The FAQ section is compiled with questions that our customers have asked us about espresso machines, about making good espresso, and the best choice of espresso beans. Our specific answers, illustrations and explanations are shared in the following paragraphs.

Frequently asked Questions

Question: I am looking to purchase a home espresso maker.  I have the option between a LaPavoni Europiccola and pump operated semi automatic models.  Which one do you recommend and why? Answer:  Your options include three different categories of espresso machines: 1st category   = LaPavoni Europiccola, Professional or Millennium lever models 2nd category = traditional semi-automatic machines using commercial portafilters without pre-infusion mechanism (Silvia, Audrey, Gaggia Coffee, Classic, Baby, Espresso, Tebe, Briccoletta, Giatto, Oscar & others) 3rd category = traditional semi-automatic machines with pressurized portafilters to make espresso with pre-infusion (Espresso Classico, Magic Cappuccino, Via Veneto, Barista, Estro Profi). Between the three categories, I recommend the semi-automatic model with pressurized portafilter. The semi-automatic machines with pressurized portafilters are manufactured only by Saeco (Espresso Classico, Aroma, Magic Cappuccino, and Via Veneto. LaPavoni's Pisa is another model that uses a pressurized portafilter made by Saeco.

Question: I have a Gaggia Coffee, semi automatic espresso maker. I am having a hard time making good crema. The espresso is bitter too. I grind fine, tamp it well and timed the extraction time at 28 seconds. What am I doing wrong?   Answer: A straight answer to your question is that you are repeating the process of making espresso as you have seen at the coffee shops or as recommended on the coffee forums. Please use freshly roasted medium roast espresso beans, and follow the instructions mentioned on this page for semi-automatic machines.

Question: I am told that semi-automatic machines make better espresso than fully automatic models. What is your opinion?   Answer:  I am sorry to say that I disagree. It is not the espresso machine that makes better or bitter espresso. It is the person who is operating the machine and the quality of ingredients used for making espresso. Better espresso is a relative term and depends on how it is made and who is approving the taste? I have not met a single person who likes the bitter espresso & swallow it without making bad face. Espresso is a sweet beverage. Please review the information explained on this page under each category of espresso machine. Compare the convenience of using fully automatic machines with semi-automatic. For home use I cannot recommend semi automatic machines when fully automatic machines make classic shots of espresso without much effort. The fully automatic espresso machines are also available at lower prices.

Question: I use a fully automatic Trevi Digital model. When I push the espresso selection, the LED window displays the various stages of making espresso. One such display reads "pre-brewing". What is pre-brewing? Do the non-digital fully automatic machines also have the pre-brewing function?   Answer: Pre-brewing or pre-infusion is a short pause of 3 to 5 seconds after initial pumping of water for 3 seconds. This allows the coffee grounds to be soaked before extraction starts. You may have also noticed that the message "pre-brewing" appears for 3 to 5 seconds. During this period the pump stops pumping. The sign disappears as the pump starts to pump water again. Pre-brewing is a very significant function that results in better quality of espresso. It helps to use coarser grind and therefore, reduces extraction time to less than 14 seconds. In the semi-automatic machines, pre-brewing should be done manually, by turning the switch off for three seconds.   The quality of espresso from fully automatic machines is effortless and consistent as programmed. It grinds for one cup at a time immediately followed by brewing, one shot of espresso at a time. It pauses for pre-brewing (some fully automatic models need pre-brewing function activated) and pumps hot water at 98C, with a pressure between 9 to 10 bars (135 to 150 p.s.i.). The result is sweeter espresso, the way it is supposed to be.

Question: For home use I was suggested to purchase a Mazzer grinder in order to grind beans for use in semi-automatic espresso machine. How does that help make better espresso?   Answer: One does not need a Mazzer or any other commercial grinder for use at home.  Mazzer grinders are for commercial use and have disc type flat burrs. The disc burrs spin at a very high speed of 18,00 to 2,000 r.p.m. to grind fine coffee. At that speed, excessive heat is generated which alters the quality of coffee.  Purchase of a Mazzer grinder for home use is like buying a size-12 shoe for size-7 foot!  For home use,  there are a

Ducale commercial  grinder with conical burrs  Disc type flat burrs Saeco Conical burrs Vituoso Conical burr grinder  Conical burr in a Virtuoso grinder   Conical burr in a Virtuoso grinder

few conical burr grinders available. Infinity Maestro by Capresso, Solis Maestro and Baratza's Virtuoso grinders are available at a much lower price. Conical burrs grind uniform & consistent quality at a much slower speed of 500 r.pm. Conical burrs are threfore, quieter, have a longer life and generate much less heat. Grind one cup at a time. Do not purchase or store pre-ground coffee. The ground coffee has no tomorrow. Buy a grinder for home use. I recommend Infiniti Maestro or Virtuoso are excellent choices for lot less money.    Roasted coffee is a perishable item. Ground coffee is 100 times more perishable as it is exposed to oxygen from a larger surface. Grinding just before brewing will protect the aroma of coffee. Once the beans are ground, it interacts with the air around it, and within a few seconds, absorbs moisture and loses a great deal of aroma and taste. The longer the ground coffee sits around, the less aroma you will find in your cup later. It is a good idea to have a grinder for grinding freshly one cup at a time and using it immediately.   Almost all fully automatic machines have built-in grinders with conical burrs (except Incanto Sirius). Conical burr grinders give a more uniform grinding result than the grinders with flat burrs.

Question: The steam in my Vienna Superautomatica appears to be quite wet, even after being on for over one minute. Is there a way to adjust this and get dry steam?   Answer:  Wet steam has almost same temperature as dry steam. The only disadvantage is that 1/2 teaspoon water is added by wet steam during the process of steaming. The easy solution is to start with 1/2 teaspoon milk less and not worry about it. Wet steam does not influence the taste of the drink in any way. For steaming we are dealing with milk and not with coffee. Whether it is Vienna or Trevi, enjoy the esprersso maker. You have  the best espresso maker for what it does and how much it costs.

Question: I like to make large cups of American type coffee in the morning (don't really have time for frothing)...Currently, I use the small cup setting and press it twice....then I mix it with hot water - is this the correct way?   Answer:  It is possible that you are making bitter espresso which is too much for you to take straight. You are doing the right thing by adding hot water to espresso instead of longer extraction time. You can try using Pannarello frother to speed up frothing without effort. It takes only 2 minutes or less with Pannarello and less than 30 seconds with Cappuccinatore auto frother. If you are really rushed, you can microwave milk and mix 2 parts of milk with 1 part espresso. There is no prescribed rule for how & what is mixed with espresso, as long as the recipe includes the best quality of espresso.

Question: I consume 6 cups regular drip brew coffee at work every day. On the week-ends I love to enjoy Espresso but I cannot take more than one espresso. I feel jittery if I take more than one espresso. How much Caffeine is in regular coffee and Espresso?   Answer: It is difficult for many coffee lovers to believe that there is less Caffeine in Espresso than regular coffee served in McDonald, Dunkin Donut or 7-Elevens, but this is true. Roasting coffee beans for espresso is timed between 9 to 16 minutes for the type of roast. This is almost twice the length of time; the beans are roasted for drip coffee. Extended roasting with hot air at 440 degrees destroys a significant percentage of Caffeine. On an average there is only 1/3 Caffeine in Espresso roast. That means one can consume as many as 18 espressos on each day during week end to consume same amount of Caffeine from drip coffee. There is no need to hold back on espressos drinks over the week-end.

Answer: If you are using a semi-automatic espresso maker, you can use measuring spoons. A scoop with measuring spoon is 7 Gms.  Instructions for grinder setting in a fully automatic machine has been explained with illustrations on this web site. The coffee compacting cup in the fully automatic machines is sized for accepting 7 to 9 Gms. of ground coffee. One can use 7Gms. ground coffee with coarser grind like the grain of table salt. The quantity of beans per shot of espresso can be adjusted to a maximum 9 Gms. with a proportionately finer grind. The setting for good espresso extraction is a balance between the fineness of the grind, the quantity of coffee and the extraction time. After each change two shots of espresso must be made to notice the effect of change in the settings.

Question:  What is a bottomless portafilter? What is the advantage, if any?   Answer: A bottomless portafilter is one in which the lower half of the filter holder is cut out in a machine shop.  This concept is without purpose. A normal portafilter has a single or double spout at the bottom to channel espresso to fill one or two cups. It does not make any sense why the dispensing spout should be removed.

Question: I have received a Spidem Trevi automatica as a gift. I was told that fully automatic machines have many problems due to automatic functions. I love this machine for its simple operation. What should I do to prevent breakdown?   Answer: I do not know the source of your information. I am sure your sources do not think programming a video, using Digital cameras, using and programming cell phones, Internet technology, copiers, Scanners is difficult. Please do not pay attention poorly informed people have to say. Do not rely on what is discussed on Coffee Forums. The Spidem Trevi and Saeco's Vienna models are amongst the very efficient and best designed machines. Pay attention to instructions in the manual for use and maintenace of the machine. You will enjoy them and even get hooked on to their daily use. See additional details on Espresso Maintenance page of this web site under the title "DOs & DONTs" and "Descaling Espresso".