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
- Demitasse
- Grinder
- Scale
- Tamper
- Timer
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.
Step-by-Step Guide
- 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.
Troubleshooting
- Shot Too Fast: If the shot pulls too quickly, your grind is too coarse.
- Shot Too Slow: If the shot pulls too slowly, your grind is too fine.
- Bitter Taste: If the espresso tastes bitter, it may be over-extracted. Try a coarser grind or shorter extraction time.
Pro Tips
- Sparkling Water Back: Serve the espresso with a side of sparkling water to cleanse the palate.
- The Golden Ratio: While the standard ratio for espresso is 1:2 (coffee to water), don't be afraid to experiment. Some beans and roasts may produce better results with a 1:1.5 or even a 1:2.5 ratio.