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9. Coffee Preparation
What is crema?
Crema is creamy foam that is on top of your espresso and is the essence of what espresso
is all about. The crema houses the multitude of aromas and flavors that are extracted from
the beans. The color will vary with the beans that are used and can range from a medium
golden brown to a dark golden brown
Golden Rule
The Golden Rule is a simple formula that if you read it, understand it and follow it you
will be brewing commercial quality espresso in no time.
A double shot of espresso should equal 2 to 2.5 fluid ounces, have approximately 14
grams of ground coffee in the filter basket, and take approximately 25 seconds from
the moment you start the pump until you reach the appointed liquid volume. A single
shot of espresso should have 1 to 1.5 fluid ounces and approximately 7 grams of
ground coffee in the filter basket and take approximately 20 seconds.
Your best shots are always double shots, due to the chemistry involved in extracting the
flavors and aromas from the coffee. Use the double-shot filter basket. Loosely fill the
filter basket with coffee and tamp with approximately 30 pounds of pressure. Put the
portafilter into the machine; turn on the brew switch to start the pump and time how long
it takes to dispense 2 to 2.5 ounces of espresso into your cup.
If the coffee comes through too fast, grind your coffee a little finer and try it again. If it
comes through too slow, grind your coffee a little more coarse and try again. The tamp
pressure and the coffee volume stay the same, the only thing that changes is your grind
setting.
If you don’t have your own grinder and you can’t vary how fine or coarse the coffee is
ground, you will have to vary your tamp pressure according to the shot timing. If the
water runs through the coffee too fast, tamp a little harder. If the shot is too slow, tamp a
little lighter.
