Espresso Recipe

This is how you can make the perfect espresso at home, in just 7 easy steps. Let’s get started!

1. For a “double-shot” we need between 16-18 g of coffee.
2. Clean the sieve from the portafilter with a dry towel.
3. Put the finely ground coffee (see point 7) in the sieve, then slowly level the coffee with your finger, preferably using semi-circular movements. You do not have to press, just smooth it a little.
4. Gently tap the portafilter once or twice on the work surface or the grinder holder, and then slap it sideways. The coffee should fill the sieve evenly, up to the upper lip.
5. Press with the tamper to about 15 kg force so that the coffee must be at the same horizontal level in the sieve.
6. Tighten the portafilter into the machine and start the extraction. After 25-30 seconds, when the coffee thread begins to thicken and the color becomes blonde or yellowish, stop the extraction. It is expected to obtain 30 ml of coffee in 25-30 sec.
7. If you have obtained an amount greater or less than 30 ml, adjust the grinding (finer or thicker).

We recommend using preheated cups, then leave the result to cool a bit and enjoy. Notice the cream that has formed on top – ideally it is dense, without air bubbles and not larger than 2 mm.

Enjoy!

P.S. For each brewing method you choose, you need a qualitative, freshly roasted, and aromatic coffee.

7 FEBRUARY 2021, Alexandra Istrate