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Go to the shopESPRESSO - SERVES 1
You will need:
Coffee
Espresso machine
Demitasse
Double basket, bottomless
portafilter
Grinder
Scale
Tamper
Timer
Coffee
Espresso machine
Demitasse
Double basket, bottomless
portafilter
Grinder
Scale
Tamper
Timer
Step 1,2,3
Step 1
Remove your portafilter from the espresso machine’s grouphead.
Place it on a scale and tare the weight.
Step 2
Purge your grouphead thoroughly with hot water.
Step 3
For a double shot, grind between 18–21 grams of coffee into your basket. The proper grind is crucial to a balanced, delicious shot of espresso. It might be necessary to adjust its fineness a bit. In general, the grind ought to be quite fine
Remove your portafilter from the espresso machine’s grouphead.
Place it on a scale and tare the weight.
Step 2
Purge your grouphead thoroughly with hot water.
Step 3
For a double shot, grind between 18–21 grams of coffee into your basket. The proper grind is crucial to a balanced, delicious shot of espresso. It might be necessary to adjust its fineness a bit. In general, the grind ought to be quite fine
Step 4,5
Step 4
Distribute the coffee by drawing a finger across it in a series of alternating swipes.
It is most effective to alternate sides in a series of 90 degree increments (top to bottom, then left to right, and so on).
Step 5
Place the portafilter on a clean, flat surface and position the tamper level on top of the grounds.
Without driving your palm into the tamper’s base, apply pressure downward. You don’t need to tamp incredibly hard—just enough to seal the coffee in evenly. Twenty to 30 lbs of pressure should do it. Give the tamper a gentle spin. This will smooth, or “polish,” the grounds for an even extraction.
Distribute the coffee by drawing a finger across it in a series of alternating swipes.
It is most effective to alternate sides in a series of 90 degree increments (top to bottom, then left to right, and so on).
Step 5
Place the portafilter on a clean, flat surface and position the tamper level on top of the grounds.
Without driving your palm into the tamper’s base, apply pressure downward. You don’t need to tamp incredibly hard—just enough to seal the coffee in evenly. Twenty to 30 lbs of pressure should do it. Give the tamper a gentle spin. This will smooth, or “polish,” the grounds for an even extraction.
Step 6,7
Step 6
Position the portafilter in the grouphead and start your shot.
Near the 30 second mark, the extraction will end, causing the shot to thicken and start “blonding,” or turning yellow. Stop the shot just as this process begins.
Step 7
Serve and enjoy!
Some people like to stir a shot after it’s been pulled; some like to sip immediately in order to experience its many layers of flavor. This is up to you. We serve it with a sparkling water back.
Position the portafilter in the grouphead and start your shot.
Near the 30 second mark, the extraction will end, causing the shot to thicken and start “blonding,” or turning yellow. Stop the shot just as this process begins.
Step 7
Serve and enjoy!
Some people like to stir a shot after it’s been pulled; some like to sip immediately in order to experience its many layers of flavor. This is up to you. We serve it with a sparkling water back.
