Making a espresso at home is really funny for any Espresso lover and these tips may help you to make it more delightful. It may be a bit of trial and error method, but surely, at the end you will make a great espresso at home without much difficulty.
The whole exercise actually starts from buying the coffee beans from an expert supplier who knows very well about the beans and their processing and roasting period. Must go for fresher and whole beans since they only make a better espresso machine reviews and those will be viscous and full of good flavor. Avoid the thin and flat-tasting ones. Keep the fresh beans away from heat and light at a stable temperature in an airtight container. No need to put them in the freezer and should be used within three weeks.
Check the roast date on the back of the coffee bag and to get the best flavor you may use them between four days and three weeks after roasting.
Getting the grind right is very important since this play a vital role in yielding the great flavor. Grinding the beans too fine will result in an ashy or burnt taste. If it is too coarse, the espresso will be watery and thin with lesser flavor. Check the ground coffee by squeezing them and they clump a little but should not be too sticky.
Using a tea towel wipe well and clean off your porter filter and basket from any moisture or old grinds. Contact with moisture causes early extracting of coffee.
Fill the basket about three-quarters full with the ground coffee and a tamper can be used to make sure that the basket is filling evenly. Add further coffee until full, but not excessively. After tamping, the basket has to be about four-fifths full. Flush out the machine by some water before making the espresso.
To make consistent and well-balanced espressos you have to follow a good brew ratio by weighing the dry coffee and final wet espresso. A good proportion is approximately two parts dry coffee weight to three parts wet espresso. This means that 20 gms of dry coffee should produce a final espresso shot of 30 to 40gms. Ideally, the machine should make 30 mls Espresso in 30 seconds and if it takes more than 30 seconds to generate a 30ml shot it is an indication of too fine grind and the result will be a burnt tasting espresso. It should be noted that less coffee gives faster extraction and vice versa.
At first, the machine delivers drips and then a steady stream of espresso. Fresh coffee is faintly viscous because of the oil content in the beans.
The espresso should have a nice, lighter crema on top. The reddish-brown crema is in the form of tiny bubbles and dissipates after a minute or two. The lack of crema is a signal that your coffee beans are not that good. Remember that only fresher coffee beans can deliver a good crema in a great espresso.