Espresso
Introduction
How to prepare a great espresso and cappuccino at home
Espresso is one of the most popular methods of preparing coffee preparation in the world. Many products are being sold under the term "espresso" without having anything to do with this delicious drink. To make a correct espresso you need an espresso machine which can produce a pressure of 9 bars and a burr grinder.
Preparing espresso is influenced by many variables such as the coarseness of grind, water temperature, dosing and distribution of coffee in the portafilter, extraction time etc. The final drink is a strong emulsion with distinct taste, incredible aroma, topped with a crema of nutty brown and reddish color.
Step 1
Grind your coffee
Ideally, you should start with a good quality coffee grinder to take advantage of the fresh coffee beans. It is simply not possible to prepare nice espresso with pre-ground beans.
Coffee used for espresso should be consumed within 14 days from the date of roasting and should be always ground immediately before brewing.
Step 2
Distribution and tamping
Grind coffee into a pre-heated and dry portafilter, securing an even distribution. Depending on the grinder model and machine, use between 7-9 g (single) 14-21 g (double) of ground coffee. Level the coffee using your index finder. Tamp with a pressure of approximately 15 kg. Get rid of any remaining coffee grounds to keep the grouphead clean.
Make sure to check our selection of tampers and barista gear online.
Step 3
Extraction
A proper espresso extraction should last approximately 25 seconds. The initial phase is distinguished by a slow dripping with a rich, reddish and brownish crema. A great extraction is shown by forming "tiger stripes" on the crema’s surgace. It is mainly the crema which includes the flavour oils of espresso!
If the extraction seems unsatisfactory (espresso is sour, bitter, lacking crema, without body) the grinder settings need to be adjusted accordingly, water temperature and pressure checked, as well as the amount of coffee in portafilter and tamping technique. If the extraction is fast, adjust the grinder setting finer (or updose) and vice versa.
Step 4
Frothing milk
When preparing milk drinks, always use fresh and cold milk. You will also need an appropriate milk pitcher.
Submerge the wand just a few milimeters underneath the level of the milk and while introducing the air into the milk – surfing – (you will hear the characteristic sound chh-chh-chh) make sure you create a strong enough whirpool so no bubbles can be seen. When you reach approx. 40°C sink the wand a little bit deeper and continue with heating the milk up to 60-70°C.
Step 5
Pouring latte art
Pouring a nice latte art takes some time to lear but is easily doable. Make sure your microfoam contains no bubbles and has a sparkling white color. Start slowly pouring the microfoam into the midle of the cup. Once the cup is 3/4 full, lower the spout of the pitcher as close as possible to the top of the crema and wait for the appearance of the "white spot". Start slowly wiggling the pitcher to create the desired shape. You can go for a simple heart, rosetta, tulip, double rosetta …
Download our manual in pdf here.
View diagrams of espresso drinks here.
