The essential components of excellent espresso, medium or medium dark roasts are perfect for making espresso...
It is critical both to choose the right coffee bean blend and grinding your beans to the proper consistency with richness, acidity, and brightness.
If the beans are ground too coarsely, the resulting coffee will be too watery and bitter. If the beans are ground too finely, no coffee will be produced due to a clogged filter. When the portafilter is properly ground and packed, the pressure required to produce proper crema is created. The espresso will trickle through it like honey dripping from a spoon.
The proper grind varies slightly between machines. Recommend grinding until slight granules are visible and the ground coffee packs tightly but does not cake when pressed between your thumb and index finger.
For typical home grinders such as Krups, recommend grinding small amounts at a time and experimenting with different grind settings until you find the one that works best for your machine.
The quality of your espresso machine will play a significant role in determining the quality of your coffee, as it contributes to two other critical factors: proper brewing temperature and pressure.
A properly prepared espresso should have a concentrated, sweet coffee aroma and a thick, foamy, cocoa-colored crema.
Use 6–8 grams of ground beans per 1-1.5 fluid ounce for a single shot. 15 grams of ground beans per 2 fluid ounces for a double shot. A single or double shot should take between 20 and 30 seconds to brew.
Grind between 18–21 grams of coffee into your basket for a double shot. It may be necessary to slightly adjust its fineness which is critical to producing a balanced, delectable shot of espresso.
In this case, the finer the beans are ground, the more caffeine they release into the water. In terms of caffeination, a finer grind produces a stronger cup of coffee, whereas a coarser grind produces a weaker cup.
Have fun, share with us your espresso brewing experiments!
Other Questions about Coffee
OCM was started in 2007, focusing first on coffee machines, then marketing for coffee and food and beverage companies. Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with.
OCM has also created many marketing workshops and classes for the F&B industry. Many of the modules are running in the Singapore Skillsfuture Classes in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes.
For the readers (coffee lovers), we continue to share coffee articles (and videos) and have also started a free coffee class section (with free online coffee training supported by coffee partners).
To connect with coffee and F&B practitioners, join our growing F&B group on Linkedin (20 000 and growing).