How to Make Espresso
How to brew espresso in the comfort of your own home.
Servings: 1 double shot
- 20 g fresh coffee beans
- filtered water
- Espresso grinder
- Espresso machine
- Scale with timer and accuracy to 0.1g
- Small atomizer
- Distribution stick and tool
- Espresso cup
Weigh 20g beans, spritz with water from atomizer.
Grind the beans to about powdered sugar consistency, between 250-500 micrometers.
Load the portafilter. Distribute the grinds for evenness. I use a distribution stick, and then a round distribution tool.
Tamp with about 30 lb pressure as level as you can.
Flush enough water so when you brew, it maintains temps at the grouphead of around 199-204F.
Attach the portafilter, tare the scale, place a cup underneath and pull the shot. Start the timer as soon as you start the pull. Stop around ~30 seconds.
Taste it! If your yield is below 25g and it tastes bitter, burnt or over extracted, increase the size of your grind, and if yield is higher than 25g, and it tastes too sour decrease grind size for the next shot.