There are many necessary factors contributing to the perfect shot of espresso. The first is starting with a quality, fresh blend of coffee beans, specially blended and roasted for espresso.

Of all factors, the consistency of the grind is the most important. The ground coffee should have the consistency of a powder with a slight grittiness, when rubbed between your fingers. After the proper dose and tamp, your single shot should be produced in 22 and 30 seconds 374/469.

 

If the beans are of good quality, the 25-30 second extraction should have the consistency of maple syrup, should be golden in color is it flows out of the portafilter. The extracted shot should have a golden top layer, ?to ?Inch thick, called the crema.

Crema is the flavourful and aromatic oils of the coffee. These oils are released from the ground coffee and frothed into a fine celled foam during the espresso brewing process. Because oils are lighter than water, this foam (the crema) will float to the top of the shot of espresso , forming a thick layer.

 

Proper extraction is a science. Espresso that has been over or under extracted is not unlike any food product that has been over cooked. It will not be appealing!

A Hot Portafilter is necessary. The portafilter needs to be remain in the machine at all times (except when dosing, tamping, or cleaning.) The reason for this is the heat generated from the machine will keep the portafilter at the necessary temperature for proper extraction.

 

The Dose refers to the amount of ground coffee deposited into the portafilter approx 7 to 8 grams for a single shot, and 14 to 16 grams for a double shot. Most portafilter baskets will have a fill line indicating the proper amount of coffee needed after compaction. It will be necessary to fill the portafilter with ground coffee higher than the level of the fill line, so it will be at the fill line after being compacted by the tamp. The portafilter should be filled to the level where the coffee is slightly above the rim. Then brush the excess coffee back into the dosing chamber of the grinder with your finger, levelling off the ground coffee even with the top of the portafilter. This will typically provide the necessary amount of ground coffee to result in the proper level, after compaction.

 

The compaction of the grounds into the portafilter is known as the tamp. Most grinders have a protruding tool that will accomplish the function. We prefer the individual handheld tamp because a firmer more even compaction can be achieved.

The coffee should be hard-packed, with an even downward twisting motion, This will insure that the pressurized water will be forced evenly through the grounds. If the coffee is not firmly compacted, the pressurized water may displace the coffee grounds, creating a hole, and allowing the water to find the path of least resistance, because the majority of water will travel through the hole, the coffee surrounding the hole will be over-extracted, and the remaining coffee in the portafilter will be underextracted. A firm, level compaction is essential to an even extraction.

 

Always be sure to brush excess coffee grounds from the rim of the portafilter with the palm of your hand before inserting it back into the group head. Doing this will insure a snug fit, and will help avoid damaging the rubber gasket located in the group head.

The pressure one applies when tamping should always remain consistent.

 

Because coffee is approximately 99% water, water quality is essential. Depending upon the quality of your water supply, an in-line water filter may be necessary to produce great espresso.

Distilled water and extremely soft water are not advantageous to brewing. Some mineral content is necessary for optimal extraction.

 

What will it take to extract the perfect shot of espresso.

1. Quality fresh coffee beans, roasted and blended for espresso.
2. Be sure portafilter is hot.
3. If no espresso has been brewed within 15 minutes, dispense water
From the brew head for 5 seconds. This will purge any water which may have become overheated by the border. If this water is not disposed of, it may result in scaled espresso.
4. Dispense the proper dose of ground coffee for the desired extraction.
5. Hard pack the coffee with a firm and consistent tamp.
6. Place the portafilter back into the group, start the brew cycle, taking note of the extraction time, volume, and the amount and color of the crema produced.

 

The perfect shot is the foundation of every espresso beverage.