Introduction

An espresso is a beverage extracted from ground coffee beans at high pressure at precise temperatures. While underwhelming in volume (usually 1 oz. for a single and 2 oz. for a double), espresso is characterized by intense and complex flavors. Espresso is also used as a base to make cappuccino, caffè latte, Americano and caffè macchiato.

Espresso blend

Depending on the blend you decide to buy (or home roast yourself), flavors can range from fruity sweet and floral to aromatic nuts to deep chocolates and caramels. Try different roasters until you find a blend that suits you and your palette best. As important as the blend is, its roast date is equally noteworthy. Generally there is a two-week window of peak quality before age begins to take its toll and the espresso deteriorates. Good packaging can prolong the process, but it’s still in your best interest to buy coffee within a week of its roast date to ensure you’ll get the most out of your investment.

Grinding your beans

While many coffee shops can grind your coffee for you, it’s advisable to purchase a grinder for your home (refer to Tools and Tips Guide). Freshly grinding your beans before extracting shots immeasurably improves the texture and taste of your espresso. A fine grind is required for optimal results, as too coarse of a setting will prevent all of the oils and flavor from being properly pulled from the coffee. Too fine of a setting (it shouldn’t be powdery) will produce a bitter over-extracted espresso, so experiment until you discover what works best. If you still have trouble, try consulting a barista at your local coffee shop. Often, they’re eager to talk shop and can point you in the right direction.

Adjusting water temperature and pressure

While taste is a very subjective sense, most baristi and other industry professionals agree that the ideal water temperature for brewing espresso is about 201 degrees Fahrenheit. At the very least, it’s a strong reference point by which to make small adjustments to find the ideal temperature for your blend. Varying more than three or four degrees, however, tends to produce very inconsistent and less drinkable espressos. Pressure is another variable requiring attention, and generally shouldn’t deviate far from about 9 bars. Find out how to adjust the temperature and pressure on your home machine and do so while keeping in mind that a little can go a long way. It’s also worth noting that filtered water produces a much purer espresso without any detraction from flavor by flaws found in tap water.

Tamping, flushing and pulling the shot

With all of these careful preparations in place, you’re ready start pulling shots. Depending on the size of your filter’s baskets, you will want to use different amounts of coffee. If you have a single sized basket, 7 to 9 grams should suffice while for doubles, 14 to 18 is par.

Run hot water through your portafilter to preheat it before dosing the coffee into it, taking care not to spill too many grinds. Level the loose coffee with a finger and using your tamper, apply firm even pressure (about 30-40 pounds). Ensuring a straight tamp is important, if the coffee is on a slant in the basket the espresso will extract unevenly and compromise the final taste.

Run a few seconds worth of hot water before inserting the portafilter into the machine, this should help clean out used grinds left behind from previous extractions. Once the filter is firmly in place, start brewing espresso into a preheated 2 to 3 ounce cup. The duration of the extraction is a matter of preference; short, standard, or long. Short espressos have surged in popularity in recent years, and are run from 22 to 26 seconds to produce about an ounce and a half in volume. Standard pulls are cut after about 30 seconds and two ounces, while long shots are generally served after 40 seconds and produce about 3 ounces of espresso.

The final product

A good espresso will have a thick layer of golden “crema” at the top, which as the name suggests is creamy foam produced by the high-pressure extraction. The color should be a gradient of tans, coppers, and browns instead of a flat, pale yellow. While it does take some time to develop a palette to discern many of the complex flavors, espresso should not taste overly bitter or unpleasant. If you don’t get great results the first time, don’t be discouraged. More than most pursuits, making espresso is an art of good preparation and rarely of perfect execution, even for the pros. Good luck and have fun!