Frequently Asked Questions

At minimum, you need an espresso machine and a grinder. We recommend starting with a quality burr grinder (at least $200) and an entry-level espresso machine ($300-500). Additional accessories include a tamper, milk pitcher, and scale for measuring dose and yield.

A solid beginner setup ranges from $500-1000. Prioritize your grinder over the machine—a great grinder with a decent machine beats a great machine with a poor grinder every time. Budget roughly 50-60% for the grinder and 40-50% for the machine.

Espresso is coffee brewed under high pressure (9 bars) with finely ground coffee, producing a concentrated shot with crema in 25-30 seconds. Regular coffee uses coarser grounds and gravity or immersion methods, resulting in a less concentrated beverage.

Manual machines offer more control and can be more affordable, but require more skill and practice. Automatic machines are easier to use consistently but typically cost more. For beginners, we recommend semi-automatic machines that balance control with convenience.

Boiler size affects temperature stability and steam power. Single boiler machines make you choose between brewing or steaming. Dual boiler or heat exchanger machines let you do both simultaneously. For milk drinks, larger boilers provide better steam performance.

A PID controller maintains precise brewing temperature, which is crucial for consistency. While not absolutely necessary for beginners, it makes dialing in easier and produces more repeatable results. Most modern machines in the mid-range include PID.

Burr grinders crush beans between two burrs, producing uniform particle sizes essential for even extraction. Blade grinders chop beans inconsistently, resulting in uneven extraction—some particles over-extracted (bitter), others under-extracted (sour).

Flat burrs typically produce more uniform particle distribution and clarity, while conical burrs create slightly more fines and body. Both can make excellent espresso—the difference is subtle and often comes down to personal preference.

Most quality burrs last 500-1500 pounds of coffee (roughly 5-15 years for home use). Signs of wear include inconsistent grinds, channeling in shots, and difficulty achieving fine grinds. Commercial settings require more frequent replacement.

Dialing in is the process of adjusting grind size, dose, and extraction time to achieve the desired flavor profile. You are looking for balance—not too sour (under-extracted) or too bitter (over-extracted). It typically takes 3-5 shots to dial in a new coffee.

Sour espresso indicates under-extraction. Solutions: grind finer, increase brew temperature (1-2°C), use more coffee (higher dose), or extend extraction time. Start with grind adjustment as it has the biggest impact.

Bitter espresso indicates over-extraction. Solutions: grind coarser, decrease brew temperature, use less coffee, or shorten extraction time. Also check that your beans are not stale or over-roasted.

Latte art requires properly textured microfoam and good pouring technique. Steam milk to 140-150°F with a silky, paint-like consistency (no large bubbles). Pour from 3-4 inches high to penetrate, then lower to draw patterns. Practice with water and dish soap first.

Coffee peaks 7-14 days after roasting and stays good for 4-6 weeks. Avoid beans without a roast date. For espresso, wait 5-7 days after roasting for optimal degassing. Store in an airtight container away from light, heat, and moisture.

Medium to medium-dark roasts work best for espresso, offering balance and sweetness. Light roasts can be too acidic, while very dark roasts can taste burnt. Specialty coffee trends toward lighter roasts that highlight origin characteristics.

Blends are designed for balance and consistency, making them forgiving and great for milk drinks. Single origins showcase unique flavor profiles but can be more challenging to dial in. Try both to discover your preference.

Daily: flush group head and wipe steam wand. Weekly: backflush with water (or detergent if recommended). Monthly: deep clean with descaling solution if you have hard water. Replace group gasket and shower screen annually.

Use a commercial descaling solution (citric acid also works). Run solution through the system following manufacturer instructions, then flush thoroughly with fresh water. Frequency depends on water hardness—typically every 2-6 months.

Yes! Water quality dramatically affects taste and machine longevity. Use filtered water with moderate mineral content (50-150 TDS). Very soft water under-extracts, very hard water causes scale buildup. Consider a water softener or remineralization filter.