Article: Espresso - the perfect shot
Espresso - the perfect shot
On the way to the perfect shot
story
Here's the unfortunate truth: Skimping on a home espresso machine is like skydiving with a flimsy parachute—a precarious endeavor hardly tinged with optimism. We speak with the stains of many subpar espresso shots on our hands: It's a tricky business. But once you have your tools in order, the path becomes clearer and the challenge is patience and practice. You can spend a lifetime trying to achieve the perfect espresso shot. (And yes, we also train and practice and experiment every day). Once you've done it, you'll be amazed by the balance, viscosity, sweetness and depth of a perfect espresso.
WHAT YOU NEED
Espresso machine
Demitasse
Double portafilter, bottomless portafilter
timer
BREWING TIME
25 - 30 seconds
DO YOU STILL HAVE QUESTIONS?
Ask our expert Jessi at support@ coffeepirates.de
Step 1
Remove your portafilter from the brewing head of the espresso machine. Place it on a Scale and tare the weight.
step 2
Rinse (flash) your group head thoroughly with hot water.
step 3
For a double espresso, grind between 18-21 grams from Your Coffee Pirates favorite espresso . The right grind is crucial for a balanced, delicious espresso. The grinding level may need to be adjusted slightly. In general, the grind should be quite fine.
Step 4
Distribute the coffee grounds by moving your finger over them in a series of alternating swipes. The most effective way is to change sides in a series of 90-degree increments (top to bottom, then left to right, etc.).
Step 5
Now place your portafilter on a clean, flat surface and position the Tamper straight on the ground. Apply downward pressure without pressing your palm into the base of the tamper (it can be painful over time). You don't need to tamp incredibly hard - just enough to pack the espresso evenly. 10-15kg of pressure should do the trick. Give the tamper a gentle twist. This smoothes or “polishes” the base for an even extraction.
Step 6
Position the portafilter in the brewing head and start the brewing process. We recommend a pre-warmed ceramic demitasse.
Step 7
The espresso shot should start with a slow drip and then develop into a smooth, even stream. Near the 30-second mark, the extraction ends, causing the shot to thicken and turn “blonde” or yellow. Stop the extraction as soon as this process begins.
Some coffee enthusiasts like to stir an espresso after it has been brewed; to blend the sweetness of the espresso and Some people like to sip immediately to experience the many layers of flavor. It's up to you and your personal taste. We serve the espresso with a sip of water so that you can cleanse your palate beforehand and prepare for the taste experience.
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