While brewing your shot, you monitor total brew time and weight to ensure it hits on your intended brew recipe. It would have taken you longer to read these five steps than the time it takes to brew and extract an espresso shot.
Recall that channeling can significantly impact espresso extraction in the distributing your grounds step, which is why tamping should remain level and with consistent pressure.īrewing your espresso: You made it! It is time to brew your espresso. The critical factors for the perfect tamp are keeping the portafilter level and tamping at a consistent 30lbs of pressure. As coffee ages, grind size and total brew time might change, but your tamping pressure will always remain the same.
Tamping is the one step that most overthink and should also be the most consistent of all the steps. Tamping: After evenly distributing your coffee, it is time to tamp. A WDT tool will help keep your espresso shot uniform, improve channelling, and increase total extraction quality.
Expresso coffee trial#
This trial and error step is called “dialing in” your espresso.ĭistributing your grounds: Once the coffee is ground in your portafilter, you need to spread the coffee evenly before tamping, which helps prevent channeling (when water penetrates the coffee puck unbalanced).Ī great way to evenly distribute your coffee grounds and break apart any clumps of grounds is through a WDT tool. A coffee that extracts too quickly (keeping your tamping pressure the same per shot) means you are under-extracting your espresso shot and need to grind finer. Let’s say you are brewing a double shot espresso (1:2 ratio) you should expect the total ground coffee to equal 18 – 20 grams.ĭosing your coffee also refers to correctly choosing your grind size, as your grind size will significantly impact your extraction yield and shot time. Your brew ratio is usually determined by the type of drink you intend to make for example, a standard ristretto espresso will follow a 1:1 brew ratio.ĭosing your coffee: Now that you have your brew ratio and drink type, you will finely grind your coffee directly into your portafilter. Standard brew ratios range from 1:1, 1:1.5, 1:2, 1:3, 1:4, and everything in between. Knowing your brew ratio: The brew ratio determines how much coffee grounds go into your portafilter to the total espresso yield in your cup. You would repeat this process as part of the “dialing in” of the espresso to ensure that it hits on the intended recipe or taste notes. The espresso shot preparation and extraction stages include knowing your brew ratio, dosing your coffee, distributing the grounds, tamping with even and consistent pressure, and finally brewing the espresso and stopping it at the intended total brew time. This second method yields two single shots of espresso and is for those who prefer the extraction from a double basket better than a single basket or those in a commercial setting. The second method would be a double basket, finely grinding 19 grams of coffee and splitting the yield between two espresso cups. The first is using a single basket, finely grinding 7 - 9 grams of coffee to yield 14 – 18 grams of espresso. There are two ways to craft a single shot of espresso, but both will be at a 1:2 ratio (1 gram of coffee to 2 grams of water).
The further the ratio is from 1:1, let’s say a 1:3 ratio ( gram of coffee grounds to 3 grams of water), the higher clarity and less intense of a shot it becomes. The closer the ratio is to 1:1, the more intense and heavier mouthfeel the espresso shot will be. An example of a ristretto would be using a single basket with 9 grams of coffee, yielding 9 grams of espresso. Traditionally, a ristretto espresso is a 1:1 ratio of coffee grounds to extracted espresso. Espresso drinks all start at a recommended brew ratio (though there is some flexibility in the numbers) which states the amount of ground coffee to the extracted espresso yield.
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