Bogner BCM35 Espresso Coffee Machine: Your Home Barista for Authentic Espresso

A Journey into Espresso

Imagine yourself transported to a sun-drenched piazza in Italy, the air filled with the rich aroma of freshly brewed coffee. The rhythmic hiss of the espresso machine, the clinking of ceramic cups, the lively chatter of locals… This is the world of espresso, a beverage that’s more than just a caffeine kick; it’s a cultural institution.

The story of espresso begins in the late 19th and early 20th centuries, a time of rapid industrialization and a growing desire for efficiency. Luigi Bezzera, a Milanese businessman, is often credited with inventing the first espresso machine in 1901. His goal wasn’t necessarily to create a better coffee, but a faster one. His patented machine used steam pressure to force water through coffee grounds, significantly reducing brewing time. This innovation, born from a need for speed, inadvertently gave birth to a whole new way of experiencing coffee.

Over the decades, the espresso machine evolved, with inventors and engineers constantly refining the process. From the lever-operated machines of the mid-20th century to the sophisticated electronic models of today, the quest for the perfect “shot” has been a driving force in coffee innovation.

The Essence of Espresso: More Than Just Strong Coffee

So, what exactly is espresso? It’s not simply strong, black coffee. It’s a concentrated beverage brewed under specific conditions: hot water, forced through finely-ground coffee beans under pressure. This pressure is key, as it extracts a unique combination of oils, acids, and sugars that give espresso its characteristic full-bodied flavor, intense aroma, and, of course, the crema.

The ideal brewing temperature for espresso is generally considered to be between 190°F and 196°F (88°C - 91°C). This range allows for optimal extraction without scorching the coffee. The water quality also plays a crucial role. Hard water, with its high mineral content, can interfere with the extraction process and leave deposits in your machine. Filtered water is generally recommended for the best results.

Crema: The Crowning Glory

That beautiful, reddish-brown layer that sits atop a well-pulled shot of espresso? That’s the crema. It’s not just aesthetically pleasing; it’s a telltale sign of a properly extracted espresso. Crema is essentially an emulsion of coffee oils and air, created by the pressure forcing carbon dioxide (CO2) out of the coffee grounds. A thick, stable crema indicates that the coffee was fresh, the grind was correct, and the extraction was done properly. A thin or quickly dissipating crema, on the other hand, can signal problems with the beans, the grind, or the brewing process.

Introducing the Bogner BCM35: Your Home Espresso Companion

Now, let’s bring this experience home. The Bogner BCM35 Espresso Coffee Machine is designed to be your personal barista, helping you create authentic espresso and espresso-based drinks with ease. It’s a bridge between the desire for café-quality coffee and the convenience of home brewing.

3.5 Bars of Pressure: The Sweet Spot for Home Brewing?

You’ll often see espresso machines boasting 9 bars of pressure, the industry standard for commercial machines. But does that mean more pressure is always better? Not necessarily. While 9 bars is ideal for extracting espresso in a high-volume setting, it also requires a more sophisticated (and expensive) pump and boiler system.

The Bogner BCM35 operates at 3.5 bars of pressure. This might seem low compared to professional machines, but it’s carefully calibrated for home use. Here’s why it works:

• Balance of Quality and Simplicity: 3.5 bars provides sufficient force to extract the rich flavors and create a decent crema, without the complexity and cost of a higher-pressure system. It’s a sweet spot for those who want good espresso without the fuss.
• Forgiveness: Lower pressure can be more forgiving of slight variations in grind size and tamping pressure, making it easier for beginners to achieve consistent results.
• Reduced Risk of Over-Extraction: Higher pressure can sometimes lead to over-extraction, resulting in a bitter or harsh taste. 3.5 bars minimizes this risk, especially for those who are still learning the ropes.

It’s important to understand that 3.5 bars won’t produce exactly the same results as a 9-bar machine. The crema might be slightly thinner, and the body might be a bit lighter. But for many home baristas, the difference is negligible, especially when balanced against the BCM35’s ease of use and affordability.

Crafting Your Perfect Cup

Let’s walk through the steps of making espresso with the Bogner BCM35:

1. Fill the Reservoir: Remove the water reservoir cover and fill it with fresh, cold, filtered water. The carafe has markings to guide you – use the 2-cup or 4-cup mark depending on how much espresso you want to make.
2. Grind Your Beans: Ideally, use freshly roasted espresso beans and grind them just before brewing. A burr grinder is highly recommended for a consistent grind. Aim for a fine grind, similar in texture to table salt. If you’re using pre-ground coffee, make sure it’s specifically ground for espresso.
3. Fill the Filter Basket: Place the reusable steel mesh filter into the metal funnel. Use the included measuring spoon to add the ground coffee to the filter. A general guideline is one spoonful per cup.
4. Tamp the Grounds: Using the back of the measuring spoon (or a dedicated tamper), gently but firmly press down on the coffee grounds. This creates a compact puck that ensures even water distribution. Aim for a level, consistent surface.
5. Lock and Load: Insert the filter holder into the machine, aligning it with the “Insert” position, and then turn it counterclockwise to lock it into the “Lock” position.
6. Place Your Cup: Place your espresso cup (or the included glass carafe) on the drip tray.
7. Brew!: Turn the function knob to the coffee setting (s”). The indicator light will illuminate.
8. Pause and Enjoy: Once the desired amount of espresso has been brewed, turn the knob to the “pause” ( ) or “off” position.

Beyond Espresso: Mastering Milk-Based Delights

The Bogner BCM35 isn’t just for espresso purists. Its built-in steam wand opens up a world of possibilities, allowing you to create lattes, cappuccinos, macchiatos, and more.

The science of milk frothing is fascinating. The steam wand injects hot, pressurized steam into the cold milk. This does two things: it heats the milk, and it introduces air, creating tiny bubbles (microfoam). The key to perfect microfoam is to position the steam wand tip just below the surface of the milk. As the milk heats and expands, you’ll need to gradually lower the pitcher to keep the tip in the optimal position.

Here’s a quick guide to frothing milk:

1. Fill a Pitcher: Use a stainless steel milk pitcher and fill it with cold, whole milk (or your preferred milk alternative).
2. Purge the Wand: Briefly turn the steam knob to the steam setting ( ) to clear any condensation from the wand.
3. Position the Wand: Insert the steam wand tip just below the surface of the milk.
4. Steam and Stretch: Turn the steam knob to the steam setting. As the milk heats and expands, create a gentle whirlpool motion by tilting the pitcher slightly.
5. Create Microfoam: Continue steaming until the milk reaches the desired temperature (around 150-160°F or 65-70°C) and has a velvety, microfoam texture.
6. Tap and Swirl: Tap the pitcher on the counter to remove any large bubbles and swirl the milk to create a uniform consistency.
7. Turn the steam control knob to position to stop frothing. Release the residual steam in the tank.
   Note: Clean the steam conduit with a damp sponge immediately after steam stops coming out. Be very careful not to get burnt!

Now, you’re ready to combine your espresso and frothed milk to create your favorite coffeehouse beverage!

The Stainless Steel Advantage

You’ll notice that many components of the Bogner BCM35, including the body, are made of stainless steel. This isn’t just for aesthetics; it’s a deliberate design choice with several benefits:

• Durability: Stainless steel is incredibly strong and resistant to corrosion, ensuring the longevity of your machine.
• Heat Retention: Stainless steel helps maintain a stable temperature during the brewing process, which is crucial for optimal espresso extraction.
• Hygiene: Stainless steel is non-porous, meaning it doesn’t harbor bacteria or odors. It’s easy to clean and keep sanitary.
• No taste change: Will not change the taste of the coffee.

Keeping it Clean: Maintaining Your BCM35

Regular cleaning is essential for keeping your Bogner BCM35 in top condition and ensuring the best-tasting coffee. Fortunately, the machine is designed for easy maintenance.

• After Each Use:
  • Remove the filter holder and rinse it thoroughly with warm water.
  • Wipe down the steam wand with a damp cloth.
  • Empty and rinse the drip tray.
• Regular Cleaning:
  • Wash the detachable parts (filter holder, filter basket, drip tray, carafe) with warm, soapy water.
  • Wipe down the exterior of the machine with a damp cloth.

• Descaling: Over time, mineral deposits from your water can build up inside the machine. This is called “scale,” and it can affect the performance and taste of your espresso. Descale your BCM35 every 2-3 months, or more frequently if you have hard water.

  1. Fill the tank with water and descaler to the MAX level (the ratio of water and descaler is 4:1). Please use “household descaler” or you can use citric acid (obtainable from chemist’s or drug stores) instead of the descaler.

  2. Follow the steps to make espresso coffee. Put the metal funnel (no coffee powder in it) and carafe (jug) in place. Brew water following “B. MAKE ESPRESSO COFFEE”.

  3. Turn the steam knob to s” position, the indicator will be illuminated, and make two cups of coffee (about 2Oz). Then turn the steam knob to

  position and wait for 5 seconds.
  4. Turn the steam knob to position and let out steam for 2min, then turn the steam knob to position to stop. Leave the descaler in the deposit for at least 15 minutes.

  1. Restart the unit and repeat the steps of 4-5 at least 3 times.

  2. Then turning the steam knob to s”position to brew until no descaler is left.

  3. Then brew coffee (no coffee powder) with tap water in the MAX level, repeat the steps of 4-5 for 3 times (it is not necessary to wait for 15 minutes
     in step 5), then brew until no water is left in the tank.

  4. Do this at least 3 times to make sure the piping is clean.

Choosing Your Beans: A World of Flavor

The quality of your espresso starts with the beans. While there are many different types of coffee beans, the two main categories are Arabica and Robusta. Arabica beans are generally considered to be higher quality, with a smoother, more aromatic flavor. Robusta beans are bolder and more bitter, with a higher caffeine content.

For espresso, a darker roast is often preferred, as it brings out the chocolatey, nutty, and caramel notes that complement the concentrated brewing method. However, don’t be afraid to experiment with different roasts and origins to find your personal preference.

Espresso Troubleshooting

Here are some common problems and potential solutions:

• Espresso is too weak/watery:
  • Possible causes: Grind is too coarse, not enough coffee used, tamping is too light, water temperature is too low.
  • Solutions: Use a finer grind, increase the coffee dose, tamp more firmly, ensure the machine is fully heated.
• Espresso is too bitter:
  • Possible causes: Grind is too fine, too much coffee used, tamping is too hard, water temperature is too high, over-extraction.
  • Solutions: Use a coarser grind, reduce the coffee dose, tamp more gently, check the machine’s temperature settings (if applicable), brew for a shorter time.
• Espresso has little or no crema:
  • Possible causes: Coffee beans are stale, grind is too coarse, water pressure is too low, tamping is uneven.
  • Solutions: Use fresh beans, use a finer grind, ensure the machine is properly pressurized, tamp evenly and firmly.
• Espresso is sour:
  • Possible causes: Coffee beans under-roasted, water temperature too low.
  • Solutions: Try darker roast, ensure the machine is fully heated.
• Water leaks from the filter holder:
  • Possible causes: Filter holder is not properly locked, coffee grounds on the rim of the filter basket, too much coffee in the filter basket.
  • Solutions: Ensure the filter holder is securely locked, clean any coffee grounds from the rim, reduce the coffee dose.
• Steam wand doesn’t produce enough steam:
  • Possible causes: Machine is not fully heated, steam wand is blocked, water reservoir is empty.
  • Solutions: Allow the machine to heat up completely, clean the steam wand thoroughly, refill the water reservoir.
• The machine is making unusual noises:
  • Possible Causes: Mineral buildup.
  • Solutions: Descale the machine.

Conclusion: Elevating Your Coffee Ritual

The Bogner BCM35 Espresso Coffee Machine offers a gateway to the world of authentic espresso, bringing the café experience into your home. It’s not just about making a quick cup of coffee; it’s about embracing a ritual, a moment of mindful indulgence. By understanding the principles of espresso extraction, mastering the art of milk frothing, and taking care of your machine, you can elevate your daily coffee routine to something truly special.

The BCM35’s thoughtful design, combining a 3.5-bar pressure system, a versatile steam wand, and easy-to-clean components, makes it an ideal choice for both beginners and seasoned coffee enthusiasts who value convenience and quality. It’s a testament to the idea that you don’t need a complex, expensive machine to enjoy the rich, satisfying taste of a well-made espresso. So, go ahead, experiment with different beans, perfect your technique, and savor the journey of becoming your own home barista.