Do you have a machine where you pour fresh water at the top after which screw the lid down?
Then it's likely that you've got a steam driven machine. If the machine has a huge reservoir and makes all sorts of noises when you push a few buttons that appear to be some sort of computer panel, you have a pump driven machine.
Coffee should always be ground for the variety of espresso machine.
Grinding for pump driven is slightly longer then a steam driven machine; the coffee should be a superb ground because steam driven machines do not have as much "oomph" to push water through. The grind for pump driven model machines should always be shorter, and therefore more coarse.
Other factors which make the difference are heat, humidity, and where your coffee is stored. Now, i am not trying to bore you, however these items may be important if you should be trying to achieve consistently perfect shots of espresso.
Pulling The Shot
Once you understand what machine you have got while the coffee is ground, it's time to pull shots.
1. The specific measure should be a tablespoon of espresso ground coffee for each and every 1 ounce of liquid. For your needs tekkies, that's 7 grams per ounce.
2. Put the floor coffee in your portafilter.
3. Carefully tamp the bottom coffee, and then wipe any excess grounds from the rim associated with the filter.
4. Place your filter when you look at the number of the machine and place the shot glass or glasses underneath.
The Trick: Get an inexpensive timer or make use of your stopwatch (you know, the main one you needed to have for the New Years day resolution that the going to train with...) and learn to "time" a shot.
A great espresso machine should yield an ounce of liquid between 18-23 seconds. You could get away with a 17-second "sweet" shot but NEVER exceed 23 seconds. The longer, the more bitter...the shorter, the less flavor you taste. If your shots are pulling too rapidly, it indicates your grind was too coarse. If the shot is too slow, then the grind was too fine.
Strategies For Consistency
How will you get consistent shots?
1. Buy enough coffee just for 1 week. I am aware this might sound silly but coffee starts to "air" out after seven days. In order time goes by, the standard and flavor diminishes.
2. Keep the coffee in a sealed container of some kind. Store in an awesome dry place. Heat and humidity negatively affect coffee!
3. make an effort to grind the coffee yourself. The best thing to do is always to grind the coffee right before you pull the shot and only grind enough coffee for an ounce or two. This may permit you to make any necessary adjustments to your grind for future shots. Grinding the coffee at home ensures that your coffee has that "just ground" flavor that you would experience at a coffee house.
A Thing Of Beauty
Precisely how can it be designed to look and taste? The right shot has a sweet, yet intense flavor and it needs to have that beautiful caramel consider the top. You will find 3 parts to a go: the crema, the body, while the heart. The crema, that is the foamy area of the shot, must be sweet. The visual clues associated with other 2 parts can help you understand how the shot will taste. As you are pulling the shot, notice how the layers appear to separate as the liquid gets to the "ounce" mark regarding the glass. It appears to be just as if an artist was at work! And you are!