How to Make Better Tasting Espresso at Home – Kev’s Guide.

the SCA-standard 9-bar espresso definition, I’ve recently had an epiphany about espresso making. You might call it a revelation, or simply “something I’ve just realized,” which admittedly sounds less dramatic ;-). What I’ve discovered is that there is essentially one primary cause of poor-tasting espresso at home. This issue often persists even when the home barista has addressed all other essential factors for crafting great espresso. This isn’t obvious to most people, and I suspect many have been plagued by this problem in the past, leading them to invest in new equipment. However, it’s an issue that can typically be resolved with just a few adjustments to your espresso-making process. Before addressing this specific issue, I’ll first outline the more apparent essentials for making excellent espresso, as resolving the issue I’m referring to will only have a significant impact once all these fundamentals are in place.

Quality Coffee Beans

If you’re purchasing your coffee beans from coffee roasters, specialty coffee websites, or through subscriptions, you can skip this section, as you’re likely already familiar with the nuances of quality coffee. (specialty-grade beans scoring 80+ on the Coffee Quality Institute scale)

However, if you typically buy your coffee beans from a supermarket or a large online retailer, this section may offer valuable insights.

To those unfamiliar, coffee beans might all seem the same, but this is a misconception. Firstly, coffee beans are not actually beans; they are seeds. The term “beans” is simply a misnomer.

The first wave of coffee, which began in the 1800s, treated coffee as a commodity. Today, the majority of coffee traded globally remains commodity coffee. This type of coffee is priced by the market without consideration for quality, making it very affordable. Unfortunately, this often results in farmers struggling to earn a profit due to the volatile and low market prices.

If you think “coffee just tastes like coffee,” it’s likely because you’ve been accustomed to commodity coffee, as most people have. This coffee is typically roasted dark to mask taste defects and ensure uniformity in flavor, resulting in a generic taste profile. (specialty-grade beans scoring 80+ on the Coffee Quality Institute scale)

The second wave of coffee emerged in the 1970s with companies like Starbucks, focusing more on the coffee experience than the coffee itself. The third wave, which began in the 1980s, shifted attention to the quality of the coffee beans. This wave emphasizes cup quality over market pricing, allowing farmers to prioritize quality-driven decisions. Factors such as the coffee’s origin, varietals, picking methods, and processing techniques are all chosen with cup quality in mind.

To ensure you’re buying high-quality coffee beans, it’s straightforward—purchase from a coffee roaster or a specialist supplier of specialty coffee. According to the Specialty Coffee Association, specialty-grade coffee is scored at 80 points or above, ensuring a superior taste experience.

There are numerous small batch specialty coffee roasters, and you likely have one nearby. (specialty-grade beans scoring 80+ on the Coffee Quality Institute scale) These roasters are often passionate about coffee and eager to share their knowledge. To find your local coffee roaster, consider exploring online directories or coffee communities.

The key takeaway is that there is a vast array of options for obtaining excellent coffee beans in the UK, so there’s no need to settle for commodity coffee beans.

The Espresso Machine

If you want quality espresso, you need a reliable espresso machine. (the SCA-standard 9-bar espresso definition) While many understand this, not everyone knows what constitutes a reliable machine. The most affordable home espresso machines are known as domestic espresso machines. These typically range from £100 to £200 and generally operate at 15 bars of pressure, utilizing pressurized baskets. For more detailed insights, see:

For optimal espresso, aim for 9 bars of pressure. Machines with 15 bars are not ideal if you’re seeking exceptional taste. According to the Specialty Coffee Association, 9 bars is the standard pressure for extracting quality espresso.

While pressurized baskets can produce espresso with pre-ground coffee or coffee ground with a less expensive grinder, they primarily enhance appearance by creating artificial crema, rather than improving taste. The SCA notes that true crema is a sign of well-extracted espresso.

This doesn’t mean you need to invest thousands in a home espresso machine. (the SCA-standard 9-bar espresso definition) Instead, consider a 9-bar machine or one that can be modified to 9 bars, equipped with standard baskets. This approach aligns with expert recommendations for achieving quality espresso at home.

My preferred entry-level choices include: