When you take your time for baking the bread by hand, I bet it tastes way better than department store-bought ones. Or when you decide to not order takeout and cook something delicious at home.
The same goes for when you spend your time brewing espresso. You’ve bought enough from your neighborhood’s coffee shop. Once you bring home a machine for the brewing, it is going to taste just as fancy and well-made as bought ones. You just have to know how to make espresso with machine by following some easy steps.
Here’s Everything on How to Make Espresso with an Espresso Machine
So how do you make espresso with an espresso machine since you’ve never done this before? Well, you barely need five minutes to make two cups of espresso coffee. But since we are talking about aiming a cup that’s no less than the sold ones out there, let’s keep things explained in detail today.
The most important thing that people miss out on this is not using a coffee scale. Because espressos need some consistency and that’s not going to happen to the first-timers on using machine. Knowing how much every time you are using is often the case that leads to a perfect brew. Another thing you must ensure to make espresso coffee is grinding right before the use. That way you will not limit the potential of your beverage.
Get These Things for The Process
1. Espresso maker
2. Milk Steamer
3. Kitchen Thermometer
5. Burr Grinder (If the Machine Does Not Have a Built-In)
6. Espresso Beans
Determining Your Ideally Chosen Roasts
Espresso does not mean the level of roast you use. However, the method in which you prepare and grind those beans do relate to it. Depending on your region, the roast levels can be different. So, you can try a few out and chose any roast level that seems enjoyable. Often the purpose becomes the main deciding factor of roast level.
Suppose you want to have your espresso straight for drinking. So, the beans of single-origin that are not darkly roasted will work best here. Now if you plan to turn the espresso into a cappuccino or latte, then roast needs it to be darker. So that it can stand up to milk that you’ll be using.
That is why it’s very important to enquire when you’re buying the beans from a local coffee shop. You want to be aware of when the beans were roasted. Generally, it’s not a good idea to get beans that were roasted merely one or two days ago.
It needs to be at least 5 to 12 days ago roasted for not still realizing carbon dioxide. When buying from the store, check date on label for making sure when it was roasted.
Give it a Grind
Grinding coffee beans can be done by a lot of tools and methods. But the most effective ways are issuing a high-quality burr grinder. These are better at tasks compared to the metal blade available at a cheap price. Use one of the finest settings for griding your espresso.
The beans should be as fine as granulated sugar. You will need 7 grams of espresso, so grind beans for that amount specifically. That much espresso should be enough for 30 ml of the shot. For a double shot you want twice of the amount means 14 grams of espresso.
The too coarse ground will let water run through them faster. And so, the flavor won’t be very rich. While the ground that is too fine will end up pulling for more time. And this will cause more bitterness in your espresso.
Getting grind from your local coffee shop is also possible if you don’t like the whole extra hassle. In case you are left with extra espresso then store it inside a container that is airtight. Keep it in a dry and cool place for the next use. Remember that you need to finish it up as soon as possible. After grinding, the flavor gradually starts fading away. You should not store it in the freezer or refrigerator since this will surely damage your beans.
Get Your Machine Ready
Most probably you’ll use an espresso machine here. To give it some time for heating up, turn the machine on at least a quarter or half an hour before actual making process. You can simply pull a blank shot during this.
Attach portafilter in your machine and pour water into the tank. Not all espresso machine works the same. So, you should be aware of the switches and functions by reading manual that comes along with your model.
After allowing the blank shot, dump out warm water. It’s all ready for the actual espresso shot. Now you want to fill inside clean and filtered water. Bring it to heating between 92 to 96 degrees Celsius.
The proper temperature matters a lot if you want to extract flavors out of your espresso compounds properly. Also, if possible don’t use tap water since there are minerals in it. And those are usually the main reason for clogging espresso machines with constant usage. If you have to, make sure descaling is a part of your regular maintenance routine.
Tamping in Portafilter
Bring your espresso machine’s portafilter on the top scale. Time to measure the coffee ground and insert in it. Using proper amount of espresso is one of the major keys of ending up with a professional barista style outcome. So, try not to skip it.
For double shots, use 14 to 18 grams of espresso grounds. Using a tamp you want to pack all the grounds inside portafilter next. This helps to enhance the water passing capability of espresso you use. Grip the handle and turn it so that a 90-degree angle rotation with your elbow takes place.
You want to push evenly while resting the portafilter on a level surface. This way you’ll apply around 30 pounds of pressure, which is the benchmark here. After tamping, don’t knock portafilter’s outside. This often results in tiny cracks in packed espresso puck. And so, the good flavor never develops.
Insert the packed and tamped portafilter inside a clean and rinsed brew head. You don’t want the portafilter filled up. Also, avoid allowing it to sit with packed espresso. This can burn the espresso and lead to a bitter flavor. Turn your machine on and let the shot start pulling. Keep your espresso cup or shot glass beneath to catch it.
After setting the timer, you need to wait for a few seconds. The espresso will shortly start dripping into your cup or glass. The thick and creamy consistency is how it should look. It’s called crema.
For a single shot, stop after 20 seconds. However, in the case of a double shot, you should end it after 20 to 30 seconds. You can turn the machine off as soon as preferable volume comes out and shot seems blonde color.
And that was how to make espresso with machine. You now have a delicious espresso shot to enjoy. Go ahead and serve it with some chocolate coverings or tiny cookies. Or you can also try turning it into a flavored coffee drink, cappuccino, or even latte.
Don’t forget to get rid of the puck of damp espresso grounds from portafilter. Clean it with water and dry before putting it back. Also, give the brew head a good cleaning. After all those maintenance duties, you can relax and enjoy the taste that you’ve worked hard on for this long.