Espresso Machines: How to Make Perfect Espresso
Some things are better when you do them by hand. For example, making bread and driving a stick shift. You can make your pod espresso at home. While it is quick (and easy), you may find that your local coffee shop has a few minutes to get you there.
Do coffee scales make a difference? Consistency. It’s possible to make good espresso without having to weigh your coffee. However, it will not be as effective if you know exactly how much coffee you use each time. An espresso scale is a good tool to use when dialing the first shot.
To grind, or not to grind? Espresso should be brewed immediately after it is made. While it is possible to make espresso from preground beans, do not forget that you will limit the drink’s potential.
Steps: How To Use An Espresso Machine
To pull off a perfect shot of espresso, you need skills and the right equipment. But don’t worry. We will help you throughout the espresso-making procedure.
- Turn On And Preheat Your Espresso Maker
Your Bellman espresso maker will work best if your entire machine is preheated. Some machines may take as long as 25 minutes, so ensure your machine is preheated before you use it!
Grab a shot of black coffee, without the need for ground coffee
- Measure and grind your beans
Finely grind you’re with your grinder.
Place your portafilter in your scale. Then, tare the scale. Finally, fill your filter with approximately 20 grams of coffee. It is a good idea that you keep track of how many grams you used so that you can dial inconsistent amounts.
The manufacturer recommended a maximum capacity for the machine’s portafilter. You must work within the limits of what they have provided since some portafilters are smaller or larger than others.
If you happen to have an espresso machine equipped with a grinder, you can grind directly into your portafilter.
The ideal scenario is for your portafilter to contain a little bit of ground espresso. Use your hands to scoop out the excess coffee and push it into any nooks or crannies. Once it’s all gone, smooth it down and you can apply pressure using your tamper (next).
- Be sure to adjust your settings so that the bed is even and flat.
Before you tamp your beans, ensure that they are evenly distributed. This can easily be achieved by lightly tapping your portafilter or using your finger to level the grounds.
Keep your thumbs down when tamping. However, 30lbs of pressure is not recommended. The best rule of thumb is to tamp the grounds until they stop settling. You must always make sure that your top is level.
To polish the top and sides of your espresso puck, give your tamper one quick spin. Make sure to clean off any extra grounds stuck to the side or top of your portafilter before you start brewing.
Tamping may seem like a complicated art, but it is possible to improve your skills by practicing. You can use a notepad/journal to keep track of the type of bean and how much you tamped. “Pushed at about 50% strength until the ground stopped compressing.” This information is invaluable for dialing in the shot later.
- Grab Your First Shot
Watch how long it takes to reach 2oz (the usual size for a double-sized shot) while you pull the shot. Ideally, it should take between 20 and 30 seconds for each pull.
If you find yourself in this range, you technically have made espresso. It should be rich and deep and sweet and wonderful. It is only the beginning.
- Dial In the Shot
Make sure to note the pressure that you reached if your machine has a pressure gauge. This will enable you to adjust your next shot for too or too little pressure. You will be able to see how well your espresso shot is extracted by using a good espresso machine ( similar to these).
Use a cup to gauge your espresso. You can note this in your journal. If your espresso was pulling too quickly, you might consider changing to a coarser grind. Contrariwise, if your espresso took too long to pull, you might want a coarser grinder 3.
The first portafilter-worth of grounds should be tossed after you adjust your grind size. You’ll find a variety of sizes on your ground after changing the setting.
We can’t measure flavor in seconds. A coarser grind is better for espresso that tastes bitter or under-extracted. Bitterness signifies that your espresso is not properly extracted.
Switching between roasts is not easy, especially if you are switching between light and dark. The grind of darker roasts is more difficult than the light ones and can be over-extracted easier. It is important to properly dispose of your grounds or, even better, use a good-quality knock box.
At this point, you can choose whether you want to take the espresso plain, like an Italian. or convert it into milk-based coffee. If it is, then you need to get started on the milk.