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There are many factors to consider
when extracting the perfect espresso shot. Each barista
has different opinions on what is considered a perfect
shot, however, in the end; it all comes down to taste.
For now, there are 4 main techniques that affect an
espresso shot; which are Grind, Dose, Tamp and Pour.
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| Proper
Dose: 7-9 Grams: |
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When it comes to espresso
blends arabica coffee beans are recommended
and mostly used. Some professional barista's
even consider adding a little bit of high quality
robusta beans to enhance the crema, usually
10-15%.
Proper
Dose for 1 shot should be between 7-9 grams,
and 14-18 grams for a double shot.
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| 1
oz of Water: |
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A 1 oz shot is considered
the "median", and is often recommended;
however, this varies from person to person since
in the end it's all about the taste.
Some
prefer their shots 'Ristretto", which is
about 3/4 of an ounce. Also, on the other hand,
others prefer anywhere from 1 ¼ - 1 ½
ounce shots.
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| Brewing
Time: 28-30 Seconds: |
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28-30 seconds is considered
excellent timing.
Again,
since in the end it all comes down to taste,
some barista's prefer anywhere from 24-28 seconds.
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| Very
Fine Grind: |
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A
very fine grind is highly recommended to ensure
quality taste. Nearly 20% of Grinds should be
extracted; pouring out along with the hot water.
The
rest of the grinds should NOT be used for a
second shot; since on the 2nd and 3rd shot,
you will only extract bad grinds, which will
cause poor flavor.
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| Tamp
Pressure: 30 – 40 Lbs: |
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Proper
tamping is done by adding 30 - 40 pounds of
pressure to the coffee grinds in the portafilter.
To
ensure the grinds are even and leveled out,
make sure your elbow is at 90 degrees.
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| Water
Temperature: 195-200 degrees F: |
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The
water temperature should be anywhere from 195-200
degrees F.
Again,
depending on your equipment, other barista's
agree that the temperature should even go as
high as 203 degrees F.
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| Water
Pressure: 8-10 bars: |
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8-10
bars is the preferred range for great espresso
extraction. This generates 140 pounds per square
inch. Some barista's even have their machine
set to lower levels, to minimize the extraction
of any unpleasant oils.
Driving
out the oils from grounds is what actually creates
a proper espresso shot. Forcing out water at
140 pounds per square inch can only be done
using an Espresso Machine. If oils are not extracted
properly, all you have is brewed coffee.
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| Crema:
The sign of a proper espresso: |
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Crema
is a perfect sign of a PROPER espresso. Crema
attaches to taste buds; which provides a long
after-taste.
Another
thing to keep in mind is that an espresso shot
must come out like warm honey. You will notice
the crema pour out at the top of an espresso
shot.
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| Equipment: |
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The
recipe above is quite simple and covers the
basics. Although the factors above need to be
kept in mind when extracting the perfect shot,
there are still other considerations to keep
in mind.
The
perfect espresso shot is also determined by
its maker; the espresso machine.
In
order to achieve the perfect shot, each piece
of equipment may require further alteration
such as adjusting the water temperature, dose,
etc. This all depends on the age, model, level
of maintenance, and wear and tear that your
espresso machine has endured.
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