Pulling a perfect shot of espresso is an art that involves careful attention to detail and precise execution. Here’s a step-by-step guide to help you achieve that perfect shot:
What you will need:
A grinder:
An Espresso Machine: You can spend as much money as you want here. They make machines that cost thousands.
Higher End Machine - Integrated Grinder
Accessories:
Lets get into it:
- Start off with freshly roasted coffee. Check out our Espresso Blend
- If you ordered ground - you will be fine as we grind our Espresso Blend specifically for espresso. If you have whole bean - you will want to grind to the "espresso" setting or "fine". The grind size is crucial; too fine, and the shot will be over-extracted (bitter); too coarse, and it will be under-extracted (sour).
- Weigh out or grind 18-21 grams of coffee for a double shot.
- Turn on your espresso machine and let it warm up. Place the portafilter in the machine so it can preheat as well.
- Evenly add the coffee to the portafilter after the machine/portafilter has warmed up.
- Use the WDT tool to break up clumps and evenly distribute the coffee ground in the basket.
- Using a tamp tool (should have came with your machine), tamp the coffee. This should be consistent, even pressure - keeping the tamp tool level as you apply pressure. About 30 lbs. of pressure.
- Purge the group head by running a small amount of water through the head to remove any old grounds and to stablize the water temp. Some machines might not let you do this.
- Lock in the portafilter.
- Start the extraction. A good shot should take about 25-30 seconds for a double shot, yielding approximately 1.5-2 ounces (30-60 ml) of espresso.
- The espresso should flow like warm honey, starting with a dark stream and lightening to a golden color as the shot progresses. A rich, golden crema should form on top of the espresso.
- Once the desired volume is reached, stop the extraction.
- If the espresso tastes sour, it might be under-extracted. Try a finer grind or increasing the dose. If the espresso is bitter, it may be over-extracted. Adjust by using a coarser grind or reducing the dose. If water flows unevenly through the puck, resulting in a weak or inconsistent shot (channeling), ensure even distribution and tamping.
To make a latte:
- A standard latte is typically 1 part espresso to 3 parts milk, but you can adjust this ratio to your liking. If you’re new to steaming milk, using a thermometer can help you hit the right temperature until you get a feel for it.
- Whole milk is commonly used for lattes because it creates a rich, creamy texture, but you can use other types like oat or almond milk if you prefer.
- Pour cold milk into a stainless steel milk pitcher, filling it about one-third to halfway full. This allows room for the milk to expand as it froths.
- Before steaming, briefly release steam from the wand to clear any condensation.
- Insert the steam wand just below the surface of the milk and at a slight angle to create a whirlpool effect - integrating some air to aerate the milk.
- Turn on the steam and keep the wand just under the surface to introduce air into the milk. You’ll hear a hissing sound, which is normal. As the milk heats up, gradually lower the pitcher to keep the tip of the wand near the surface, creating microfoam.
- Aim for a final milk temperature of around 150–160°F (65–70°C). The milk should be silky and smooth, with a velvety microfoam. Be careful not to overheat, as it can scorch the milk and ruin the texture.
- Your freshly pulled shot of espresso should be ready and waiting in your cup.
- Start by gently swirling the milk in the pitcher to integrate the foam with the liquid milk. Pour the milk into the espresso cup, starting with a higher pour to mix the milk and espresso. As the cup fills, bring the pitcher closer to the surface to pour the foam.
- If you want to create latte art, pour in a controlled manner to shape the foam into designs like a heart, rosette, or tulip. This takes practice, so don’t worry if it doesn’t look perfect at first.
- Enjoy!