Espresso
Recipe ↓
A perfect espresso is a harmonious balance of rich, full-bodied flavor, velvety texture, and a tantalizing aroma. It boasts a deep, complex profile with notes of dark chocolate, caramel, and toasted nuts, punctuated by a subtle acidity that adds brightness without overpowering the palate. Its crema, a golden-brown layer resting atop the liquid, is thick and luxurious, offering a tantalizing visual and sensory experience. With a smooth, lingering finish, the perfect espresso leaves a memorable impression that lingers long after the last sip, inviting you to savor the moment and anticipate the next.
Equipment
- Espresso Machine
- Grinder
- Tamper
- Scale
Ingredients
- 1 shot Double Espresso 36g Choose dose based on the basket in your portafilter: Single: 7 to 10 grams of ground coffee. Double: 16 to18 grams of ground coffee. Triple: 20 to 22 grams of ground coffee
Instructions
- Place the portafilter onto the scale and tare.
- Grind 18 grams of coffee onto the portafilter.
- Level the bed of coffee once you grind into the portafilter.
- Tamp with a with a distribution level tamp.
- Hold your tamper between your index finger and thumb almost like grabbing a doorknob. Stand perpendicular to the portafilter and place your tamper into the basket. Your arm should be at 90 degrees angle lightly lean into the tamp applying slow and gentle pressure. The amount of pressure is not as important.
- Flush the machine.
- Insert the portafilter into the head.
- Place scale and cup on the drip tray and then start your shot and timer once you reach your yield stop your shot and note the time. Our goals is 2 to 1 on a 18 gram of ground coffee in 25 to 30 seconds.
- You will need to coarsen your grind if your shot time is under 25 seconds or finer if its over 25 seconds.
Notes
Note:
- Always grind into a clean and dry basket
- Always measure by gram.
- A shot changes based on the coffee used and when it was roasted. Fresh roasted coffee will have lots of crema and weigh less than a shot older beans. Make sure the coffee beans you are using are between 5 to 14 days off its roast date and measure the yield in grams.
- You will often see dose and yield written as a ratio. This specific formula measures ground coffee input to liquid espresso output a ratio sets the strength of the shot.
- Ratios for espresso typically range from 1 to 3. Smaller for darker roast and larger ratios for lighter.
- Aim your shot to pull between 25 and 30 seconds.
- Manipulate the grind size to change how long it takes for the water to flow through the coffee bed.
- Think of coarse coffee like stones and fine coffee like sand if you were to pour coffee over the top the water would makes its way through the rocks much quicker changing your grind will allow you to fine tune the time of your shot. This will change day to day as the roast coffee gets older.
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