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Espresso:
For best results, use this recipe with a good quality home machine or a commercial grade espresso machine.
Step 1: After grinding your coffee, scoop 14 grams of coffee into the double shot portafilter, or 7 grams of coffee into a single shot portafilter.
Step 2:
Now tamp the coffee with the tamping tool in a smooth even motion, applying 30 pounds of pressure. A slight twisting motion will help you get a smoother tamp. Brush off any loose grounds on the rim of the portafilter.
Step 3:
Now, lock the portafilter into the machine and get your pre-warmed cup ready beneath the nozzles.
Step 4:
Start the pump and begin your extraction as soon as the portafilter is locked in to avoid allowing the heat from the brew group to cook the coffee grounds. Stop the machine when you reach 2 to 3 ounces of beverage if you are brewing a double shot. Stop at 1 to 2 ounces if you are brewing a single shot.
**Your extraction time should be between 25 to 30 seconds. The brew will be quite dark as it first begins to pour into your cup, but it should change to creamy, golden foam towards the end when done properly. Serve immediately to experience the best flavor.
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