Once you have an espresso machine and tools, the challenge of brewing great espresso becomes about patience, practice, and definitely a series of experiments, which is all part of the fun. Most likely you’ll have to adjust grind, weight, temperature to get your perfect shot with balance, viscosity and sweetness in sublime harmony.
Step 1 | Prepare Portafilter
Remove the portafilter. Wipe it clean and dry out the basket. Place it on a scale and tare the weight.
Step 2 | Measure Coffee Grounds
Grind about 7.5-8 grams of coffee as fine as confectioner’s sugar into the basket.
NOTE: It might be necessary to adjust its fineness a bit.
Step 3 | Tamp Portafilter
Tap it once or twice to settle it and distribute the coffee evenly by drawing a finger across it in a series of alternating swipes. Place the portafilter on a clean, flat surface and tamp the portafilter until it feels like the coffee is pushing back. Give the tamper a gentle spin to make sure the coffee bed is level and smooth for an even extraction.
Step 4 | Prepare Machine
Purge the grouphead thoroughly with hot water to make sure everything is hot.
Step 5 | Pull a Shot
Lock the portafilter in the grouphead and start your shot. Place a pre-heated cup under portafilter and the shot should be pulled with a steady stream that looks like little mouse tails. The entire extraction should take about 25-30 seconds to brew about 1.5 ounces of espresso.
NOTE: If the shot is pulling too quickly, try a finer grind. If it takes too much longer or is pulling too slowly, try a coarser grind.
Step 6 | Serve & Enjoy