Espresso is a concentrated extraction of coffee, made by nearly boiling water being forced through a compressed bed of coffee, at 7-9 bars of pressure, extracting the coffee’s flavour and sweetness. The satisfying slow pour of tasty goodness has become an essential morning ritual for millions of people. Good equipment can be expensive, but It’s easy to start and can quickly become a rabbit hole of tasting and refining techniques. The thrill of hitting that delicious sweet spot can be very addictive and a love that lasts a lifetime!
Because espresso is an extraction, it’s a great brew method for tasting a range of coffee flavours, from fruity and complex Ethiopian coffees through to unctuous and sweet Indian coffees, or a comforting and consistent chocolatey house blend.
The shot of espresso is then extremely versatile and can be used as a base for your beverage of choice, from americanos to cappuccinos to iced lattes or an espresso martini.
There are a huge number of home espresso machines on the market, all will have their pros and cons but the principles in our guide are the same for whichever machine you use. (All our espresso recipes are done on a Sage Barista Pro. We also have recipes for commercial equipment, for those serious home enthusiasts with high end gear.)
- Espresso Machine
- Digital Scales
- Remove your portafilter from the espresso machine.
- Wipe the portafilter with a dry cloth.
- Flush a little water through the group head.
- Grind required amount of coffee into the portafilter.
- Tap the portafilter on the tamping mat to ensure the coffee evenly covers the base of the portafilter basket.
- Tamp the coffee, ensuring a flat, compact bed of coffee.
- With your hand wipe the rim of the portafilter to get rid of any split grounds.
- Lock the handle in place and start brewing immediately.
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