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Brewing Espresso After the espresso has been ground, dosed, and tamped, remove any grounds from around the edges of the metal filter so that the ground coffee won’t wear down the rubber gasket of the espresso machine. Insert the filter holder in the machine and make sure it’s firmly in place. Now, start brewing the espresso.
For a double shot, which is what is most often brewed, 3 oz should be brewed in 25-30 seconds.
If it takes over 30 seconds, the coffee will be over-extracted and bitter. You can often see some white foam on the crema (the rich brown foam on top of a well made espresso) if it is overextracted. Start over, this time tamping the grounds a little less or coarsening the grind a little.
If it brews in less than 22 seconds, it will taste thin and uninteresting. Start over and either tamp the grounds a little firmer or increase the fineness of the grind.
Of course, follow the manufacturer’s instructions if theirs differ from mine; these are general instructions for espresso.
Once the espresso is brewed, you can drink it straight for a wonderful but intense drink, or you can add steamed milk for a delicious cappuccino or latte. Many add a little sugar to the espresso. Enjoy! |
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