There are so many different types of espresso machine on the market, with such a wide range of features, that it is no wonder that finding the right espresso machine for your business can be a perplexing task. But once you understand the basics, and the main differences between models, you will find that getting the best machine for you is much more straightforward than you might think.

First of all, it is important that you know exactly what an espresso machine does: once you understand this, many of the extra features that come with some machines will not seem so strange! Espresso machines are fitted with a metal filter container that is filled with ground coffee; this is tamped down to compact the coffee grounds, and the metal filter is locked in place in the machine. Water is then pumped through the coffee grounds in the filter, and this produces an espresso. Cappuccinos, lattes and other variations of coffee can also be made by adding various amounts of frothed milk to the basic espresso- espresso machines come with a steam wand and milk frother for this purpose.

Some of the differences you will find between machines include the number of steam wands (some have more than one so that you can steam milk for more than one cup at once), the number of ‘heads’ (the more heads a machine has, the more cups of coffee can be produced at one time), and the inclusion of extras such as cup-warming plates and drip trays.

So keep the basics in mind, research the range of machines out there and make sure you know exactly what kind of machine you can afford for your budget- then get ready to serve your espresso! Happy shopping!

An ounce of an espresso shot can make a whole lot of difference in your drink.

  The Good

Good espresso has 3 layers if you look at it properly. Usually the bottom of the espresso is darker than its a dark brown body and topped with rich golden crema. It is usually extracted within 22 seconds. The timing’s just my recommendation. Other baristas prefer 22, 21 or 23 seconds. However, timing is just one of the criteria for good espresso. Other conditions that has to be taken into account is the pump pressure, machine pressure, oxidation of espresso ground/beans and the loss of temperature.

The Bad

Bad espresso is usually extracted after 26-27 seconds and it tastes horrible. You could tell a bad espresso from its distinct black body.

 The Ugly

The ugly side to espresso is a shot that is extracted too fast due to wrong method of tamping or the wrong amount of pump pressure.  You can tell an ‘undershot’ (less than 20 seconds extraction time) espresso by its reddish brown body.

Descale your Espresso Machine- Before it’s too late!

My dear friends, I found this great video at YouTube that shows you how you descale your Espresso Machine regularly in order to prevent corrosion build-up. Now, I do not normally recommend descaling or repairing the machine on your own.

Call on the experts for maintenance or servicing to repair your machine’s corroded parts in order to prevent terrible steam pressure from your machine and electric failure that can cause you bodily harm.

You may watch the video here!

Everyone, what is going on?

Is your current coffee machine wearing you out? No matter how much you’ve tried, does the coffee you make turn out to taste bland or bitter? Ever dream of having the Perfect Coffee Machine?

 Well look no further, because this is the blog where you can find…

The Perfect Coffee Machine

In this blog, you will find articles on coffee machines from Great Commercial Brands such as Braun, Capresso, Melitta, Delonghi and Krups.

The reasons why I chose these brands because they have:

• Machines of Great Quality
• Machines of affordable prices
• Machines that have obtained numerous positive customer reviews and testimonials 

Imagine this…

What if you can find the perfect coffee machine that lasts for a long time?

What if your coffee machine can save you loads of money on coffee?

What if there is no more hassle in preparing a great cuppa at any time of the day?

Think about it…

Being a coffee lover and buying a coffee machine is a great start to being your own barista. Financially, you get to save more money, and you can make your own brew, espresso, cappuccino, americano or latte at any time of the day! Plus, having a great machine will get rid of the hassle you have gone through with a depreciating coffee maker like rusting, no water filtration, cleaning hard to clean areas, break downs and others.

Eliminate the frustration you feel within and feel free to look around this blog to find the machine that you want. Prices are categorized according to the specifc qualities of coffee machines as low as less than $50 to a measly $400.

So what are you waiting for? Feel free to look around now!

“Oomph is the intricate inner feeling of that touch of power, unexplained yet real, that comes with the drinking of coffee”

I had been a long term tea drinker, preferring tea to any other beverage for years, until one day, I had a new assistant. I was working as a dealer representative for stocks and shares at that time, and that means in a really stressful environment, being in the trading room all the time. So taking some time off to catch a cuppa and to be back to trading and watching the trading screens for the best prices was the perfect break anyone could hope for.

My new assistant was a young lady in her mid twenties, and it was interesting to see her prepare her drink.

No, she wasn’t a tea drinker like me. Instead, she was a coffee fan, perhaps even an addict to coffee, you may say. On her first day at work, she took out of her handbag three packs of instant coffee 3 in 1 – namely instant coffee, sugar and non-dairy creamer, and then proceeded to empty the three packs into one cup,adding hot water, making a strong coffee. She wasn’t through yet, because she also opened another pack of chocolate powder and sprinkled the chocolate powder on to her hot coffee, creating a tremendous aromatic smell that pervaded the trading room.

That was some “oomph” in her coffee.

After a period of three months, I found I was suddenly drinking coffee myself and wasn’t a pure tea drinker anymore. It was a subtle conversion process, and soon I found I really need that coffee in the afternoon trading session.

Now, looking back, I have learnt a lot of techniques to add more “oomph” to my cup of coffee.

One way is to enhance the taste with some special add-on ingredients.

My most popular add-on ingredient is powdered ginseng. Ginseng is the traditional chinese herb which is a root, and american ginseng is preferred to korean or chinese ginseng. This herb makes one alert when taken, and is normally taken to strengthen one’s immune system or body. You can get the ginseng powder from the Natural Herb Store or in the form of capsules that you can empty into a cuppa when you need the “oomph”.

Be reminded that the ginseng root powder carries a somewhat bitter taste. So don’t equate quantity with more “oomph”. You just add sufficient to give you the enhanced aroma and the “oomph” you need.

Another way is to add the “tongkat ali” root powder, which may be slightly harder to obtain. This root is from an original plant in Malaysia and is a well researched herbal root with aphrodiasic features. The aborigines of the tropical jungles of Malaysia use this to enhance their “maniless” and this they prove by having big families. Commercially, you can get a bottle of this Tongkat Ali powder under the brand name “Power Root” throughout the world. Just add a small pinch and you will find the difference in your taste and feel the subsequent well-being.

Now you can have that extra edge and “oomph” when you next take your coffee, irregardless whether it is an espresso or a latte.

Peter Lim is a Certified Financial Planner and awowed coffee lover. To get more tips to brew your best espresso or cappuccino, and to discover the best coffee makers, visit his website http://saeco.revenuemonitor.biz

Melitta is very well-known for their coffee filters and grinders. They have been well-established from their research and technology on the various types of filters needed for different grinds of coffee. The grind is very important because coarse grinds are more likely used for the French Press whereas extra fine grinds are used for example, the Turkish Espresso. It depends on whether you would like strong and heavy-bodied coffee or a weak and light-bodied coffee.

It is extremely important to have filters if you would not like the oil from your coffee beans to be in your cuppa because of health reasons (unnecessary increment of cholesterol intake). Another obvious well known fact about filters is to keep out coffee residues from getting into your cup. Melitta has invented filters that have the technology to allow more coffee taste and aroma into your coffee and at the same time, filter out unwanted coffee residues.

A ‘coffee mill’ simply means a type of machine to grind coffee beans. It is more commonly known as a grinder. One type of mill I found from Melitta is the Melitta MEMB1 Mill & Brew Coffeemaker.

Melitta MEMB1 Mill & Brew Coffeemaker

This machine allows you to grind your coffee as the way you like it.  A stainless steel filter is used thus you do not have the need for disposable filters and it can save you a lot of money. The unique thing is, you can set the machine to perform automatic grinding and brewing at any time of the day. Useful if you’re on the go!

To make coffee we need water. However, can you be really sure that the water you are using is not contaminated and have adverse effects on your health? Read closely to what I have to say.

In some countries, water is safe enough to drink from the tap. This type of water have previously gone through purification methods such as reverse osmosis, distillation, filtration and deionization, which is very important. But, there have been cases in other countries or states/provinces that do not process drinking water properly and it is very harmful.

I’m going to briefly state the harmful components of unprocessed drinking water.

High Chlorine Content: Chlorine is used to purify water. The question is how much chlorine is left in the water? High chlorine content is closely related to heart diseases such as atherosclerosis, colon cancer and stroke. Drinking chlorinated water is proven to kill good bacteria in one’s body and weaken the person’s immunity level.

Bacteria: The most common form of bacteria found in water is the E.coli from sewage, human or animal waste. E.coli is known to cause urinary tract infections and other extra-intestinal infections. In order to kill bacteria, bring the water to boil and leave it for 3-5 minutes. I recommend boiling water all the time and storing them into a drinking container.

Virus: The viruses found in water have been known to cause diarrhea, vomitting and cramps. There are also viruses that can trigger Hepatitis A and B.

Asbestos: Asbestos is known to cause respiratory problems and cancer.

Harmful minerals: Minerals such as lead, mercury and arsenic can dissolve in water through natural and chemical means. They are very dangerous when consumed. Other minerals such as calcium, sodium and magnesium are beneficial to our health, but only if consumed in the correct amounts.

Coffee is known to have great taste and other healthy aspects. But what good is a coffee to be drank everyday when it is made from contaminated water? I strongly recommend you check your local water treatment centers to check if they are properly processing the water available from your tap. Coffee companies have actually stepped up about the harmful effects of water and have even made coffee machines that could filter out these harmful materials.

Two of these machines are featured in this web log. They are the Krups Artese 92711-42 and the Braun KF600 Impressions. I hope this article has enlightened you.

Cheers.

      Some of you might already know how to steam your milk or get the rough idea, but actually, getting good steamed milk and froth is a very hard thing to do. I’m going to show you how to manually steam you milk step-by-step and if by any chance if you are lost and want to ask questions, you mail email me at shikinr@gmail.com For some of you who have an automatic steamer, I do not normally recommend having one, but you may learn how to do these steps as well. So let’s get down to it.

1. Slowly and lightly pour your milk (either fresh/ low fat milk) to less than half of the milk pot (I recommend having a milk pot of at least 1 liter). This is to reduce the amount of bubbles formed on the surface of the milk.
2. Place a thermometer into the milk pot. Make sure that the thermometer is clipped on to the inside of the milk pot and that the bulb or tip of the thermometer is not touching the bottom of the milk pot. This is to prevent the thermometer from measuring the milk pot instead of the milk.
3. Pre-heat the steam rod by switching it on to its minimum power for at least five seconds. Switch it off. Make sure that the steam rod is hot by lightly touching its surface.
4. Place the stead rod into the surface of the milk as you lift your milk pot.
5. Slowly switch on the steam rod to its maximum pressure.
6. At the same time, lower your milk pot slowly. You will hear a hissing sound, letting you know that froth is being formed.
7. Hold the milk pot at the present position till the hissing sound dies down and be sure to have a smooth milk surface with no bubbles.
8. When there is no more sound to be heard, lower the milk pot down again to the surface of the new level of milk.
9. When your thermometer reads 120˚F, your milk should be at least ¾ full.
10. If you would like more froth (for cappuccino), by all means repeat step number 6.
11. From here, you may continue steaming the milk until it reaches 150-160˚F. If you want your drink really hot, you may want to steam it till 180˚F. Take note that milk will be ‘burnt’ if it is heated above 180ºF.
12. Let your milk ‘settle down’ for at least 3 minutes before making your drink.
13. If you have loads of bubbles formed on the surface after steaming your milk and your froth is not sweet enough, do not worry and try steaming again.
14. Practice Makes Perfect.

Espresso simply means ‘to press out’ in Italian. However it is easier said than done. Let me just start off with what espresso really is. It is basically an Italian roast (dark roast) coffee with a very distinctive taste and aroma and well-liked by most people who can’t keep their eyes opened for work.

Espresso beans are dark brown in colour and have a shiny layer of oil. Although it contains less caffeine than light roasts due to the longer time taken to roast the coffee beans, it has a very strong and unique taste. Now if you have an espresso machine, good for you. But don’t you just hate it when the taste varies every single day? Don’t you wish that there are simple guidelines to making a good espresso?

Well, frustrating mornings are coming to an end for you because you’re going to realize the mistakes you’ve been doing and you’re going to work at it!

1. Check the temperature of your espresso machine.

The temperature of the boiling water in your machine should be at least 185F-203F (85ºC-95ºC). If there is a problem with the temperature, the heat exchanger located inside your machine may not be working properly and you might need professional help. Do not risk it!

2. Check the water level.

The water level in your machine should be always 70 % filled. Check the water level occasionally to see if water is being replaced after some of it has been removed while making your espresso. If this is not working properly, you might need professional help as well. Do not risk it!

3. Check your pump pressure.

If your espresso is extracted too fast it may be that your pump pressure is not working properly. Check the pump pressure and see if it is reading 9 atm or 132 psi. However, some machines need a pump pressure of 15 bar. Do check your machine manual. Adjust the knob on the pump to obtain the appropriate pressure.

4. Check your machine’s pressure.

The pressure of your machine should be standard atmospheric pressure at 1 atm (14.7 psi). To adjust your pressure, look for the pressure controller and find the regulator screw. To reduce the pressure, loosen the screw and if you want to increase the pressure, tighten the screw. 

By all means if you are still confused about the technical details, refer to the technical manual that came with your machine or you could call company’s Customer Service Support.

5. Make sure the grinding blades are working properly.

If your espresso machine has a grinder attached to it, make sure that the grinding blades are working properly. You could check by grinding some of your beans and scrutinizing them. If they are not of equal size, it means that your blades need to be repaired or replaced. Do not do it yourself!

6. Measure the ground

The ground coffee should not be filled more than ¾ of the portafilter or filter basket. If your machine uses pods, then it shouldn’t be a problem.

7. Tamp your ground properly.

After dispensing, lightly level the ground and wipe the grains on the rim of the portafilter. To tamp the ground, I recommend tamping a force of 30N for 1 second first, before tamping a force of 20N for another second, and remember, as you are tamping for the second time, twist the tamper as you tamp.

Tamp too hard and you’ll be grinding the coffee more, making it too fine and making it harder for the water in the machine to seep through. The espresso would be too concentrated and produced over the time limit. Tamp too soft and the ground would not be fine enough, making it too easy for the water to seep through, and in the end, your espresso will be diluted and produced below the time limit. 

8. The correct extracting time.

Time is a factor when extracting espresso straight to the cup. The recommended time range of extracting espresso is after 18-24 seconds and the liquid should be dark brown in color topped with golden crema. The perfect espresso is extracted after 22 seconds. Why is timing important? It is because it is in this time range that espresso is not too diluted and not too concentrated. To tell that espresso is too diluted (below 18 seconds), it has reddish brown color as it is being extracted. To tell that the espresso is too concentrated (after 24 seconds), it is black in color as it is being extracted.

9. Throw away expired espresso.

It is best to serve espresso immediately! Expired espresso (14-18 seconds after extracting) will oxidize and the taste and aroma will be affected. Expired espresso will leave you with an extremely bland or bitter taste in your mouth, eliminating the pleasure of tasting the perfect espresso.

Working in a coffee house can make me do a lot of evaluation on human behavior. From business associates who are discussing and planning to launch a new product, girlfriends or housewives catching up with each other’s lives, to simply a man and a woman enjoying each other’s company on a first date.

Whatever the scenario is, on that particular table where they were discussing the aspects of their daily lives lies a cup of coffee. This shows that the second most consumed beverage in the world triggers one vital feature in our lives- communication. Or conversation. Or small talk. You name it.

There have been countless times when most of us have heard the phrases “Wanna go grab a cuppa? Or “Let’s discuss this with coffee”. Having said that, I believe that almost 35 percent or even 40 percent of the world’s conversations would not have happened without coffee. It has been intricate deeply into a part of our lives as a physical product of need for a human conversation.

So how did we actually come to that? Maybe with the temporary adrenaline rush we underwent with our caffeinated fella actually helps us to prepare for a tough meeting with our boss or maybe it helps us to relax but be alert at the same time while we’re talking to our friends. The list goes on.

But, as you can see, it is a fact that coffee is now a ‘pre-must do’ fixation before we even start communicating. It is a hidden meaning that we have forgotten or may not realize, maybe even taken for granted. So think about it when you’ve just gotten your coffee and approaching someone to have a talk. That cuppa in your hand is a salvation for your very own upcoming conversation.