How to Make an Espresso Shot ?

How to make an Espresso Shot.

Ingredients:

  • Coffee, Fine Grind. (7-9 Grams for single shot or 14-18 for double).
  • Mineral bottled Water.
  • Espresso Machine or Moka Pot.

espresso_shot

There are many factors to consider when extracting the perfect espresso shot. Each barista has different opinions on what is considered a perfect shot, however, in the end; it all comes down to taste. For now, there are 4 main techniques that affect an espresso shot; which are Grind, Dose, Tamp and Pour.
When it comes to espresso blends arabica coffee beans are recommended and mostly used.

Quantity of Water:
A 1 oz shot is considered the “median”, and is often recommended; however, this varies from person to person since in the end it’s all about the taste.

Some prefer their shots “Ristretto”, which is about 3/4 of an ounce. Also, on the other hand, others prefer anywhere from 1 ¼ – 1 ½ ounce shots.

Brewing Time: 28-30 Seconds:

28-30 seconds is considered excellent timing.

Again, since in the end it all comes down to taste, some barista’s prefer anywhere from 24-28 seconds.

Type of Grind:

A fine grind is highly recommended to ensure quality taste. Nearly 20% of Grinds should be extracted; pouring out along with the hot water., the rest of the grinds should NOT be used for a second shot,

Espresso Machine Tamp Pressure: 30 – 40 Lbs:

Proper tamping is done by adding 30 – 40 pounds of pressure to the coffee grinds in the portafilter.

To ensure the grinds are even and leveled out, make sure your elbow is at 90 degrees.

Water Temperature: 195-200 degrees F:

The water temperature should be anywhere from 195-200 degrees F.

Again, depending on your equipment, other barista’s agree that the temperature should even go as high as 203 degrees F.

Water Pressure: 8-10 bars:

8-10 bars is the preferred range for great espresso extraction. This generates 140 pounds per square inch. Some barista’s even have their machine set to
lower levels.

serrano-cafe

The sign of a proper espresso:

Crema is a perfect sign of a PROPER espresso. Crema attaches to taste buds; which provides a long after-taste, another thing to keep in mind is that an espresso shot must come out like warm honey. You will notice the crema pour out at the top of an espresso shot, offcourse you can add hot steam milk and a little canela (cinnamon powder and some sugar and it will become a delicious Cappuccino.

 




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