Hi, all. My name is Alex Martinez. Five years of pulling shots in New York City with its hyper-speed coffee phenomenon. Today we’re going to unveil why freshly pulled espresso tastes better and how to reproduce that brilliant shot from the café. Whether you’re just beginning or perfecting your process, let’s dive in.
Now, let’s increase the espresso-making art for you!
Which makes Fresh Espresso Superior Espresso
The freshly roasted espresso is quite like the pure essence of coffee, captured in a very small and potent shot. Just the aroma and the crema, and especially the flavor peak at the time of freshness from this coffee give you that richness, that intense experience every coffee aficionado craves. But here’s the thing: fresh espresso starts before you pull that first shot, with fresh beans, proper grinding, and thoughtful preparation.
You get the whole flavor right there when you grind the coffee because all the oils and aromas have evaporated by then. That’s why you should grind right before tugging on a shot. Fresh beans, along with on-the-spot grinding, give you the richest and fullest-tasting espresso. Frankly, it just becomes something you can’t get over, working with pre-ground coffee or beans that have sat out too long.
Step 1: Choose the Right Coffee Beans
Quality beans are something you need in making fresh espresso. You may have a high-tech espresso machine, but there’s nothing that will do what you want it to without having the right fresh suitable beans for espresso. The type of bean and roast that you choose should complement the taste you like. Maybe you prefer the classic dark roast for a bolder shot or the light roast for a fruitier taste. That’s half the fun in experimenting with different roasts.
So every time you purchase your beans, look for the roast date rather than the expiration date. Then, the use period should be within 1-2 weeks for optimal flavoring. Store it in an airtight container in a cool, dark place for maximum freshness. And always buy in small lots so that you will consume them right away. That way, your espresso is as fresh as can be.
Step 2: Grind your coffee right before brewing
All the new beans have an obvious need for that is grinding them precisely before use. The ground of espresso must be fine and uniform so that water can uniformly extract its flavors. Grinding too early will lose you the essential oils and aromas that make espresso so robust.
A good burr grinder is your best friend here. She will yield a uniform grind, which is key to proper extraction. Target 16-18 grams of coffee for a double shot, and grind directly into a clean, dry portafilter for best results.
Stage 3: Pouring and Tamping Your Espresso
Dosing will be the amount of coffee you will use in each shot, and it is a matter of getting this right or not for having a balanced espresso. Most double shots use between 16-18 grams of coffee. It will depend on your size portafilter as well as your desired strength.
At this stage, after dosing, time to tamp. Tamping instills compacting the coffee grounds tightly into a uniform puck to the portafilter. Here’s how it is done like a pro:
Tare the portafilter: Tap the sides of the portafilter gently to settle the grounds, leaving the distribution even for an even bed of coffee.
Tap evenly: Hold the tamper like a doorknob and press down with firm, even force. You shouldn’t have to crank it up; 30 pounds of pressure is ideal. The goal at this point is uniform pressure. A well-tamped puck develops the resistance that will allow the water to extract all the flavor of the coffee.
Shoot the Angle Step 4
It’s time to put it all together. Pull the shot with the tamped espresso, and before securing the portafilter in place, give a little flush of hot water through the group head to ensure that it’s clean and at temperature.
Once everything is set up, here’s how to pull a perfect shot:
In addition, place a cup and balance under the group head.
Start pulling and set the timer. A good pull will take 25-30 seconds with the first drops within 5-7 seconds.
Watch for the crema: You’re aiming for a deep, caramel-brown crema on top. This indicates proper extraction. If the shot is too fast or too slow, adjust the grind size accordingly—coarser for faster shots and finer for slower ones.
Once your shot comes in at about 30 grams of espresso for a double shot, at a 1:1.5 ratio, stop the extraction and enjoy that deep bright flavor!
5. Froth the milk (optional, but pretty cool.)
If you’re making a latte or cappuccino, the final step is frothing milk. A steam wand is your best tool for this. Here’s how to get perfectly steamed milk:
Place the steam wand just below the surface of the milk and Tilt the end up slightly to create a whirlpool effect.
Turn on the steam, and stretch the milk by pulling the wand close to the surface until the milk expands about 30%.
Dampen the wand a little more into the milk and continue heating to an internal temperature of about 150°F.
The result is velvety, creamy milk that pairs perfectly with your fresh espresso.
Final Tips to Make Fresh Espresso Perfect Conduct some test shots:
Before the first shot of the day, give a few test shots to your machine just to ensure that the water has reached the ideal temperature and everything is clean.
Taste and adjust. This is a sensory game with espresso. Perhaps your shot is too bitter-coarser grind, lower dose.
Too weak? Go finer or maybe boost the dose a little.
Keep your equipment clean. Clean your machine and grinder as often as possible to remove stale ground or coffee oils that might influence the taste of your shots.
Freshly ground espresso is simply the best Well, down-to-earth, this is fresh espresso; it’s best because it locks into the peak flavor of your coffee beans.
This wouldn’t be a matter of extremely high-quality oils and aromas, in addition to the crema, when freshly ground, immediately brewed. There is a very complex profile in every cup; you get something that you cannot have simply from pre-ground coffee or stale beans. Now you know why fresh espresso is best and how it is produced, so it’s high time to take this knowledge to application. From a quick pull in the morning to get you going for the rest of the day, or the perfect latte, these steps will ensure you produce consistently excellent barista-quality espresso in your own home.
