee is ground), the faster the flow rate.

Study: https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0219906