Crafting the Perfect Espresso - A Step by Step Guide

Espresso isn’t just a type of coffee that happens to be highly concentrated. It’s made with beans roasted a certain way and then ground carefully to fit the brewing method. A special espresso machine is also needed to produce it, although you have a lot of options for size, complexity, and budget. Making the perfect espresso at home is a process that takes practice and patience. With the right components and dedication, anyone can learn to do it. The key is going through each stage of the process in order so you don’t get overwhelmed. Everything from the bean selection to the water quality matters. Get started on your journey to home barista success with this guide to brewing espresso.

Choosing the Right Coffee Beans

It all starts with the coffee beans. Since each espresso shot is highly concentrated, every good and bad factor of the coffee beans will also become amplified. In the past, beans roasted for espresso were always brought to a very dark color. That led to an association with burnt flavors and espresso. However, there are plenty of espresso beans with a blonde or light roast that turn out a very different-tasting shot of coffee. Most people choose medium to dark roasts for espresso because the flavor is more forgiving of small mistakes made during the brewing process. If you’re a newcomer to this brewing method, stick with a darker roast. You’re not limited to beans labeled as “espresso roasted”, which means very dark. Yet it might be a good place to start if you’re used to the taste of coffee shop espresso.

No matter the exact roast level, you’ll need the freshest beans possible for good espresso. That means ordering beans that have been roasted no more than 7 to 21 days before you use them. Grocery stores and even most coffee shops can’t offer that, so choosing a coffee club that specializes in shipping only freshly roasted coffee is a good idea. In most cases, Arabica is a better choice for espresso because it’s sweeter and less bitter. It will also ensure the espresso doesn’t have too much caffeine per shot since Robusta can release almost twice as much as Arabica.

Grinding Your Beans

Grind size isn’t such a big deal for drip coffee machines, but it’s essential for the espresso machine. No matter the method, espresso is brewed by forcing hot water under a lot of pressure through fine grinds. You don’t want the finest grind possible, just a medium fine to fine texture. Medium to coarse grounds will let too much hot water come through without passing through the coffee first, resulting in a weaker flavor and color. Since you want to grind the beans right before using them, you’ll need to learn to grind coffee at home.

Skip the hand-cranked methods and don’t settle for a low-quality blade grinder. You need a decent burr grinder to get the fine texture for good espresso without burning or damaging the beans. Use a fine setting on a burr grinder, and then check the texture. It should feel powdery and spread easily over your finger when you pinch it. If it’s still a little gritty, try the next finer setting until you get a powdery but still substantial result.

Understanding Water Quality

Water is overlooked more than any other factor in espresso quality. Sip the water you want to use for brewing the espresso. If you don’t like the taste of it to start with, how are you going to get good results? Even if the water tastes and smells fine, it may have dissolved minerals that contribute to something known as hardness. Hard water doesn’t just affect the taste of the espresso but also leaves limescale in the lines of the espresso machine that clogs it up over time.

Bottled water can be harder than your tap water, while boiled or distilled water has a flat taste that doesn’t work well for espresso either. You want soft water with a small amount of minerals left in for flavor. This means that a filter designed for hard water is the best choice. This kind of filter is different than a water-softening system that uses salt. A countertop water filter that removes the majority of minerals will give you the perfect water for brewing coffee or espresso.

The temperature of the water also matters. For most espresso machines, you’ll heat the water before adding it. This means you’ll want to aim for a temperature of around 194 to 205 degrees F. Heat is required to pull all those flavor compounds out of the coffee and into the water. Water that is too hot will lead to bitter flavors and murky color, while cool water leads to weak espresso.

Calibration of Espresso Machine

You can’t just purchase an espresso machine, not even a high-end professional machine from Italy, and set it in the kitchen and pull a shot. All espresso machines need calibration. There are three major parts of calibration:

1. Picking the right dose, or amount of coffee.

2. Brewing for the perfect amount of time.

3. Using the right amount of pressure.

The coffee dose varies depending on the machine and is a matter of experimentation. Since you tamp the coffee grounds down slightly, it’s best to measure what you add in teaspoons rather than trying to guess by how much you fill the basket.

The average brew time is around 20 to 30 seconds. Long brew times lead to bitter and burnt flavors, while short brew times lead to weak espresso. As with the coffee dose, it’s largely a matter of experimentation.

If using a larger dose or longer brew time isn’t getting the espresso strong enough for you, it’s time to calibrate the pressure level and water temperature. Higher pressure levels run the risk of blowing out the coffee grounds and making a mess, but they are necessary to bring flavor out of some grounds. Hotter water also leads to more complete extraction. Keep experimenting with one factor at a time, taking notes, until you find the perfect settings for your machine.

The Brewing Process

The brewing process doesn’t start with tamping coffee or even grinding it. It begins with preheating, everything from the water and equipment to the cups you’ll serve the espresso in. Shooting a blank, or a shot of water without grounds added, is the best way to heat everything up. Preheating ensures a strong flavor from the espresso since the water doesn’t suddenly cool down at any stage.

Once everything is warm, it’s time to select the coffee beans and grind them. You want around 18 grams in the portafilter basket for most Italian-style espresso machines. However, you need to experiment with that amount and find the perfect dose for your own equipment. Whatever that dose is, weigh it out on an accurate kitchen scale and load it into the basket. While the coffee grounds are loose, the water won’t pass through them evenly. That’s the point of tamping.

Tamping the grounds starts with running your finger over the surface and leveling it. Fill in gaps and even out high areas. Knock off any excess grounds. Hold the tamper straight and press it down onto the coffee grounds. Apply 15 pounds of pressure at first, then increase that to around 30 lbs of pressure. You can figure this out by pressing down on a bathroom scale or by using a tamper that shows the pressure you’re applying. Don’t push too hard or you’ll end up with a puck that resists water infiltration. Twist the tamper to smooth the surface, then attach the basket to the espresso machine.

Espresso extraction should never go over 30 seconds. It should take a little longer than 20 seconds, but the perfect time depends largely on the individual machine. Water volume is almost always 1 fluid ounce of water per shot of espresso. While the other factors can be adjusted, this is rarely changed since a lack or excess of water affects the pressure inside the espresso machine.

Fine-Tuning Your Espresso

Don’t expect perfect results with your first or even fiftieth espresso shot. Even professionals and competitive baristas struggle with unfamiliar machines, new coffee beans, and water changes. The key is figuring out what’s off about the flavor and changing the right factors.

For example, using hotter water than usual might lead to a bitter or acidic shot. Adjusting your grind to be slightly coarser than usual can compensate, or you can simply let the water cool off slightly before using. Shorter extraction times are perhaps the easiest single factor to adjust.

Even if the pure espresso shot is less than perfect on its own, it’s likely to make a great cappuccino or latte. The extra ingredients will cover up any slight imperfections and give you a coffee shop experience at a fraction of the price. For a great cappuccino, you’ll need to practice steaming and foaming milk. Pour a double espresso shot into a warm cup, then add as much heated or steamed milk as espresso. Then whip a small amount of hot milk with a foaming wand and carefully layer it on top.

Lattes are even easier to make at home. It’s a similar process as making a cappuccino except the foamed milk is optional. Many people simply use steamed milk and espresso in equal quantities for their lattes, in addition to flavored syrups and whipped cream on top.

Maintenance and Cleaning

Taking care of the espresso machine when you’re done using it is as important to the flavor of your shots as any other factor. Without routine maintenance, the fine lines of the espresso machine will become clogged and can break under pressure. If nothing else, you’ll get uneven results without proper cleaning.

Cleaning Your Espresso Machine

• Backflush the machine with clean water after you’re done pulling shots for at least the next hour. Oils go rancid that quickly and can affect the flavor of a shot pulled later that day.
• Rinse the portafilter and scrub it after each shot. Clean the shower screen and gasket with a brush as well between shots.
• Rinse with clean water and scrub the gasket and basket when you’re done with the machine for the day. Purge the steam wand so milk doesn’t get into the boiler and soak it to remove any milk residue.
• Once a week, backflush the machine with an espresso machine cleaning product. Soak the filters and baskets in the cleaning product as well, removing any parts like the shower screen that you can. Scrub everything well and replace it.

Descaling Your Espresso Machine

Even if you’re careful to only use filtered water in your equipment, it’ll need eventual descaling.

• Check your inline filters once a week. Replace if they’re showing signs of clogging.
• Mix up a batch of descaling solution or a combination of 1 part white vinegar to 3 parts distilled water.
• Run the mixture through the boiler and through the rest of the machine like you were pulling a shot.
• Run at least two to three clean water rinses through the system to remove residues.

Storing your espresso coffee beans carefully is the key to keeping them fresh until you can grind and brew them. Use an air-tight container that is opaque so no light comes through the material. Room temperature storage is fine, but if won't be using the beans in the next few weeks, consider vacuum sealing them and keeping them in the freezer. Once a batch of roasted beans are ground, use them within the next 24 hours. Only grind what you can brew in that time frame at any one time. Many espresso fanatics try to grind only what they need for a single or double shot at a time.

Conclusion

Making espresso shots at home is a great party trick, but it’s also surprisingly practical if you visit the coffee shop multiple times per week. Keep practicing and growing your skills by getting better water and adjusting the precise grind. Soon you’ll be sipping a well-crafted espresso at home with minimal fuss.