A thick, syrupy coffee that forms the base of many drinks, an espresso uses a higher ratio of coffee and a shorter brew time to create a deeply rich and concentrated brew.
What You'll Need:
- Espresso Machine
- Scales or a small measuring glass
- A cup
Let's Brew This
Best Roast to Use: Espresso
93 ° C
30 - 35 seconds
- Turn on your espresso machine and allow it to warm up
- Clean the portafilter basket. Grind 18g of coffee into the portafilter
- Press the coffee with a tamper to ensure it is level, flat and even
- Place a cup and set of scales or a small measuring glass underneath the group head of the espresso machine
- Insert the portafilter into the machine and immediately start the brewing process
- Start the timer
- Measure the volume of espresso being brewed either with your measuring glass or set of scales
- When you reach 40ml or 40g of espresso, stop the water and make a note of the time
- Aim to reach 40-50ml/40-50g of espresso in 30-35 seconds
If your espresso is taking longer than 35 seconds to reach 40-50ml/g try using less coffee or, if you’re grinding at home, using a slightly coarser grind setting. If your espresso is taking less than 30 seconds to reach 40-50ml/g try using more coffee or, if you’re grinding at home, using a slightly finer grind.
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