Espresso
Updated: May 12, 2021
Info:
Coffee is a very delicate substance. We can yield different results even if we follow the exact same procedures with every brew. Some variables that affect the brew may include:
The temperature throughout the day
Humidity
Amount of input coffee
Brew time
Water
Tamp pressure
Although there are no perfect method to eliminate all the variables, we can implement and follow some procedures to improve the consistency of your brew.
Equipment:
Espresso Machine
Coffee Grinder
Scales
Tamper
Timer
Cup
Teaspoon
Preparation:
If you do not know your basket size:
Remove the portafilter from the grouphead of your espresso machine.
Remove the basket from the portafilter. (You can lever the basket out with a spoon)
Find the basket size (often in grams), this information is often printed on the outer wall of the basket as shown in the image below.
If your basket does not display any information:
Return the basket into the portafilter.
Turn on and tare your scales with the portafilter on it.
Input ground coffee until the basket is filled flat. (Do not tap or collapse the ground coffee, just naturally fill the basket)
Round the weight up to the nearest gram. For example: You will put in 21g of coffee if your input weight was 20.4g.
This method should bring you close to what the designed basket weight.
Tips and tricks:
Tamping posture:
It is recommended to use this tamping method to minimize wrist injuries and improve tamp pressure consistency.
Stand 90° against the bench
With the outer hand, hold the portafilter up against the bench.
With the inner hand, hold the tamper on the coffee basket(Do not apply any pressure onto the coffee yet).
Create a 90° angle with your elbow.
Lean your body onto your tamper so that you are using your body weight to tamp.
Remove the tamp and check that the tamped coffee is evenly leveled.
Re-tamp once if not leveled.
With practice, you will be able to get evenly leveled tamps.
Steps:
(Electric grinders) Purge some coffee through the grinder with some coffee to remove the old coffee potentially trapped in the grinder.
Remove the portafilter from the grouphead of the espresso machine.
Press the “shot” button to purge / flush the group head with hot water.
With a clean cloth, wipe to clean and dry the basket.
Turn on and tare the scales with the portafilter on it.
Input coffee ground into the basket (weight is depended on the basket size).
Distribute the coffee ground by swiping your fingers across from different directions for a flat surface.
Gently tap the portafilter twice on the bench to collapse the coffee ground.
Check that the bottom of your tamper is clean.
Gently place the tamp on the bed of coffee.
Lean your body onto your tamper so that you are using your body weight to tamp. (Please refer to the “tamping posture” section)
Remove the tamp and check that the tamped coffee is evenly leveled.
Re-tamp once if not leveled.
Get ready: Scale, timer and cup.
Insert the portafilter into the group head.
Place the scale with the cup on it under the portafilter.
Tare the scales.
Start the timer simultaneously with the extraction (Hit the button!).
Depending on the amount of coffee in the basket, the general recipe will be as seen in table 1 below.
Give your espresso a nice stir to combine the crema into the coffee.
You did it! Now enjoy the perfect espresso brewed by you!
Table 1
Follow along!
Too coarse / too fine
If you are getting to the target weight too fast, it means that your coffee ground might be too coarse, try grinding your coffee finer next time! You will probably find the coarse extraction tastes less intense, sweeter or acidic, but by all means don’t make any changes if you like the flavour. Coffee is subjective after all!
If you are achieving the target weight too slow, it means that your coffee ground might be too fine, try grinding your coffee coarser next time! You will probably find the fine extraction tastes more intense or has a strong punch to it, but by all means don’t make any changes if you like the flavour. Coffee is subjective after all!