To extract the perfect espresso, here are the types of equipment needed;
- Espresso machine
- FIltered water
- Good quality coffee, and
Before you commence your shot, preheat the portafilter and the cup by extracting a blank shot. To extract a blank shot, allow water through the portafilter inside the cup without utilizing an espresso machine.
Furthermore, there are five techniques used in extracting espresso,
- Leveling and Distribution
An espresso machine can be used to brew all kinds of coffee.
Step 1: Grinding
To enjoy a tasty espresso at home, get a coffee flavor by grinding your beans before pulling your shot. The beans grind texture is very important: if it is too fine, you will get a slow over-extracted shot that tastes bitter and burnt; if the texture is coarse. If it will be fast, you will get an under-extracted shot that can be weak, watery and sour taste.
Step 2: Dosing
The process of distributing coffee from the dosing chamber into the portafilter is called dosing. The key to dosing is distribution if you want to make sure your coffee is evenly distributed throughout the portafilter.
Step 3: Leveling and Distribution
In the process of grinding, the grounds will be unevenly distributed into the portafilter. So, you have to make sure you push the coffee grounds to fill up into the portafilter like when filling a hole so that it will be evenly distributed when it comes in contact with the tamper.
Therefore, the aim of leveling and distribution is to make sure the coffee is evenly distributed evenly across the puck.
Step 4: Tamping
The tamper is used to confine the finely ground coffee into the portafilter. This can be done by aligning your wrist in the elbow and press down about 40-45 degrees with pressure. Make sure you rub off all the excess coffee particles on the body of the portafilter.
Step 5: Pour
Spit a little water out from the espresso machine by purging your group head, then engage the portafilter and begin your shot. Your espresso is ready within the time frame of 26 seconds.