How to make espresso coffee

The traditional espresso machine. Available in an array of aesthetically pleasing designs. Moustached barista optional. If you’re lucky enough to have a fully fledged espresso machine to experiment on, making minor adjustments to any of the steps below will affect the fullness, richness, and intensity of the cup. RESULTA deep, concentrated, intense coffee. Also great with milk GOOD FOR… Making coffee shop style drinks in the home. For the serious investor


A good quality espresso machine and portafilter
• Measuring scales (optional)
• Freshly ground coffee
• Tamp
• Good quality espresso grinder (optional, but highly recommended)
1 Remove the portafilter from the group head –twist from right to left until it dislodges.
2 Flush the grouphead for two to three seconds.
3 Empty the portafilter (if it isn’t already empty) and make sure there isn’t any leftover residue or moisture.
4 Measure up your coffee: use scales for exact results.
5 Pop the coffee in the portafilter, level it out with a light shake or a dosing tool.
6 Tamp the coffee: use a hand tamper to firmly compress the grounds and level them out. This will force out any air pockets and create a longer extraction process.
7 Clean the rim of the portafilter and spouts, and purge the grouphead.
8 Lock the portafilter into the grouphead by twisting it from left to right, and select the cup.
9 As soon as the portafilter is in, start the water flow. You have three to five seconds to put the cup under the spouts.
10 Keep an eye on the extraction time of your espresso –this will vary according to taste.
11 When your espresso’s poured, stop the water flow

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