For the espresso lovers, we all know how the brew tastes. It is awesome anytime, anywhere. An espresso is the best of the best when it comes to coffee. The strong, dark and powerful brew slaps differently especially when you put effort in every bit of preparing it. You might have the best espresso machine but if you don’t put effort in the process, the results might be bitter. Knowing how to make an espresso at home puts you at an advantage. One day the machine will be working properly but there is no one to grind the coffee or measure it. The espresso machine is there but you are holding an empty cup wishing miracles could happen and see it full. Guess what, it isn’t happening!
You are left scratching your head like the rest of us wondering if you will take the bitter tasting instant coffee or you are going to take matters in your own hand. For those who don’t mind a little effort when making an espresso, then the deal is too easy. You can make the best quality espresso.
While the outcomes might not taste same as the espresso from the machine, the effort makes it taste better. You are enjoying the work of your hands and in no world is that ever bitter or distasteful.
So how do you make an espresso at home?
Making an espresso is easy but it all lies in the preparation. Here are the few steps remember we need the best quality espresso.
Good coffee is the best start
Good coffee always starts with the best coffee beans. Have a specialty coffee one that is fresh or recently roasted with lots of red fruits, chocolate, caramel, sugar and any of your favorite additives. Well, this is just an example but have coffee that is less acidic. The acidity comes out perfectly to the forefront in the espresso and you won’t like it.
Don’t get the darkest roasts or the lightest either. Dark brown is the best as the light roasts tend to be too acidic while the darkest tend to be bitter.
Remember even with the best espresso machine, coming up with a good espresso starts with selecting the best coffee. It is however not necessary to pick the coffee beans marked as “espresso”. It is your choice to make but remember you can experiment as you like.
Freshness makes a difference in coffee. Make sure you use coffee at its prime but don’t grind the beans immediately they get out of the roaster. Let the coffee rest for a few days to allow off-gassing of Carbon Dioxide that is known to affect brewing.
Grinding and measuring the coffee
For precision purposes, use a scale to confirm that you are measuring the coffee grounds correctly. Let’s get a little crafty here:
For a double shot of espresso, the normal dose is between 13 and 18 grams of coffee. However, keep in mind that every espresso machine is different. Sometimes you might want to have your ideal dose by having enough head space left over once you tamp down the shot. You should have a good clearance for brewing once you lock the porta filter back into the machine. A good place to start for the infuser is 15 grams for a double shot.
When grinding, dial in the grind size you want to the right parameters. This way, the water saturates the grind properly instead of under-extracting or over extracting. Your grounds won’t come out as too coarse tasting sour or too fine tasting bitter.
Pull a good shot
You have finished grinding your coffee and are ready to get started. Fill the porta filler and use your finger to gently level the grounds. Distribute the coffee evenly by hand and set the porta filler on a level and steady surface. Tamp as evenly as you can and with the same pressure every time. This way, every shot is consistent when brewing.
Briefly run the machine without the porta filter in place to purge the nozzle lock the porta filler in the machine and get a vessel out. To see the layering of your espresso, use a drinking glass and start the first shot. The first one should take about 30 seconds to pump a double. Time the shot to get the best brew because espresso is a concentrated drink.
There are machines out there like the Breville Infuser that has preset ties for single and double shots. You can also start the shots and stop them manually as you like. The preset times can also be adjusted once you figure out the ideal timing of your shots.
Add milk
This depends on you but if you have to, full-fat cow’s milk is the best. There are other alternatives available and they do best when steamed.
To those who love their coffee black and strong, milk spoils the espresso.
Keep at it
Making an espresso at home is as simple as flipping a light switch. However, the details in each step matter a lot. Doing one wrong thing can result to bitter tasting coffee or acidic and irritating coffee. To make the best espresso at home, getting the right coffee, grinding and measuring the coffee goes a long way into making the best tasting coffee.
The trick is to keep doing it time and time again until you perfect the art of making an espresso at home. If you keep at it, you won’t do it for long before the process and the intricate details get imprinted in your mind. Before you know it, you are making the best espresso and everyone else wants you to be the one to prepare it every time. Before time goes by, you are an expert tutoring or mentoring others to learn the great skill of making espresso.
Next time you want an espresso, be bold and make it yourself. Refine your technique and dig deeper every time. Making the espresso gives you the hands on experience that reading can’t come close to.
If you need to make cold brew coffee in a mason jar, check out this post.
