How2: The Next Generation of How-To
How to Brew Espresso
Posted by iheartcoffee on October 1
Terms
portafilter
(also group handle) Locks into the grouphead and directs high-pressure hot
water through the puck of tamped coffee grounds contained in its basket.
grouphead
The gasket into which the portafilter is sealed on the espresso machine.
Delivers evenly-spaced jets of pressurized hot water from the group (boiler
system) to the portafilter.
tamp
A handheld circular, flat-bottomed press used for compacting grounds into the
portafilter. (Also, as a verb, the act of using the tool to this end.)
puck
The mass of compacted grounds inside the portafilter basket, so called due to
its hockey-puck-like shape (which is often evident when disposing of the used
grounds).
grounds
Granular, almost powdery ground-up roasted coffee beans through which hot,
pressurized water is forced to extract espresso.
Steps
1. Grind the beans. The grinder should be adjusted so that the grounds are very
slightly granular, just short of a powder. Dose (grind) roughly 10 grams per
1-ounce shot, adjusting up or down by 1 gram per tenth of an ounce.
2. Tamp the grounds. Using your finger, evenly distribute the grounds in the
portafilter, so that there is even depth and density of grounds throughout.
Level the grounds to the top of the portafilter, then discard the excess.
Using your tamp, apply 30 lbs of pressure straight down onto the grounds to
evenly compact them, then twist slightly as you release to settle any weak
spots.
3. Pull the shot. “Pull” comes from the original lever-actuated machines;
nowadays you’ll simply press a button. From the time you press the button to
the time the stream begins to diminish should total 25 to 33 seconds.
- If the shot is too long, your grind may be too fine or your tamp too
compact.
- If it is too short, your grind may be too coarse or your tamp too loose.
Adjust accordingly and pull several more test shots until you achieve the
correct timing.
Note: Once you’ve achieved the correct timing, withdrawing the shot glass
early will yield a more bitter ristretto shot.
4. Serve promptly. As soon as the temperature of the brewed espresso drops by
just a few degrees, its fragile sugars begin to break down and the aromatics
in the top foamy layer (the crema) begin to fall into the lower layers and
are destroyed by the acids in the coffee.
Because of this, a shot must be used within 30 seconds after it is brewed for
its complex sweet and bitter flavors, and multi-layered texture, to be
retained. (The fat in milk helps to preserve the sugars, which is why
espresso is paired so nicely with milk.)
Notes & Tips
- Proper brew pressure should be 8 to 10 bars. Higher pressure intensifies the
flavors.
- Proper espresso extraction occurs at 90°C (195°F to 205°F). Lower
temperatures accentuate acidic origin flavors, while higher temperatures
accentuate bitter roast flavors.
Warning: The water used to brew espresso is hot! Use caution when brewing or expelling water to avoid scalding.
Related Links
- The Home Barista’s Guide to Espresso
- Espresso Preparation at Coffee Research
- Some coffee shops near me on Yelp
Comments
Thanks, iheartcoffee!
Posted by janet at 8:07 am
Great instructions! Now how do I steam the milk?
Posted by coffeeluvr1999 at 10:42 am
You’re welcome, janet!
coffeeluvr: That’s a whole article in itself…I’ll get writing!
Posted by iheartcoffee at 11:49 am