Before you even start, be sure to preheat your machine, preheating can take 15 to 30 minutes.
Step 1: Grinding
Always grind fresh whole grains just before brewing. The texture of the grind is an important aspect of coffee quality. Too fine a grind will produce a sluggish, over-extracted drink that will taste bitter and burnt. Too coarse a grind will produce an under-extracted, weak, watery, and acid-tasting drink.
The ideal grind texture you are looking for is similar to granulated sugar.
Step 2: The dose
The dose is the amount of coffee you will need to fill the port filter to make your espresso. The dose for a “double-shot” [the most common way to prepare an espresso] should be between 14 and 18 grams [this also depends on your espresso machine and your personal preferences].
Step 3: Tamping
Tamping ensures uniform extraction by levelling and tamping the grounds to ensure consistent, even contact of the water with the coffee.
The correct tamping method is to hold your elbow at 90 degrees, rest your port filter on a flat surface, and apply pressure until the coffee looks even and polished. Note: Coarser coffee beans should be tamped more firmly than finer beans.
Step 4: Extraction
Place the port filter into the brew head of your machine and place your preheated cup underneath. Take a timer and time it, this step is essential to learn how to have a perfect espresso.
All machines and people are different, so practice and experiment. Following these general guidelines will ensure your drink is drawn correctly, but playing around with grinds and the like is a matter of personal taste.
Frequently Asked Questions
- How to clean My Espresso Machine?
The maintenance of a coffee machine is carried out in particular on two aspects: the presence of lime scale and the presence of coffee residues in the machine. In both cases, you must prevent these presences by following the manufacturer’s advice to use your machine properly.
So plan a good water filter and do not hesitate to change it as soon as it wears out, for example. Then, for cleaning it, you will need to disassemble your machine and brush the different dirty parts with descaling products in particular. Check the compatibility of this product with your machine before use.
- What is the difference between a pressurized and non-pressurized port filter?
The pressurized port filter will create more pressure and allow the production of cream. Convenient for understanding how your machine works or when you only have ground coffee from the supermarket. To produce a real espresso you will need to use a non-pressurized port filter.
- How do I back flush my espresso machine?
Remove your filter basket from the port filter and insert a back flush disk . This disc can be either a filter basket without holes (also called a blind basket) or a rubber disc that fits the holes of a simple filter basket.
Pour about 0.5 teaspoon of cleaner into the basket.
Put the port filter back into the group head and turn on the pump.
After about 20 seconds the pump becomes very quiet. It is the result of the pressure that is building up. When pressure has built up (quiet), stop the pump.
You will then hear a “whoosh” sound as the cleanser is blown into the brew group, through the three-way valve and empties into the drip tray. Repeat this process until the foam that comes out in the drip tray is clean.
- What coffee should I use with my machine?
Choose a quality coffee with a recent roasting date (1 and 2 weeks before purchase) Everyone will have their preferences in terms of coffee. I recommend that you go for a medium roast.
- How do I store my coffee beans?
Put your coffee in an airtight box, the best is a box that will remove the air at the bottom. Store everything away from light and heat.