ESPRESSO
It takes practice and patience to master espresso. Unlike most coffee, espresso has precise rules to produce a perfect shot. Any “shortcuts” will reflect in your espresso. It definitely takes determination and experimentation which is all part of the fun!
But regardless of your at home setup, perfecting the art of espresso takes time, patience, focus, and energy. The approach of a perfect espresso is the reward of all the work and sleepless nights you put in.
Necessities
- Espresso Machine with Portafilter
- Grinder (if coffee is whole bean)
- Coffee Scale (grams option required)
- Tamper
- Coffee
- Demitasse
Espresso
18g - 22g coffee – 23 seconds shot times for 1.50 ounce shot
18g - 22g coffee – 28-30 seconds shit times for 2.00 ounce shot
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STEP 1
Using a clean, dry cloth, wipe down the portafilter making sure all coffee grounds and oils are gone.
STEP 2
Weigh the coffee to 18g - 22g. If you have whole bean, adjust your grinder to grind the coffee. Grinding measurements should be appropriate for a shot that has espresso pulling for 25 - 30 seconds. If it is pulling faster, then the grind should be finer. If it is pulling slower, then the grind should be coarser.
STEP 3
Depending on your portafilter basket size, most grams of coffee is between 18g – 22g. Make sure you know what you have and use a scale to determine accurate dosage of coffee.
Scale + Portafilter
Place your empty portafilter on the scale. Scale should be at zero as the portafilter is on it. If not, place the portafilter on the scale and tare it to zero. Once the scale is at zero, place the grounded coffee in the portafilter.
STEP 4
Level out the bed of coffee in the portafilter.
STEP 5
Using a tamper, press firmly evenly down on the coffee in the portafilter. Use enough pressure to tamp the coffee grounds.
STEP 6
Rinse the group-head of the espresso first so its free from any grounds and oils that was from the previous shot.
STEP 7
Gently insert the portafilter and ensure that is seated tightly in the group-head. Pull the espresso and set your timer to ensure your espresso was pulled between the shot times referenced above.
STEP 8
Once you’ve pulled your espresso, remove the portafilter from the group-head and knock out the coffee grounds into the trash. This will prevent any oils from staining the group head.