Manual espresso machines are the best way to get high quality espresso right at home. They let you control every aspect of the espresso making process, including the speed at which the hot water is forced through the coffee grounds, and they quickly pay for themselves as they save you all those expensive trips to the local cafe. Because of the tremendous amount of control a manual espresso machine gives you, it also requires some skill to use. But if you enjoy exploring the rich taste of espresso and cappuccino drinks, you'll find that manual espresso machines are some of the best espresso machines money can buy.
The first thing you need to know is that grinding coffee is key to make good espresso, and using a manual espresso machine is no different. It is important that you start with freshly roasted whole coffee beans, and then grind them right before you brew your espresso. As a result, it is highly recommended that you buy a quality burr coffee grinder. Burr grinders, unlike cheaper blade grinders, crush the coffee beans uniformly. For espresso, you will want a very fine grind for your coffee, but how fine will vary from machine to machine and even from coffee to coffee. Experiment to find what grind best compliments your coffee and your tastes.
At this time you'll want to fill your espresso machine with high quality water and turn it on so that the boiler will begin to heat up.
Next you'll need to dose and tamp the coffee. Fill your porta-filter with freshly ground coffee, being sure that it is evenly distributed to the top. hold the tamper firmly, so that it top of the handle rests against the palm of your hand. Press it down into the porta-filter with about five pounds of pressure. Knock any loose grounds down into the porta-filter, and repeat as before, this time applying thirty pounds of pressure. If you are unsure of how much pressure you are applying, try doing this against a bathroom scale.
When you are finished tamping, you should have a firm, well formed pellet of coffee sitting in your porta-filter. Connect the porta-filter into the group head and position a pre-warmed glass beneath the sprout. Pull up slowly on your manual espresso machine's handle. This will draw the water into place. Then, push back down again; this pressure will push the hot water through the coffee pellet. This extraction process should take between 25 and 30 seconds. If it goes to quickly, you may need to apply less pressure on the "pull" and grind your coffee finer. If it takes too long, try applying more pressure and/or grinding a bit coarser. It will probably take you a few tries to get comfortable with your new machine. Don't worry about it, even the best baristas started with a few weak shots.
And now the best step of all: enjoying the quality drink you just made with your manual espresso machine. Enjoy.
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