Preparing Espresso Coffee

 

Preparing espresso requires patience and skill, so don't expect to make great espresso on your first try. It takes time and practice to master. Preparation varies from one coffee bean to another. Ultimately, espresso should have moderate 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. Scale

5. Tamper

6. Portafilter

7. Timer

8. Espresso Cup

Step One:

Place finely ground coffee into the portafilter basket. The amount of coffee depends on the portafilter basket, +/- 1 gram from the basket.

Step Two:

Open the water from the machine head for only a few seconds.

Step Three:

Ensure the coffee surface is even before tamping.

Step Four:

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

Step Five:

Give the tamper a light twist to polish the coffee surface for even extraction.

Step Six:

Place the portafilter into the machine head and turn it on - the pressure should be 9 bar. 

Step Seven:

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

Always remember that you are looking for a taste of moderate acidity with sweetness and a full body.

Enjoy your coffee