Preparation guides

How to prepare Espresso?

Preparation guides

The espresso machine originated in Italy in the late 19th century. Designed to prepare coffee quickly, it uses hot water pressure on finely ground coffee, resulting in an intense, full-bodied beverage with a characteristic layer of crema on the surface.

What do you need to prepare it correctly?

Equipment:

Espresso machine, scale, stopwatch, grinder, cup

Recommended extras:

Tamper, distributor, WDT.

Recipe:

Ratio

1:2,34

Dry coffee

18 grams

Coffee in a cup

42 grams

Temperature

94ºC

Time

29 - 32 seconds

Preparation:

To begin, with our calibrated grinder, we will extract 18g of ground coffee.

Once we have the ground coffee in the portafilter, we will distribute the coffee well and tamp it evenly.

Next, we'll remove some water from the unit to purge and clean the shower screen, and insert the portafilter into the unit.

Place a scale and tare one cup on top of the scale.

Next, we'll press the manual button on our machine. (If the machine doesn't have a timer, we'll set a timer on our phone at the same time.)

We will press the button again to stop the extraction when the weight of the coffee in the cup reaches 40g (It will be completed up to 42g with the residual)

Check that it came out within the target time and enjoy your espresso!

Variables: