Espresso Brewing Method
Grind Setting: Fine (recommended grind setting)
Brewing Time: 25-30 seconds (longer for exceptionally light roasts)
Brewing Ratio: equipment & recipe dependent, guideline is 1:2 (1g dry coffee for every 2g brewed coffee produced)
ESPRESSO STEP BY STEP
- Clean & dry your group handle & filter basket to prepare for dosing your ground coffee.
- Remove your portafilter from the espresso machine’s grouphead. Place it on a scale and tare the weight.
- Dose your coffee according to the capacity of your filter basket.
- Distribute & settle the coffee evenly in the filter basket.
- Use a vertical motion to tamp the coffee down, until it stops giving way under pressure.
- Flush water through the group head to prepare the group for brewing.
- Gently insert the group handle & start brewing.
- Time & weigh the brew, stopping in line with your recipe.
Please be aware that the environment will always impact the conditions under which you brew. Temperature & humidity are two notable factors which may mean your grind setting or extraction time range needs to be altered.
Changes made to the grind setting have consistent results across all brew methods. A coarse grind allows water to pass through coffee without as much resistance as a fine one. It will also mean that the brew time of a courser grind will be longer to allow the flavor to be fully extracted.
A finer grind results in smaller coffee particles, exposing more surface area to the brewing water which can therefore ‘access’ and dissolve the available flavors more easily.
Additionally, always take into account the high level of influence that water chemistry has in your brewing. Experiment with using different bottled waters if your tap water seems to leave you struggling to tune your brews to your taste.