For many of us espresso is the best way to taste the coffee. We appreciate its aroma, body, consistent layers of cream and the characteristic flavor that lingers on the palate.
But preparing a good espresso is not as simple as opening a bottle of soda. To prepare an espresso you must use quality coffee beans, grind them properly, make the appropriate infusion and, most importantly, this process must be in the hands of someone who knows the product thoroughly. Only the combination of quality coffee, appropriate machines and an expert hand will make possible the preparation of the perfect espresso.
Ground coffee texture is one of the most important factors in producing a great shot of espresso. You want to grind coffee fresh for each cup to minimise oxidation and make sure as much great coffee flavour makes its way into your espresso shot. Always use a burr grinder to grind your coffee, blade grinders are useless… You want to finely grind the coffee to allow sufficient pressure to extract the coffee oil into your espresso shot.
The dose is the amount of ground coffee used to make your espresso shot. The correct dose for a single espresso is 7-9 grams of ground coffee or 14-18 grams of ground coffee for a double shot of espresso. The dose will depend on the particular coffee you are using. Some coffee beans work well with 7 grams, but with some blends you will see better results with 8 or 9 grams per shot.
Tamping the coffee compresses the ground coffee together to provide “resistance” to the flow of water produced by the machine. This resistance results in the “extraction pressure” used to press the flavour out of the ground coffee into your drink. The harder you press the coffee, the higher will be the extraction pressure.
By the term extraction, the experts intend the articulation of aromas, taste and robustness in the coffee powder. It is a very quick procedure, established according to the degree of grinding, water temperature, pressure and contact time between the water and the grinded coffee. Over extraction optimal, there are also two other types of extraction.
Under extraction, resulting from an insufficient pressing, a low dose of coffee, a grinding too coarse or the cold filter. The coffee is clear, low-creamy texture and yellowish.
Over extraction, is due to an overdose of coffee, a high degree of grinding or too hot water. In this case, the coffee is characterized by a light spot or a so-called “black hole” at the center.
- Remove the portafilter from the group head. Make sure it is dry and clean. If necessary you can use a dry towel to wipe it clean. Put the right amount of fine ground coffee into the basket. A single espresso is made from 7-9 grams coffee.
- Tamp the preground coffee. The tamper has to be horizontal and you have to push it with about 15-20 kilograms of force. You did it well if the surface is totally flat. A little twist at the end of the tamping can help you to achieve the perfect result. If some coffee remained on the top edge of the filter basket, you should carefully remove it.
- Replace the portafilter to the group head and put the cup under the spout. The hot group head can burn the ground coffee so you should begin the coffee brewing quickly. If you did a good job, a cup of espresso will be ready under 25-30 second with mouse tail thin coffee flow and a rich crema will appear at the surface of your coffee.
- Enjoy your espresso while it’s fresh. You only have 2 minutes to drink espresso before its no longer drinkable.
- water temperature 88°-93 ° C
- dose of 25-30 ml
- water pressure 9 bar
- perfectly clean machine