Espresso
Pulling a good espresso is one of the most satisfying moments in coffee making. It is fast, precise and wonderfully rewarding once you get the feel of it. This espresso brewing guide walks you through a clear and reliable routine to help you create rich, balanced shots at home.
STEP 1
Pre-warm your portafilter (the basket that the coffee grounds will sit in) this can either be done by leaving it in the group head (this is the whole handle that sits in the machine - see image above) without any old coffee in, or by running hot water through it
STEP 2
Clean and dry the inside of the portafilter basket to ensure no residual coffee remains then fill the basket with freshly ground coffee to about the consistency of caster sugar. If you're unsure, we do sell our beans ground to the correct consistency for you. Simply select espresso grind type.
STEP 3
Tamp the coffee to create a tight seal around the basket. This is the name of the weighted press that comes with the coffee machine. (See example in the image at the top of the page) This will ensure an even flow of water through the coffee ensuring all the particles are extracted evenly
STEP 4
Flush the group head with a short burst of water this will not only clean off any remaining coffee that is on the shower screen but it will also freshen the water in the group head.
STEP 5
Place the portafilter into the espresso machine ensuring it is securely in place and immediately begin the extraction.
STEP 6
Once the coffee starts coming out of the spouts begin timing. It should take 22 - 28 seconds and should look like a rats tail as it pours. If it is too fast see you may need to adjust your grind level. Too fast: your grind is too coarse or the water pressure too high. Too slow: your grind is too fine or water pressure too low.