What Should We Pay Attention To When Making Espresso?

October 28,2021

Some people fall in love with espresso because of its strong taste, so we should pay attention to how to make a good cup of espresso. Time, temperature, coffee distributor tamper...


Although  it is the most basic for baristas, it often makes our baristas crazy. Now start to check out these precautions that can make your espresso taste better.


espresson made by coffee distributor tamper.


Distribute coffee powder and pressed powder

The coffee powder distribution is to disperse the coffee powder agglomerated by static electricity generated during grinding, and to distribute the coffee powder evenly in the powder bowl. Use a 51mm/53mm/58mm coffee distributor that can match your powder bowl to distribute the coffee evenly.


To press powder, you need to put the powder hammer on the palm of your hand, straighten your wrist, and keep the tamper horizontally, and then gently press it down. After flattening, we can observe whether the compact is inconsistent in height on the left and right sides. When the height of the powder cake is inconsistent, it is recommended to break the powder cake, re-spread the powder and press the powder again. If the pressed powder is modified by a second squeeze, it is easy to cause the pressed powder to stratify.


Do not knock on the handle after pressing the powder

Whether it’s a delonghi dedica bottomless portafilter or a bottomed handle, some baristas see some powder on the surface of the powder after pressing the powder. They want to tap the handle to make the powder evenly distributed...knocking on the handle will cause the powder and the powder bowl. Cracks appear between them to form a channel effect and cause uneven extraction. If floating powder appears, we can flip the portafilter and the floating powder will fall.


delonghi dedica bottomless portafilter


Extract the brewing head immediately after the handle is buckled

Fasten the brewing handle and press the brewing button quickly. The longer the time after closing the handle and before pressing the brewing button, the surface of the pressed powder will be "scorched" by the high temperature of the brewing head. The resulting espresso has a bitter taste.


Coffee brewing temperature

The best water temperature for brewing coffee is 92 degrees. Never use water with a temperature higher or lower than this to make coffee. If the temperature is too high, the coffee will be scalded, causing excessive extraction, which is bitter and astringent. If the temperature is too low, the aroma in the coffee cannot be extracted.


Brewing time

Brewing time is a very critical issue. For a certain thickness of coffee powder, at a water temperature of 92 degrees, the contact time between water and coffee is very critical. Long time, bitter and astringent. The time is short and the mellow taste has not yet come out, which would be very wasteful.


The temperature of the powder bowl

The high-temperature powder bowl will accelerate the volatilization of the aroma of coffee powder, so when the handle is in the "rest" state, it does not need to be buckled on the brewing head, and it can be placed in a normal temperature environment.


The dryness of the powder bowl

If you use a powder bowl with water stains to receive coffee powder, a small part of the coffee powder will be wetted. The moistened coffee powder will cause uneven extraction. Therefore, you need to dry the powder bowl and surroundings when receiving powder. Pressing the powder with a water-stained powder hammer will stain a small part of the coffee powder, resulting in uneven surface of the powder cake, resulting in uneven extraction.


Keep the brewing head clean

Drain the brewing head after each extraction and before extraction. Water is discharged after extraction to wash away the remaining coffee powder on the brewing head; water before extraction is to discharge a small amount of water stored in the brewing head that is inconsistent with the boiler water temperature, and at the same time has the effect of cleaning the brewing head again.


The amount of beans in the coffee bean store

When the coffee bean silo is full, the coffee beans will be under pressure during grinding, and the ground coffee powder will become finer at this time; on the contrary, if the amount of beans in the bean silo is too small, there will be enough space for the coffee beans during grinding. The activity forms a "bouncing" state, at which time the ground coffee powder will become coarser or unevenly ground. Therefore, Qianjie recommends that the coffee beans in the espresso bean store should be kept at 2/3 as far as possible, and the lowest state should not be less than 1/3.


Residual powder in the grinder

Whether it is the powder outlet or the powder bin, if the time difference between the last grinding time is too long, there is not much coffee powder flavor in the powder outlet/powder bin. When the new powder and the old powder are mixed and extracted, the coffee will have uneven flavor, and severely will have a bitter taste.


Therefore, I have not used the grinder for more than 15 minutes. You need to use a tool to empty the coffee powder in the channel, or start the grinder, let the subsequent coffee powder push out the previous coffee powder and then dump it, and then re-grind and reconnect.


Pay attention to avoiding some of the above problems, which can improve the quality of espresso.


If you want to make a latte at home, here are Best Tips for Making Ice Coconut Latte in 5 Minutes at Home. You have known the precautions for making espresso, combined with the tips, the process will be very smooth.