This stabilises the brewing temperature while also clearing any stray coffee from the brewing group.Ĭonnect the filter holder and immediately start brewing the coffee, dont let the filterholder sit in the machine "cooking" the coffee.
"Grind the coffee very fine ad you will need to ensure only light tamping pressure toĮnsure sufficient flow for proper extraction of your espresso."Įspresso extraction should produce a double espresso of 50-60ml in 25-30 seconds or a single espresso of 25-30ml in the same time.īefore you connect the filterholder (loaded with coffee) to your espresso machine it is a good idea to to flush some water from the machine. "If you have ground your coffee quite coarse, more tamping pressure will be required toĪchive the correct pressure for proper extraction of your espresso." The harder you press the tigher the coffee will compress and the higher the extraction pressure. this resistance results in the "extraction pressure" used to press the flavour out of the ground coffee into your drink. Tamping the coffee compresses the ground coffee together to provide "resistance" to the flow of water produced by the machine. As a general rule a good place to start is to fill your double filter basket up, tap it on the bench to let the coffee settle, and level off inline with the top of the basket. Some coffee beans work well with 7 grams, but with some blends you will see better results with 8 or 9 grams per shot. The dose will depend on the particular coffee you are using. The correct dose for a single espresso is 7-9 grams of ground coffee or 14-18 grams of ground coffee for a double shot of espresso. The dose is the amount of ground coffee used to make your espresso shot. You should adjust your grinder to a more coarse setting." Dose "If the espresso extraction time is >30 seconds your grind is too fine. You should adjust your grinder to a finer setting." "If the espresso extraction time is seconds your grind is too coarse. ideally you are looking for an extraction time between 25 and 30 seconds. You can refine the grind by timing your espresso extraction. A good idea is to feel the coffee with your fingertips to adjust the grind before you start running shots from your machine. The ground coffee texture you are looking for is somewhere between flour and sand.
The shot will have a weak crema, lacking body, and taste weak and watery" "Grind your coffee too coarse and the shot will extract fast resulting in an under-extracted shot. "Grind your coffee too fine and result will be a slow extraction resulting in an over-extracted shot.
You want to finely grind the coffee to allow sufficient pressure to extract the coffee oil into your espresso shot. Always use a burr grinder (flat or conical) to grind your coffee, blade grinders are useless.
You want to grind coffee fresh for each cup to minimise oxidation and make sure as much great coffee flavour makes its way into your espresso shot. Ground coffee texture is one of the most important factors in producing a great shot of espresso. Also, remember to pre-heat the cup or glasses your wil drinking out of by filling them with hot water.
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