Brewing guide
Espresso is an iconic brewing method and most baristas’ preferred way to brew. It can give you a burst of flavor when enjoyed on its own and can serve as a solid base in a latte, americano, or as an ingredient in signature drinks.
The fusion of time, color, consistency, and volume is crucial and what creates the ultimate espresso shot. However, many factors need to align, which makes espresso brewing challenging, but don’t worry. There is a path to a perfect espresso shot, and we’re here to guide you.
You will need
01
Preparation is key
Grind 18 g of coffee into the filter basket. Important: use an espresso grinder. Feel free to use a funnel to collect the coffee in the filter basket and avoid unnecessary waste.
Distribute your espresso evenly in the filter basket with your index finger or a distributor. This ensures even brewing.
02
It's in the detail
Place the portafilter on a flat surface. Take your tamper and press firmly into the coffee to compress it. Remove excess coffee from the edges.
Let a little water flush out of the brew head to ensure you’re brewing with clean water. Dry your drip tray and keep your station clean and tidy.
03
Here we go
Insert the portafilter into the brew head and place a cup underneath. Press ‘start’ immediately. The first drop should flow out slowly after about 5-8 seconds. The espresso’s consistency should be syrup-like.
When the water hits the ground coffee, it begins to extract salts, acids, sugars, and bitters—in that order.
Stop brewing after 25-35 seconds with the desired weight of 36-40 grams, when the color changes from dark brown to yellowish and the consistency changes from syrup-like to slightly watery.
04
Time to taste
Basic rule: a longer brewing time results in more body and complexity, while a shorter brewing time will result in less body and complexity in the cup. When the water hits the ground coffee, it begins to extract salts, acids, sugars, and bitters—in that order.
The brew ratio we’ve chosen affects the espresso’s mouthfeel and taste. The smaller the ratio, the heavier and more viscous the espresso becomes. The larger the ratio, the more watery and thin the espresso becomes.
A perfect espresso with brew ratio 50% = good body with balanced acidity and sweetness.
From: 12,73 €
