Espresso Brewing Guide
There is no arguing which method takes the crown for the greatest style of brewing coffee. Espresso is by far the most common and most effective way of extracting all the goodness from those wonderfully roasted beans.
Espresso machines were created in the late 1800s as a way to make coffee fast for workers. That’s how it got its name meaning “to express” or “to press out”. Espresso is much loved due to its strength which allows you to pair it with milk for a strong and delicious cup.
Below is our guide and recommended brewing method to get the best out of this wonderful device.
1. Turn on your espresso machine and allow to heat up. Make sure the water reservoir is full with filtered water.
2. Place your coffee beans into grinder hopper.
3. Remove the group handle from the espresso machine and wipe clean with dry cloth. Then place the group handle onto the grinder resting plate. Grind 19g of coffee into the basket and use scales to measure the weight of the ground coffee.
4. Use your hand to distribute the coffee evenly in the basket pushing any peaks into any low points.
5. Place the group handle onto the tamp mat and tamp the coffee evenly with around 14-15kgs worth of pressure. Make sure the finished bed of coffee is level and even.
6. Wipe off any coffee on the wings and neck then lock tightly into espresso machine.
7. Start brewing.
8. If possible use a measuring glass to measure the volumes of the espresso. Recommended double shot volume for First Batch Coffee is 50mls
9. Serve & enjoy!
If Making a Milk-Based Coffee
1. Turn on the steam wand until steam is released and then turn off.
2. Fill the milk jug with cold milk to the bottom of the spout.
3. Place the steam wand into milk just below the surface. The steam wand should be positioned halfway between the centre point and the side wall of the milk jug.
4. Turn on the steam wand and begin to lower jug to introduce air into the milk. You should hear a balanced "kisses" sound and the milk should be spinning in a whirlpool like motion, not bubbling.
5. After enough air has been introduced and the milk is your desired texture, submerge steam wand below the surface maintaining the whirlpool motion until desired serving temperature is reached. Ideal serving temperature is 60-65 degrees. Then turn off steam wand, wipe the excess milk off with a damp cloth and finally expel a small amount of steam to ensure no milk is left inside the steam wand.
6. Tap the jug on the bench to remove any large bubbles and then spin the milk in the jug vigorously to ensure milk and foam is blended.
7. Serve & enjoy!