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Espresso coffee is the most consumed and well-known type of coffee in Italy. A good espresso is the result of the interaction between raw materials, blend preparation, and the skill of the barista.
The coffee roaster selects and prepares the raw materials, transforming them into a product ready to be extracted using an espresso machine.
The beverage is then brewed through the expertise of the barista, who has the challenging task of adjusting the grind size, coffee quantity, pressure, and extraction time based on the blend, the machine, temperature, and atmospheric conditions.
A process that requires a lot of skill!
HOW TO PREPARE IT?
1. In the morning, before using the machine, open the brewing groups, let water flow from the boiler to refresh it, and open the steam wands to remove condensation.
2. Pour the coffee beans into the grinder hopper, grind a generous first dose of coffee, then completely empty the doser onto a saucer to remove any coffee left inside the burrs. To check the grind setting, grind a fresh dose and adjust the doser for extraction.
3. Detach the portafilter and clean the filter with a brush to remove any spent coffee residues.
4. Dose a portion of ground coffee into the filter (approximately 7 grams for a single shot or 14 grams for a double espresso) and tamp it properly.
5. Lock the portafilter into the group head, place the cup, press the brewing button, and observe the extraction result.
6. Finally, assess whether the grind needs adjustment. If so, adjust the grinder’s setting ring and repeat the previous steps until you achieve the desired result.
