Industry Gastronomy

Diagnosis of fully automatic coffee machine

Part 3

Part 3 Step-by-step to the right configuration

This third and final part of the blog series explains how to configure your fully automatic coffee machine correctly to produce excellent coffee time and time again.

Missed the previous parts? Read all about the structure of a fully automatic coffee machine, the individual components and their functions in the first part. And in the second part, the most important information about the different types of faults that can occur and how to rectify them.

The double reference

How to set up the fully automatic coffee machine step by step (note: the following steps apply to both espresso and café crème):

  1. We start with the Configuration of the double brew (i.e. Espresso Doppio or double Café Crème/large Café Crème).
  2. Start the preparation process for the double espresso and stop the process immediately after grinding is complete. The ground coffee is now transported into the coffee grounds container.
  3. Now remove the coffee grounds container. You now have the opportunity to inspect the ground coffee. Rub the ground coffee between your fingertips. In the case of espresso the ground coffee should feel like fine sandy beach. If it feels more like wheat flour, it is too fine. If it feels more like grit, it is too coarse (note: the coffee grounds for café crème are a little coarser than those for espresso, but not as coarse as those for filter coffee). This test outlined here will first help you to check whether the
    grind is suitable or whether you should adjust the grind at this point before continuing with the following steps.
  4. If you are happy with the grinding degree, the quantity calibration. You will need a scale for this.
  5. We generally recommend a dosage of at least 15 g to 20 g for a double espresso or café crème. This depends on how large the brewing chamber of the fully automatic machine is. Some models require a second grinding and brewing process for higher powder quantities. We advise against thisFirstly, it is rather unconventional, time-consuming and secondly, the taste is often questionable. So set the amount of powder in the beverage configuration and make a test brew.
  6. If the extraction time is not within the desired time windowyou need to adjust the grind accordingly finer (longer extraction time) or coarser (shorter extraction time).
    Now repeat steps 3 and 4 until you have reached the desired extraction time for the respective beverage product.
Figure 1: Schematic overview of the beverage configuration
Figure 2: Check the grinding degree of your fully automatic machine with (literally!) sensitivity
Figure 3: Same coffee, completely different results. Left: The coffee is completely under-extracted, watery, flat and has hardly any crema, which also does not last long. The extraction time was approx. 10s. Right: The coffee has a much nicer crema and a better consistency (27s extraction time).

Settings

Forms of pressing and their effect on the extraction result

Contact pressure

This configuration parameter simulates the classic tamping in a regular espresso workflow. The higher the set value, the more the dry ground coffee is pressed into the brewing chamber before water is pressed through the ground coffee.

Conclusion

A fully automatic coffee machine can make good coffee. But it does not do this fully automatically. In the end, the same basic parameters count here as with classic espresso preparation on an espresso machine: grind size and quantity of powder. These two factors must be checked regularly regularly! This is because grinding disks wear out over time, and beans break differently in the grinder depending on how freshly roasted the coffee is, but also depending on the external temperature conditions and relative humidity.

The portioning adjustment is extremely important at this point: if the grind size is changed, the grinder's output automatically changes. Only when espressos and café crèmes have been set can we even begin to configure the milk-based drinks. The milk temperature and consistency can be configured (more liquid or frothier/airier). The order of the ingredients can also be specified (e.g. milk first, then espresso for a latte macchiato).

Just as a car has winter and summer tires, the coffee machine must be checked regularly even if the term "fully automatic coffee machine" has a different connotation for many people. The configuration of the machine is not (yet) fully automatic.
In addition, the regular and regular cleaning of the fully automatic coffee machine is the be-all and end-all. Just because you can't see the dirt in the fully automatic machine doesn't mean it's not there. Do yourself and your guests this favor.

Last but not least: Feel free to contact us! Our highly trained nationwide sales team will be happy to assist you and help you to ensure that your coffee from the fully automatic machine is not a product of chance.