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Espresso Shot Preparation
The perfectly prepared espresso
shot will consist initially almost entirely of the crema,
which begins to settle immediately. The shot is intense,
flavorful, complex, lively, thick, and drinkable from
start to finish. To achieve this, you need to be
passionately dedicated to the disciplines surrounding
the maximum extractions. Take special care in grinding,
dosing, tamping and observing the pour.
Deviation from those steps will result in less notable
results.
GRINDING THE BEANS
Only fill the hoppers half full of coffee beans and
always grind only as much coffee into the doser as
you’ll need in order to produce the beverage of the
moment. Try to empty the chamber every time you dose;
that is, don’t grind more than you need and leave it to
go stale in the doser. Grind Settings: The same espresso
grind settings will produce different results depending
on the weather. Humidity, especially, will affect the
grind.
Always adjust the grind in small intervals; never adjust
more than one notch at a time. Monitor the shots to
determine optimal settings for current conditions.
Maintenance: Clean the grinder completely every night,
vacuuming the grounds from the dosing chamber. Wipe all
equipment obsessively. Change the grinder blades after
600 pounds have gone through the hopper.
DOSING AND TAMPING
Try to empty the chamber every time you dose. As you
dose, over fill the portafilter basket. Use your pinky
to level the portafilter and evenly distribute the
ground coffee. Then push the excess into the dosing
chamber, or better yet, the knockbox. Pay attention to
develop consistent dosing behavior to minimize dosing as
a margin of error. Tamping: Using a tamping mechanism
designed to fit your portafilter tightly. Tamp using a
straight arm, first applying five pounds of pressure.
Tap the portafilter with the butt end of the tamper, and
tamp down the dose again, this time harder, using
between 30 and 50 pounds of pressure. Preparing: Use the
palm of your hand to wipe the rim of the portafilter;
this prevents coffee grounds from being pressed into the
group gaskets and helps maintain supple group gasket
seals. Lock the portafi lter firmly in place to form a
tight seal with the group gasket.
PULLING SHOTS
We recommend that you pull at least double shots (14
gram baskets). We never pull single shots, (which use
only 7 grams of coffee). In fact, we have found best
results serving triple shots: 21 grams of fresh ground
espresso go into our portafilter for the shot. Timing:
Pull shots short, ristretto, before the bitter
over-extracted whitish-end of the shot. Watch the shot
carefully. When the shot begins, you should hear the
pre-infusion. Start your timer, then start of the shot.
The shot should ooze slowly at first. At 10 to 15
seconds, a perfect shot will have dark red-brown
mottling on the surface. Remove the cup after around 30
seconds, the moment before the color of the shot begins
to lighten.
This should yield between 1.5 and 1.75 ounces in the
cup, total shot volume (mostly crema). The pour should
finish about 20 seconds from the time the shot first
appears. If the shot goes longer than 25 seconds, adjust
the grind to be coarser. If the shot takes less than 20
seconds, adjust the grind finer. Serving: Always pull
your shot into the cup you are serving it in. Pre-heat
that ceramic cup with hot water before you pull the shot
into it. Espresso should be served in a demitasse with a
total capacity of no more than three ounces. All drinks,
but especially espresso shots, should be served to the
customer immediately.
Courtesy Gimme! Coffee,
Ithaca, NY
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