Making a great cup of coffee starts with understanding how to use an espresso machine properly. Hi, I'm Courtney Smith, and today, I'll share some common mistakes that could be stopping you from enjoying the perfect brew. Whether you're a beginner or someone who has been making coffee for years, avoiding these missteps will help you get the best out of your machine.

If you’re looking for reliable coffee machines, Segafredo Zanetti New Zealand has a range of options suited for homes, offices, and cafes. Let's dive into the mistakes and how you can fix them.

Not Using Fresh Coffee Beans

Many people overlook the importance of fresh beans. Pre-ground coffee or beans that have been sitting in the cupboard for months will never produce a great espresso. Coffee starts to lose its flavour and aroma shortly after roasting.

To get the best results, use freshly roasted beans and grind them just before brewing. Store them in an airtight container away from heat and moisture to preserve their quality.

Grinding the Coffee Incorrectly

The grind size affects the taste of your espresso. If it’s too coarse, water flows through too quickly, resulting in a weak shot. If it’s too fine, the water struggles to pass through, leading to over-extraction and a bitter taste.

A good rule of thumb is to aim for a grind that feels like fine sand. Adjust based on how fast or slow the coffee pours. A consistent grind will improve the flavour and texture of your espresso.

Using the Wrong Coffee-to-Water Ratio

Too much coffee in the portafilter can cause uneven extraction, while too little makes the shot taste sour. A standard espresso recipe calls for around 18-20 grams of coffee for a double shot.

Using a scale ensures accuracy and consistency. Once you get the ratio right, you’ll notice a big difference in flavour.

Not Tamping Properly

Tamping is more than just pressing coffee into the portafilter. If you press too hard, water struggles to pass through, making the espresso bitter. If you tamp too lightly, water runs through too fast, making the shot weak.

Apply firm, even pressure when tamping. The surface should be level so water flows through evenly. A little practice goes a long way in improving the taste of your coffee.

Ignoring the Water Quality

Water makes up most of your coffee, so it matters. Using tap water with high mineral content can lead to limescale buildup in your machine, affecting performance. On the other hand, using water with no minerals at all can make your coffee taste flat.

Filtered water is a great option. It helps maintain the machine and brings out the best flavours in your espresso.

Forgetting to Preheat the Machine

A cold machine can ruin your espresso. If the portafilter and cup are cold, the coffee loses heat immediately, affecting the taste and texture.

Always run a shot of hot water through the machine before brewing. This ensures the portafilter and group head are warm, helping you get a richer, more balanced shot.

Skipping Regular Cleaning

A dirty machine leads to bad-tasting coffee. Coffee oils build up inside the machine over time, creating a stale, rancid flavour. If left uncleaned, it can also lead to blockages and breakdowns.

Clean the portafilter, steam wand, and group head daily. Descale the machine regularly to prevent mineral buildup. A clean machine makes better coffee and lasts longer.

Not Texturing Milk Correctly

Steaming milk isn’t just about heating it up. Too much air creates large bubbles, while too little results in flat, lifeless milk. The key is to create microfoam—smooth, silky milk with tiny bubbles.

Position the steam wand just below the surface to introduce air, then lower it slightly to create a swirling motion. Practice makes perfect, so keep refining your technique.

Using an Inconsistent Brewing Time

Espresso should take about 25-30 seconds to extract. If it’s too fast, the coffee is under-extracted and tastes sour. If it’s too slow, it becomes bitter.

Use a timer and adjust the grind size or tamping pressure to control the extraction time. Getting this right makes a big difference in flavour.

Key Takeaways

• Use fresh beans and grind them just before brewing.

• Adjust grind size to control extraction time.

• Measure coffee and water for consistency.

• Tamp evenly to ensure proper water flow.

• Use filtered water to maintain flavour and machine health.

• Always preheat the machine before brewing.

• Clean the machine regularly to avoid stale flavours.

• Master milk steaming for smooth, creamy texture.

• Time your shots for better consistency.

Looking for high-quality coffee machines in New Zealand? Segafredo Zanetti New Zealand offers reliable options to help you brew the perfect cup at home or work. Explore the range today!