Coffee for the espresso machine

Coffee for a portafilter machine: the foundation of real espresso

A portafilter machine, also known as a portafilter or semi-automatic espresso machine, is the classic way to make espresso. This brewing method is used by baristas around the world and is the basis for almost all coffee specialties served in cafés, such as cappuccino, latte macchiato, flat white, cortado and americano. A great espresso always starts with high-quality, freshly roasted coffee beans.

How does a portafilter machine work?

With a portafilter machine, you grind the coffee beans separately, then measure the ground coffee into the filter holder (the portafilter) and tamp it down firmly. The machine then forces hot water through the coffee at a pressure of around 9 bar. When the grind size, dose and extraction time are properly balanced, the result is an espresso with a rich crema, a full body and a beautifully balanced flavour profile.

Because you control the grind size, dose and extraction yourself, a portafilter machine gives you maximum control over the final result. This makes this brewing method popular with both home baristas and professionals.

Which coffee works best in a portafilter machine?

A portafilter machine performs best with freshly roasted espresso coffee beans. Medium to medium-dark roasted espresso blends often produce a full body, a creamy crema and notes of chocolate, nuts and caramel. These qualities are a perfect match for a classic espresso and milk drinks such as cappuccino and cortado.

Single estate coffees are also an excellent choice. They showcase the unique characteristics of a single origin and can surprise you with fruity, floral or spicy aromas. Depending on your taste, you can opt for a bold Italian espresso or a more modern, refined espresso.

Which grind size is suitable?

For a portafilter machine, use a fine espresso grind. The grind should be fine enough to provide sufficient resistance to the water, but not so fine that it blocks the flow. A good extraction takes an average of 25 to 30 seconds. If the espresso flows through too quickly, the grind is usually too coarse. If it takes too long, the grind is often too fine. Finding the right balance allows you to get the most out of your coffee beans.

These are, of course, general guidelines. If you make your espresso with a dark-roasted coffee bean, a slightly shorter extraction time (e.g. 20 seconds) may be optimal, while an espresso made with a medium-roast single-origin coffee may be better suited to a longer extraction time, e.g. 30 seconds. With your own grinder, you can find the perfect balance even more easily.

With freshly roasted, high-quality coffee, a precise grind and a well-adjusted portafilter machine, you can make espresso at home just like the kind you enjoy at the best coffee bars. Explore our selection of coffee for portafilter machines and discover how the right coffee beans make all the difference in every espresso.