We have a big following of customers with bean to cup machines at home. This has come from a range of factors but there was definitely a spike of these type of machine purchases during the pandemic. Those that ordinarily picked up their morning brew on the way to work were stuck at home and still needed their fix! After the initial excitement of being able to brew delicious fresh coffee from their kitchens an important question was emerging.... Am I actually getting the best from this machine?
The answer 90% of the time was 'No'. Sometimes it's a slight tweak to the settings but often it's a complete re-calibration of the 3 key elements:
* Grind size - Too course and the espresso will be watery, acidic, thin and sour. Too fine and hardly any water will get through and when it does the coffee will be bitter.
* The amount of coffee dosed - Combined with the grind size this will hugely affect the results in the cup, everything from acidic through to burnt and ashy results.
* The amount of water running through the coffee - This again will result in huge variances of flavour.
Freshness of coffee is fundamental to getting a lovely brew too so ideally only put in what you expect to drink that day. We know it seems helpful to top up the hopper or canister to the top but it's only going stale from the moment it goes in.
We have now set up dozens of machines at peoples homes and here at TPB HQ for them to take back home and the difference is amazing. If you want to get some training on your home set up then get in touch or have a look here.
We will bring along a range of coffee to test and try and demonstrate how good (and bad) the results can be. We really have fun during these sessions and we have such amazing feedback too!
All the best