THE COFFEE BEAN

Fresh is always best, but not too fresh. Freshly roasted coffee beans will de-gas after a week. This is a natural reaction where carbon dioxide builds up. Your espresso will look bubbly and gassy if you use too many fresh beans. It may also be watery. A coffee that’s too old will have a bland flavor and thin crema. Coffee beans have a shelf life of six weeks. Although you can still use them after that time, the quality will gradually decrease. See our complete range of beans for coffee that is roasted every week!

THE GRIND

The grind is the most temperamental element in making the perfect espresso. It’s important to consider the age of the coffee, the way you store the beans, the humidity level, and the moisture content. Espresso grinds may also vary a little. You should not just set them and forget about them. It’s best to monitor your grind and make adjustments as needed.

THE DOSE

The right amount of espresso is essential to achieving the perfect shot. Over- or under-dosing can have a dramatic effect on the final result.

You’ll need 21g of finely ground coffee for most double basket handles. You can adjust your espresso shot by weighing it out every time. You can achieve the best results by using tools such as weighing scales or measuring cups.

THE TAMP

It would be best if you ideally tamped your puck once, with a reasonable amount of pressure. It shouldn’t be too hard or too soft. Make sure you tamp it on a level surface to prevent unevenness, which can lead to channeling. If you want to know the exact pressure of your tamping, use a bathroom scale. You can also buy a calibrated tool that ‘clicks,’ allowing you to tamp only as hard as the setting you have set.

THE POUR

The timing is crucial! You can learn a lot from the pour or extraction period.

• Your dose may be correct or incorrect
• If you grind correctly or incorrectly
• The freshness of the beans

It would be best if you aimed to extract 30ml in between 18 and 25 seconds for a single espresso shot. Ideal for a double espresso shot is 60ml in 28-34 seconds. If you go too far to either side, something needs to be changed (e.g., Your dose or grind.

THE CREMA

You should be able to see a rich golden brown color on the crema (the top layer of oil on your shot). There are two reasons why you may not be able to achieve enough crema in your espresso:

• You may need to adjust your grind or dosage
• Your beans have become stale and old

THE PUCK

The puck is another way to tell how well you’ve poured your shot. The puck, or the residual coffee left in the basket following extraction, should feel firm and damp. If the puck is soggy, overly saturated, or extremely hard, then you will need to review your other espresso components. The puck should remain well-formed and be easy to tap into a knock box.

WHAT IS THE RESULT?

You should be able to balance these three components when you have extracted your espresso correctly:

• Oil
• Sugar
• Acid