Did you ever wonder how long to pull an espresso? Espresso is recognized for its robust and rich flavor and aroma and is often used as a base for several popular coffee drinks such as cappuccino, latte, and macchiato. Dating back to the 19th century, the very first espresso machine that gave birth to our beloved drink was developed in Europe. Born in the period when coffee and cafes were booming, espresso later became one of the most versatile drinks in the coffee industry.
For any coffee enthusiasts, it may be quite frustrating to hear someone use the terms coffee and espresso interchangeably.
Coffee and espresso are two different types of drinks. To put it simply, an espresso is loosely defined as a concentrated form of coffee. However, there are notable differences, particularly in the brewing method, machine used, and caffeine content. The product of an espresso brew is called shot simply because its yield is so minimal that it usually fits within a shot glass.
An espresso shot can be either a solo, doppio, or even a triplo, each one having more output and using more coffee ground than the latter 7g, 14g, and 21g, respectively. Usually, baristas use a single shot or double shot of espresso for their mixes, but most prefer the doppio.
Learning how to pull the perfect shot of espresso is a must for any budding barista. The espresso serves as the heart of numerous all-time favorite drinks and would ultimately be the measure if your mix would be good, mediocre, or all in all bad. Even you try to follow the last bit every guide you find on the internet, espresso-making requires practice to develop the skill and the eye for the perfectly made shot of espresso.
The crema of an espresso shot is a thick layer of foam found on top of the shot. This layer of foam does not exactly affect the taste of the espresso but is often used to determine the quality of the shot. A good crema indicates a good espresso shot, while a bad crema would mean that the shot was either over or under-extracted.
Brewing the perfect shot of espresso takes time, practice, patience, and skill. The dose will depend on the particular coffee you are using. Some coffee beans work well with 7 grams, but with some blends you will see better results with 8 or 9 grams per shot.
Experimentation is key. As a general rule a good place to start is to fill your double filter basket up, tap it on the bench to let the coffee settle, and level off inline with the top of the basket. Tamping the coffee compresses the ground coffee together to provide "resistance" to the flow of water produced by the machine The harder you press the tigher the coffee will compress and the higher the extraction pressure. Espresso extraction should produce a double espresso of ml in seconds or a single espresso of ml in the same time.
Before you connect the filterholder loaded with coffee to your espresso machine it is a good idea to to flush some water from the machine. This stabilises the brewing temperature while also clearing any stray coffee from the brewing group. Connect the filter holder and immediately start brewing the coffee, dont let the filterholder sit in the machine "cooking" the coffee. To begin with, try to fill the portafilter up to the top edge before tamping. More information about tamping to come!
Use a scale to measure the doses. Be consistent. It will help you pull the perfect shot. Ground coffee sits in the portafilter: the first step in espresso-making. Credit: Ivan Petrich. We have the beverage volume 30 ml, as per the World Barista Championship guidelines and the coffee dose check your basket. Now we need to work out the ideal grind size. So how do you know what grind size is right?
First, try to reach the recommended extraction time 25—30 seconds and then try to find the best-tasting and best-extracted shot within that whether you judge it by taste or by TDS. Do this by adjusting the burrs. Remember to taste every single extraction and take notes. Extraction time tends to vary as the environmental conditions do especially as relative humidity changes and the beans absorb some of that moisture in the air.
Portafilter being filled with freshly ground coffee. Credit: The Coffee Officina. First of all, your puck needs to be as level as possible. This is a serious matter. Instead, it will find the shortest route and go through there, sometimes making an even larger hole in the puck.
The result? A mixture of over- and under-extracted coffee, which will taste bitter and sour respectively. And an inability to repeat your shots.
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