Ratio of 1gm coffee : 2gm water
Professional: 17g in : 34g out
Home: 16g in : 32g out
Extraction Time : 24-29 seconds
Espresso machine, good quality and fresh but rested coffee beans, burr grinder, digital weighing scales, timer.
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Always begin with a clean, dry portafilter and flushed group head.
Weigh out, then grind your coffee into your portafilter. The grind should be fine. You will adjust your grind size as needed to reach your desired extraction time. If you have just changed your grind size, discard a dose to prevent any of the previous grinds from entering your basket again.
Once the coffee is in the portafilter, give the side of the basket a couple taps with your hand – levelling out the coffee bed. If any coffee grinds are sitting on top of the rim, use a clean, dry finger to wipe them off – blessing the portafilter.
Place the portafilter against the edge of a sturdy work surface, so that the spouts overhang the edge of the counter. Now insert your tamp onto the coffee bed, pressing down as flat and even as possible. Stop pressing when you feel that the puck can no longer be compressed. Your wrist and elbow should be vertical above your tamp to prevent injury. A consistent tamping method is key to consistent espresso.
Lock in your portafilter and place a pre- heated cup under the spouts, and on top of your scales. Set your timer to zero, and tare your scales. The cup’s wall should not touch the spouts.
Press the brew button on your machine at the same time as you start your timer. Expect not to see any coffee pour for a moment. Keep your eye on the scale’s weight, stop the timer and brewing 2-3 grams early – compensating for some drips, finishing close to your desired brew weight.
With your desired weight reached, check the timer. Under the desired time, the coffee is under extracted, tasting sour. If the timer extends over, the coffee is over extracted, tasting bitter. Repeat the process, with a finer grind if the timer was short, or a courser grind if the timer extended over. Remember that your tamping method should be as consistent as possible.
Every coffee requires a different treatment, use this guide as a starting point before experimenting with your own extraction times.
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