There are three variables involved in achieving perfect espresso extraction:
We’ll walk you through these variables to make sure you understand exactly how to produce great tasting shots of Caffé D’arte espresso consistently. All information assumes use of a dual-spout portafilter, producing a double shot (two shots).
Proper extraction requires 25-30 seconds, and should produce two (2) 3/4 – 1 oz shots.
DOSE – The amount of coffee dispensed into the portafilter.
- Always grind coffee fresh. The coffee grinds will begin to stale in about ten minutes.
- Deposit approximately 16 to 18 grams of coffee into your portafilter basket. This amount of coffee (for a double shot) will result in a sweet, full bodied flavor.
- Make sure dose amount is consistent every time.
TAMP – Application of pressure to coffee grounds to ensure even extraction.
- Using your dominant hand, hold tamper like you would a doorknob.
- Place tamper evenly in portafilter on the surface of the grounds.
- Apply solid, even pressure to the grounds while keeping your wrist straight, elbow at a 90 degree angle and forearm parallel to your body.
- Lift tamper straight out of portafilter.
- Apply one final tamp to seal up any loose grounds.
- Make sure your tamping pressure is consistent every time.
- Clean feet and wings of excess grounds.
GRIND SIZE – How coarse or fine the coffee is being ground.
- Grind size is the only variable that should be changed in order to perfect speed of extraction.
- The coarser the grind – the faster the extraction.
- The finer the grind – the slower the extraction.
- Adjust the grind as needed to ensure that extraction takes place within the 25-30 second timeframe.
- There are many variables that can affect the grind, such as weather, temperature and moisture in the air. It is not unusual to need to adjust multiple times per shift.
- Be sure to always time extraction so you know when adjustments are necessary.