Think Your New Coffee Machine is Faulty? The Real Problem Might Be You

Ever bought a brand new coffee machine, set it up, and then watched in frustration as your espresso shots come out all wrong? You've tried everything—finer grind, coarser grind—but the results are messy and inconsistent. You might think your shiny new machine is a dud, but the reality is, it’s rarely the machine. It’s almost always the barista (that's you!).

Don't worry, this is an incredibly common issue, and we’re here to help. At Artisti Coffee, we see it all the time. People buy a beautiful, new Italian-made machine, get it home, and tear their hair out trying to fix a “faulty” machine that's actually perfectly fine. The secret to cafe-quality coffee at home isn't a magic button—it's understanding four key areas.

We’re going to cover the most common issues we encounter daily and give you the knowledge you need to get fantastic results.

Watch our video here instead.

1. Setting Up Your Equipment: Beyond the Box 📦

Many people believe you can just unbox a machine, plug it in, add water and beans, and get a great coffee. If only it were that simple! The truth is, proper setup is the single most important step. A common mistake is not properly setting up your grinder, which is the heart of your coffee setup.

The Grinder: Your Most Important Tool

A quality grinder is often more critical than the coffee machine itself. When you’re setting up a new grinder, you need to find its “zero point.” This is the point where the burrs are just touching.

To do this:

Turn the grinder on.
Slowly adjust the grind setting to be finer until you hear a faint chirping sound.
Once you hear it, back off a quarter to a half a turn.

This ensures you have enough space between the burrs to avoid jamming a bean, which can lead to a coarse grind and a burned-out motor not covered by warranty! Purging your grinder after making a grind size change is also a key step many beginners miss. You need to clear out the old grind stuck in the chute to ensure your next dose is a pure, new grind size.

The Machine: Ready for Action

Before you even think about grinding, make sure your machine and portafilter are hot and ready. A cold portafilter will kill your extraction. You should see it sitting in the machine's group head, not on the drip tray, to ensure it's up to temperature.

For beginners, keep it simple. Don't play with advanced settings like flow control, pre-infusion, or variable temperatures. Start with the standard parameters: 9 bars of pressure and a water temperature of around 94°C. Get the basics right first, then experiment later.

2. Understanding Your Recipe: A Scientific Approach to Coffee 🔬

Making coffee at home is a science. You need a repeatable recipe, and it's not about scoops or guesswork. You need to use a scale to measure your coffee.

A recipe is made up of three key variables:

Dose: The amount of ground coffee in your basket (in grams).
Yield: The amount of liquid espresso in your cup (in grams).
Time: The time it takes to get from first drip to your desired yield (in seconds).

Our standard ristretto recipe uses a 1:1 ratio. So, for 22.5 grams of coffee, you'd aim for 22.5 grams of liquid espresso in your cup. For a double shot, or normale, we use a 2:1 ratio. 22.5 grams of coffee in, 45 grams of liquid out. The target time for this is about 30 seconds.

The single variable you should change to hit these numbers is your grind size.

If your shot is pulling too fast (under 20 seconds), your grind is too coarse. Go finer to slow down the flow.
If your shot is pulling too slow (over 35 seconds), your grind is too fine. Go coarser to speed it up.

You'll need a dosing pot and a set of scales. Throw out that scoop!

3. The Produce: Your Coffee Beans 🌿

Coffee is a fresh product, just like fruits. Understanding the age of your beans is crucial for consistency. The roast date, not the best-before date, is what matters.

Freshly Roasted (Days 1-6): Beans are full of CO2 gas, which can cause them to expand in your portafilter and choke your shot.
Ideal Window (Days 7-21): The gas has dissipated, and the flavors are balanced. This is when you'll get the most consistent and flavorful results.
Beyond 28 Days: The beans lose their subtle flavors, body, and acidity. They'll taste flat and monotone, and you might have to increase your dose to compensate for the lack of expansion.

When you're starting out, stick to one type of bean for at least three months. This helps you understand how the produce ages and how factors like humidity or temperature affect your extractions. Switching beans, especially between different roast profiles (light vs. dark), will throw off your recipe every time.

4. Skills and Myth-Busting: The Art of the Barista ✨

There are many myths about making coffee. The biggest one? That more coffee or tamping harder makes a stronger brew. This is incorrect! The key is consistency and not changing too many variables at once.

Don't over-tamp: Tamping pressure doesn't significantly impact extraction time. A consistent, level tamp is all you need.
Avoid complex features at first: Resist the urge to play with your machine’s pre-infusion or temperature settings. Master the basics first, then slowly introduce one new variable at a time to see its effect.
The grinder is key: If your shots are inconsistent and you're using a cheap grinder, that's likely the problem. You should spend at a minimum one-third of your machine's cost on your grinder. A better grinder will give you a more consistent particle size, which leads to better extractions and more enjoyment.

If you’re not willing to put in a little effort, a fully automated machine might be a better fit. But if you’re ready to learn, the rewards are immense. Check out your machine's manual and see what additional resources are available to help you understand your machine's features and the art of pulling a great shot.

We want you to have a great coffee experience. If you’re still struggling, many reputable coffee retailers offer training sessions to help you. The journey from confused beginner to confident home barista is a rewarding one, and the first step is understanding that it's all about the process, not a faulty machine.