How to Use a Commercial Espresso Machine?

So, you’ve got your hands on a commercial espresso machine, but now you’re staring at all those buttons, knobs, and levers, wondering where to even begin.

Whether you’re a new barista, a café owner, or a coffee enthusiast looking to level up, mastering this machine is the key to pulling rich, flavorful espresso shots and crafting perfect lattes and cappuccinos.

But let’s be real—using a professional espresso machine isn’t as simple as pushing a button. It requires precision, technique, and a bit of practice. The good news? Once you get the hang of it, you’ll be steaming milk and pulling espresso shots like a pro in no time.

In this guide, we’ll break it down step by step: from understanding the parts of your espresso machine to nailing the extraction process and perfecting your milk frothing technique.

Understanding the Components of a Commercial Espresso Machine

Before diving into making espresso, you need to know what you’re working with. A commercial espresso machine is built with several key components that each play an important role in the brewing process.

1. Group Head

This is where the magic happens. The group head is the part of the machine that hot water flows through to extract coffee from the portafilter. Most commercial machines have multiple group heads, allowing baristas to brew several shots simultaneously.

2. Portafilter

Think of this as the heart of espresso-making. The portafilter is a metal handle that holds the ground coffee in a filter basket. It locks into the group head and allows pressurized water to pass through, creating your espresso shot.

3. Boiler System

A commercial espresso machine has a powerful boiler system that heats water to the ideal temperature for brewing and steaming. Some machines use a single boiler, while high-end models have dual boilers—one for brewing espresso and another for steaming milk.

4. Steam Wand

This is your tool for creating creamy, velvety milk. The steam wand releases pressurized steam, allowing you to froth milk for lattes, cappuccinos, and macchiatos. A good milk frothing technique is crucial for latte art and achieving the perfect microfoam texture.

5. Pressure Gauge

A key indicator of whether your machine is running at the optimal pressure. Espresso extraction typically happens at 9 bars of pressure, so keeping an eye on this gauge ensures consistency in your shots.

6. Drip Tray & Water Reservoir

The drip tray catches excess water and coffee drips, while the water reservoir supplies fresh water to the machine. In commercial settings, espresso machines are often directly plumbed into a water line for continuous use.

See more: How to Use a Breville Espresso Machine? 6 Steps for the Best-Tasting Espresso

Preparation Before Use

Making great espresso starts long before you hit the brew button. Proper preparation ensures that every shot is balanced, rich, and full-bodied.

1. Clean and Preheat the Machine

A well-maintained espresso machine is essential for quality extraction. Before you start brewing, flush some hot water through the group head to remove old coffee residue and ensure the machine is at the right temperature.

2. Grind Fresh Coffee Beans

The grind size is one of the biggest factors affecting the taste of your espresso. A fine, consistent grind is key to achieving a balanced extraction. If your grind is too coarse, the espresso will be under-extracted and taste sour. If it’s too fine, it will be over-extracted and taste bitter.

3. Dosing and Tamping

• Measure out 18-20 grams of coffee for a double shot.
• Distribute the grounds evenly in the portafilter basket.
• Use a tamping tool to apply firm, even pressure. This creates a compact coffee puck, ensuring water flows through evenly.

Proper tamping is crucial—too much pressure can cause channeling (uneven extraction), while too little pressure leads to a weak shot.

4. Lock in the Portafilter

Once tamped, insert the portafilter into the group head and start brewing immediately. Waiting too long can lead to a stale shot.

Step-by-Step Guide to Pulling the Perfect Espresso Shot

Now that everything is set up, it’s time to pull your first shot.

1. Start the Extraction

• Begin the shot and watch the first drops of espresso fall into the cup.
• A good extraction takes 25-30 seconds. If it’s too fast, adjust your grind finer; if it’s too slow, adjust it coarser.

2. Look for the “Golden Rule” Crema

A properly extracted espresso shot will have a thick, golden crema on top. This crema carries essential aromatic oils and flavors, contributing to a well-balanced shot.

3. Taste and Adjust

• If your espresso tastes sour, it’s likely under-extracted (try a finer grind or longer extraction time).
• If it’s bitter, it may be over-extracted (try a coarser grind or shorter time).

A well-balanced shot should be rich, smooth, and slightly sweet, with a lingering chocolate or caramel finish.

Steaming and Frothing Milk Like a Pro

Now that you’ve mastered pulling the perfect espresso shot, it’s time to learn how to steam and froth milk.

If you’ve ever wondered how baristas create that creamy microfoam for lattes, cappuccinos, and macchiatos, the secret lies in proper milk steaming techniques. The texture of your milk can make or break a drink, and achieving that silky smooth consistency requires practice, precision, and control.

Let’s dive into the step-by-step process so you can steam milk like a true coffee professional.

1. Choosing the Right Milk

The type of milk you use plays a huge role in how well it steams and froths.

• Whole milk is the best for creamy, rich foam because of its high fat content.
• 2% milk creates a slightly lighter texture but still produces good microfoam.
• Skim milk froths easily but lacks creaminess, often resulting in large, airy bubbles.
• Oat milk, almond milk, and soy milk are great dairy alternatives, but not all brands froth well. For the best results, use barista-grade plant-based milk.

2. Preparing the Steam Wand

Before steaming, purge the steam wand by briefly turning it on to release any leftover condensation.

This step is crucial because excess water buildup can ruin your milk texture. Think of it like warming up a car before driving—it ensures everything runs smoothly.

3. Positioning the Milk Pitcher

Fill your stainless steel milk pitcher to about ⅓ full—too much milk can cause overflow, while too little makes it hard to control the frothing process.

Hold the pitcher at a slight angle, and place the steam wand tip just below the surface of the milk.

When you turn on the steam, the wand should create a gentle hissing sound—this means air is being properly incorporated into the milk. If it’s screeching, the tip is too high. If it’s silent, it’s too deep.

4. Frothing vs. Steaming: Understanding the Difference

• Frothing (For Cappuccinos): This process introduces more air, creating a thicker, foamy texture. The goal is to increase the milk volume significantly.
• Steaming (For Lattes & Flat Whites): Less air is introduced, and the milk is heated evenly to create a smooth, velvety microfoam. The volume increases slightly but remains dense and creamy.

5. Incorporating Air: “Stretching” the Milk

During the first few seconds, you want to stretch the milk by pulling in air.

To do this, lower the pitcher slightly so the steam wand remains just below the surface. You should hear tiny, consistent hissing sounds as air enters the milk.

Once the milk reaches 100°F (around body temperature), lift the pitcher slightly to submerge the wand deeper. This creates a whirlpool effect, which evenly distributes the air for silky microfoam.

6. Reaching the Right Temperature

• Ideal milk temperature: 140°F – 160°F
• If milk is too cold, it won’t integrate properly with espresso.
• If milk is too hot, it scorches, creating an unpleasant, burnt taste.

Cleaning and Maintenance: Keeping Your Espresso Machine in Top Shape

A well-maintained commercial espresso machine lasts longer, performs better, and consistently produces high-quality coffee.

Neglecting maintenance can lead to bitter coffee, clogged steam wands, and machine breakdowns. Here’s how to keep your machine in perfect condition.

1. Daily Cleaning Routine

• Purge the steam wand before and after every use to prevent milk buildup.
• Backflush the group head with clean water to remove coffee residue.
• Wipe down the portafilter and remove spent coffee grounds immediately.
• Empty and clean the drip tray to avoid buildup of stale coffee.

2. Deep Cleaning (Weekly or Bi-Weekly)

• Use espresso machine cleaner to backflush and remove coffee oils.
• Soak the portafilter, baskets, and steam wand tip in hot water with cleaning solution.
• Check and clean the shower screen inside the group head to prevent clogging.

3. Descaling the Boiler (Monthly)

Over time, mineral deposits from water can build up inside the boiler and pipes, affecting temperature and pressure.

To prevent this:

• Use a descaling solution or a mixture of white vinegar and water.
• Run it through the machine and then flush with clean water multiple times.

If you’re in an area with hard water, consider using filtered water to prolong the life of your machine.

Troubleshooting Common Espresso Machine Issues

Even the best commercial espresso machines can run into problems. Here’s how to fix the most common ones.

1. Espresso is too watery or weak

Possible causes:

• Grind size is too coarse → Use a finer grind.
• Dosing too little coffee → Increase to 18-20g for a double shot.
• Under-extraction → Let the shot brew for 25-30 seconds.

2. Espresso is too bitter or burnt

Possible causes:

• Over-extraction → Shorten the brew time.
• Water temperature too high → Adjust to 195-205°F.
• Grind is too fine → Use a slightly coarser grind.

3. Steam wand is not frothing properly

Possible causes:

• Milk is too cold → Use cold milk straight from the fridge.
• Steam wand is clogged → Soak and clean it thoroughly.
• Not enough air was incorporated → Adjust the steam wand position.

Conclusion: Become a Pro Barista with Practice

Mastering a commercial espresso machine takes time, but with consistent practice, you’ll be making barista-quality coffee in no time.

From pulling the perfect shot to creating silky microfoam, each step is essential to making high-quality espresso drinks.