Espresso, 9 steps for a perfect result
In Italy we like to say that the secret behind a good coffee lies within the 5M
- Macchina (coffee machine)
- Manutenzione (maintenance & cleaning of the machine/grinder)
- Miscela (blend)
- Macinatura (grinding size)
- Manico (skills of the barista)
Skip one of those and you won’t have a decent coffee, even with the most expensive blend on the market.
We will go trough all those steps in the future posts, now let’s focus on the extraction of a proper espresso
The amount of coffee that goes inside an Espresso is 7g for a single shot and 14g for a double. It might be slightly increased if necessary but definitely not doubled.
Remove the filter from the machine (filter must always be attached to the machine and loaded with the coffee ground from the previous coffee)
Flush the group to clean it but also to balance the water temperature that might rise while standing in between coffees.
4 CLEAN THE FILTER
Clean the filter with a cloth or a brush (never wash it, you will pre infuse the powder with random effects). I personally prefer the brush for hygienic reasons.
5 FILL THE FILTER
6 PRESS IT PROPERLY
Press the powder properly and press it straight. Water will always go for the quickest way, press it skewed most of the extraction will happen on the side with less powder. Don’t jump on the tamper, you need to press it firmly, no need to make a marble stone.
Sometimes the tamper attached to the grinder is smaller than the filter diameter, buy yourself a nice tamper, I personally prefer the convex ones to the flat.
7 TIME FOR EXTRACTION
Once attached to the machine coffee must be extracted, no wait or the powder will get wet
8 DON’T FILL IT UP
Don’t fill up the cup, not even for a double espresso
9 SERVE IT
Serve it immediately. Espresso can’t stand, it will get cold and cream will slowly fade away