A proper setup for making espresso can go a long way to ensure that you get better value for your espresso. Whether you prefer a quality single origin coffee from Colombia or a blend, buying it fresh roasted, grinding just before brewing and doing a little prep work ensures you get the best bang-for-your-buck.
Preheat your cups; it makes a big difference. Not only is the taste of the espresso affected by sudden contact with a cold surface, but the espresso itself will be prematurely cooled because the cup absorbs the heat. By the time you hit the bottom of your cup, or finished making the coffee for the last person, the first shot can be very cold.
Using boiling water to pre-warm usually makes the cups too hot to hold, but filling them with hot water from the tap works well. If you put hot tap water in your cups before starting to brew coffee they will be ready by the time you get everything ready.
You will also want to warm the brew head before starting. If you do not do this the heat of the water will be dissipated by warming the brew head. If you are making multiple cups leaving the brew head in the machine between cups should keep it warm.
Make sure the coffee is ground for an espresso machine
If the coffee is too coarse the water will go through too fast and will not extract the nectar from the coffee. If the coffee is ground too fine the water will not be able to travel through the grounds properly and may lead to over extraction. Think of salt as a general rule.
The best, of course, is to grind your own coffee beans, but you can tell your coffee supplier to grind for an espresso machine. Until you get the knack of exactly how fine is fine enough you might want to buy pre-ground coffee to get an idea of what is correct. Espresso is definitely one place that a whirly blade grinder will not work.
There’s no point in buying a high priced coffee if it’s old and stale and pre-ground or doesn’t extract properly.
Make sure the filter basket is full, and tamped correctly
This is another one of those places that a little experimentation is in order. If the coffee is tamped too hard water will not flow through. If it is not tamped hard enough the water will run through the grounds too quickly. Every machine is a little different. Experimentation is the key. So be sure that the coffee is level. If it is not you will be providing a path of least resistance for the water to go through.
Pulling The Shot
Turn off the machine or move the cup away as soon as you see the streams of coffee coming out of the machine have become thin. If you keep going after this point, you’re just pumping bitter over extracted garbage into your cup. The more you run out, the worse it will taste. If you want a longer drink, make a double, or add hot water to your espresso to produce an Americano.
Espresso should be served immediately
Ideally, the crema on an espresso should be all one color and preferably a very light honey color. If the crema has dark streaks, then the beans you have may have been burnt too much in the roasting process. Alternatively, the temperature on the machine itself could be set too high, and the coffee’s being burnt by the water. If there’s uneven crema, then either the coffee has been left sitting too long after being ground, or the dose in the handle hasn’t been tamped down firmly enough.
Want to know what to do next with your espresso shot? Drinking it straight is one option, but you can also turn it into a number of popular espresso-based drinks.