|What you’ll need:|
|Double basket, bottomless portafilter|
|25 – 30 seconds|
The espresso machine, used correctly, creates that perfect layer of crema on top. The coffee will have a lot of body, aroma, and flavour to satisfy the most fanatic coffee drinker’s craving. “The perfect espresso” is a combination of the coffee beans’ quality, the espresso machine‘s quality, and the barista‘s skills.
Espresso machines can be pricey, so if you’re going to invest that money, we strongly suggest you ‘up’ your game and learn a few barista skills to make it worthwhile. It can be tricky and takes a bit of trial and error to figure out the optimum extraction pressure and time, water temperature, coffee grind, etc. If only one of your parameters is off, your espresso shot will be pretty average, or even bitter. But when you master the art, the rewards will be a balanced cup, full of flavour and depth in sublime harmony.
Bring at least 600 ml of water to a boil.
Grind 30g of coffee (3 tbsp) to a coarseness resembling sea salt.
Place a filter in the dripper. Wet the filter with hot water and then dispose the water before proceeding with brewing.
Add the ground coffee to the filter and gently tap it to level the surface of the grounds. Place the brewer on your cup, place this entire set-up onto a digital scale, and set it to zero.
There will be four pours in total. Start a timer. Begin pouring water slowly over the coffee, starting at the outer rim and moving in a steady spiral toward the center of the grounds. Stop pouring when the scale reaches 60g. Make sure all the grounds are saturated, even if you need to add a little water. Give the coffee an additional 30 seconds to bloom before moving on to the second pour.
Starting in the center of the grounds, pour in a steady spiral toward the outer edge and then back toward the center. Add roughly 90g of water, bringing the total to 150g. The goal during this pour is to sink all of the grounds on the surface of the bed, allowing water to more evenly extract the grounds. Allow 45–65 seconds before the next pour.
Now pour 100g of water using the same pattern as the second pour. You have now poured a total of 250g of water.
When the water and coffee from the third pour drops to the bottom of the filter, complete your fourth and final pour. Add another 100g (350g of water in total).