Espresso Brewing Guide
Espresso is coffee brewed by expressing or forcing out a small amount of nearly boiling water under pressure through finely ground coffee beans. Espresso is generally thicker than coffee brewed by other methods, has a higher concentration of suspended and dissolved solids, and has crema on top (a foam with a creamy consistency). As a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated.
- Place portafilter on a scale and tare the weight
- Purge grouphead thoroughly with hot water
- Grind is crucial to a balanced espresso, in general, the grind ought to be quite fine
- For double shot, grind 18–21 grams of coffee into basket and distribute evenly
- Place portafilter on a clean, flat surface and position tamper level on top of the grounds
- Apply pressure downward, then give tamper a gentle spin
- Position the portafilter in the grouphead and start shot into preheated ceramic demitasse
- Near 30 second mark, extraction will end, causing the shot to thicken and start “blonding” - stop just as this process begins
- Either stir first or sip immediately (this is up to you) and enjoy!