THE ADVANTAGES OF A PORTAFILTER MACHINE

The portafilter machine is the tool of the professionals – and with a little practice, you can use it to prepare espresso at the highest level.

THE RIGHT BEAN

Roasting

Medium to dark roasts are ideal for portafilter machines, as they offer a balanced combination of acidity, sweetness, and bitterness. Roasts that are too light can often taste too acidic.

Robusta content

A certain proportion of Robusta can provide more crema and body. Our recommendations: SPECIAL ROAST: 30% Robusta BLACK EDITION: 40% Robusta EXTREME ROAST: 70% Robusta from India

Bean quality

Make sure the beans are fresh and evenly roasted. Beans that are too oily can clog the grinder's grinding mechanism.

THE RIGHT GRIND

  • Setting: The grind size determines how quickly the water flows through the coffee grounds:

    Too coarse:     The espresso runs through too quickly and tastes thin and sour (under-extraction).

    Too fine: The espresso runs through too slowly, tastes bitter and over-extracted.

  • Recommendation: A brewing time of approximately 25 seconds for a double espresso (30–35 ml) is ideal. Adjust the grind size accordingly.

CORRECT INTENSITY & DOSAGE

Amount of coffee

A double espresso requires approximately 18 g of ground coffee.

Tampering

The coffee grounds should be pressed evenly and with medium pressure (approx. 15-20 kg) to ensure even extraction.

Extraction time

The espresso should flow in 25–30 seconds.

WATER QUANTITY & CLEANING

  • Use of filtered water:
    Too much limescale can damage the machine and impair the taste.
  • Recommended water quantities:
     Espresso: 30–35 ml
    Double espresso: 60-70 ml
  • Water temperature:
    Optimal extraction: 90–94 °C
  • Tip: If the espresso tastes too bitter, try a shorter extraction time or a slightly coarser grind. If it's too acidic, grind finer or slightly increase the water temperature.