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.
Espresso Rule Number One
This is the most crucial rule for making great espresso and relates to the quantity of coffee to the amount of brewing time:
Single Shot = 1 to 2 ounces in 25 to 30 seconds
Double Shot = 2 to 3 ounces in 25 to 30 seconds
Once you understand the first rule, the rest simply follows on from there. If you are a beginner we suggest you start by making a double shot.
The Basics of How to Make Espresso
The Double Espresso Shot
Step 1
Start by preheating your espresso machine, your portafilter, and your cup. If you don't preheat you can't make espresso that is more than mediocre. Preheat your equipment by running the espresso cycle without the coffee.
Step 2
Next, grind your coffee and scoop fourteen grams into the double shot portafilter. Several espresso machines include a pre-measured seven gram scoop so use two level, non-compacted scoops. Tamp the coffee with the tamping tool in a smooth, even motion using about thirty pounds of pressure.
If you place the portafilter on a countertop and press down from above, your tamping process will be more successful. Use a very light tamp if your machine has a built-in resistance device.
Step 3
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.
The gasket that forms the watertight seal with the portafilter may become crusted with ground coffee if you don't do this properly and a leaking seal could spoil the flavor of your espresso.
Step 4
Lock the portafilter into the machine and place your pre-warmed cup beneath the nozzles.
Step 5
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. Make adjustments to your process by timing yourself.
Where your extraction took longer than the 25 to 30 second goal, your coffee may be ground too fine or the tamp may need adjusting. If it was too quick, try a finer grind. Keep experimenting to find the perfect flavor for your own taste.
