When I took espresso for the first time, I had no idea how to prepare but a good friend of mine bailed me out.
If you are a beginner wondering where to start, I will take you through a step-by-step guide on how to make an excellent drink.
I believe giving you instructions is just not enough so I would like you to be keen on specific details that I share every step of the way.
Selecting The Right Brewing Variables
I have come to realize that the taste is partly dependent on the quality of water I use.
Impurities, minerals, and nutrients often alter the taste of your espresso in addition to ruining your espresso equipment.
I normally use water test kits and typical water filters to ensure I have quality water for my drink.
From experience, I have learned that espresso requires finer coffee beans particles than most other types even though you can change the grind to derive different tastes.
The amount of coffee also determines the taste of the final drink and I would recommend about twenty grams of coffee for a double shot.
The Right Temperature And Yield
You should make espresso with water about 200o F and the common espresso machines have control features.
I have discovered that water heated to high temperatures result in roast flavors while low temperature derives bright drink with a lighter taste.
While the brewed coffee requires you to consider the amount of coffee and water input, espresso needs you to consider coffee input and drink output.
Fortunately, you cannot go wrong since most of the espresso machines come with instructions on how to create the right espresso density.
The quality of your espresso machine will always determine how easy or fast you make your beverage.
I also advise beginners to have a grinder with adjustable settings for the fine grind that give consistently tasty espresso.
Other components include a filter, tamper, a scale to measure the coffee input and a volumetric glass to collect the beverage.
When I purchase a new espresso machine, I always take the time to read the manufacturers’ information for proper use of every component and I would advise you to do the same.
Fill the reservoir of the machine with quality water that is neither too hard nor too soft.
I need to let you understand that unfiltered water is always associated with bad taste while distilled water might damage the boiler.
Similarly, hard water results in accumulated scale.
Once the water reaches the desired height, let it heat up to the right brewing temperature, which typically takes between fifteen and fifty minutes.
Fix an empty portafilter in group-head and let the espresso machine run for several seconds.
Next, you need to grind the coffee beans until it feels gritty and appears powdery before placing about twenty grams into the portafilter and then rotate it as coffee exits for even distribution in the basket.
When using espresso machine with pre-infusion, I pre-brew the fresh coffee until I see the first few drops exiting from the portafilter.
Afterward, you begin infusion at your desirable predetermined yield and your drink is ready.
Although the procedure may vary slightly depending on the espresso machine you are using, I believe I have provided a helpful guide for a starter.