Preparing espresso coffee

 

Making espresso requires patience and skill. Don't expect to make a great espresso on your first try; it takes time and practice to perfect. The preparation method varies from one coffee bean to another. Ultimately, espresso should have a balanced acidity with sweetness and a full body.

20-30 ml of coffee should be extracted in 20-30 seconds.

What do you need?

1. Coffee

2. Espresso machine

3. Grinder

4. Balance

5. Compressor

6. Port-in coffee filter holder

7. Temporary

8. Espresso cup

First step:

Place finely ground coffee into the port filter basket. The amount of coffee depends on the coffee basket in the port filter, +- 1 gram per basket.

Step two:

Open the water from the head of the machine for just a few seconds.

Step three:

Make sure the surface of the coffee is even before pressing it.

Step four:

Place the portafilter on a level surface and tamp the coffee evenly with a force of between 9 and 13.5 kg.

Step five:

Gently rub the tamper to smooth the surface of the coffee for even extraction.

Step six:

Place the port filter in the head of the machine and turn it on - the pressure should be 9 bar.

Step seven:

The coffee should start to flow slowly and then accelerate. Initially, it should be dark brown and then turn yellow at the end. Remember 20-30 ml in 20-30 seconds. When the coffee reaches 30 ml in less than 20 seconds, then the grind is too coarse. When the coffee is less than 20 ml in 30 seconds, then the grind is too fine.

And always remember that you are looking for a taste of moderate acidity with sweetness and a full texture.

Enjoy your coffee