Espresso

Remove the portafilter from the espresso machine. Put it on a scale and take the weight.

Rinse the grouphead with hot water

The perfect ratio for Espresso is 1:2, which means to 1 part of coffee, add 2 parts of water. If your machine is adjusted to let out 20 ml water per small shot, use 10 g of coffee.

In this case use 20 g of coffee for or a double shot. Put the coffee in the portafilter.

Distribute the coffee – swipe with a finger across it. Alternate sides in a series of 90 degree increments.

Place your portafilter on a flat surface and position your tamper on top of it.

Remove the tamper and see if the surface of the coffee is flat. If it isn’t knock softly on the elevated coffee side of the portafilter.

Put the tamper back in and press. Don’t press too hard, just enough to seal the coffee evenly. 30 pound of pressure should do it.

Spin the tamper. This will smoothen the surface and guarantee a more even extraction.

Put the tamper back in and press. Don’t press too hard, just enough to seal the coffee evenly. About 30 pounds of pressure should do it.

If prepared correctly, the espresso starts with a slow drip, and then develops an even stream.

After about 30 seconds, the extraction will end. This causes to stream to thicken or turning yellow.

Stop the shot, when this process begins.

This process takes a lot of training.