Espresso
Brewing time:1 to 2 minutes with a 9 bar pressure.
Coffee type: Arabica, Robusta or a home blend of Arabica and Robusta
Roast type: Medium dark
Grind Size: Medium coarse
Amount of Coffee: 18 grams of freshly ground coffee (use a kitchen weighing scale)
Amount of water: 36 grams of espresso as measured on the scale
Water temperature: 93°C
Brewing Method: To make an incredible espresso the water must filter through the grind evenly. First fill the espresso machine water container with water and turn on the machine so that it reaches the desired temperature. While the water is heating, fill the portafilter with fresh coffee ground, level it to be an even bed of coffee and tamp it down firmly but lightly to ensure that there are no air pockets. Attach the portafilter to the machine and place the cup on a scale below the portafilter.
(Weigh Everything: Use a scale for your coffee ground and liquid yield for consistency.)
- Arabica 70%, Robusta 30% will deliver a full-bodied, rich, and strong cup of coffee with a balanced flavour profile
- For the best cup of coffee use roasted beans between 7 and 90 days before brewing and grind freshly before brewing.
- Should you choose to use different coffee types, you should experiment with roast types and grind sizes until you get the desired aroma and mouth feel which is unique to each person.
- Tamp Evenly: Consistent, firm (around 30 lbs), level pressure is key; consistency matters more than force.
- Taste & Learn: Record your settings and always taste shots (even bad ones) to understand extraction.
- Don’t Forget Cleaning the machine immediately after use to avoid old oils taste from previous brewing.