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Espresso is the base of lattes, cappuccinos, flat whites and americanos, and making it at home can be deeply satisfying. It can also be confusing. Espresso machines range from simple handheld gadgets to large automatic machines, and the right choice depends on how hands-on you want to be, how much space you have and how many drinks you make. This guide explains the main types, the features worth paying for and how to keep any machine running well.
What makes espresso different
Espresso is brewed by forcing hot water through finely ground, tightly packed coffee under pressure. The result is a small, concentrated shot with a layer of golden foam on top called crema. Because of the pressure involved, espresso needs dedicated equipment, unlike drip or pour-over coffee.
For a quick comparison of the two, see our post on coffee vs espresso.
The main types of espresso makers
Manual (lever) machines
You create the pressure yourself by pulling a lever. They’re beautiful and give you complete control, but they take practice and are best for dedicated hobbyists.
Semi-automatic machines
The most common home espresso machine. You grind, dose and tamp the coffee, and the machine controls the water pressure and temperature. You start and stop the shot. They offer a good balance of control and convenience.
Automatic machines
Similar to semi-automatic, but the machine stops the shot for you based on a set volume.
Super-automatic machines
These grind, dose, tamp and brew at the touch of a button, and some froth milk too. They’re the most convenient and usually the most expensive and the largest.
Capsule machines
Pre-filled capsules make espresso-style coffee with almost no effort or mess. The trade-off is ongoing capsule costs and waste. Refillable capsules can help: a stainless steel capsule shell lets you fill your own ground coffee instead of buying single-use pods (check that it suits your machine first). Our guide to coffee pods explains the formats.
Portable espresso makers
Small, handheld devices that use a hand pump or a small motor to create pressure. They’re great for travel, camping, the office or anyone who wants to try espresso without committing to a big machine. A portable espresso maker is an inexpensive way to experiment with shots at home or on the road.
Stovetop moka pots
Not true espresso, but they make a strong, concentrated coffee on the stove. They’re affordable, durable and a good starting point.
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Features worth paying attention to
Pressure and temperature stability
A machine that holds steady pressure and temperature makes more consistent shots. Look for a machine designed to keep brewing temperature stable rather than one that only lists a high maximum pressure.
Portafilter size
Larger, commercial-style portafilters are easier to dose and tamp evenly.
Steam wand
If you love milk drinks, a steam wand lets you froth and texture milk for lattes and cappuccinos. Panarello-style wands are easier for beginners; traditional wands give more control.
Built-in grinder
Some machines include a grinder, which saves space. Separate grinders are easier to upgrade later.
Size and water tank
Measure your counter, including the height under the cabinets. A removable water tank is easier to fill.
Don’t forget the grinder
Espresso needs a fine, even grind, and freshly ground coffee makes a big difference. A burr grinder designed for espresso is often a better investment than a more expensive machine. Read which coffee grinder is right for you for help choosing.
Milk drinks at home
- Latte: espresso with lots of steamed milk and a thin layer of foam.
- Cappuccino: espresso with equal parts steamed milk and foam.
- Flat white: espresso with a small amount of velvety steamed milk.
- Americano: espresso topped with hot water.
If you don’t have a steam wand, a handheld frother and warm milk make a good latte-style drink. Our post on what a latte is covers the basics.
Making your first shot
- Grind fine, about the texture of table salt or slightly finer.
- Dose the portafilter evenly.
- Tamp firmly and level.
- Brew for about 25 to 30 seconds.
- Taste and adjust: sour shots usually need a finer grind; bitter shots usually need a coarser grind.
Caring for your espresso maker
- Rinse the portafilter and basket after each use.
- Purge and wipe the steam wand immediately after frothing milk.
- Backflush if your machine allows it.
- Descale regularly, especially with hard water.
- Use filtered water to reduce scale build-up.
Choosing the right machine for you
- Want convenience? A capsule or super-automatic machine.
- Want to learn the craft? A semi-automatic machine and a good grinder.
- On a budget or short on space? A moka pot or a portable espresso maker.
- Travel a lot? A portable maker.
If you’re setting up a dedicated space, see our guide on how to set up a coffee bar.
Beans for espresso
Any coffee can be brewed as espresso, but some beans shine more than others. Medium to dark roasts give the classic rich, chocolatey shot that stands up to milk. Lighter roasts can be bright and fruity but are harder to dial in.
- Buy whole beans and grind just before brewing.
- Use beans within a few weeks of the roast date for the best crema.
- Store them airtight, away from light and heat. Our guide to gourmet coffee has more on choosing beans.
Common beginner mistakes
- Grinding too coarse, which gives a fast, watery, sour shot.
- Uneven tamping, which lets water channel through one side of the puck.
- Skipping pre-heating. A cold portafilter and cup cool the shot right away.
- Using stale beans, which produce little or no crema.
Fix one thing at a time, taste and adjust, and your shots will improve quickly.
FAQ
Do I need an expensive machine for good espresso?
Not necessarily. Fresh beans and a good grinder matter as much as the machine.
Is a moka pot the same as espresso?
No. It makes a strong, concentrated coffee, but at lower pressure, so it’s not true espresso.
Can I use regular coffee in an espresso maker?
You can, but it needs to be ground fine. Espresso roasts are designed to taste balanced as a shot.
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