A perfect espresso should be a harmonious combination of richness, sweetness, acidity, and mild bitterness – in a concentrated, velvety shot. It should offer depth, complexity, and a pleasant mouthfeel.
#1 Sinks
Before each shot, run hot water through the machine to clean the brew group. This makes the espresso taste purer and better.
#2 Cleaning
Thoroughly clean the portafilter with a brush or cloth, as coffee residue can affect the taste of the espresso.
#3 Grinding
Place the clean portafilter on a scale and tare it.
Adjust the grind setting for espresso and grind directly into the portafilter.
#4 Weighing
Weigh the ground coffee in the portafilter: 17-20 grams for a double espresso and 7-10 grams for a single espresso.
#5 Ropes
For an even extraction, press the coffee grounds firmly into the portafilter. Stand to the side and hold your arm at a right angle to apply even pressure with your body weight. Important: Do not knock or twist the tamper against the portafilter, as this will loosen the coffee grounds.
#6 Preheating
Preheat the espresso cups by filling them with hot water from the machine and emptying them immediately before brewing. This keeps the espresso hot and preserves its freshness.
#7 Clamping
Immediately insert the tamped portafilter into the machine. Start brewing without delay, as the coffee grounds in the portafilter quickly overheat, which negatively affects the taste.
#8 Extraction
The optimal extraction time is between 22 and 30 seconds, with
the perfect timing usually being 26-27 seconds. This applies
to both single and doppio espresso and helps to develop the best
flavors.
#9 Enjoy
Look forward to a first-class espresso. And: practice makes perfect. Rome wasn't built in a day, either.
