6. Use a "hand tamper" to tamp the coffee (pack it in). Apply about 20 kilo's of pressure to the coffee.
7. Before placing the group handle in the machine make sure that all excess coffee is wiped off the group. If there is coffee on the sides of the group leakage could occur.
8. Before placing the group handle in the machine rinse the shower head with water.
9. Place the group holder in the machine and immediately extract the coffee. Don't let the extraction take too long because it will burn the coffee giving it a burnt taste. If everything is set accurately the extraction will take about 25 - 28 seconds.
10. You will end up with 2 shots of espresso with a thick laye
r of crema.
The GrindThe grinder is one of the most important instruments for making the perfect espresso. How fine or coarse the grind is will determine the final result of your espresso. If the grind is too coarse the water in the extraction time will flow through too fast, too fine and the extraction process will take too long and the coffee will end up burnt.
Extraction Time
If the extraction time is too short (2-17 sec) the flow will be quick, leaving crema that is white to gold in colour, but that falls apart very quickly and has almost no flavour. This is the result of a grind that is too coarse. If the extraction is too long (31-45 sec) the flow will be drip by drip, the crema will be brown with dark edges and fall apart quickly. The coffee will taste burnt. This is the result of a grind that is too fine.
The perfect extraction time is 25 - 28 seconds, the flow will be like pouring honey with golden brown crema with a thickness of about 5-10mm. The coffee will taste velvety and full bodied. This is the result of the perfect grind.
Next time: Perfect milk steaming
JB
Related links
Triple S Consultancy - company profile | company website
