ESE 44 mm (Easy Serving Espresso) pods are the most popular standard for making simple, repeatable home espresso. In this guide we look at what the standard is, how to check your machine for compatibility, what blends to choose, the differences between compostable and traditional pods, how best to store them, and how to solve common extraction problems.
What is the ESE 44 mm standard (in brief)
- Nominal diameter: about 44 mm (paper-filter “disc” wafer).
- Typical dose: ~7g ground and pressed coffee.
- Housing: fits into the ESE prepared filter holder.
- Objective: easy, clean and repeatable extraction without grind/tamper variables.
The ESE standard was created to ensure interoperability: any well-made 44 mm ESE wafer can run on any ESE-ready machine.
What are you waiting for to try our 44mm ESE wafers?
Compatibility: how to figure it out in 60 seconds
Figuring out if your machine is really compatible with 44 mm ESE pods requires just a few targeted checks. In a minute you can check filter holders, manual directions and closing/brewing behavior, avoiding waste and disappointing results. Here’s the flash checklist to confirm compatibility before you buy.
- Verify on the manual or product sheet that the machine states “ESE 44 mm waffles compatible.”
- Check the filter holder: it must have a flat housing with a grid/filter dedicated to pods (not capsules).
- Closure test: the arm should close without abnormal strain and the wafer should not move.
- Pressure/temperature: machines with stable pressure and good thermal control enhance consistency and cream.
Tip: If you have a dual-use machine (pressurized filter + pods), mount the ESE insert before use.
Intensity and mixtures: how to read the directions
On the packaging you often find an intensity scale (e.g., 1-12) that summarizes body, persistence, and roasted tone. It is not the caffeine content.
- 100% Arabica: more aromatic and fine profile, light cream, lower caffeine.
- Blend Arabica/Robusta: balance of aroma and body; thicker cream, full aftertaste.
- High Robusta: strong taste, big cream, higher bitter boost and caffeine.
When to choose them:
- Morning/milk: high intensity or blend with Robusta.
- Afternoon/tasting: 100% Arabica or soft blends.
- Short, thick espresso: medium-dark blend.
Compostable vs. traditional waffles
Choosing between compostable and traditional pods is not only about the environment: it also affects storage, flavor stability, and ease of disposal. Traditional ones provide great oxygen barrier and durability; compostables reduce impact but require attention to certifications and collection methods. Find pros and cons here to decide based on your priorities.
Traditional: paper-filter + any barrier films in the single-dose pouch. Very stable over time, they protect the aroma well.
Compostable: paper-filter and certified organic materials. Reduced environmental impact; still require single-serving barrier bags.
Cup yield: comparable, if the wafer is well packed (oxygen and moisture are the real enemies).
Disposal: follow the manufacturer’s and municipality’s directions (organic for certified compostables).
Storage: how to maintain freshness
Sealed single-dose: this is the most effective solution; open the sachet only at the time of use.
Away from heat/light/humidity: store packages in a cool, dry place.
Smart stocks: buy quantities that you consume within 3-6 months; the aroma remains brighter.
Do not decant: avoid non-airtight jars; air oxidizes coffee oils.
Recommended extraction procedure (ESE 44 mm)
Extraction with 44 mm ESE pods is simple, but a few steps make the difference between a mediocre cup and a clean, creamy espresso. Here you’ll find the optimal sequence-heating, inserting, timing, and final check-for consistent results. Follow the steps in order and use the quick checks to correct any mistakes right away.
- Machine warm-up: wait 5-10 minutes; take a “vacuum” shot to warm up group and filter holder.
- Waffle insertion: place in center, flat side down (if indicated), close tightly.
- Dispensing: start and tip at about 20-30 seconds for 25-30 ml (“classic” espresso).
- Assess the cup: hazelnut-colored cream, continuous flow, clean aroma.
- Cleaning: remove spent wafer and rinse filter holder; dry.
Note: Times are approximate; waffles have different resistances to water passing through. Adjust volume according to taste (ristretto, normal, long).
Minimal maintenance for consistent results
Rinsing of the unit and filter holder every day.
Descaling according to water hardness (every 1-3 months).
Gaskets: replace when you notice leaks or “gummy” seal.
Filter/Doctor: clean or replace if fouled.
Quick checklist before purchase
Your machine reports “ESE 44 mm compatible.”
Prefer sealed single servings for consistent freshness.
Choose intensity based on taste/momentum (Arabica for elegance, blend for body).
Decide between traditional or compostable based on disposal preferences.
Buy stocks that you consume within a few months.
| Problem in the cup | Possible causes | Quick solutions |
|---|---|---|
| Watery coffee / little body | Delivery too long; very delicate blend | Reduce volume (ml); choose fuller-bodied blends or higher intensity |
| Bitter/astringent coffee | Excessive brewing; water too hot; machine not clean | Shorten brewing; avoid overheating; descale and clean hand shower |
| Poor cream | 100% Arabica; unstable pressure; old wafer | Choose blend with Robusta; check pressure; use fresher stock |
| Irregular flow/splashing | Misplaced wafer; worn gaskets | Reposition wafer; replace gaskets |
| Does not seal well | Wafer not ESE; wrong insert | Use only ESE 44 mm; fit correct insert |
ESE 44 mm pods are the easy way to consistent, clean espresso with the freedom to choose blend and intensity without depending on proprietary systems. With a well-maintained machine, proper storage, and a few good practices, the in-cup yield can be surprisingly close to that of the bar-with in more convenience and consistency day after day.
FAQ
Are all ESE 44 mm wafers the same?
No. The standard defines diameter (~44 mm) and dose (about 6.7-7.5 g), but roast, grind, density, and pressing change a lot of flow resistance and in-cup yield. A “tighter” pod (fine grind/high press) often requires
Can I use them on any espresso machine?
Only on ESE-ready machines or with dedicated filter kit/holder. Capsule machines (Nespresso®, A Modo Mio®, Dolce Gusto®) are not compatible. On manual/semi-automatic machines, check that the basket has plate and shower suitable for pods: improves distribution and limits channels of passage. For consistent results, let the unit warm up and do a short empty rinse before extraction.
How much caffeine is in an ESE wafer?
Depends on the blend: Arabica ≈ 1-1.5%, Robusta ≈ 2-2.7% caffeine on dry weight. A ~7 g pod delivers an average of 55-120 mg per cup, with higher values in Robusta-rich blends with longer extractions. If you are looking for a “lighter” profile, go for 100% Arabica and low extraction volumes (25-30 ml).
Compostable waffles: do they change the taste?
Grind/freshness makes more of a difference than the substrate. Certified compostables (e.g., EN 13432, OK compost) offer stackable performance if the single-serving bag has high barrier and if you store away from heat/moisture. Check thedisposal label: many are “industrially compostable” (dedicated plant), not in the household organic. Keep packages closed until you use the pod: oxygen is the real enemy.
My cup is not very hot: blame the waffles?
Almost never. Usually it’s machine temperature or cold aggregates (cups/filter holder). Quick solutions: heat cup (hot water or cup warmer top), do a vacuum flush to bring unit up to temperature, and reduce leakage by serving immediately. If it persists, check limestone and thermostat: a real low temperature crushes cream and flavor even with perfect pods.
