We are going to be precise with our measurements so we need to zero out our scale and add water to your kettle. It also helps greatly to have a gooseneck kettle. My kettle is the Hario V60 Buono Coffee Drip Kettle.
I like to add about 200g of extra water to rinse my filter
Now is the time to decide how much coffee you want to make. I recommend using a 15:1 water to coffee ratio so 35g of coffee and 525g of water nets about 2 cups of coffee. Further reading for those who need an explanation: Those of you who paid attention in chemistry will remember that 1ml of water weighs exactly 1 gram. 1 cup of coffee weighs about 235 grams so with water loss due to saturation of the grounds, we get very close to 2 perfect cups of coffee.
If you're using a Hario Mini Mill, we have a perfect guide for setting up the grind or check out this guide for a general guide to grinding coffee. This grinder is the best bang for your buck if you're willing to grind the beans manually. It has become a part of my daily workout!
I'm using a white plastic Hario V60 dripper. You can't beat 8 bucks.
This rinses any paper taste out of the filter, preheats the cone, and sets the filter in place.
I use my french press as a pitcher for my coffee so I fill all 3 vessels up with the hottest water my tap provides.
Add the grounds to the cone, give the cone a shake to level them out, then, using a finger or a spoon, make a half dollar sized divot in the center of the grounds
At this point, it should've only been about a minute since you removed the kettle from the stove. This leaves your water at about 205 degrees, an optimal temperature for coffee extraction. 40g of water is usually the perfect amount to saturate all the grounds without letting any through to your pitcher. During the bloom process, you should notice lots of bubbling and gases escaping. This bloom process allows the gases produced by the roasting process to escape. In turn, this makes for a more thorough and even extraction since the gases are not there to displace your water. Trust me, I'm a scientist.
This is the most tricky part, but it is not difficult. Slowly and steadily pour the water into the grounds in a circular pattern, about the size of a half dollar, in the center of the grounds. Never pour water on the edges of your cone and try not to let the level of the water fluctuate after the initial rise. Once the cone is almost full, you can stop pouring in a circular motion and just pour directly in the center, maintaining a constant level of water in your cone.
Once you've reached your target water weight (in my case, 525g), stop pouring! Your coffee is generally ready when the stream of coffee turns into a drip.
Just a gentle swirl to stir things up
You've really earned this so pour it and enjoy!
We love good coffee of all kinds, but there’s something extra special about the way a fresh-pulled shot of espresso goes down… that rich ambrosia scent, that nutty roasted goodness filling the morning air. It’s pure bean magic. Recreating that coffee shop magic at home has become a necessity for anyone working from home. Still, there’s a conflicting mess of information out there about which espresso machine is “the best.” Fifteen unique espresso machines for fifteen unique situations! We wanted to do something a little different and find just the right espresso machines for various homes and budgets. And so, here is the fruit of our passion for the high-tech world of the best espresso, our gift to all you fellow bean-lovers desperate for the perfect home pull—the fifteen unique espresso machines for fifteen unique situations. True Espresso Machines vs. Pods Note that all of the machines listed here are true espresso machines. We don’t like using pods because of the environmental downsides and the hassle, and we generally don’t think the taste is as good as a properly pulled shot (even from a cheaper espresso machine!). There are many faux espresso machines on the market, too, which fail to provide the 15 bars of pressure needed to pull a true espresso. We include a couple of stovetop espresso makers because of their usefulness and novelty status, but be aware that you’re not getting a “true” espresso with anything that can’t produce a high level of pressure. What is espresso? True espresso has a rich tiger-striped crema on the top due to the high-pressure method of making the espresso. Bars of pressure Espresso is an Italian coffee brewing method that has gained international recognition as a staple for coffee aficionados and average drinkers alike. Espresso is made by forcing a small amount of near-boiling water through coffee grounds at a minimum of 9 bars of pressure (one “bar” is a measurement of pressure which is equal to the atmospheric pressure at sea level, so “9 bars” is nine times the pressure of the atmosphere at sea level). Crema top True espresso also has a rich tiger-striped crema on the top due to the high-pressure method of making the espresso. The heat and pressure strip essential oils from the coffee grounds, and the aeration created by this process helps produce the foam. Many machines are equipped with a portafilter that increases this aeration effect and thereby creating the effect of a fuller crema. However, it must be noted that the use of a portafilter doesn’t create a true crema — one that is filled with the oils from the coffee beans — it only creates the appearance of one through pressure and aeration. Espresso beans and pressure The best way to get crema from an espresso machine is to select fresh beans from a region known for its espresso bean (which have a high oil content), ensure that the pressure and temperature are right, grind the beans fresh and finely, and tamp the espresso grounds down with around 30lbs of pressure, so the water is passed through them at the right speed. Repair, warranties, and machine lifespan Espresso machines work because they generate a lot of heat and pressure. This is great for your morning espresso but plays havoc with all but the most sturdily-built machines. Sometimes, defects in build quality that might not be otherwise apparent will end up emerging after a few uses due to that pressure and heat — plastic parts, especially, are vulnerable to this. It’s vital to have a warranty in place to protect your investment! Why do espresso machines break? One of the many reasons why people become frustrated when buying an espresso machine, only to have it fail around six months in, is because they expect it to continue functioning without any maintenance. because of the high pressure and heat that these devices operate under, certain types of maintenance are absolutely required. A build-up of minerals on the inside of the espresso machine’s pipes will, for instance, increase the pressure of the water passing through those pipes (a smaller diameter within the pipe equals greater pressure), and over time this added pressure can exceed the limits of what certain parts of the machine can handle. How long do espresso machines last? Carefully cared for, an espresso machine should last years — even the cheapest espresso machines should last two years before needing a major servicing. Eventually, of course, certain interior elements like rubber hoses or gaskets will also need to be replaced — but this can usually be done by any capable DIYer, or by a local appliance repairman, or even a volunteer from a local Maker Space. Our recommendation: extended appliance warranty All of this said, we strongly recommend getting an extended appliance warranty on any expensive piece of machinery — on top of the at least one year of comprehensive warranty for parts and labor that any reputable company will provide. There’s always the chance when dealing with mass-produced machinery that your device has a random defect. In this case, it’s vital to have a warranty in place to protect your investment. In the end, with proper maintenance and care, however, a good espresso machine will last years and provide you with multiple daily pulls of crema-topped goodness.