Cafetières
Cafetières take the form of glass containers incorporating a wire filter attached to a plunger. As you can make an exact amount of filter coffee they're ideal if you just want to make a few cups. They’re also great value - and look good on the dining table!
Filter coffee makers and percolators
Filter coffee machines come in different cup volumes and are very easy to use. Water simply drips slowly through a basket of ground coffee to infuse in a pot or carafe. There’s no need to boil the water first. Filter coffee machines usually have thermos pots and hot plates to keep the coffee warm.
European models of filter machines have deeper cones, letting the water go right through the coffee. More compact models will have flatter cones, which may mean not all the coffee is filtered through. Models have either permanent or paper holders. Permanent filters save you money but they can be messy to clean and can taint. Paper holders are more hygienic and can be simply thrown away after use.
Some filter coffee makers use a ‘pod’ system. Essentially like a tea bag, these produce a cup of filter coffee without any mess.
Percolators work the other way around. Ground coffee is put into a holder at the top, water in the bottom. Once boiled, the steam is forced through the filter and the brewed coffee settles in the bottom of the jug. There’s a glass dome at the top so you can see how dark the coffee is becoming. Percolators are ideal for those who want to vary the strength of their filter coffee, though some coffee aficionados consider the coffee not to be as good.
Espresso and cappuccino makers
These are steam-driven machines that produce very strong coffee. Espresso coffee is much richer and more concentrated than filter coffee and is the base for a cappuccino or latte. There are two basic types of machines, with pump machines the more expensive.
Pressure machines
Water is boiled in a chamber and this builds pressure and steam. Eventually enough pressure is built up and forces the boiling water through to the coffee. The steam can be used for frothing. The water can be, however, too hot to make an authentic espresso and there might not be enough bar pressure to make a really good espresso.
Pump machines
More expensive than pressure machines, pump machines have a separate tank and a thermostatically-controlled boiler with a ‘Thermoblock’ system that heats up the water to between 85-92°C – the optimum temperature for making coffee. The water is then sent through the coffee holder at the correct bar pressure. Espresso coffee is made by using finely-ground coffee. Some machines also use a pod system and many now use the increasingly popular Nespresso method.
Nespresso
This is also a ‘pod’ system that produces espresso coffee. The coffee is blended, roasted, grounded, and then hermetically sealed in capsules which stay fresh for up to 9 months. The advantages of this system are that it’s an easy way to make coffee, and most major brands of coffee makers have Nespresso systems. There are no messy filter holders to clean, no spillage of coffee granules – and the coffee tastes great! The downside is that you are tied to the supplier’s range of coffees, which are available by mail order or online.
Points to consider when buying an espresso maker
Bar pressure
Good bar pressure is essential for making a good ‘crema’. It means that the steam meets the coffee granules at the correct speed. Too slow and it could result in a bitter taste. 15 – 19 bar is the optimum, though some suppliers claim 9-11 bar is enough if the beans have been ground correctly.
Thermoblock
Rather like a shower, the Thermoblock is a type of boiler that heats up the water to about 90°C, via a pump. To achieve an excellent flavour it’s important that you don’t scald the coffee – unlike tea. Some models have a Thermoblock system for frothing the milk, which needs to be at about 120°C.
Filter holder
This holds the coffee granules and should be kept warm. Basic models have aluminium ones but more expensive models have brass holders that retain the heat for longer.
Valve
Most machines have a mechanical valve to control the water flow. Top-of-the-range machines have solenoid valves that increase the water pressure at the point of delivery and also shut off as soon as you finish the extraction
Wattage
Like kettles, the higher the wattage the faster the water is boiled. High wattage machines are good if you are making several espresso.
Tips on making the perfect espresso or cappuccino
If you want to imitate the ‘baristas’ of the Italian coffee bars (experts in the art of making an espresso) it is essential you know how to achieve a perfect ‘crema’.
Crema is the pure coffee extract you find on the top of an espresso. Resembling the head you’d find on a glass of stout, it’s full of rich aroma and leaves a lingering flavour. A test of a good ‘crema’ is to put a little sugar on the top. If it takes time to fall to the bottom you’ve succeeded!
Types of coffee
- Cappuccino: 1/3 espresso, 1/3 hot milk, 1/3 frothy milk
- Latte: with added hot milk. Normally ratio is 1:6 espresso: hot milk.
- Macchiato: espresso with a little touch of milk
- Con Panne: espresso with a dash of cream
- Mocha: hot chocolate with a dash of espresso
- Americano: hot water with a dash of espresso
Tampering coffee
You’ll always spot a barista doing this. After they’ve filled the filter holder with coffee they’ll gently tap the top of it, levelling off the coffee, before locking the holder into the machine. This is to make sure the water filters through evenly. Too much ‘tampering’ and the water will take too long. Top machines feature an in-built tamper.
Milk
For perfect frothing you can use any type of milk – full cream, semi-skimmed or skimmed is fine – as long as it’s fresh. It’s the protein that makes the froth, and this diminishes after about 4 days. Always use a stainless-steel jug (it conducts heat better) and fill it to just under half full with cold milk. When it’s too hot to touch at the base the froth is ready. Give it a couple of taps to get rid of any bubbles, and then gently spoon the froth onto your espresso for that perfect cappuccino!
Coffee grinders
A good grinder is an important investment. There are two types available: blade or burr.
Blade:
These slice the beans finely. Though less expensive, they may grind beans less evenly and can leave the coffee with a slight burnt taste if ground for too long.
Burr:
Rather like a pestle and mortar these grind beans more evenly. They come in two sorts: wheel or conical burrs. Wheel burners simply spin very fast and can be a little noisy. The more expensive conical burr grinders spin more slowly, tend to clog less and are also quieter.
Which grind for which coffee?
- Coarse: for percolators or cafetières
- Medium: flat-bottomed filter machines
- Fine: cone filter machines
- Extra fine: espresso machines
Maintenance
Buying coffee
Little and often is the rule of thumb. Coffee loses its freshness very quickly.
Storing coffee
It’s recommended you store your coffee beans or grounds in a glass, airtight container, away from bright sunlight which can reduce freshness. For consumption within one week, room temperature is fine. For two weeks to a month, keep your coffee in the fridge. This prevents the chemical reactions that produce stale beans and lifeless coffee.
Preparation
Manufacturers advise that you flush the machine through with hot water first as this removes any air bubbles.
Cleaning
Always use fresh water as this has more oxygen and never put any detergent in. Clean it thoroughly after use as the residue of bitter coffee oils may affect the taste of your next drink. Descale the machine 2-3 times a year, depending on use.
John Lewis Partner quotes
"The great thing about coffee pods is that because they’re foil-sealed you don’t lose any freshness, meaning that if you’re not using your machine that frequently your coffee keeps for longer than if you buy it loose."
Jayne, Kitchenware, John Lewis Milton Keynes