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This is a basic description of how espresso is properly made using a traditional "pump" machine. Note that one cannot come close to achieving "real" espresso using a $50 machine that relies on steam pressure to force water through the coffee grinds. Those machines, or "steam toys", simply cannot produce enough pressure for proper forced-infusion to take place. The espresso equipment must be capable of producing "nine bars" (about 125 psi) of pressure. |
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1. |
Preheat the cup (or shot glass) by filling it with hot water from the steam wand of your espresso machine. This minimizes heat loss from the espresso, which can result in a sour, bitter shot. |
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2. |
Remove the portafilter from the group head and wipe it clean with a dry towel. |
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3. |
Turn on the machine and run clean hot water through the group head to remove any spent grounds clinging to the group head and to stabilize the temperature (heat) of the group head. |
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4. |
Fill the espresso basket with freshly ground coffee from the grinder. |
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5. |
Level the grounds with the flat edge of a utensil, like the back edge of a butter knife. |
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6. |
Tamp the grounds firmly; applying 30 pounds of pressure and wipe clean the rim of the portafilter basket (this is where the portafilter will form a seal against the group head). You can practice tamping on a bathroom scale to get a feel for how much pressure to apply. |
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7. |
Fix the basket handle to the group head of the espresso machine. |
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8. |
Start the pump of the espresso machine. |
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9. |
Observe the flow of the espresso. A single shot of espresso is 1 to 1.5 ounces of coffee brewed within 25-30 seconds. The flow should appear to look like a "mouse tail" wiggling slightly back and forth. If the flow is very slow, it will not hurt to let the coffee run for a total of 40 seconds or so. Much more than that, and over extracted coffee bitterness will result. |
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10. |
Serve or use the espresso immediately. The most delicate flavors will evaporate out of the coffee in a very short period of time, thus degrading the taste of the shot. |
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11. |
After brewing and drinking or serving the shot, remove the portafilter from the machine and discard the spent grounds. |
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12. |
Rinse and wipe the portafilter basket clean and return to the group head. It is very important to keep the portafilter attached to the espresso machine when not in use so it stays hot! |
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13. |
A shot of espresso should be 7-9 grams of fresh ground coffee brewed with 9 bars of pressure, with a water temperature (at the infusion point) of 202 degrees Fahrenheit producing 1-1.5 ounces of liquid in 25-30 seconds. |
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14. |
Follow this ritual for every shot of espresso brewed. Cleanliness cannot be overemphasized. Even a small amount of spent grounds stuck hiding on the bottom of the group head from a previous shot will effect the quality of the currently brewed shot. |
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15. |
Brewing consistently good shots takes practice and the best equipment (namely espresso machine and grinder) your budget will allow. |
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