How to Make Great Tasting Espresso

What is espresso ?

Espresso is a beverage that is produced by pushing hot water (between 190F and 195F in temperature) at high pressure (between 8 and 9 bars, or 135 PSI) through a bed of finely ground coffee that has been compacted under approximately 30 lbs of pressure.

A single shot of espresso is between 1 and 1.5 fluid ounces and is made using approximately 7 grams of ground coffee.

A double shot of espresso is between 2 and 2.5 fluid ounces and is made using approximately 14 grams of ground coffee.

Brewing time for both a single shot and a double shot should be 20 to 25 seconds. When brewed properly there is a dark golden foam called “crema” on top. This is a sign that you have pulled a good tasting shot of espresso that will have a full bodied taste without the bitterness.

How do I make a great tasting espresso at home ?

Purchase a pump or piston espresso machine that can produce at least 8 bars of pressure or more (any pump or piston machine will produce enough pressure). Machines that are steam driven and do not use a pump or piston will not produce the desired pressure and the result will be espresso that has a burnt or bitter taste. The machine will also need to heat the water to 190F – 195F. Water temperature is very important to the brewing process and the machine should have an internal thermostat to control the temperature. All the machines offered here at Espresso Line will do the job.

Preheat both the portafilter and the cup. If they are not preheated they will draw the heat out of your coffee, destabilizing the temperature aspect. The espresso will be colder, potentially bitter and unsatisfying. Preheating can be accomplished by allowing the machine to heat up approximately 5-7 minutes and placing the empty portafilter and basket in the machine and running the brew cycle. The hot water heats the portafilter as well as the cup the espresso will be extracted into.

Buy fresh whole bean coffee and grind it at home. You do not need to use an “espresso roast” but a medium or dark roast is recommended. Grind just enough for the amount of espresso you wish to make and grind it just prior to brewing it. The grind is also very important and you will need a grinder that will be able to grind the coffee small enough to reach the desired 20-25 second brew time. Blade grinders usually will not grind the coffee small enough. A Burr grinder that has multiple settings is recommended. In order to keep your beans fresh and tasting great they should be kept in an air tight glass or ceramic container. They should then be placed in a cool dry place, avoiding heat, moisture, and sunlight.

After the coffee is ground and placed into the portafilter basket use a tamper and apply approximately 30 lbs of pressure to compact the coffee. Look at the tamped coffee. It should be compacted and the surface level. An unleveled surface can cause problems with the extraction. To get an idea of what 30 lbs of pressure feels like place your hand on a scale and press down until it reads 30 lbs. Consistency is the key here as well as with the grind and the amount of coffee used.

To know if you are using the correct grind setting and applying the correct amount of tamping pressure, you should time how long it takes to brew it. The ideal time as I said earlier is between 20 and 25 seconds for both a single or double shot of espresso. Also look for that golden crema to be on top of the espresso.

The most common problems encountered when trying to produce that exceptional shot of espresso is either too long or too short of a brew time. To correct this adjust your grind settings and keep a consistent 30 lbs of tamp pressure. Also be sure to be consistent with the amount of ground coffee you use. This will help you to fine tune your process and help you to achieve espresso nirvana!

Keep in mind that everyone’s tastes and preferences are different. What I have discussed here is just a good guideline. Different types of beans can be used and will need different grind settings depending on how long the beans were roasted. You can use a finer grind and less tamp pressure or a courser grind and more tamp pressure to reach the 20-25 second brew time. The key is to experiment a little and find a system that helps you consistently produce an espresso that makes your taste buds say Aaaahhhh!!