Master the Art of Espresso with These Expert Tips

Brewing espresso at home can seem intimidating, but with the right techniques and equipment, you can pull a perfect shot every time. Follow our step-by-step guide to unlock the rich, bold flavors of espresso right in your kitchen.

Step-by-Step Guide to Espresso Brewing

1. Gather Your Equipment

• Espresso Machine
• Coffee Beans (Arataki or Matakana)
• Grinder (burr grinder recommended for consistency)
• Tamper
• Scale (for precise measurements)
• Timer

2. Measure and Grind Your Coffee

• Coffee Dose: Typically, use 18-20 grams of coffee for a double shot of espresso. The exact amount can vary based on your machine and personal preference.
• Grind Size: Use a fine grind. The texture should be similar to table salt. A consistent grind ensures even extraction and a balanced shot.

3. Preheat Your Equipment

• Preheat Machine: Turn on your espresso machine and let it fully heat up. This ensures the water temperature is stable.
• Preheat Portafilter: Run hot water through the portafilter to warm it up. Dry it before adding coffee grounds.

4. Prepare the Portafilter

• Add Grounds: Place the freshly ground coffee into the portafilter basket.
• Level Grounds: Distribute the coffee evenly using a distribution tool or by gently tapping the portafilter.
• Tamp: Apply firm, even pressure with the tamper to compress the coffee grounds. A level tamp ensures uniform extraction.

5. Brew the Espresso

• Insert Portafilter: Lock the portafilter into the group head of the espresso machine.
• Start Timer: Begin the extraction process and start the timer simultaneously.
• Extraction Time: Aim for a shot time of 20-30 seconds for a double shot. The espresso should flow steadily, resembling warm honey.

6. Evaluate and Adjust

• Shot Volume: A standard double shot is about 1.5-2 ounces (30-60 ml).
• Taste Test: Taste the espresso to evaluate its balance. Adjust grind size, dose, or extraction time as needed to achieve your preferred flavour.