Espresso is more than just a coffee preparation method; it's an art form that demands precision and practice. This guide aims to help you achieve the perfect shot, balancing viscosity, sweetness, and depth.
Equipment You'll Need
- Espresso machine
Coffee Amount and Grind Size
- Use 18-21 grams of coffee ground to a fine texture.
Water Amount and Temperature:
- 25-30 grams of water at 200°F.
- Preparation: Remove your portafilter from the espresso machine’s grouphead and
place it on a scale. Tare the weight
- Purge: Thoroughly purge your grouphead with hot water.
Grind: Grind between 18–21 grams of coffee into your basket. The grind should be fine.
- Distribution: Distribute the coffee by drawing a finger across it in a series of alternating swipes.
- Tamping: Position the tamper level on top of the grounds and apply 20-30 lbs of pressure. Give the tamper a gentle spin to polish the grounds.
- Extraction: Position the portafilter in the grouphead and start your shot. Stop the shot as it starts to thicken and turn yellow, usually around the 30-second mark.
- Serve and Enjoy: Some prefer to stir the shot after it's been pulled; others like to sip immediately to experience its many layers of flavor.