When we think of making espresso, we usually think of automatic machines. They utilize built-in boilers and pumps to force pressurized water through a “puck”—resulting in concentrated shots of espresso.
Many coffee shops around the world utilize these machines to prepare high-quality drinks and streamline workflows. However, investing in a high-performance coffee machine is high-priced and not the most economical option for home coffee lovers and coffee enthusiasts.
Likewise, using inexpensive home coffee machines often does not lead to great results, which is why manual machines have become more popular. Although these models are more affordable, the quality and performance of manual coffee machines have also improved in recent years.
With more advanced technology, users can have more control over the extraction variables to achieve the perfect espresso. So how do you get the best results with manual machines?
You might like this our article exploring the evolution of manual coffee machines.
How do manual coffee machines work?
As the name suggests, manual coffee machines (also known as lever coffee machines) are operated manually and do not utilize automatic technology to make coffee – although some models do have tiny boilers built in.
Jeff Walcott is the head of e-commerce and B2C marketing at Espresso FlairExplains how the process works.
“Manual machines mimic what happens in an automatic or semi-automatic coffee machine,” he says. “They’re like simplified versions of the same scientific approach. A lever lowers a piston, which forces balmy water through a bed of finely ground coffee.”
Given their simplified design, manual espresso machines are often the starting point for those interested in making high-quality espresso at home.
Charles’ role at Flair Espresso is to lead coffee machine research and development, production and technical support.
“Compared to customary espresso machines, manual machines are more affordable, especially for those modern to specialty coffee,” he says. “At the same time, experienced baristas can utilize them to achieve great results in terms of quality in the cup.”
How are these machines changing?
Since entering the market in the mid-2010s, manual espresso machines have evolved significantly in form and function. For example, the functions of these machines have become more advanced and precise, meaning it is easier to change different extraction variables.
“For example, Flair58 Plus“, contains a heating element that keeps the brewing chamber at a constant temperature without having to pour in balmy water to heat it up,” explains Charles.
“The Flair 58 Plus valve piston allows for any amount of pre-infusion,” Charles tells me.
As soon as the water enters the brewing chamber, it comes into contact with the ground coffee – and the pre-brewing stage begins. By slowly and steadily releasing and pulling the lever, the user can change the pressure and control the water flow.
As with automatic coffee machines, the design of manual coffee machines is becoming increasingly sophisticated. For example, Charles says the Flair 58 Plus has a custom logo and walnut accents on the filter holder, T-handle (or leveling handle) and tamper.
“Most people want the product to look good on the counter and be proudly displayed in their kitchen or business – and that goes beyond cafés,” he adds. “Flair is used, for example, in the three-star Danish restaurant Geranium.”
Why does pressure matter so much?
Pressure plays a key role in espresso extraction. When balmy water is forced through very finely ground coffee at high pressure (usually about nine bars), resulting in the highly concentrated drink we know as espresso.
Most manual espresso machines, including the Flair 58 Plus, feature integrated pressure gauges that allow baristas and home brewers to monitor pressure levels during extraction and better understand when to change them.
“You also have the ability to digitally graph for more correct flow profile measurement using Bluetooth devices such as the Sharp Espresso Profiler from Naked Portafilter,” says Jeffrey.
Charles, meanwhile, explains how changing the pressure and flow rate during manual extraction can affect the final results in the cup.
“If you start with 1-2 bars of pre-infusion until the puck is saturated (when you see the first drops of espresso), you can then raise the pressure (sometimes quickly, sometimes slowly) for the extraction,” he says. “Then you slowly reduce the pressure toward the end of the brew to control the flow rate and maximize extraction and flavor while minimizing bitterness and astringency.”
More control over extraction
As manual coffee machines have evolved, so has the ability to adjust various brewing variables. Temperature control is just one example.
“Temperature range Flair58 Plus starts at around 85ºC (185ºF),” Jeff explains. “It increases in five-degree increments to 90ºC (194ºF) and 95ºC (203ºF), which are roughly the optimal brewing temperatures for shadowy, medium, and lithe roast profiles, respectively.”
While there are many variables to consider when brewing different roast profiles (including grind size and total extraction time), temperature is probably one of the most crucial. This is because darker roasts are generally more soluble than lighter roast profiles, so lower temperatures will reduce the likelihood of extracting more bitter and roasty flavors.
“The detachable preheat control incorporates a 0.1mm stout heating element – similar to the heating element in an electric cooker – that wraps around the group head under an insulating silicone sleeve,” says Charles. “You then utilize a single-button PCB (printed circuit board) controller to select between three temperature settings.”
Using machine features to your advantage
In addition to changing temperature, dose, yield, extraction time and grind, baristas and home brewers have other ways to control and improve the quality of their espresso.
“One of the best ways to judge the quality of a shot is to watch it come out of the bottom of the filter holder,” Jeff says. The easiest way is to utilize a bare filter holder, so the bottom of the basket is completely exposed.
To make this process easier, many manual coffee makers come equipped with movable mirrors so the user can easily spot any signs of channeling (when water flows unevenly through the disc).
“Shot mirrors support streamline your workflow and improve the entire brewing process with the goal of extracting the best espresso possible,” Jeff adds. “It’s almost like watching cookies brown in the oven.”
In addition, compared to automatic machines, users can more easily control the pressure level in manual coffee machines. So, if you do end up overdoing it, you can release the lever to reduce the pressure – and potentially still get a good shot.
Tips and tricks to get the best results
Manual coffee machines work slightly differently than their automatic counterparts, so users should always keep this in mind.
Make sure you allow enough time for your device to heated up and stabilize before taking photos. Flair58 PlusFor example, it takes about ten minutes to reach a stable temperature.
As with any coffee brewing method, investing in a high-quality burr grinder is an absolute must.
“Using a good, solid burr grinder will go a long way toward helping you achieve the perfect espresso consistency and allowing you to experiment with different variables,” Jeff says.
Once the coffee is ground, it’s crucial to properly prepare the puck. Charles says he’s a fan of the Weiss Distribution Technique (WDT), which helps distribute the grounds properly before tamping.
He also recommends using an electric kettle with temperature control as the water source and adjusting it to suit your chosen roasting profile.
Experimenting with coefficients
More advanced coffee lovers can experiment with different profiles and pressure ratios to achieve great results with manual coffee machines.
“I would start with a 1:3 ratio,” explains Charles. “If you have an 18g dose, aim for a yield of around 54g. I tend to utilize a shorter ratio, adding milk, because the coffee flavours can come through more.
“Then you can try a few ristretto-style shots at 1:2 or even 1:1—especially if you like stout, highly concentrated espresso,” he adds. “The 1:4 to 1:6 ratio allows for a bit more opening of the coffee—especially a lighter roast—which can enhance the extraction of more aromatic and floral flavor notes.”
Ultimately, Jeff says, the key is experimentation: “It’s a learning process, and every coffee is different, so it’s an opportunity to change different variables along the way.”
With the ever-increasing quality of manual espresso machines, it’s become much easier to get a great espresso. However, as with any type of machine or brewing method, the key is knowing how to control as many variables as possible.
“To get the best results, you have to be willing to practice and experiment,” Jeff concludes.
Did you like it? Read our article on icy pressed espresso.
Photo sources: Espresso Flair
The perfect daily grind
Please note: Espresso Flair is a sponsor of Perfect Daily Grind.
