Brew a perfect cup with a manual Espresso machine
Thanks to the speed and style of the experience, espresso has convinced many a coffee drinker in the past few decades. It is, however, one of the most complex processes to master, and the results of a controlled shot – with the right beans – can be utterly amazing. Here are a few tips to improve your personal espresso experience!
You’ll need
- an Espresso machine
- a digital scale
- a coffee grinder
- an espresso tamper
- a clean porcelain cup
- great and freshly roasted coffee!
- everything squeaky-clean: contamination of your tools can ruin your experience
Step 1
For a double shot, weigh between 18-21 grams of freshly roasted coffee beans, and grind them. The grinding size is very crucial for espresso, you might need to adjust it in a series of tries. In any case, make sure it is quite fine.
Step 2
Fill your – clean – portafilter, and distribute the coffee equally with your some wipes of your finger. The most effective way is by drawing 90° movements.
Step 3
Place your portafilter on a flat surface, and position your tamper level on top of the grounds. Apply pressure downward, no need to do it incredibly hard, just enough to seal the coffee evenly. After, give the tamper a gentle spin to smooth the grounds for an even extraction.
Step 4
Position the portafilter on your group head. Place a pre-heated porcelain cup under it. Start your shot. Near the 30 second mark, the extraction will end, causing the shot to thicken and start “blonding,” or turning yellow. Stop the shot just as this process begins. A double espresso goes anywhere from 50 to 70 grams. To be sure – put you cup on a (timer &) scale when you are pulling those first shots. This will facilitate your learning curve dramatically.
Try it a few times with different grind sizes to find your perfect taste! #liftyourspirit
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