For Coffee Lovers: HOW TO MAKE ESPRESSO COFFEE

Brewing espresso is the only method that brews coffee using pump pressure. When you brew coffee with an espresso machine, the water temperature is kept below boiling point, which helps to avoid scalding the coffee.Brewing espresso can become a hobby or a daily drinking ritual.It requires some work but is great fun to master.

WHAT IS ESPRESSO?

There are many theories and practices when it comes to brewing espresso, from the classic Italian approach to the American adaptations, and the Scandinavian versions to the Antipodean interpretations. Irrespective of which approach you prefer and follow, it’s useful to remember that espresso, at its core, is just a brewing method as well as the name of a beverage. Many people also use the term “espresso” as a way of describing a roast color, but in fact, you can brew espresso using any level of roast, and any bean or blend that you prefer.

BREWING ESPRESSO EQUIPMENT

espresso machine
espresso grinder
dry cloth
tamper
tamping mat
cleaning powder
cleaning tools
Ingredients
roasted coffee beans (rested)

PREPARING THE ESPRESSO MACHINE

In addition to your machine manufacturer’s recommendations, here are a few guidelines that can help make the road to a good home espresso a bit smoother.

Fill the clean espresso machine with fresh water and the grinder with beans that have been given a week or two to rest and de-gas since roasting. Allow the machine and portafilter to become thoroughly warmed up.

Wipe the basket of the portafilter clean with a dry cloth, so that none of the coffee grounds in the machine is rebrewed.

Flush some water through the group head to stabilize the temperature and clean any old coffee residue off the shower screen.

Grind the coffee and dose between 1/2oz (16g) and 3/4oz (20g) into the basket, according to its size and your preferred recipe.

BREWING THE SHOT

Brewing great coffee repeatedly and consistently can be very challenging, and making espresso at home takes a lot more effort than any other brewing method. For those who choose to invest in the machinery required to do a good job, it is a hobby as much as a daily drinking ritual. Coffee for espresso must be very finely ground, allowing the water to extract from a larger surface area. The result is a small, intense, viscous drink with a foam called crema, that highlights all the good, but potentially also the bad, qualities of the bean, roast, and preparation.

Distribute the coffee evenly by gently shaking the portafilter or tapping it gently on the counter. Use a designated distribution tool (as shown) if you prefer.

Use a tamper that fits the size of your basket. Keeping it level to the edges of the basket, press the coffee down with a firm push to create a solid puck of even thickness. It is not necessary to apply excessive force, to tap the portafilter, or to tamp repeatedly.

The goal is to push all the coffee down and create a firm, even bed of grounds that will withstand the pressure of the water and allow the water to flow through and extract the coffee evenly.

Insert the portafilter into the group head, and immediately activate the pump to brew, using either the volumetric settings for two shots of espresso or the free-flow button, which you switch off when you reach the desired volume.

Place a warmed espresso cup under the spouts (or two cups if you wish to split the shot into two singles).

The coffee should appear after 5–8 seconds, dripping and flowing with a deep brown or golden color that lightens as the brew progresses and the solubles are washed out. You should extract around 11/2fl oz (50ml) in 25–30 seconds, including crema.

IS YOUR ESPRESSO PERFECT?

A well-brewed espresso should have a smooth layer of crema with a deep golden brown color, free from any large bubbles and pale or broken spots. The crema needs to be a couple of millimeters thick once settled, and should not dissipate too quickly. The taste should be balanced between sweet and acidic, and the texture should be smooth and creamy, leaving you with a pleasant lingering aftertaste. You should be able to taste the qualities of the coffee itself over the roast or brewing technique—be it a chocolatey Guatemalan, a nutty Brazilian, or a black currant-like Kenyan.

Well-brewed espresso

Imperfect espresso

WHAT COULD GO WRONG WHEN YOU BREW YOUR ESPRESSO?

If you have extracted more than 11/2fl oz (50ml) at the given time, it could be because:

the grind size is too coarse and/or
the dose is too low

If you have extracted less than 11/2fl oz (50ml), it could be because:

the grind is too fine and/or
you are using too much coffee

If a coffee is too acidic and sour, it could be because:

the water in the machine is too cold
the beans are too lightly roasted
the grind is too coarse
the dose is too low

If an espresso is too bitter, it could be because:

the water is too hot
the machine is dirty
the beans are roasted too dark
the grinder burrs are too dull
the grind is too fine
the dose is too high

CLEANING THE ESPRESSO MACHINE

Coffee is made up of oils, particles, and other solubles. If you don’t keep your equipment clean, these substances can build up and impart a bitter, ashy taste to the coffee. Rinse with water between shots, and backflush with specialized cleaning solution daily, or as often as is possible.

Set the cup to the side, and remove the portafilter from the group head.

Knock the spent puck out of the portafilter, and wipe it clean with a dry cloth.

Flush the group head with some water to remove any coffee stuck on the screen, rinsing off the spouts at the same time. Place the portafilter back in the group head to keep it warm for the next shot.