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Great espresso made easy
Let me begin by explaining the three main variables of preparing great espresso.
1. Quantity of ground coffee,
2. Tamp firmness, and
3. The grind.
The quantity of ground coffee. Inside your portafilter insert basket, there is a ridge about 1/4"
down from the top. That is where the retainer clip that holds the insert basket in place is located.
This ridge is not meant to be a tamp line; however, it serves very nicely as one. Loosely fill the
basket to the top or slightly mounding over the top. You will then compress (tamp) the grounds to
approximately the height of the ridge.
Tamp firmness. The only thing you need to remember about tamping is consistency. Don't press
with five pounds of pressure in the morning and fifty pounds of pressure when you come home
from a tough day at work. If I apply twenty pounds of tamp pressure and you apply thirty pounds,
my grind will be slightly finer than yours will, but we can both achieve the same result – great
espresso.
The last variable, the grind. Before discussing the grind, here’s a tip to make this even easier.
Take your double filter basket out of your double-spouted portafilter and put it into the single-
spouted portafilter. Why did I have you do this? Simple – it is always easier to make double shots
than single shots. This is because doubles are more forgiving if you have slight variations in the
two previous variables: quantity of ground coffee and tamp firmness.
Adjust your grind so that when you activate the pump, the flow of coffee coming out of the
portafilter spout looks like the tapered tail of a mouse and has approximately the thickness of
ballpoint pen filler. Your pump pressure gauge should read somewhere between 8 to 9 bar.
Now, last but not least, when is it done? The coffee tells you when it is finished; simply observe
the color of the crema. When the crema changes from a reddish brown color to a lighter blond
color, it is done; stop brewing by pressing the lever all the way down. If you run the pump after the
color has changed to light blond, you will only dilute the coffee and extract undesirable bitters.
You have to admit that is a lot easier than using shot glasses and timers!
Tip: Get into the habit of disposing of the spent grounds immediately after brewing espresso.
After disposing of the grounds, return the portafilter to the group and lift the lever up for three to
five seconds to rinse away excess oils and loose grounds. By regularly following this procedure,
you will greatly reduce the tar-like buildup on the dispersion screen that occurs if you allow coffee
oils to dry and bake on the hot group.
How to Froth Milk for Cappuccinos and Lattes
First, let’s talk about some of the first things you need to learn in order to become ‘barista-like’ in your
techniques.
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