The Coffee Brewer's Ten Commandments

1. Thou shalt know your machine.
Whether it’s an expensive espresso machine or a simple french press it is important you learn as much as you can about the particular method. A good place to start is reading the instructions. Ok, you may already know how to use a french press, but the instructions can let you know exactly how it was intended to be used. Knowing the “ins and outs” of brewing can only make the final product that little bit better.

2. Thou shalt have basic machine hygiene
Hygiene of the machine is of vital importance. You can have the freshest, highest quality beans from your favourite origin and farm, but with a dirty brewer it will taste awful and not show the final drink at its best. It never ceases to surprise me visiting some high volume coffee shops that we supply, with some of the finest espresso machines money can buy, how dirty they allow their machines to become. Have a routine that suits you, but keep it clean at all costs. Something as simple as taking apart the mesh filter from a french press or cleaning the funnel on a moka pot can have huge benefits to your brew. Cleaning products like cafiza are widely available and help you keep your machine clean.

3. Thou shalt grind
The biggest asset to fine coffee is a quality grinder. If you buy nothing else, get a good burr grinder. Spending wisely at this stage can save the need for upgrade later (see coffee on a budget). Spending as much as you can will reap its rewards. “So should I buy pre ground coffee?” I hear you cry, and the simple answer is no. Without going into too much detail here, coffee when ground releases CO2. CO2 acts as a delivery service for all those lovely unique tastes. Once the CO2 is released those great tastes are stranded without a courier to deliver them to your tongue. Grind just before brewing (or as close to as you can). When I first became involved in coffee, I was once told as an experiment to grind coffee, and smell it straight away. Then after ten minutes return and smell again. In just ten minutes what was great coffee had become good coffee. Just imagine what days and months can do to it. Practice with your grinder to find the perfect grind for you and your machine. I have used many hundreds of kilos in the past “dialling-in” grinders but not a gram has been wasted. Don’t be afraid for the short pain for a long term gain, again there are rewards to be reaped.

4. Thou shalt use quality water
An underestimated factor in coffee brewing surprisingly is water. Considering it makes up to 99% of the drink, I’m amazed more attention isn’t paid to it. Fresh water is a must, for some machines it is imperative it goes through a softener, although in a recent experiment with a friend we discussed that overly soft water in some brewing methods is a bad thing. Filtered water is a good idea and even bottled water can be used with the correct amounts of calcium (low), if your mains water is particularly bad.

5. Thou shalt use the correct water temperature
I feel a contentious issue coming on here. There are many schools of thought here but for the sake of this article I’m right they’re wrong. Water should be just off boiling at around 95-97ºC. Too hot and it will taste nasty and bitter (boil the bean spoil the bean), too cold and you will not get a proper extraction which is vital in the pursuit of the perfect cup.

6. Thou shalt extract correctly
Just as important is the amount of time the water is exposed to the coffee grounds. With a drip brewer this isn’t as much of a problem (although making sure the grounds are evenly distributed helps) but, for example, with espresso or with a vacuum pot, boy is this important. I’m not going to go into each individual method and discuss this here, but hopefully over the next few months there will be an article for the most common brewing methods were this will be discussed. Again instructions will help you understand the perfect extraction time.

7. Thou shalt Drink it fresh
If I ever see a filter brewer with a hotplate I’m 99% sure the coffee is going to be bad. If I see my espresso pulled and sitting on the side whilst the others are pulled I’m fairly sure its not going to be good. The simple message here is to drink as soon as it’s brewed. If you must keep say filter or french press then putting it in a vacuum flask is best. Never re-heat, never keep warm with a hot plate.

8. Thou shalt only drink speciality coffee.

9. Thou shalt think about the farmer and workers who produced your coffee, whilst drinking it.

10. Thou shalt enjoy your coffee

Setting Up Your New Espresso Machine

Setting up your brand new espresso machine is an exciting time, but as with any new gadget, you should take a moment to read the instructions before you begin operating your machine. All of the machines we sell are virtually ready to brew when they arrive, but to ensure that first cup lives up to your expectations, you should follow these easy guidelines that will have your machine pumping out great tasting espresso in no time.

General Assembly
Though most machines come with little assembly required, removable parts like the drip tray and water reservoir may need to be put into place upon arrival. Also, when you unpack your new machine, check to see if any accessories have been stored in the empty reservoir for shipping purposes and remove them for installation. Keep in mind that it's a good idea to rinse out your reservoir to get rid of particles that may have accumulated in the packaging.

Quick Installation Tips
Though setting up your espresso machine is a fairly simple process, there may be a few small features you won't want to overlook. Machines with a 3-prong power plug should be connected to a compatible electrical outlet to ensure proper grounding. Also, be aware that many espresso machines have a master power switch somewhere on the back or side of the machine that must be turned on for the machine to function. For super automatics, once you've ensured your machine is hooked up properly it's time to fill up the bean hopper with your favorite coffee.

Water Filtration System
If your machine comes with a water filter or softener, be sure to consult your product manual on how to set it up. Usually you'll have to soak it in clean water for a short period of time before installing it, and many super automatics also include a water hardness test strip to help you accurately program your machine's water settings. Properly preparing and maintaining your water filter or softener is the best way to protect your boiler against buildup and ensure your espresso will always taste great.

Priming
Because espresso machines are shipped without water in the boiler, it's important to prime your machine to prepare it for the first shot. Priming involves pulling water into the boiler when you first turn on your machine in order to prevent excessive stress on your heating components and pump. Since priming is a procedure that varies greatly between brands, you should follow the specific guidelines found in the owner's manual. If you need priming instructions for your machine, email us to request a copy.

Keeping it Clean
For most machines, you'll be ready to make that coveted first shot after following these easy startup steps, and as a new owner you may want to read more about how to keep your machine running smoothly in the future. It's a lot of fun getting to know a brand new espresso machine, and whether you've purchased a super automatic, semi-automatic or manual machine, you'll want to follow a regular cleaning schedule to guarantee you'll get the best tasting espresso for years to come.