How to make Espresso
Preparing espresso needs art and patient, don’t expect to have a great shot from the first one, preparing it needs time to master, and it defers from bean to another. At the end you should have a shot with balanced acidity, sweet with good body.
The extraction should be 20-30 ml in 20-30 seconds.
What do you need?
- Espresso machine
- Shot glass
Put the coffee in the portafilter basket, the amount depends on the basket you are using +- 1 gram.
Open the water from the group head for few seconds.
Be sure the coffee surface is even before tamping it.
Put the portafilter on an even surface then tamp the coffee evenly with a strength between 9-13.5 kg (you can use a regular scale to be sure).
Spin the tamper to polish the surface for an even extraction.
Attach the portafilter in the group head and turn on the machine (the pressure should be 9 bar).
The coffee should be dripping slowly at first then accelerate, it should be dark brown at first then slowly turns yellow, remember you need 20-30 ml in 20-30 seconds, if the coffee reaches 30 ml in less than 20 seconds then your grind is too course and if your coffee is less than 20 ml in 30 seconds then your grind is too fine.
Remember that you are looking for a balanced acidity, sweet with good body.