You have your equipment; it’s set up and you‘ve tried to make an espresso. But it doesn’t look or taste anything like that beautiful shot you had in a café. What are the steps to prepare that perfect shot?
Patience, persistence, and practice.
Espresso is a very personal experience. Whether you’re looking for a normal Italian-style café espresso or a more modern espresso standard, following precise steps is critical for flavor. Remember, only you know what tastes good, so feel free to experiment with your machine.
The basics covered in this article should provide you with a foundation for fabulous espresso.
Getting Started
Get to know your equipment. Read the manual and keep it handy for quick reference. This applies to the espresso machine and the grinder.
You don’t have to decide what style of espresso is best for you right away. It is a good idea to be proficient in both the modern standard and the Italian normal techniques.
The Italian normal is 7 grams of coffee with a result of 25-30 milliliters of liquor (the dark liquid) and crema (the foamy layer). Double is double, i.e. 14 grams with a finished shot of 50-60 grams.
For this article, we will be referring to the current standard espresso as first designed in the late 1990s by David Schomer. (Reference; Espresso Coffee Professional Techniques. By David Schomer, May 1996.) I have the 2004 updated version.
Espresso can be very challenging and a whole lot of fun. So, be patient and feel free to reach out with troubleshooting questions. We are happy to answer these to help you on your journey toward the god shot.
The first step after reading the manuals for your equipment is to keep it all in proper working order.
Once you have a solid understanding of how your equipment is designed to work, try it out. If you don’t know where you are you can’t map out a path toward success. Keep notes on how this first shot worked. How much coffee did you use? How long did it take to brew? How much espresso did you get?
Here are some critical points for great espresso:
Pressure. Without the proper pressure, you won’t be able to create the beautiful crema that sits in majestic glory on top of your shot. The crema is emulsified oils from your coffee and each of these little bubbles holds aromatics that coat the inside of your mouth and release their flavors and aromas over time. This extends the experience beyond your initial drink.
Time: 25-30 seconds allows for full extraction without exposing your coffee to the high brewing temperatures for too long. I always target 27 seconds and 32 grams of finished espresso with an 18-gram coffee dose.
Coffee Dose: You should dose the coffee to your portafilter’s proper capacity. If it is not specified in your manual, fill the filter basket so that it is level, then weigh the grounds. (I will refer to an 18-gram dose for this article.)
Espresso shot dose. This is the weight of the final shot. Using weight rather than volume will be more precise. The standard range is 1.5 – 2 to 1. So, in the case of an 18-gram coffee dose, you will be looking for 27 to 36 grams of espresso.
Tamp: Applying pressure to the ground coffee. Make sure the grounds are evenly distributed and apply about 30-35 pounds of pressure to the coffee. This compacts the grounds so they can slow down the water flow through the puck.
Temperature: 195-205 degrees F is the standard. Your shot will finish at about 165-170 degrees.
It’s time to adjust your settings to move closer to your target. The grind size is the way to regulate the water flow. If your shots are coming out too fast a finer grind is needed. If it’s too slow, then a coarser grind is the key. Only make small adjustments. How did that work?
Setting up initially can take some time. Keep track and keep at it.
Going through these initial steps will help set you up for success in your espresso journey. Understanding what adjustments to make will make the process easier. Once your set-up is complete you can start developing your system. This will help you have consistent and enjoyable espresso experiences.
Side note: adjustments may be needed every time you change the coffee, particularly if you change roast styles.
Have fun and enjoy your experience!
