Brew Method
Espresso
Brewing espresso is a precise and intricate process that requires specialised equipment & careful attention to detail. Here’s a step-by-step guide to the espresso brewing process:
Equipment Needed
1
Espresso machine
2
Coffee grinder
3
Tamper
4
Portafilter
5
Scale
6
Timer
7
Espresso cup or shot glass
Ingredients
18-20 grams of coffee (about 2 tablespoons)
Water (filtered, if possible)
Tips for Best Results
- Experiment: Adjust the grind size, coffee dose, and extraction time to find your preferred flavour profile.
- Use Fresh Beans: Freshly roasted and ground coffee beans will yield the best flavour.
- Water Quality: Use filtered water to avoid any unwanted flavours from tap water.
- Water Quality: Consistency in dosing, tamping, and brewing time is key to producing great espresso.
By following these steps and paying attention to the details, you can achieve a delicious and balanced shot of espresso. Enjoy your brew!
Brewing Process
1. Preparation
- Grind the Coffee: Use a fine grind, similar to table salt. The grind size is crucial for proper extraction.
- Preheat the Machine: Turn on the espresso machine & allow it to heat up. This usually takes about 15-30 minutes, depending on the machine.
2. Dose the Coffee
- Measure out 18-20 grams of coffee beans & grind them finely. You can use a scale to ensure precision.
- Distribute the ground coffee evenly into the portafilter basket.
3. Tamp the Coffee
- Use a tamper to compress the coffee grounds evenly in the portafilter. Apply firm and even pressure to create a level surface. This helps ensure uniform extraction.
4. Attach the Portafilter
- Insert the portafilter into the group head of the espresso machine and lock it in place.
5. Pre-Infusion (Optional)
- Some machines have a pre-infusion setting, which involves applying a small amount of water to the coffee grounds before the full pressure is applied. This helps to evenly saturate the grounds and can enhance the flavour.
6. Brew the Espresso
- Start the extraction process by pressing the brew button. The machine should apply about 9 bars of pressure.
- The ideal extraction time is about 25-30 seconds for a double shot (about 1.5-2 ounces or 30-60 ml). Monitor the flow of espresso; it should be a steady, thin stream.
7. Evaluate the Shot
- The espresso should have a rich, dark colour with a thick, golden crema on top. If the extraction is too fast, the grind may be too coarse or the tamping too light. If it’s too slow, the grind may be too fine or the tamping too firm.
8. Serve
- Serve the espresso immediately in a pre-warmed espresso cup or shot glass to maintain the optimal temperature & flavour.
9. Clean Up
- After brewing, remove the portafilter, knock out the used coffee puck, & rinse the portafilter and basket.
- Clean the group head by running some water through it to remove any residual coffee grounds.
- Wipe down the machine and keep it clean for the next use.