The 3 Best Espresso Machines of 2024

My home espresso machine testing process is similar to how I test standard drip coffee makers. First, I wash my hands and dry all removable parts and accessories. For most espresso makers, that includes a filter basket, metal portafilter insert, water tank and more. Next, I use a hot water brewing cycle to remove any residue from the production.

Most automatic espresso machines, save the top automatic models, do not have an integrated coffee grinder and I prefer to test espresso machines with freshly brewed coffee, not ground coffee, so I provide my own grinder: the Breville Smart Grinder Pro. I chose this conical burr grinder for two reasons. First, it is more measured in espresso than drip or other brewing styles. That means it produces coffee beans that grind well. Second, its grinding size remains the same. Both factors are important in the proper espresso brewing process.

To pull the shots, I start with the suggested method outlined in the product manual for the particular machine. Usually that includes the amount of coffee grounds to expect per shot, as well as any guidelines about the strength level. Likewise, I follow the tamping instructions (light, medium or hard tamping) if the manual gives it.

Whenever possible, I produce double shots of espresso for all my test runs. I make sure to record the weight of the grounds I use, and the weight of the espresso for each shot I pull. This data, along with the readings of a portable refractometer, allows me to calculate two important percentages: the total dissolved solids and the extraction percentage.

As with any coffee drink, the ideal espresso extraction percentage is between 18% and 22%. This produces a balanced cup, assuming that you make an equal and efficient extraction of coffee compounds from your grounds (both flavor and caffeine).

If you extract too much, you risk releasing an unpleasant (bitter) aftertaste. At the other end of the scale, lightly distilled brews tend to have underdeveloped flavors. Lacking sugar and other caramelized organic chemicals, these images will taste sour, weak and watery.

Unlike a cup of drip coffee, barista-quality espresso must be brewed. A fine drip usually has a TDS percentage of 1.3% or 1.4%, a great espresso has a much higher percentage. The Breville Barista Express, for example, has produced shots with TDS percentages as high as 12.4%.

The shots I pulled averaged out, 18.6%. The test coffee beans I use are the same variety I rent to regular coffee makers — Costco Kirkland Colombian. It’s a medium-sized malt that’s great for espresso brewing as well.

Finally, I try my hand at extracting milk with an individual coffee machine equipped with a steam wand. I record everything done with the steam wand, whether it’s a simple process, a serious job or somewhere in between.