Making Espresso at Home
For
making espresso at home, your coffee should be at a fine
grind. You may want to experiment with the exact
grind since at-home espresso makers tend to have less pressure than
commercial machines.
- Make sure your water reservoir
has the appropriate amount of water in it to create steam and
pressure. (Refer to the instructions manual for your specific
machine.)
- Place 7 grams of ground espresso per shot that you
want to pull into the portafilter.
(For
at-home makers, I recommend only pulling two shots at a time.
Some makers allow for four shots, but they lack the pressure needed to
pull good shots)
- Lightly tamp
the coffee
grounds into the portafilter and make sure they are level.
- Attach the portafilter into the group head of the
machine.
- Place
the espresso shot glasses (or carafe) underneath the portafilter to
collect the brewed espresso. (To keep your shots at optimal
temperature, you can warm the shot glasses just prior to brewing the
espresso)
- Turn the machine on and allow the brewing process to
begin.
- Once
the shots are pulled, be sure to serve them immediately. If
they
sit longer than 20-30 seconds, they will go bitter.
To learn more about making espresso at home, please see the Espresso Page.
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