How To Make Espresso
Many view the making of espresso as an art that can only be perfected by knowledge, the right tools and dedicated practice and experimentation. If you want to brew the perfect addition to your cappuccinos and lattes you first need to know the basics of how make espresso. The integral quality of great espresso is the "crema". This is the wonderful creamy golden foam on the top of your espresso. The crema is a sign of a great coffee brew! Read on to learn how create a great crema and how to make espresso that will have your guests calling you a coffee maestro in no time.
Ever wanted to know how to make espresso? No not just an ordinary espresso but a perfect one. Well to do so takes the right tools, a bit of practice and a touch of experimentation. The sign of a perfect espresso is the crema – the creamy golden foam that sits proudly on top of your full shot glass. Master the crema and you will be able to call yourself a barista in no time at all.
How to make Espresso – Rule 1
The perfect espresso requires the correct amount of coffee and brewing time. Typically, a single shot i.e. 7-9 grammes requires 25 -30 seconds. A double shot 14-18 grammes again requires 25 to 30 seconds
How to make Espresso – Rule 2
Start by preheating your espresso machine, your portafilter, and your cup. Let the unit warm up for 15 minutes and then run the espresso cycle without using any coffee. Failure to do this will result in a poor low quality espresso.
How to make Espresso - Rule 3
Next, grind your coffee (yes perfection requires grinding at the time of use but you can still make a great espresso if you use pre-ground as long as it isn’t more than two weeks old. Scoop out the required number of ounces into the portafilter and tamp the coffee applying approximately twenty nine pounds of pressure (just kidding 30 pounds is fine).
If you place the portafilter on a countertop and press down from above, your tamping process will be more successful. A word of caution here – you only need a light tamp if your machine has a built-in resistance device (check with the manufacturer if you are uncertain).
How to make Espresso - Rule 4
Now examine the tamped coffee making sure it is level and well compacted. If the tamp is uneven the extraction may be inadequate. Your coffee should look smooth. Loose grounds around the top rim must be brushed off.
How to make Espresso - Rule 5
Lock the portafilter into the machine and place your pre-warmed cup beneath the nozzles.
How to make Espresso - Rule 6
Start the pump action and begin your extraction. At first the coffee will be dark but this will change to creamy, golden foam near the end. When you reach two to three ounces of espresso coffee, stop the machine.
Extraction should take around 25-30 seconds. Any longer your coffee may be ground too fine or too much pressure was applied during the tamping process. Any quicker then a finer grind or harder tamp may be needed.
And there you have it. Practice makes perfect so make a dozen shots in a row and you’ll soon get the hang of it and have the neighbors banging on your door giving you plenty more opportunity to practice your newly learned skill.