You will need:
- Coffee
- Espresso Machine
- Portafilter
- Grinder
- Kettle
- Digital Scale
- Tamper
- Timer
Methods:
Methods:
- Remove your portafilter from the espresso machine’s grouphead. Place it on a scale and tare weight
- Purge your grouphead with hot water
- For double shot, grind between 19 – 21 grams of coffee into your basket. A proper grind is crucial to a balanced, delicious shot of espresso. You might need to adjust the finest.
- Distribute the coffee by drawing a finger across it in a series of alternating swipes. It is most effective to alternate sides in a series of 90 degree increments (top to bottom, then left to right and so on).
- Place your portafilter on a clean, flat surface and position your tamper level on top of the grounds. Apply pressure downward. Do not tamp incredibly hard, just enough to seal the coffee evenly. Give the tamper a gentle spin/ This will smooth, or “polish” the grounds for an even extraction.
- Position the portafilter in the grouphead and start your shot.
- The shot should start with a slow drip, and then into a gentle, even stream. When it comes closer to the 30 second mark, end the extraction. You should witness a thick brownish liquid turning yellow. Stop the shot.
Step 1
Remove your portafilter from the espresso machine’s grouphead. Place it on a scale and tare weight
Step 2
Purge your grouphead with hot water
Step 3
For double shot, grind between 19 – 21 grams of coffee into your basket. A proper grind is crucial to a balanced, delicious shot of espresso. You might need to adjust the finest.
Step 4
Distribute the coffee by drawing a finger across it in a series of alternating swipes. It is most effective to alternate sides in a series of 90 degree increments (top to bottom, then left to right and so on).
Step 5
Place your portafilter on a clean, flat surface and position your tamper level on top of the grounds. Apply pressure downward. Do not tamp incredibly hard, just enough to seal the coffee evenly. Give the tamper a gentle spin/ This will smooth, or “polish” the grounds for an even extraction.
Step 6
Position the portafilter in the grouphead and start your shot.
Step 7
The shot should start with a slow drip, and then into a gentle, even stream. When it comes closer to the 30 second mark, end the extraction. You should witness a thick brownish liquid turning yellow. Stop the shot.
