How to Use a Manual Espresso Machine (Step-by-Step Guide)

Last updated on March 18th, 2025 at 03:11 pm

Ever dreamed of pulling the perfect espresso shot by hand only to end up with a bitter or a watery coffee?

I remember when I first got my Flair Espresso Pro, thinking, How hard could this be? Well… my first attempts were terrible.

Either I’d use too little pressure, resulting in underwhelming weak shots, or I’d hammer the lever so hard that I’d choke the machine completely.

I even had a few near-explosions (okay, just a lot of hot coffee spraying everywhere). Let’s just say the learning curve was real.

But after plenty of trial and error, I started to fine-tune my shots, and when I finally nailed that perfectly balanced, syrupy espresso, it was worth every struggle.

If you’re ready to take control of your espresso-making and get consistent, café-quality shots at home, this guide will walk you through everything you need to know. So let’s start brewing!

What Is a Manual Espresso Machine?

A manual espresso machine, also called a lever espresso machine, is what it sounds like: you’re the one controlling the pressure instead of relying on an electric pump.

Unlike automatic or semi-automatic machines, manual espresso makers require a hands-on approach. Basically, where you physically pull the lever to force water through the coffee grounds. It’s old-school, but for those who love complete control over the brew, it’s an art form.

Why Should You Get One?

The beauty of a manual machine is that it lets you fine-tune every aspect of the shot from the pre-infusion time to the pressure applied during extraction.

This means that with enough skill and practice, you can pull some of the best espresso shots possible.

On the flip side, if you’re inconsistent with your pressure or timing, your espresso can quickly become an over-extracted and bitter. But that’s part of the fun, right? Learning, experimenting, and perfecting your technique.

Popular Manual Espresso Machines

If you’re looking to try your hand at a lever espresso machine, here are some well-known models worth checking out:

La Pavoni Europiccola – A classic Italian-made lever espresso machine, loved for its beautiful chrome design and precise control. It’s been around for decades and remains a favorite for many.

Flair Espresso Pro 2 – A modern take on manual espresso machines, the Flair Pro 2 is fully portable and features a stainless steel brew head for consistent temperature and pressure. It’s perfect for home baristas who want control without the bulk of a countertop machine.

Elektra Microcasa a Leva – If you’re into vintage aesthetics and commercial-level performance, this machine is a showstopper. With its brass and chrome finish, it not only looks stunning but also produces incredibly rich espresso shots.

Essential Tools You’ll Need

I’ve learned the hard way that pulling great espresso isn’t just about technique but also about having the right tools. Without them, you’re basically guessing, and that’s bad shots. If you’re serious about using a manual espresso machine, these essentials will make a difference.

Fresh Coffee Beans – The key to a rich, flavorful shot

There’s no getting around it: good espresso starts with good beans. Stale coffee will taste flat no matter how skilled you are.

Always go for freshly roasted beans, ideally within two to four weeks of the roast date. And if you haven’t already, try beans specifically roasted for espresso. Usually, they have better balance and complexity when brewed under pressure.

Burr Grinder – Consistent grind size is essential for even extraction

If you’re using pre-ground coffee, stop right now. Seriously, it’s holding you back.

A high-quality burr grinder is non-negotiable for espresso because it gives you a consistent, fine grind that won’t choke your machine or let water rush through too fast.

I don’t recommend a blade grinder. If you want repeatable results, a burr grinder will give you the control you need to fine-tune your shots.

Tamper – Compresses the coffee grounds evenly.

A solid tamper makes all the difference when it comes to even extraction. If you don’t tamp properly, you’ll get channeling, where water finds the easiest way through the puck instead of saturating it evenly.

I personally use the Normcore Tamper, which has a spring-loaded design that ensures consistent pressure every time.

The reason is that once you use a good tamper, you’ll never return to the flimsy plastic ones that come with espresso machines.

Scale & Timer – Helps measure dose, yield, and extraction time

Eyeballing your coffee dose and shot time? That’s a fast way to inconsistent espresso.

A good coffee scale with a built-in timer will let you measure everything accurately. You can see how much coffee you’re using, how much espresso you’re getting, and how long the shot takes.

I use the Acaia Pearl for its precision and responsiveness. But the Timemore Black Mirror Basic Plus is another solid option if you want something more budget-friendly.

High-Quality Water – Avoids mineral buildup and enhances flavor.

Water quality is one of the most overlooked factors in espresso. The fact is tap water with too many minerals can lead to scale buildup in your machine.

Meanwhile water that’s too pure can make your espresso taste dull. A filtered or mineral-balanced water (like Third Wave Water) keeps your shots tasting great. Also it protects your machine from unnecessary wear.

Step-by-Step Guide to Using a Manual Espresso Machine

I’ll be using the Flair Pro 2 for this guide. However, if you have a different lever espresso machine, don’t worry. You can still use the same principles. Just follow the next steps:

1 – Preheat the Machine & Portafilter

Preheating is one of the most overlooked steps. However, skipping this will ruin your shot before you even start. The reason is manual espresso machines don’t have built-in temperature stability like high-end commercial models.

To do this, run hot water through the group head and let it sit for about 30 seconds before dumping it out. You can also soak the portafilter and brew cylinder in hot water to ensure the temperature stays stable during extraction.

A warm portafilter means better heat retention, which leads to a more balanced extraction.

2 – Grind & Dose the Coffee

Getting your grind size right is non-negotiable. If it’s too coarse, your shot will gush out too fast and taste sour; too fine, and you’ll barely get a dropout.

For the Flair Pro 2, you want a fine grind similar to table salt—not powdery, but definitely finer than drip coffee.

Use a burr grinder to get a consistent grind size. Then measure 18-20g of coffee for a double shot, depending on your preference.

3 – Tamping the Coffee Bed

Tamping is where many beginners go wrong. But once you get a feel for it, it’s second nature. The goal is to evenly compress the coffee grounds so that water flows through consistently.

For this, apply firm, even pressure while keeping the tamper level. You don’t need too much force. Instead, you just want a solid and compact puck. If you tamp unevenly, water will find the weakest path, causing channeling, which leads to a weak and uneven extraction.

4 – Pulling the Shot (Controlling Pressure)

The pressure you apply determines the quality of the espresso shot. So here’s how you can pull a shot:

1. Lower the lever slowly to pre-infuse the coffee puck with hot water for about 5-8 seconds. This allows the coffee to bloom and saturate evenly.
2. Begin extraction by gradually raising the lever and applying steady pressure around 6-9 bars. If you pull too hard or too fast, the shot will be over-extracted; too slow, and it may be under-extracted.
3. You want a total shot time of 25-30 seconds, with about 36-40g of liquid espresso in your cup.

5 – Evaluating the Espresso Shot

Now it’s time to judge your shot. A well-pulled espresso should have a rich, golden crema, a thick, syrupy texture, and a balanced flavor. It shouldn’t be either too sour or too bitter.

• If the shot flows too fast and tastes sour, grind finer.
• If the shot drips too slowly and tastes overly bitter, grind coarser.
• If the crema is thin or bubbly, the coffee might be stale, or the tamping might be uneven.

Extra Pro Tip from My Experience

One trick I’ve learned over time? Pre-infuse longer if you’re using lighter roasts. Because light roast coffee is denser and more challenging to extract. For this reason, giving it an 8-10 second pre-infusion helps bring out more sweetness and complexity.

Common Mistakes & How to Fix Them

We’ve covered grind size, tamping, pressure, and preheating, there are a few less obvious mistakes that can still throw off your espresso. So here are some additional issues you might run into and how to fix them.

1 – Overdosing or Underdosing the Portafilter

Too much coffee in the portafilter and your shot will choke, stalling the extraction. On the other hand, too little coffee will cause the water to flow too fast, making your espresso weak and watery.

Fix: Use a scale to measure your dose accurately. For most manual espresso machines, 18-20g of coffee works well for a double shot. If your machine has a smaller basket, adjust accordingly.

2 – Not Distributing Coffee Evenly Before Tamping

If coffee grounds aren’t evenly distributed in the portafilter before tamping, water will find the easiest path, causing channeling and uneven extraction.

Fix: After dosing, use a distribution tool or your finger to level out the grounds before tamping. This helps create a consistent puck, preventing weak or bitter shots.

3 – Rushing the Pre-Infusion

Pre-infusion is not just an extra step. Rather it helps saturate the coffee evenly before full extraction. If you skip it or rush through it, you might get uneven extraction and less sweetness in your shot.

Fix: Allow at least 5-10 seconds of gentle pre-infusion before applying full pressure. This is especially useful for light roast coffee, which takes longer to extract properly.

Last Thoughts

Have you tried brewing with a manual espresso machine? What model do you use, and what’s been your biggest challenge or success so far? I’d like to read your comment below and with that voilà!