Hi, guys! I’m Alex Martinez. And you know me- your favorite coffee bean maniac! As a barista for five years in New York, I have pulled more shots than anyone could count and know exactly what needs to be done to get the perfect extraction. Today’s piece deconstructs how you make good, strong, yummy espresso from a machine. It’s for beginners, of course, or those fine-tuning their technique. So are you ready? Let’s get started!
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What You’ll Need:
-Espresso beans (I recommend a medium-dark roast like Grano Gayo for that bold flavor)
– Espresso machine
– Grinder (preferably with a disc mill or a hand grinder that can grind finely)
– Scale (for precise measurements)
– Metal tamper (for compressing the grounds)
– Pre-warmed espresso cups
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Step 1: Heat Up Your Thermos
It’s all about precision. Temperature is pretty key. Because you are dealing with only an infinitesimal volume of liquid, you can cool really fast if you pour it into a cold cup. So preheat your cup before even pouring in your espresso. Most espresso machines have a built-in hot water dispenser-use that to warm your cup before you even begin brewing.
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Step 2: Rinse the portafilter (sieve carrier)
Pre-extraction step – Scrape out any old coffee grounds from the portafilter and dry wipe it quickly. Important step! Left-over coffee oils can become rancid and affect the flavor of your next shot. Be sure the portafilter is dry before proceeding-excess moisture can throw off the extraction.
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Step 3: Grinding and Measuring Your Coffee
It’s time to grind your coffee. For espresso, you want to grind a very fine grain, pretty close to powdered sugar. The general rule of thumb here is: the finer the grind, the shorter the contact time with water”.
Use your scale to scoop out 16-18 grams of coffee — this will fill the portafilter slightly heaped. Where possible you want to employ a grinder with a disc mill for consistent results or a quality hand grinder with an espresso setting is perfectly fine too. Now that you have the right amount of coffee, let’s get to the next step.
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Step 4: Tamping Down the Grounds
Tamping is where things get serious. After adding the grounds to your portafilter, take your tamper and apply 15-20 kg of pressure. What we’re aiming for here is a firm, even surface—this will ensure an even extraction once the water hits the coffee. Don’t stress too much about overdoing the pressure; the machine’s brew pressure will handle the rest. The most important part is that the coffee bed is level and well-packed.
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Rinse the Brew Head Step 5
Before dropping the portafilter in the brew head you must give your brew head a quick rinse. Fill it with some hot water for three seconds and make sure any remaining aftertaste coffee grounds or oils from the previous shots have washed out so that nothing interferes with the taste of your espresso.
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Step 6: Pull the Shot
Now for the pay-off! Put your portafilter into the machine, place your warmed cup below it and turn it on. In other words, that means your espresso now needs to pull in a 25-35 seconds.
Quick tip: if it’s moving too fast, then your grind is probably too coarse, and if it’s coming out too slowly, then your grind might be too fine. Feel free to make adjustments-the art of espresso is all about dialing it in to perfection.
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Step 7: Verification of Extraction
A well-extracted espresso shot should have a nice, thick crema on top. It should be dark golden brown; smooth and with a sweet aroma. If not, go check your grind size and tamping pressure again. These two factors are gigantic factors in the overall quality of the shot.
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Step 8: Enjoy Your Espresso!
Now that your espresso is ready, time to enjoy the fruits of labor. Take a slow sipping action and allow yourself to indulge in the flavors that are going to emanate from a well-crafted espresso. If making a latte or cappuccino, this shot will surely be your perfect base.
Conclusion
To make espresso on a machine, that too is so technical work, but I assure you it is worth every ounce of effort. To get the dexterity over tamping and adjusting grind sizes and brewing to perfection is quite easy within a very short span depending on your taste and how you experiment and hone the technique. So, the next time you are standing in your kitchen with your espresso machine, remember these 8 easy steps, just like we do here in New York, you’ll be brewing quality espresso. Mail me how it works out or if you have any questions; I’m always happy to help out!
