Espresso

 


A rich and concentrated sip. The espresso brewing method is among the most difficult to do well at home. It can be accomplished with patience and a willingness to follow the rules. As you hone your skill, the beauty of a great cup of espresso will be worth the effort.

WHAT YOU NEED

– Coffee

– Grinder

– Scale

– Espresso machine

– Double basket, bottomless portafilter

– Tamper

– Timer

MEASUREMENTS

Grounds

Fine Grind – 19 to 21grams (about 3 tablespoons)

AT A GLANCE

– Grind: Fine

– Filter: Portafilter

– Clean Portafilter

– Tamp grounds into the Portafilter

– Insert into espresso machine

– Drip into a fine cup

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1 WARM UP
Make sure your machine is warmed up and ready to go.

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2 CLEANING TIME
Purge (flush) your grouphead. Wait about 3 seconds for water to come out.

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3 GRIND
Grind and dose your coffee. For a double shot, use 19 to 21 grams (about 3 Tablespoons).

* The coffee should be ground with a quality burr grinder. You’re looking for a fine grind.

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4 SWIPE THE GRINDS
Distribute the coffee by drawing a finger across it in a series of alternating swipes.

It is most effective to alternate sides in a series of 90 degree increments.

top to bottom, then left to right, etc

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5 TAMP DOWN
Tamp the coffee. Be sure to keep it flat to allow for even extraction.

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6 START IT UP
Insert portafilter into the grouphead. Start the brew cycle and the timer at the same time.

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7 STEEPING
The shot should start with a slow drip, then develop into a gentle, even stream. Near the 30 second mark, the extraction will end, causing the shot to thicken and start “blonding.” Stop the shot just as this process begins.

*If it takes much longer to end, try a coarser grind. If it brews too quickly, try a finer grind.

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8 TASTE & ADJUST
To stir or not to stir, that’s the question. Some people love to dive in and taste all the different layers the espresso can give the taste buds. Some people want to stir it up and have one satisfying taste. It’s up to you. Taste and adjust. Have fun with it.

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