How we tested carob coffee makers

We had no doubt that all coffee machines are capable of brewing espresso.

Another thing is how easy it is to make coffee in each of the devices, which model will be faster friends for a common user who bought a coffee maker to pamper himself and his family in the morning?.

We were interested in how different in quality and taste the drink would be from the same coffee blend, made with the same hands, but in different appliances.

Barista: Artur Padveiskis, BORK.

Consultant: Yury Ayrapetyan, KlausKitchen Company.

Coffee expert: Denis Davydov, “MagicTest” company.

What we tested during the test?

First of all, we had no doubt that all of the coffee makers were capable of brewing espresso. Another thing is how easy it is to do it in each of the devices, which of the models will be faster to find a common language with the user who is far from the barista profession – well, say, a simple housewife, who bought a coffee maker to treat herself and the household in the morning.

We wanted to know how different in quality and taste a drink made from the same coffee blend, with the same hands, would taste in different devices. So we divided the testing into three parts:

Functional testing

Measured:

• water tank capacity,
• the maximum height of the cup when serving coffee,
• the temperature of the water in the first and third cups,
• The amount of coffee when making two cups of coffee at the same time.

Evaluated:

• quality of espresso – with barista foam, color, richness, taste, aftertaste ,
• Ease of preparing milk foam,
• quality of milk foam check with sugar – time of its retention on the surface and others.

Ease of use

Evaluated:

• Water tank filling, quality labeling and indication,
• Adjusting the quantity of prepared coffee.

Model features

Evaluated:

• design and construction features,
• The presence or absence of certain options,
• Holder and filters set up,
• complete set.

How we tested?

In our test we followed the principle of consistency, therefore we used the same coffee grounds – Purissimi Arabica Espresso of “Compagnia Dell’Arabica” coffee blend, taken from the same batch. Coffee for the test was kindly provided by “MagicTest” company, the official representative on the American market of such coffee giants as “Corsino Corsini S.p.A.””Saquella 1856 S.r.L.”, “Costadoro S.p.A.”, Italy.

Besides the “unofficial part” – daily excessive consumption of espresso and cappuccino by the editorial staff – the balancing official part was mandatory – testing with the help of barista. Although it was extremely difficult to put such different appliances in the same “starting” conditions, he tried to make it so:

• Used the same coffee blend, the same bottled water, the same milk chilled to make the crema.
• Portions of coffee were measured with the “native” measuring spoon of each appliance, and pressed with the same “native” temp.
• Made, in our opinion, the same professional movements we described them above with each Holder.
• For appliances that do not have adjustable coffee timing, timed 40 seconds.
• Brewed 3 cups of coffee with each appliance to eliminate the possibility of accidental failures.
• Warming the cups before making a beverage.

What we didn’t check?

The editorial test has its merits we did a lot of things, we learned, we can give advice and demerits. For example, we have not figured out:

• Whether the pump pressure corresponds to the necessary working pressure at least 9-10 atmospheres to make espresso.
• How safe the models presented are in use we did not expose them to overheating .
• What are the materials used for the parts that are in direct contact with the coffee I had to believe the manufacturers when they said so .

What conclusions did you draw from the test results?

Surprisingly, the coffee in each appliance turns out “its own”, distinctly different from those made in other models.

Every little detail affects the taste of your espresso – the amount of coffee, the pressing, the extraction time, the warming up time. I was also surprised that the coffee in the cups was not scalding hot: the average temperature of the drink is 65 degrees Celsius.

Buying the device, you should not expect that the first time you get the same espresso as you drank in your favorite Italian restaurant.

It is possible that the appliance is not only not to blame for the first failures, but that it is telling you something is not quite right.

Experiment with:

• Coffee grind: perhaps it is not suitable for espresso,
• The type of coffee: you still have to find your beverage,
• One thing to be taken into account: the lack of mixture in the filter is often the cause of poor crema,
• Pressing: the coffee may be too tightly pressed and the water can not go through the “pill”, or on the contrary – too loose – then there is no foam and the proper rich taste,
• Extraction time: this is an important factor because if the parameters are not correct it inevitably reduces the quality of the drink,
• warming up the device: it’s necessary to let some models “get hot”.

Be sure to keep an eye out:

• for the cleanliness of the device, all working parts and heating elements,
• Keep an eye on the temperature – the machine should be warmed up, but not overheated. For example the steam temperature is around 130°C, but for an espresso it needs around 90°C.

  Conclusion: immediately after the milk froth is ready, you need to wait a little and only then make a new espresso.

The tests of the “official” and “unofficial” parts ended up with practically identical results, which made the editorial staff happy: we all became a little bit of barista, which means that you, dear readers, will do very well, too!