Everything you wanted to know about choosing the right machine for you is available on our Prosumer Equipment Buyer's Guide. Download it here.
At Di Bartoli, we are committed to helping people understand the key differences between the myriad of machines, so you can make the right choice with confidence.
Bitterness? Rubber taste? Sharp sourness? Not what we would like our espresso machine to produce but a surprise we all wish we could avoid when it happens. Most likely, it's the 'coffee gunk' that builds up inside the group head's shower screen and slowly finds it way to your cup. No one wants to think 'maintenance' while buying a new machine, yet the reality is you cannot avoid it, but you can keep it simple. How then, do you keep it simple, easy and manageable?
In order to produce predictable high quality coffee and avoid any unnecessary maintenance, it is important that your grinder be regularly cleaned, internally and externally.
- Doserless: after the last coffee, unplug the grinder from its power. Use grinder brush to remove the excess grinds that may have built up inside the chute and on externals. We recommend the following for that: Grinder Minder Pallo
- Doser: unplug the power, and use the brush to clean the excess powder from the doser chambers, if access is easy.
Roasted coffee beans have a shelf life of only a few weeks. What is more, if coffee is not stored appropriately, a number of chemical and biological changes can take place, making the coffee rancid, stale, mouldy, or worse.
- Water or Moisture
- Temperature variations
Espresso is a full-flavored, concentrated form of coffee that is served in 30 ml “shots.” Espresso is made by forcing pressurized water through very finely ground coffee beans, at 85-95 degrees temperature, extracting in that process the aromatic oils, the sugars and the soluble out of the bean. Ideally, espresso should have a thick, reddish-brown crema, a potent aroma and balanced in flavour between the sweetness, the bitterness and the sourness, leaving a lingering after taste on the tongue minutes after drinking.
'How To Brew' Guides: