An Espresso is a strong black coffee which is made by forcing steam through ground coffee beans.
CAFE CON HIELO
Tips before you started
This again will change slightly depending on where you drink your coffee but let’s say you want to make the perfect espresso at home. Most of them are just the same as making any other coffee but espresso does have certain special requirements.
The quality of your water will effect how your espresso tastes. You can test the hardness of your water by buying a kit from most hardware stores
Treat the water if necessary
For an Espresson the coffee grinds need to be very fine.
Particles need to be around the same size as salt
Ground coffee will clump together
For a double shot of Espresso it is recommended you use between 18-21 grams of ground up coffee
The more coffee you add will change the taste and intensity of the coffee.
This is compacting ground coffee in order to restrict water, forcing the coffee and water to interact.
A firm level Tamp is necessary to even extraction
Water heated to 195-2015 degrees Celsius
Your Espresso Machine should enable you to change temperatures
Lower temperatures draw out more brightness
Higher temperatures will improve the roast
With Espresso coffee this is measured in coffee input and beverage output, however with brewed coffees this is measured by coffee input and water output.
30gram yield is a safe place to start.
The density of an espresso can change due to the gases trapped in the creama which can make it fluffy.
Always have a decent cap of crème say ½ inch or so and a total mass of 30-40 grams for 2 ounce shots, but these can be adjusted to suit your tastes
How to make an Espresso
Fill the machines reservoir with cold, filtered treated water
Turn the machine on so it has time to heat up to the desired temperature, this could take between 15 to 45 minutes depending on the machine you use at home.
Run the machine for a few moments with an empty portafilter in the group head