Why the Crzoe 20-Bar Deserves a Spot on Your Counter. Want café-quality espresso at home? The Crzoe 20-Bar 1350W semi-automatic is an excellent espresso machine with a grinder. It provides strong pressure, intuitive controls, and useful features. These aspects make brewing approachable. This guide walks you through key specs, unboxing, and setup. It covers dialing in grind and dose, steaming milk for latte art, and routine maintenance. Plus, it offers troubleshooting tips. Ready to upgrade your routine?
Table of Contents
- 1 Espresso Coffee Machine small business
- 2 Casabrews CM5418 Espresso Machine
- 3 Key Features and Specifications
- 4 Unboxing First-Time Setup Machine
- 5 Dialing Espresso: Grind, Extraction Tips
- 6 Steaming and Milk Techniques
- 7 Maintenance and Troubleshooting
- 8 Final Thoughts and Buying Tip
- 9 How to Use Express Espresso Machine
- 10 Conclusion: Mastering Espresso Machine
Espresso Coffee Machine small business
You can conveniently order the Crzoe on Amazon and have it shipped straight to your door right now. If you want consistent espresso, creamy milk texture, and a user-friendly machine, the Crzoe 20-Bar is a smart counter companion.
Follow the sections ahead to set it up, dial shots, master steaming, and keep it running smoothly. For convenience, you can buy the Crzoe on Amazon. It will be delivered to your home. It’s a quick way to start brewing like a pro.
Casabrews CM5418 Espresso Machine
Key Features and Specifications
Get a quick, practical read on the Crzoe hardware. Learn what each spec actually does for your daily cup. Discover how it compares to similarly priced machines.
20-bar pump — extraction headroom
A 20-bar pump provides a pressure margin above the 9–10 bars typically used in ideal extractions. This extra pressure helps when grinding or tamping isn’t perfect. In practice, you’ll still chase 25–30 second shots by adjusting grind and dose.
1350W heater — heat-up & temperature stability
1350W means faster warm-up and better recovery between shots than many 800–1000W entry models. That’s useful if you pull doubles back-to-back or make multiple milk drinks.
Removable tank & semi-auto controls — convenience
A removable tank simplifies refills; semi-automatic controls keep the learning curve low while letting you control shot timing.
Stainless-steel steam wand — milk texture
A metal wand creates microfoam suitable for latte art; you’ll get creamier cappuccinos than with cheap plastic frothers.
Quick specs at a glance:
Next up: unboxing and first-time setup so your first shot matches these promises.
Unboxing First-Time Setup Machine
A quick, calm unboxing gets you from box to espresso fast. If you haven’t bought yours yet, the Crzoe 20-Bar is commonly available on Amazon. Below are the exact first steps I use, so your first shot isn’t a scramble.
What’s in the box
Expect these basics:
Positioning & power
Place the machine on a stable, heat-resistant counter near a sink and outlet. Leave ~10–15 cm clearance behind the tank.
Fill, prime, and test flush.
Fill the tank, seat it fully, plug it in, and power on. After 4–8 minutes of warm-up, run water through the group head. Then use the steam wand for 20–30 seconds. This process purges air and checks for leaks.
Install the portafilter & preheat
Lock in the (empty) portafilter. Pull a short blank shot to heat the metal. Alternatively, flush hot water through the basket. Preheat your cup on the machine top for the best crema.
Next up: dialing in grind, dose, and extraction so your shots taste as good as they look.
Dialing Espresso: Grind, Extraction Tips
Start simple: dial grind, dose, tamp, then time. Small changes make big taste differences — you’ll taste them shot to shot.
Grind
Aim for a fine, table-sugar-to-flour texture for espresso. If your shot takes under 20s, go finer; over 35s, go coarser. If using a consumer grinder, choose a quality burr model (Baratza Encore, Fellow Ode) for consistency.
Dose & Tamping
Weigh your doses: 18–20 g for a double, 9–11 g for a single. Distribute the grounds, then tamp level with ~30 lb of pressure — consistency beats strength. A scale and a simple tamper guide will up your repeatability.
Extraction Cues & Fixes
Target 25–35 seconds for a double (about 30–40 ml). Look for dense crema, a steady honey-like stream, and rich color that lightens (blonding) near the end.
If underextracted (sour/light): grind finer, increase dose, or tamp firmer.
If overextracted (bitter/ashy): grind coarser, reduce dose, or shorten time.
Next, you’ll learn how to turn those shots into silky cappuccinos and lattes with proper steaming and milk technique.
Steaming and Milk Techniques
Start: the technique of Texturing for Latte Art and Creamy Drinks
Purge the wand, cup the pitcher, and position the steam tip just below the milk surface at a slight angle. Start with the tip near the surface to introduce air. You should hear a soft “hiss” or chirp. Then sink it to create a whirlpool. This action folds air into silky microfoam.
Stretching vs. texturing
Pouring & quick latte-art tips
Start high for the base. Lower and pour into the center to bring the crema up. Then wiggle for a rosetta or lift for a heart. Practice with water before milk.
Fixes & milk alternatives
Large bubbles? Tap and swirl, then re-incorporate. Flat foam? You stretched too long—introduce more aeration early. Oat steams closest to dairy; almond and soy need gentler heat and more texturing.
You can pick up the Crzoe and accessories like the pitcher on Amazon to try these techniques at home. Next, learn routine maintenance to keep that steam wand performing.
Maintenance and Troubleshooting
Keep Your Machine Running Smoothly
Regular care keeps flavor consistent and prevents nasty surprises. A few minutes each day and monthly attention will keep your Crzoe humming.
Daily care
Rinse the portafilter and basket after each shot and purge the steam wand after every use. Wipe the group head gasket and empty the drip tray.
Descale, tanks & seals
Descale every 1–3 months, depending on water hardness; clean the removable water tank with mild soap weekly. For stubborn scale, use the Universal Coffee Machine Two-Pack Solution as directed.
Troubleshooting common issues
When contact support replace parts
If pressure or steam doesn’t recover after cleaning, you should replace seals or the steam tip. Gaskets and spare parts are available on Amazon. With routine maintenance handled, move on to the final buying and brewing tips.
Final Thoughts and Buying Tip
Ready to Brew Like a Pro? You now have a compact, practical roadmap. It covers using the Crzoe 20-Bar 1350W semi-automatic machine. This includes setup and dialing shots. You can also learn steaming milk and maintenance. Follow the steps and practice consistently to pull café-quality drinks at home.
If the balance of features, power, and price fits your needs, buy the Crzoe on Amazon. Start brewing today with confidence.
How to Use Express Espresso Machine
1. Set up Your Machine
- Place the espresso machine on a stable, flat surface.
- Ensure the power switch is turned off before plugging it in.
- Fill the water tank with fresh, cold water.
- Connect the machine to a power outlet.
2. Prepare the Grinder
- Open the hopper lid and add whole beans.
- Adjust the grind size by turning the grind size dial. Start with a medium setting.
- Close the hopper lid securely.
3. Preheat the Machine
- Turn on the machine using the power switch.
- Allow the machine to heat up for about 10-15 minutes.
4. Prepare the Coffee
- Place the portafilter on the grinder’s cradle.
- Press the grind button to grind the desired amount of coffee into the portafilter.
- After grinding, remove the portafilter and level the coffee with the included Razor Dose Trimming Tool.
- Use the integrated tamper to tamp the coffee down evenly.
5. Brew Espresso
- Lock the portafilter into the machine’s group head.
- Place a cup under the portafilter spouts.
- Press the “1-cup” or “2-cup” button depending on your shot preference.
- Watch as the espresso extracts and fills your cup.
6. Steam Milk (Optional)
- Fill the stainless steel milk jug with cold milk, about one-third full.
- Turn the steam wand on and let it heat up for a few seconds.
- Submerge the steam wand into the milk jug just below the surface.
- Open the steam valve and froth the milk until it reaches your desired texture.
- Once frothed, turn off the steam wand and wipe it clean.
7. Combine and Enjoy
- Pour the steamed milk over your espresso to create a latte or cappuccino.
- Experiment with latte art or enjoy it as is!
8. Clean Up
- Remove the portafilter and discard the used coffee grounds.
- Rinse the portafilter and wipe down the machine.
- Perform regular cleaning of the machine as per the user manual.
Conclusion: Mastering Espresso Machine
Learning to use an espresso machine is a rewarding journey. It transforms you from a casual user into a home barista. While the process can seem technical at first, it ultimately boils down to mastering a few fundamental principles. The goal is not just to make coffee, but to consistently extract a balanced, flavorful shot of espresso.
The key takeaways for success are:
- The Trinity of Espresso: Consistently great espresso rests on three pillars:
- Quality, Fresh Beans: This is the non-negotiable foundation. Use freshly roasted, high-quality beans suited for espresso.
- Proper Grind Size: Your grind must be fine enough to create resistance, leading to a slow, syrupy extraction. This is the most critical variable to adjust.
- Even Tamping: A firm, level tamp ensures water flows evenly through the coffee puck, preventing channels and under-extraction.
- Process Over Gadgetry: While machines can have many features, the core process is universal: dose, tamp, brew, and steam. Developing a consistent routine for each step is more valuable than any single button on the machine.
- Dialing In is Essential: Your first shot will likely not be perfect. “Dialing in”—
Adjust the grind size and dose. Aim to achieve a 1:2 ratio of coffee to espresso in about 25-30 seconds. This adjustment is the essential practice for perfection. The desired result is a shot with a rich crema, a balanced taste, and a sweet finish. - Maintenance is Not Optional: Your machine’s performance and longevity depend on regular care. This includes purging the steam wand, backflushing (if applicable), and using filtered water to prevent scale buildup.
Ultimately, using an express espresso machine is a blend of science and art. Start with these core principles and practice consistently. You will quickly gain the confidence and skill to replicate your favorite café-style drinks at home. You will also explore and appreciate the vast world of espresso on your own terms. The perfect shot is within your reach.
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23 Comments
Appreciate the troubleshooting tips. Had an issue where the frother kept sputtering; article’s tip on checking for milk residue in the nozzle fixed it. Also picked up a Stainless Steel Milk Frothing Pitcher with Art Pen from the Amazon links — great pairing.
Awesome — glad that fixed it. The pitcher + art pen combo makes practicing latte art so much easier.
Sputtering usually means air in the system or a partial clog. Glad cleaning did the trick for you.
The art pen is underrated. Makes etching designs a breeze once your milk texture is right.
Really enjoyed the write-up — clear sections and useful tips. I’ve been between the Crzoe and the Breville Barista Express for months; the article’s notes on dialling in grind size helped me decide.
Quick Q: anyone tried the Crzoe’s steam wand vs the Breville for microfoam? Curious if it’s worth the trade-off for the smaller footprint.
I have both (long story) — Breville wins for consistency, but the Crzoe is surprisingly capable once you tweak the technique. Use slightly cooler milk and a faster roll.
Glad it helped, Emma! The Crzoe’s wand can produce good microfoam once you get the aeration angle and depth right, but it takes a few tries compared to the Breville which is more forgiving. Practice with cold milk and small spins first.
Thanks — lol that’s my plan too. Smaller counter space is everything in my tiny kitchen 😂
Ok I’m the kind of person who reads maintenance sections like bedtime stories. The article’s checklist for daily/weekly maintenance is GOLD.
Small gripe: it didn’t mention frequency for replacing the water filter (if using). Anyone with a routine?
I replace mine every 6 weeks because my water is pretty hard. Saves mucho descaling headaches.
If you’re using bottled or softened water, you can stretch it to 3 months. Test taste and scale buildup to decide.
Thanks — happy you liked the checklist! Filter frequency depends on water hardness, but a common rule is every 2–3 months or sooner in hard-water areas.
Haha I tried to follow the ‘Dialing in’ section and ended up with something that looked like espresso soup.
Two questions: 1) Is 18g dose a strict rule? 2) What’s a good starting extraction time for the Crzoe?
I start at 17g with medium-fine grind and aim for 27s on the Crzoe. Adjusting dose ±1g helped me a lot more than messing with temperature (when possible).
Thanks Aaron — will try 17g tomorrow. Also — soup espresso is my new aesthetic 😂
Not strict at all — 18g is a common starting point for a double shot in many compact machines, but adjust for taste. Start with 25–30 seconds extraction and tweak grind finer if it’s too fast or coarser if too slow.
Useful maintenance section — I literally bought the Universal Coffee Machine Descaler Two-Pack after reading this. FYI: follow the instructions on the descaler closely, I once ran a solution twice and it tasted weird for a couple of brews afterwards.
I did the same and forgot the rinses — rookie mistake. Also pro tip: run a shot of water through the group head between rinses to help flush the lines.
Good tip, Lucas. Letting a few rinse cycles with plain water after descaling usually clears any residual taste. Glad the article steered you to the right product.
I use the CASABREWS 20-Bar Compact with the same descaler — works fine. Just be patient during the process; rushing it can leave residue.
Agree with Mark — patience is key. And save the used solution bottle for the next scheduled clean if the pack allows.
Minor nitpick: the steaming technique section recommends starting with whole milk but doesn’t explain why. For people trying to get velvety microfoam, a sentence on protein/fat balance would help.
Otherwise great article — super actionable.
Good point, David — added: whole milk tends to produce more stable microfoam due to higher fat content. Lower-fat options aerate faster but are less stable for latte art.