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Grinding and Tamping You cannot make good espresso without a grinder made for espresso. The grinder is more important in making espresso then in any other coffee. This is because there are two ways to alter the shot time: the fineness of the grind and the amount that you tamp it down. The grind also needs to be very even. You could also alter the amount of coffee per shot but the grounds holder is made for a certain amount of coffee. Also, if you change too many variables you'll drive yourself crazy and will never make consistently good espresso.
Dose 7 grams for a single shot of espresso and 14 grams for a double shot. Espresso machines often come with a spoon for measuring the ground coffee.
Now, put the ground coffee in the metal filter of the espresso machine, and tamp the grounds down so that the surface is even and somewhat firm. Don't over-tamp it . You should just get the surface of the grounds even and firm.
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