The Perfect Espresso
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The International Standard for espresso extraction is:
- 7-7.5 grams of ground coffee dosed into correct handle
- Tamped: using 12-15kg of pressue
- Brewed at a temperature of between 88-92°C
- Under pressure of 9 bars or 131 PSI
- With an extraction time of between 20 and 30 seconds maximum
Regardless of the manufacturer that you decide to use, this recipe is universal. Each line can be broken down into an individual task, and, providing each of these tasks is followed correctly then you will end up with a truly great tasting espresso.
Remember:
"It Is Impossible To Make Bad Coffee Good. But It Is Possible To Make Good Coffee Bad!"
Choose the correct handle for the drink you plan to make.
Use single handle for:
- Single Espresso
- Small Cappuccino
- Small Caffe Latte
- Small Caffe Mocha
Use double handle for:
- Double Espresso
- Large Cappuccino
- Large Caffe Latte
- Americano
- Large Caffe Mocha
The taste of your coffee will be directly affected by the amount of coffee you dispense into your handle:
- Single Handle: One complete pull (No more - no less).
- Double Handle: Two complete pulls (No more - no less).
Tamp the coffee. View video to find out how we tamp:
Wipe the excess grounds from the rim of the filter. This will ensure you don't have a build up of coffee grounds on the rubber seal in the brewing head. Over time this will damage the seal and cause the grounds to leak over the coffee drink being prepared.
Brew the espresso into an espresso cup. This should take approximately 25 seconds.
Then all that's left is to enjoy your Perfect Espresso.
