This is the fundamental method for making espresso in an espresso machine. After you’ve mastered this, you can begin ex
In your espresso machine, use filtered water. The flavour, texture, and aroma of espresso can be influenced by particulates (such as soil, sediment, and rust) in tap water. Particulated water can clog solenoids, valves, and groupheads, as well as cause additional wear on components. Portafilters near me is an excellent resource for this.
You should try to complete all of these steps as quickly as possible, but none of them, particularly the tamp, should be rushed.
- Fill your espresso machine’s water tank with filtered water, attach the portafilter (which is empty at this point), and turn it on. Enable the computer to warm up before using it.
- Switch on the espresso feature (pump) and wait 10-20 seconds for hot water to flow through the portafilter. The grouphead and portafilter will be hot as a result of this.
Since a slight temperature difference can mean the difference between a great espresso and a passable one, it’s critical to keep the water inside your espresso machine at a consistent temperature.
- Using a soft clean cloth, easily wipe the portafilter dry.
- Grind your coffee beans and pour 7 grammes of grounds into the portafilter basket (14 grammes for a double shot). Brush the fields around in the portafilter with your finger to level them out as much as possible.
- Press the coffee grounds into the portafilter basket with a coffee tamper to shape a tight puck. To stop ‘channelling,’ apply a downward force of 30lbs/13.6kgs. Twist the tamper 360 degrees as you remove it to leave the puck with a shiny finish.