The traditional espresso machine. Available in an array of aesthetically pleasing designs. Moustached barista optional.
If you’re lucky enough to have a fully fledged espresso machine to experiment on, making minor adjustments to any of the steps below will affect the fullness, richness, and intensity of the cup.
A deep, concentrated, intense coffee. Also great with milk
Making coffee shop style drinks in the home. For the serious investor
WHAT YOU'LL NEED
A good quality espresso machine and portafilter
Measuring scales (optional)
Freshly ground coffee
Good quality espresso grinder (optional, but highly recommended)
DOSE, BREW TIME, ETC.
OVERALL BREW TIME
Very Fine – like powder
Keep your machine and all its components clean. It’ll keep your espresso crisp and unblemished
Remove the portafilter from the group head – twist from right to left until it dislodges.
Flush the grouphead for two to three seconds.
Empty the portafilter (if it isn’t already empty) and make sure there isn’t any leftover residue or moisture.
Measure up your coffee: use scales for exact results.
Pop the coffee in the portafilter, level it out with a light shake or a dosing tool.
Tamp the coffee: use a hand tamper to firmly compress the grounds and level them out. This will force out any air pockets and create a longer extraction process.
Clean the rim of the portafilter and spouts, and purge the grouphead.
Lock the portafilter into the grouphead by twisting it from left to right, and select the cup.
As soon as the portafilter is in, start the water flow. You have three to five seconds to put the cup under the spouts.
Keep an eye on the extraction time of your espresso – this will vary according to taste.
When your espresso’s poured, stop the water flow.
Fill your milk jug between one third to two thirds full – to the bottom of the spout.
Purge the steam wand to remove any condensed water.
Put the steam wand just under the surface of the milk and slightly off centre. Turn on the steam and listen for the hiss. Gradually move the jug down until there’s enough micro foam. This is called stretching. Don’t let the milk reach body temperature during this process!
Time to texture. Use the spout as an anchor and move the jug up slightly to force the steam wand down, creating a vortex.
When the jug gets a bit too hot to hold that means it’s at 60-65oC. Turn off the steam wand.
Wipe the wand with a damp cloth then blast steam through the wand to clean it.
Tap your milk jug on the side to remove any surface bubbles, then swirl to mix the foam with the liquid. By this point your milk should be shiny, like wet paint. That’s why this stage is called polishing.