Coffee beverage is consumed by humans from the first century AD in Africa and in the Middle East, and in the 15th century it was distributed to India and Europe and soon became a common beverage and was consumed by the masses around the world.
Coffee beverage includes many types of beverages, hot and cold, all based on aromatic oils, extracted from roasted and ground coffee beans by brewing, cooking or extracting with water in various and different methods.

Green and roasted coffee beans contain caffeine and antioxidants at various levels. There are studies that show that coffee has a preventive effect on certain diseases.
At the same time it is worth knowing that there are also studies that indicate health risks upon high consumption of coffee.

Decaffeinated / Decaf coffee
Is a product of an industrial process, involving organic chemicals, which removes most of the caffeine from the green coffee.
According to the European standard, decaffeinated green coffee should contain 0.1% or less of caffeine and roasted coffee 0.3% or less caffeine.

Common methods for making a coffee beverage:
Coffee beverage is prepared in many and different methods around the world.
Here are some of them:

Which of the many coffee brewing methods produce the most delicious coffee beverage?

As known, there’s no accounting for taste‏‏‏‏.
Because each of us has a different palate, no method can be recommended.
They’re all legitimate and they’re all good if you like your beverage.

I recommend experimenting.
Try different types of coffee and try brewing using different methods. Only you are able to know and feel what you like and it is really okay to occasionally change both the coffee and the brewing method depends on mood, ability and conditions.

Any recommendation coming from so called ‘expert’ is unmatched and will not be the same as your personal taste.

Espresso

Espresso is a coffee beverage, about 25 cc of a concentrated and thick beverage known as Espresso shot.

Espresso is a whole world that has taken the western world by a storm in recent decades and moved beyond Italy where it was invented and published in the late 19th century.

This guide will focus on espresso machines that target the home coffee market.
Coffee machine manufacturers have identified the great potential of the home market (according to a report published in 2013, about 18 million coffee machines are sold in Europe alone) and they have developed machines for the home market that match the features, dimensions and price, allowing anyone to make coffee in their home with a quality that does not fall short of that served in the cafe.

The espresso making market has undergone a shake-up and a significant change of direction from consuming espresso only at the local cafe to preparing it at home as well.
This change of direction is similar to the changes the photography market experienced in the early 20th century where due to technological developments, marketing moves and more, the market took a significant turn from photography done only in photography shops with large and cumbersome equipment, to photography that anyone could do with their own affordable camera.

Espresso shot formula by the Italian National Institute of Espresso is:

7 grams (± 0.5 grams) of finely ground coffee
Produce 25 ml. of beverage incl. crema
Extracted under pressure of 9 bar (± 1 bar)
At a temperature between 86-90 degrees Celsius
For 25 seconds (± 2.5 seconds).

This is the classic and traditional formula for making espresso that was used for many years when the common roasting degree of coffee was dark.

Defining the volume of the espresso shot (25 ml at a given time) used in the formula, created a problem because the volume of the espresso varies depending on the freshness of the roasted coffee beans. A serving of coffee made from fresh coffee beans will contain more crema, but will weigh less than a coffee made from older coffee beans, even though their volume will be the same. Accordingly there will also be changes in flavors.

In recent years, other roasting degrees have been used, and leading baristas have begun to use espresso beverage weight measurement for the outcome, instead of measuring the volume of beverage that was previously practiced.

The weight system calculates the ratio between the weight of the ground coffee in the basket to the weight of the coffee beverage obtained after the extraction.
An acceptable extraction ratio would be 1:2, or 1:2.5 and the like.
For example, in a ratio of 1:2.5, from a ground coffee weight of 15 grams we get 37.5 grams of espresso beverage.
In this method, one strives to reach the target weight determined according to the desired coffee concentration and the resulting flavors.

Notes:
• A dose of coffee is called a Shot, similar to an alcohol shot , although the definition of a dose is 30 cc, or 1 fl. Ounce
• A calibrated espresso machine usually produces 2 servings poured into 2 cups, a single shot per cup, or,  a double shot for one cup.
Using special equipment (another coffee basket) it is possible to calibrate the machine and extract a single shot.
• The roasted coffee used in the espresso machine is without a doubt one of the important ingredients for a delicious beverage.
To make coffee, the roasted coffee can consist one species of coffee (single-species), or  a mixture of several species (a blend).
The degree of roasting varies from very dark to very light where each degree is suitable for a particular species, production method and depends on the flavors we will be able to get from each degree of roasting.
The roasted coffee should be fresh! It is customary to consume roasted coffee starting few days from the roasting day and until about a month after the roasting day.
• For best results in taste and aroma, grind the coffee ‘on the spot’, seconds before the extraction.
This approach is called On demand, which means grinding the coffee right when the customer orders. Ground coffee prepared in advance is no longer used as was the case years ago in cafes. Ground coffee that stands without immediate use quickly loses its flavor and properties.

Simple, isn’t it?
Around the formula for making espresso, there is an extensive industry that rolls in billions of USD per year.

And who does not want to make a good espresso at home? One that will be similar / identical and even better than the beverage we get in the cafe?
This is certainly possible with a little knowledge, desire and at a price that over the years becomes more and more affordable for consumers.

Espresso is consumed in a short sip as soon as it is extracted from the espresso machine.
Espersso is also served combined with milk (or other liquid such as soy / almonds, etc.) which is usually heated and frothed, in various quantities and forms of preparation that produce many styles of coffee beverages.
Each coffee beverage has a unique name such as Cortado, Galão, Macchiato, Longo, Americano, Latte, Cappuccino and more.

Many coffee machines, in addition to espresso extraction, are capable of frothing in a serial process or in parallel to the coffee extraction. The frothing is usually done by steam that heats the liquid, adds air into it and mixes it to create a frothy / creamy liquid.
There are also stand-alone, manual and electric frothing devices on the market that are not part of the machine and are intended for the home use.

All espresso machines are facing in one way or another with the espresso formula.
The differences between them will be:
 

• The degree of compatibility / proximity to professional equipment, for example the size of the extraction handle and more.
• The ability to maintain a constant extraction temperature throughout the extraction process.
• The ability to control pressure throughout the extraction process.
• The ability to release the trapped pressure in the system after completion of the extraction.
• The speed of return to the state of readiness for further extraction and maintain repeatability of extraction.
• The time from turning on the machine until it reaches readiness for extraction.
• The ability to extract and froth simultaneously to serve the beverage on time.
• The ability to individually control each parameter involved in the extraction process.
• Quality and reliability of the machine’s structure and its various components that affect the time until a fault occurs, the environment in which it is able to operate and the ability to access its components for maintenance and repair.
  Simple, basic and inexpensive machines will be made from many plastic parts, with simple and inexpensive components and are primarily designed for single production of a coffee beverage.
  As moving towards the professional level machines, we’ll find higher quality of materials, for example stainless steel chassis and casing, copper or stainless steel boilers, more reliable and high quality components, attention to details and components arrangement of internal space. These machines are  designed for continuous production  of coffee beverages.
• Added features such as control and monitoring with a PID, direct water supply and drainage, silent pump, displays, timers, remote control and more.
• Price. The higher the quality and the more professional the machine, the higher the price. If we add the design and / or handmade production according to individual requirements, the sky is the limit in terms of price.

Espresso machines for the domestic market:
Below is a brief overview of the main categories and technologies used in this market.
It is important to note that as in any market segment, the coffee machine market also has machines produced in small quantities, with unique features and / or appearance, handmade or computerized, but this review is short of containing them as well.

In the home market for espresso machines, there are three main categories:

• Espresso machines for capsules / pods
• Automatic espresso machines
• Semi-automatic / manual espresso machines
  All types of machines use roasted and ground coffee and after extraction (except for the capsule machines) the coffee remains can be used for compost, soil fertilization or for any other organic and natural uses.
  
  Note:
  Some of the coffee machines in these categories have adapters (sold separately) that allow the use of coffee pods (= a flat, compressed disposable coffee disk) or capsules, to be used instead of plain ground coffee.
  It is not clear why those who invest and buy a machine of this type and want to enjoy fresh and quality coffee like in the cafe, will want to use non-fresh coffee with a relatively poor result in the cup.

The differences between the types of machines in the semi-automatic and manual category:

Semi-automatic and manual espresso machines include devices for heating the water required for extraction and frothing.
The water heating devices are the most significant in terms of component size inside the machine and they are the ones that will determine the nature of the machine, the form of use, the quality of the coffee beverage, the size of the machine and more.
The difference between the machines will be reflected mainly in the structure of the heating device and the water heating method.
These machines have 4 main technologies for water heating, each with advantages, disadvantages and differences, including the price level.

Additional equipment:

Beyond the coffee machine, whatever it is, additional equipment is also required.
Ignoring the additional equipment will make you realize sooner or later that it is needed. You should know this in advance and consider it to avoid surprises.

Additional equipment / instruments usually required for a coffee machine:

• A coffee grinder that is suitable for the machine.
  It is a necessary and important device no less than the coffee machine and can cost even more than it.
  Without a coffee grinder suitable for the coffee machine, you will not be able to get a drinkable espresso and there is no point in buying a coffee machine.
  There are several technologies for grinding coffee and dozens of models and more in each technology. It is advisable to study this topic well and make an decision that is appropriate for the coffee machine.
  Note: Espresso requires a fine grind. A spice grinder is not suitable for grinding coffee.
• Water softener or other solution that will provide softened water.
  The water in many places is usually hard and contains elements that produce scale which is the number 1 enemy of coffee machines. The scale clogs water pipes of the coffee machine and accumulates on the heating element. Using softened water greatly reduces its accumulation and saves a lot of money and maintenance later on.
  Note: Mineral water and water from various filtration machines are not softened water and are not suitable for use in coffee machines!
• Water piping for feeding and drainage.
• Power sockets and power cables if needed.
• Extra portafilter and an additional basket if you want convenience in using a single shot serving.
• Puck screen – a stainless filter that is placed on top of the puck and helps spreading the water evenly and keeps the brewing head cleaner.
• High-quality tamper / distributer-tamper, suitable for the diameter of the basket and with a metal base, preferably made of stainless steel.
• Tamping station or mat.
• Knock-Box for temporary removal and storage of used coffee pucks.
• Frothing pitcher, preferably made of stainless steel.
• Cleaning equipment and cleaning materials, brushes and materials for removing scale and coffee oils.
• Air-tight storage container for coffee beans.
• A scale with an accuracy of one tenth of a gram and in such dimensions that will allow it to be used while extracting . Preferably combined with a timer.
• Froth thermometer. Helps reach the recommended temperature for frothing and prevents the breakdown of milk fats.
• Cups and saucers for different types of beverages with / without reference to tradition and / or brands.
  This issue can be significant and expensive for whom it is important to serve coffee in the best tradition of the world.
• Machine on / off timer if not built into it. Recommended especially for machines that require pre-heating.
  There are many types, from simple to daily / weekly timers and even those controlled by smartphones and apps.

If you read so far, did not panic and decided to purchase a coffee machine, I will try to guide you and offer you an effective and focused way to understand what you need and want when you come to look for your coffee machine.

Recommendations:

1. Make a list of requirements, preferences, limitations and budget for all the equipment!

With an organized list it will be easier to make an intelligent decision and understand what is more important to you.
The preferences, demands and constraints, both objective and subjective, are personal and will be different from others, so there is no point in asking general questions in forums and coffee groups because the answers you’ll get will not suit you, it will only confuse and not to mention that some will be from sellers that will try to sell you something that you don’t need.

Since the decision to purchase a coffee machine depends on many factors, most buyers will eventually compromise. It is easier to compromise when you know clearly what the requirements, characteristics and constraints that are relevant to you, what the priorities are and what you will be willing to compromise on.
Next to each item on the list, indicate the degree of importance for you from 1 (lowest) to 10 (highest).
This is your compromise metric and it will help you a lot in the decision making process.
Take the list with you to the coffee shop, present it to any consultant and expert who will try to help you.

Check List, list of questions to ask when buying a coffee machine/maker:

I have put together a sample list of questions (in no particular order).
You are of course welcome to add to your list any additional questions that you find relevant.

• What do we usually drink? Espresso? Cappuccino? Americano? Both? If both, in what ratio?
• How often do we drink what we like?
• How many times a month / year do we host, serve coffee and are required to serve a relatively large amount of coffee beverages?
• If the answer to the previous question is small, will we be willing to pay for the option to do so, hundreds of additional USD?
• Are we supertasters and can notice tiny differences of taste and smell? (You can check this with a simple and cheap kit)
• What is the real reason we want to buy a coffee machine?
  Do we want to enjoy a good coffee beverage at home?
  Do we want to upgrade our current coffee experience?
  Do we want to save on costs over time?
  Do we want to impress family and friends?
  Is it because our friends / neighbours have a coffee machine?
• How much space is there in the kitchen, or in the space designated for the machine and other equipment? (width, height and depth in cm)
• Is there a water supply point and drain near the location of the machine?
• Is there a power point close to the location of the machine?
• Is there space in the machine area to place water softener including the required piping?
• Is the waiting time from turning on the machine to readiness for use important to us? If so, what time will we be willing to wait?
• Is the complexity of the preparation, the number of steps required and their complexity important to us?
• How soon do we expect to make and serve the coffee?
• Is the price per serving of coffee on a monthly / annual basis a parameter that is important to us?
• How much time are we willing to spend for cleaning the equipment after each use?
• How much time are we willing to devote to monthly maintenance of the equipment?
• Is it clear to us that there is annual / periodic maintenance in the lab? What does it cost?
• How important is design to us?
  If so, try to define it and characterize the environment in which the machine will be located in terms of design.
  Is a glossy metallic-looking design right for us? Plastic appearance? In a certain color? Design in straight lines? round / arched design? etc.
• How important is safety to us?
  A coffee machine becomes very hot, emits hot water and steam and can be dangerous to children and others. How do we protect them?
• In case of local purchase, is there an official importer of the equipment?
  What are the reviews about him that can be found on websites, groups and social networks?
  * Beware of groups that have been established and / or operated on behalf of stores / manufacturers and take into account the disguised and fake profiles in these groups that operate on behalf of and market their products in sophisticated ways.
• What is the maximum budget for purchasing all the required equipment?
  (I emphasize all equipment, so that we do not find ourselves without the needed equipment and without financial resources)

2. Visit coffee shops that specialize in coffee equipment, see the selection, get explanations and ‘feel’ the different machines. You should also make a tasting and it is recommended that you bring the roasted coffee you like with you, so that you have as much point of comparison as possible in terms of taste.
Keep in mind that a significant portion of sellers will try to sell you what is right for them and not necessarily what is right for you and your requirements.

3. If you have decided on specific equipment, conduct a market survey in stores and online, including overseas.
Read reviews on it online and look for reviews on non-sales sites and always compare the exact same model, not approximately, but exactly!

4. Have you decided to make a personal import and purchase from abroad?

• It is important to check that the equipment you order is suitable for the local mains voltage and frequency.
• If the plug provided does not conform to the standard used in your country, it can be easily replaced with a suitable plug.
• If the machine is manufactured in Europe, there is a possibility that it complies with the European standard for energy conservation that requires switching off / switching to standby mode after half an hour of inactivity.
  Check and make a decision whether this feature is suitable for you and / or whether there is a model without this feature and / or whether it can be canceled / bypassed if you wish.
• Consider the costs of shipping and transportation, taxes and customs clearance and consider that warranty and fixing faults / problems with a supplier abroad, if required, can be more complex than purchase in the domestic market.

5. Do not disqualify the purchase of used equipment.
Second-hand equipment can be found at great prices and in excellent condition in billboards, online coffee groups and coffee shops.
It is recommended to perform a comprehensive inspection of the equipment, visual, external and internal inspection (yes, ‘open the hood’, disassemble the top cover of the machine and check with a flashlight), and of course also perform a working test by making coffee, extraction and frothing.
It is important to look for leaks, old signs of leaks, rust, components and electrical wires with burn signs, etc.
A coffee machine contains water pipes, heating element/s, various electrical and electronic parts, it is desirable that these be faultless to ensure smooth usage over time.
If you have decided to purchase used equipment and do not have the knowledge to test it, you should purchase it at a reliable store / lab and request a written warranty on the purchase.

Conclusion:,

Deciding and purchasing a coffee machine is complex, it is a compromise between many factors, objective and subjective, requirements and preferences on various issues and also a considerable financial expense.
The more information you have about the specific requirements, preferences, limitations, budget and data of the machine that you think is most suitable for you, you will be able to make a more intelligent decision, one that suits you and the environment in which the machine will operate, a decision you will be happy with for a relatively long time.

Good luck, enjoy your coffee.
Avi Schneor