If you want to enjoy a perfect espresso shot, it’s essential to master the process of pulling espresso.
Understanding Dialling In an Espresso
Dialling in an espresso involves meticulously adjusting key variables—grind size, dose, tamping pressure, and extraction time—to achieve the desired flavour profile. This process is crucial for producing a balanced, flavourful espresso shot that highlights the unique characteristics of the coffee used.
How to Pull a Great Espresso Shot
1. Grind the Coffee Beans
Always grind your beans just before brewing to prevent oxidation, which can diminish freshness and flavour. The grind size is crucial for espresso quality, so it’s essential to use a burr grinder to achieve a fine, consistent grind. Avoid using a blade grinder, as it can produce uneven grind.
- Consistency Matters: Ensure uniformity in grind size to avoid channeling, which can lead to uneven extraction.
- Adjustments: If your extraction time is shorter than 25 seconds, your grind may be too coarse, leading to under-extraction and you should adjust your grinder to finer setting. Conversely, if it exceeds 30 seconds, the grind may be too fine, causing over-extraction and bitterness.
2. Dose the Ground Coffee
The dose refers to the amount of coffee you put into the portafilter to make your espresso, and getting it right is essential for achieving a balanced shot.
- Single Espresso Shot: Typically requires 8-9 grams of coffee, yielding a volume of 25-30ml and a weight of 25-30g.
- Double Espresso Shot: Generally calls for 16-18 grams, yielding 50-60ml and a weight of 50-60g.
The ideal dose can vary slightly based on the specific coffee beans you’re using, so experimentation is key to finding the perfect balance for your taste.
3. Tamp the Coffee
Tamping creates resistance in the portafilter, enabling proper extraction under pressure. To achieve the best results, apply even pressure with a tamper to compress the grounds uniformly. With practice, you’ll develop a sense of how much pressure to apply. A good rule of thumb is to press down firmly enough to feel resistance without straining; it should feel controlled yet solid.
4. Extract the Espresso
The extraction phase is where your adjustments come together to produce a perfect espresso shot.
- Preparation: Ensure your espresso machine is fully warmed up and that the group head is clean. Flush hot water through the group head to stabilise temperature.
- Extraction Time: Aim for an extraction time of 15-18 seconds for a single shot and 25-30 seconds for a double shot. A single shot should yield approximately 25-30ml, while a double shot should produce 50-60ml.
- Monitor Flow: Start the extraction immediately after locking in the portafilter. Observe the flow; if it starts too quickly, your grind may be too coarse. If it drips slowly, consider adjusting to a coarser setting.
Evaluating the Shot
Once you’ve pulled the espresso shot, it’s important to assess its quality:
- Aroma: A good shot should have a rich and sweet aroma, devoid of any unpleasant odours.
- Flavour: The taste should balance sweetness, acidity, and bitterness, topped with a nice layer of golden crema.
Making Gradual Adjustments
Making espresso is a process of trial and error. If your shot doesn’t turn out as you hoped, try making small changes to the grind size while keeping the amount of coffee and tamping pressure the same. Keep tweaking things until you get the extraction you’re looking for.