So we now know Fresh is Best, you’ve chucked out your old coffee, you now have fresh, ground perfectly for your machine..... BUT you don’t like Espresso, it’s Latte you want. You need to make a perfect Espresso in order to make a great Latte.
Therefore today we will look at Espresso.
One rounded scoop of freshly ground coffee for the single basket (7 grams.)
Two rounded scoops for the double basket (14 grams.)
Tamp it down evenly (Never lose your Tamper while doing this...Lol!)
Lock the brew handle in nice and tight.
Press the brewing button.
A single basket of coffee will give you 30 mls of Espresso. A double basket of coffee will give you 60 mls of Espresso... NO MORE!
TOP TIP: Get yourself a Barista Shot Glass to measure the 30mls that you need for the perfect Espresso. http://www.rosieandjava.com/equipment/barista-tools-accessories/barista-lined-shot-glass
The art to achieve the perfect espresso extraction is in the timing of the shot. It all needs to happen in a window of time 18 to 23 seconds. Too quickly, the Espresso will be weak thin and bitter. Too long and it will be strong and grainy and bitter. Perfection is when all the caramelised sugars in the coffee have been extracted. Full, sweet and lovely.
The timing is controlled by a combination of the fineness of the coffee grinding and the frimness of the tamping, lighter or heavier to speed up or slow down the flow. Don’t bother to try this with old coffee, or coffee that is ground too course......and beware of packets of ready ground coffee that say ‘Suitable for all brewing methods’, it’s not going to work!