- Use fresh espresso coffee beans
- Take some time to set up your grinder properly
- Make sure your machine is really really clean
- And, don’t overfill your cup!
- What are the steps involved to make espresso?
- How do you make a single shot of espresso?
- How can I make my espresso stronger?
- What is a perfect espresso shot?
Hello Everyone! In these pandemic times, staying home can really take a toll on our productivity, and one of the simplest and most effective way to make sure that we keep our game strong is by helping ourselves to freshly brewed cup espresso in the morning!
In this article, we’re going to share with you the magic behind “How to make a great espresso” We’ve done a whole latte research to make it super easy for you to brew yourself and your friends a Professional Barista Grade shot of Espresso!
Well, let’s begin! Let’s assume that you have bought your nice & fancy expensive machine and you’ve got a hopper full of lovely fresh coffee beans. However, in case you haven’t, here’s an ultimate guide to help you choose the best espresso machine for yourself!
Now, once you’ve sorted your machine, we’ll talk about the beans! Unfortunately most of the coffees sold in the US are imported from faraway lands, and may not be as fresh as you’d like them to be! If you have a personal favorite brand of coffee beans – GREAT ! but if you don’t, then this is a great opportunity for you to go through this carefully crafted list to help you choose the best coffee beans for your espresso! And the good thing is that you can order them all online, and they’ll be delivered to your doorstep from amazon, in no time at all!
Unstatistically speaking, 90 percent of coffees that come out of an espresso machine in this country are either brewed using old coffee, or more likely the grinder is setup wrong which causes under-extraction. This is a really common problem, and the water’s just rushing through the coffee. It’s not picking up any of the oils at all and as a consequence you’re going to get a really thin tasting coffee. The crema that you can see there is light, there’s no depth to it, and all this really is down to two points: either, the coffee is old, which is quite common or the grinder is setup incorrectly.
There’s only a few places in the country that actually do good espressos. And why is it so important? Well, it’s because the espressos go into nearly every single drink you make from your espresso machine! You won’t sell that many espressos on their own, but if you get this bit right, get the shot of coffee coming out correctly, then all your lattes and cappuccinos and Americanos will taste good as well!
So what can we do to rectify this problem? Well, first of all you’ve got to start off with good coffee! Don’t attempt to use a hundred percent Arabica coffee for an espresso machines to start with. It’s a difficult coffee to use, and you tend to end up with a questionable result even if you’ve got everything else right!
Adjust the grinder slightly so that you’re slowing the coffee down. The coarseness of the coffee should be reduced. Let it get much finer so that the water is struggling to get through. If you merely delay the process by 15 seconds, you’ll see a great difference right away. You’ll get a much more golden crema on the espresso this way. So, remember to concentrate on your grinder, it has nearly everything to do with your coffee!
So, first of all use fresh coffee beans ideally less than 24 hours from opening. The fresher they are the better it gets. Especially with espresso coffee beans because they’re very oily. Then, adjust your grinder coarseness and dosage. It’s a good idea to mark the grind once you’ve done it to test your espressos.
Put some sugar on the top and it should stay on the top for a few seconds before it falls through.
Typically, for a 30 second extraction time, you’ll be able to see the crema forming and after probably about 10 seconds it forms its own distinct layer. Pour it in a glass for practice, and you’ll see the thickness and how it’s settling a little bit like Guinness. Try that, and then do the sugar test! If the sugar stays, pat yourself on the back! That’s what you’re looking for!
The golden crema is a check that you have your machine, grinder, and coffee all working well together! Another thing you can try is using a bottomless porta filter. Remove the metallic spouts, and let the espresso pour directly onto your mug. Another 25 – 30 second pour, and watch the crema settle beautifully over the cup. A rich and thick creamy top for sipping! That’s what espressos are all about!
Now, we’re gonna talk about some common problems that we have when we’re making espressos. The most common problem is actually over filling the cup. It’s always a good idea to use a measuring jug when you’re setting up your machine. A 30 millilitres espresso is a great start! Set your machine accordingly, and make sure you don’t let too much water in! Filling the cup to the brim does not mean you’re being generous if it’s coming out too insipid and diluted.
Another really common problem that you should check on your own machine is a leaky group head-sails! Those who have been using an espresso machine for a while now must’ve seen it quite often. It’s a sign that you need to do clean it up or get an engineer in to change your seals. They’re relatively cheap to change, and should usually be swapped around 6 – 8 months of use. But if you get any drips of water, then change your group head seals altogether. It means that when you come to clean it, you’re not going to be cleaning it correctly and you’re not going to get the right pressure through the group heads. And that is going to lead to your machine under-performing.
So, to wrap up it all up! Here are my top tips:
Use fresh espresso coffee beans
It’s really important and you won’t get the crema, you won’t get the flavour, and nor the aroma if your beans are stale.
Take some time to set up your grinder properly
It may take you a few runs to figure the right settings out, but once they’re sorted, you can make 100s of cups of great coffee on this same settings!
Make sure your machine is really really clean
Not much needs to be said to emphasize how important it is to keep your machine clean! A dirty machine will lead to a reduced pressure and hence a timid and mellow cup of coffee.
And, don’t overfill your cup!
Otherwise you’ll ruin your espresso and wouldn’t that be a shame?
I hope you liked this article! Thanks a latte for reading it! Don’t forget to espresso your love by sharing this article with your friends! Stay Home! Stay Grounded! And Stay Safe!
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What are the steps involved to make espresso?
You can make an amazing cup of coffee by following these simple steps:
- Remove the filter portafilter, drain water and clean the drip tray.
- Grind coffee in a tub
- Level out the coffee beans by collapsing them.
- Tamp with recommended pressure
- Wipe any excess coffee away.
- Purge again, and wipe.
- Plug a portafilter and immediately brew.
- After 25-30 seconds, stop
- Crema analysis (try the sugar test)
How do you make a single shot of espresso?
Use the Tamper to apply a little more firmly to the ground espresso before brewing. Brewing time (from the moment you fire the pump) will be around 20 seconds for a single shot, and 20-25 seconds for a double espresso shot. Test for too coarse a coffee blend.
How can I make my espresso stronger?
Mix up the ratio of water to grounds. If you use a regular drip coffee maker it is suggested that you use 2 tablespoons of ground to 6 oz of water, so add more grounds to make strong coffee. Pick a lighter roast. The lighter the flavour, the better the roast.
What is a perfect espresso shot?
Numerous baristas believe the ideal shot to be not a single shot but rather a double shot which is about 1.5 ounces of liquid. For each shot, the measure of water ought to be 1 oz. – So, stop the shot and test your clock after your double shot has hit 2 onces. The perfect brewing time you are searching for is between 20 – 30 seconds – test your grind, dose and tamp in the event that you are running excessively long or excessively short