Espresso is not a type of bean roast actually, it’s a process that uses pressure to extract a beverage from finely ground coffee.
The smallest shot of espresso is called RISTRETTO; actually, it is a very concentrated espresso and typically it is about three-quarters of an ounce. In fact, a RISTRETTO uses the same amount of ground as the regular espresso shot. However, it is usually ground finer to produce a smaller beverage by using the same extraction timing. Furthermore, the single espresso contains 7 grams of ground coffee and it produces a beverage of one ounce. Plus the Italian Doppio which means a double shot espresso and it’s a twice size of a single espresso. The espresso machine can make various shots of espresso but what is the best way to pull a consistent espresso shot?
The first thing you have to do is to store properly the beans in an airtight container to keep the freshness of the beans and it must be kept away from heat and light. Moreover, the grinder which produces a consistent particle size has enough control to make the necessary adjustment for grinding the beans.
The timing of making a double shot is from 25 to 35 seconds from the drip of espresso and the double shot is about 60 milliliters of coffee. However, if the double shot is coming too fast you have to adjust your grinder finer and if it is too slow you have to adjust coarser. In addition to that, the coffee dosing normally it has to be 18 grams of finely ground coffee and to make sure you have the perfect weight you can use a scale.
As matter of fact, you can your coffee by itself or in the port filter and you can use a grinder that has a scale in it. Actually, most grinders have a timer to control the dose and if doesn’t that is fine. However, at some point, you need to weigh the coffee to know what grind timing produces in a certain weight and you need to re-weigh the ground coffee from time to time to make sure you have a perfect weight.
After grinding distribute grinds in the port filter evenly and temp to a level surface and you don’t have to use a lot of force in the tamping process. In fact, the most important thing is to create a uniform surface which is parallel to the edges of the port filter. After we mentioned the perfect weight and how to put the grinds in the port filter, we are going to explain the importance of the machine’s temperature. As a matter of fact, the espresso shot is brewed in a range of 195 to 205 degrees Fahrenheit.
In order to make a consistent espresso shot you need to make sure that your machine and the port filter warmed up and you must keep the port filter in the machine for 25 to 30 minutes. Moreover, the technique of getting the same brew temperature every time is related to what kind of boiler in your espresso machine. In fact, if you have a double boiler machine with PID it’s easy to set the temperature you want, but for single boiler heat exchange machine, you will generally use a flush to remove overheated water. Flushing water cannot be needed a lot when pulling shot in rapid succession, actually, some espresso machines save the temperature adjusted so that you don’t have to repeat the process from the beginning.