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The perfect Espresso

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Dripdrip Dripbox Vacuum Container
espresso-international.de Bewertungen mit ekomi.de
Dripdrip Dripbox Vacuum Container
Product Code: 9170
25.90€ *

1-3 Workdays Product Code:  9170


Product Code: 9170
Motta - Aufschäumbecher Europa Carbon-Design 50cl
espresso-international.de Bewertungen mit ekomi.de
Motta - Aufschäumbecher Europa Carbon-Design 50cl
Product Code: 2633
34.99€ *
(34.99€ * / 1 Stck.)

1-3 Workdays Product Code:  2633


Product Code: 2633
Motta Aufschäumbecher Weiß 75cl
espresso-international.de Bewertungen mit ekomi.de
Motta Aufschäumbecher Weiß 75cl
Product Code: 2642
27.90€ *
(27.90€ * / 1 Stck.)

1-3 Workdays Product Code:  2642


Product Code: 2642
Mill Brush maxi black - JoeFrex
espresso-international.de Bewertungen mit ekomi.de
Mill Brush maxi black - JoeFrex
Product Code: 9081
6.99€ *
(6.99€ * / 1 Stck.)

1-3 Workdays Product Code:  9081


Product Code: 9081
Motta Tamper stainless steel with black wooden handle 57mm
espresso-international.de Bewertungen mit ekomi.de
Motta Tamper stainless steel with black wooden handle 57mm
Product Code: 2643
21.40€ *
(21.40€ * / 1 Stck.)

1-3 Workdays Product Code:  2643


Product Code: 2643
Motta Aluminium Tamper Easy 57mm
espresso-international.de Bewertungen mit ekomi.de
Motta Aluminium Tamper Easy 57mm
Product Code: 2644
13.50€ *
(13.50€ * / 1 Stck.)

1-3 Workdays Product Code:  2644


Product Code: 2644
Motta Tamper im Carbon-Look 58mm
espresso-international.de Bewertungen mit ekomi.de
Motta Tamper im Carbon-Look 58mm
Product Code: 2634
31.90€ *
(31.90€ * / 1 Stck.)

1-3 Workdays Product Code:  2634


Product Code: 2634
Motta Coffee leveling tool Carbon-Design 58mm
espresso-international.de Bewertungen mit ekomi.de
Motta Coffee leveling tool Carbon-Design 58mm
Product Code: 2635
31.90€ *
(31.90€ * / 1 Stck.)

1-3 Workdays Product Code:  2635


Product Code: 2635
Kaffeemühle Comandante C40 Cobalt
espresso-international.de Bewertungen mit ekomi.de
Kaffeemühle Comandante C40 Cobalt
Product Code: 9401
299.90€ *
(299.90€ * / 1 Stck.)

1-3 Workdays Product Code:  9401


Product Code: 9401
Comandante Barista Bürste Nr.2
espresso-international.de Bewertungen mit ekomi.de
Comandante Barista Bürste Nr.2
Product Code: 9419
19.90€ *

1-3 Workdays Product Code:  9419


Product Code: 9419
Comandante Schwarz
espresso-international.de Bewertungen mit ekomi.de
Coffee mill Comandante C40 Black
Product Code: 9400
299.90€ * 229.90€ *

1-3 Workdays Product Code:  9400


Product Code: 9400
Water softener - Water Filter
espresso-international.de Bewertungen mit ekomi.de
Water softener - Water Filter
Product Code: 9126
3.90€ *

1-3 Workdays Product Code:  9126


Product Code: 9126
Motta Tamper flat 58 mm Edelstahl und Olivenbaumholz
espresso-international.de Bewertungen mit ekomi.de
Motta Tamper olive wood stainless steel 58mm flat
Product Code: 2631
26.90€ *

1-3 Workdays Product Code:  2631


Product Code: 2631
Espazzola
espresso-international.de Bewertungen mit ekomi.de
Espazzola cleaning tool for the brewing group, black
Product Code: 9101
29.90€ *

1-3 Workdays Product Code:  9101


Product Code: 9101
Schreyögg Alps Coffee 100% Arabica BIO
espresso-international.de Bewertungen mit ekomi.de
Alps Coffee Alps Coffee 100% Arabica Organic
500g | Whole Bean | 01.2024
Product Code: 10298
15.50€ *
(31.00€ * / 1 kg)

1-3 Workdays Product Code:  10298

Roast Level: Medium Strength: Intense
Aroma: Floral, Fruity
Product Code: 10298
Timer Für Espresso und Filterkaffee von Concept Art
espresso-international.de Bewertungen mit ekomi.de
Joe Frex Espresso Timer - Digital
Product Code: 9037
6.90€ *

1-3 Workdays Product Code:  9037


Product Code: 9037
Kaffeemühle Comandante C40 RED Sonja 2018
espresso-international.de Bewertungen mit ekomi.de
Coffee Grinder Comandante C40 Red Sonja
Product Code: 9092
299.90€ *

1-3 Workdays Product Code:  9092


Product Code: 9092
Tampin Cat von Motta art. 275
espresso-international.de Bewertungen mit ekomi.de
Motta - Tamping Cat Art. 275
Product Code: 2627
17.90€ *

1-3 Workdays Product Code:  2627


Product Code: 2627
Motta Tamper Edelstahl poliert Art. 8102/M
espresso-international.de Bewertungen mit ekomi.de
Motta - 58,4 mm Tamper inox and wood handle Art. 8102/M
Product Code: 2619
24.90€ *

1-3 Workdays Product Code:  2619


Product Code: 2619
Motta Tamper aus Edelstahl mit Holzgriff - Art. 7900/M
espresso-international.de Bewertungen mit ekomi.de
Motta - 58 mm Tamper inox and wood handle
Product Code: 2618
19.90€ *

1-3 Workdays Product Code:  2618


Product Code: 2618
Motta Tamper 58mm - kontentrische Wellen - Art. 8500/B
espresso-international.de Bewertungen mit ekomi.de
Motta - 58 mm Tamper wave Art. 8500/B
Product Code: 2620
23.90€ *

1-3 Workdays Product Code:  2620


Product Code: 2620
Motta Andrueckstation Tischkante - Inox art 8210/P
espresso-international.de Bewertungen mit ekomi.de
Motta - Tamping Station Inox Art. 8210/P
Product Code: 2624
23.90€ *

1-3 Workdays Product Code:  2624


Product Code: 2624
Motta Andrueckstation Edelstahl - Inox art 8210
espresso-international.de Bewertungen mit ekomi.de
Motta - Tamping Station Inox Art. 8210
Product Code: 2625
23.90€ *

1-3 Workdays Product Code:  2625


Product Code: 2625
Kaffee-Verteiler von Motta
espresso-international.de Bewertungen mit ekomi.de
Motta - Coffee Leveling Tool
Product Code: 2623
34.90€ *

1-3 Workdays Product Code:  2623


Product Code: 2623
Motta Shotglas für Ristretto und Espresso
espresso-international.de Bewertungen mit ekomi.de
Motta - Measuring glass for espresso and ristretto
Product Code: 2616
3.90€ *

1-3 Workdays Product Code:  2616


Product Code: 2616
Motta Tamperhalter aus Holz
espresso-international.de Bewertungen mit ekomi.de
Motta - tamper holder wood
Product Code: 2622
10.90€ *

1-3 Workdays Product Code:  2622


Product Code: 2622
Kaffeelot - Kaffeemaß Motta
espresso-international.de Bewertungen mit ekomi.de
Motta - Measuring coffee spoon Art. 1435
Product Code: 2617
5.90€ *

1-3 Workdays Product Code:  2617


Product Code: 2617
Coffee Knock Box Metal Exclusive - FONDO BARISTA M - JoeFrex
espresso-international.de Bewertungen mit ekomi.de
Coffee Knock Box Metal Exclusive
Product Code: 9042
105.00€ *

1-3 Workdays Product Code:  9042


Product Code: 9042
Motta Latte Macchiato jug stainless steel, 0,07 Liter
espresso-international.de Bewertungen mit ekomi.de
Motta Latte Macchiato jug stainless steel, 0,07 Liter
Product Code: 2567
4.90€ *

1-3 Workdays Product Code:  2567


Product Code: 2567
Motta - Tamping station
espresso-international.de Bewertungen mit ekomi.de
Motta - Tamping station
Product Code: 2439
35.90€ *

1-3 Workdays Product Code:  2439


Product Code: 2439
Cleaning brush - Tube brush - JoeFrex
espresso-international.de Bewertungen mit ekomi.de
Tube brush - JoeFrex
Product Code: 9027
2.59€ *

1-3 Workdays Product Code:  9027


Product Code: 9027
Latte Art tool
espresso-international.de Bewertungen mit ekomi.de
Latte Art Tool Set for Milk Foam
Product Code: 9045
22.90€ *

1-3 Workdays Product Code:  9045


Product Code: 9045
Motta - Milk thermometer Art. 365
espresso-international.de Bewertungen mit ekomi.de
Motta - Milk thermometer Art. 365
Product Code: 2427
6.50€ *

1-3 Workdays Product Code:  2427


Product Code: 2427
Joe Frex Runbürste L
espresso-international.de Bewertungen mit ekomi.de
Cleaning Brush Groupbrush Cyrcle L - JoeFrex
Product Code: 9028-L
8.90€ *

1-3 Workdays Product Code:  9028-L


Product Code: 9028-L
Joe Frex Rundbürste M
espresso-international.de Bewertungen mit ekomi.de
Cleaning Brush Circle gruppo M - JoeFrex
Product Code: 9028-M
8.90€ *

1-3 Workdays Product Code:  9028-M


Product Code: 9028-M
Knock box Metall base S - JoeFrex
espresso-international.de Bewertungen mit ekomi.de
Knock box Metall base S - JoeFrex
Product Code: 9019
85.95€ *

1-3 Workdays Product Code:  9019


Product Code: 9019
1 From 2

The perfect espresso

The espresso bean
Botanically, the coffee bean is a drupe, as it is surrounded by pulp, but this is removed. The diameter of the cells of the coffee bean is between 30 and 40 µm.


The espresso grinder
While the particle sizes of coffee grounds for a filter coffee are about 400 to 600 µm, a finer ground with a particle size of about 200 to 250 µm is used for an espresso. Laboratory practice study: Small parts, big taste: Particle size determination in foods
Thus, espresso produces fragments that are about five to six cells in size. There are two extraction modes:


Two extraction modes
In the process of coffee extraction, a distinction is made between the washout phase and the extraction phase.

1. the washout phase describes the process of washing out the ingredients from the cells damaged during grinding. Here, extraction proceeds very quickly, since the contents of cells can be easily washed out due to destroyed cell walls.

2. the extraction phase describes the process where the water penetrates into the intact cells of the five to six cell fragments. Therefore, extraction proceeds more slowly here.

If the coffee is finely ground, as in the case of espresso, the substances are extracted almost exclusively via the washout phase. If the beans are ground very coarsely for use in the French press and the water remains in contact with the fragments for minutes, the extraction phase plays a greater role.

 

Effect on the taste
The time of interaction between water and coffee fragment also determines which substances are dissolved. This is because substances that are poorly soluble in water are dissolved in very low, imperceptible quantities when washed out, whereas they are dissolved in a concentration that can be tasted when extracted.

The particle size therefore plays a decisive role for the taste. If the espresso is ground too coarsely, it can become sour; if it is ground too finely, it becomes bitter. Only when the size is right do you get a full-bodied taste.
The right particle size is important for a good espresso. The finer the espresso is ground, the longer the water lingers on the powder. This increases the contact time, and among other things, poorly soluble tannins go into the coffee, which are responsible for the bitter taste.

The particle size distribution
The correct particle size distribution also plays a role. If the particle size distribution is too broad, the coffee will taste sour and bitter.

The higher the quality of the grinder, the narrower the particle size distribution curve (see picture below). If espresso were made only from particles from the left part of the curve (where the very finely ground particles are), the coffee would be very bitter. The particles are too small, so the water has a high retention time due to the dense packing. This dissolves poorly soluble, bitter tannins, which would otherwise remain in the powder. Tannins bind to proteins and are responsible for the dry, dull feeling in the mouth of tea, wine and coffee. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6668809/

If an espresso were made only from the right part of the curve (where the coarsely ground particles are), it would be very acidic.

Partikelgroesse

Particle size decreases after a few grinds because oils gum up the grinder. These oils then oxidize over time. This causes a rancid aftertaste. The coffee grinder should be cleaned regularly and properly so that it again achieves the desired degree of grinding and the oxidized oils are removed. Link to our cleaners.

We offer you the possibility to send us espresso powder ground by your grinder. We will then measure it photometrically and send you the result of the curve (see picture above).

 

The portafilter
The portafilter must be preheated, as well as the cups that are placed on the machine and the portafilter that is clamped unfilled.


Fill the portafilter correctly
Use the leveler clockwise
The leveler is used before tamping to ensure that the espresso grounds are evenly distributed. It can then be tamped to create an even layer. Channeling means that instead of flowing through the entire puck, the water only flows through a thin spot (usually the rim) in the espresso grounds and it over-extracts at that spot. The espresso then tastes unbalanced. This channeling is prevented by the even distribution, and thus the espresso has a perfect crema.

On the Internet, you can find curious instructions on how to use a leveler. However, not all roads lead to Rome here, but there is only one method of optimally distributing the espresso grounds. To do this, the leveler is placed loosely on the espresso grounds. Then it is accelerated clockwise without pressure and released. Then the tamper can be used. You can find levelers here.

 

Correct tamping
To tamp correctly, place the portafilter on a stable edge and place the tamper straight on the freshly leveled flour. Then use 15 kg of pressure to press the espresso grounds firmly. It takes a little practice to find the right pressure. A body scale can help with this. You can only build up this pressure when you put the portafilter on. You can find a selection of tampers here.

Steady clamping of the portafilter
The importance of clamping is often underestimated. In cafés, you can always observe how the barista wants to quickly clamp the portafilter in a hectic rush. He doesn't hit the tensioner right away and hits somewhere on the machine. In doing so, he ruins the leveling and possibly the tamping, thus enabling channeling.
So we take the rest we need for precision and clamp the portafilter slowly, without moving the espresso grounds.

Proper overbrewing
Optimal overbrewing involves flowing 7 grams of coffee through 30 ml of water at about 10 bars in about 25 seconds.
Most espresso grinders are designed to stop grinding after 7g.
The pumps of portafilter machines can generate pressures of up to 20 bar. A nozzle is then usually installed above the portafilter to regulate the pressure. You can see this when you run water through without a portafilter. Because the water then does not shoot out with 20 bar and burns the operator, but it runs out slowly. This control mechanism then also provides the required 10 bar.

Now there are two types of portafilter machines. With one, you press a button, then 30 ml flows out in 25 seconds. With the other, you operate a lever and can thus determine the pressure and flow time yourself. If you pull the lever down fully, you have the highest pressure, if you pull it down less, you have less pressure. Usually, however, such machines are set so that you have to pull the lever all the way down for 25 seconds.

If you look on the Internet, you will often find contrary or incorrectly formulated claims. Therefore, we took a closer look. The study Analyzing extraction uniformity from porous coffee beds using mathematical modeling and computational fluid dynamics approaches from 2019 shows that coffee extraction behaves according to the Darcy equation (the Forchmann extension of the equation is irrelevant for this), which is a conversion of the Karman-Kozeny equation. This equation describes the flow rate of espresso through the portafilter, which is inversely proportional to the volume-specific surface area of the powder. Thus, the smaller the surface area (i.e., the coarser the coffee is ground), the faster the flow rate.

Study: https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0219906