(DOUBLE) ESPRESSO
THIS METHOD OF PREPARATION REQUIRES THE RIGHT ACCESSORIES, TIME, EXPERIENCE AND PATIENCE.
INGREDIENTS
- 14-20g coffee, the sieve size of your portafilter determines how much coffee you can use.
- ca. 40g water, the amount is based on the amount of coffee. The brewing ratio is approximately 2:1 (water/coffee)
TOOLS
- Espresso machine
- Grinder
- Wholebean coffee
- Tamper
- Stopwatch
- Scale
METHOD
Step 1
Grind the coffee.
Step 2
Clean and dry the portafilter with a cloth.
Step 3
Fill the portafilter with the coffee and spread the grounds evenly with your index finger.
Step 4
Use the tamper to pack (“tamp”) the coffee evenly and tightly into the portafilter. Wipe the edge of the portafilter.
Step 5
Let water run out of the group head briefly to remove any coffee residue. Clamp the portafilter tightly to the group head, put the cup(s) underneath and immediately press “start”.
Step 6
Extract the desired amount of espresso. The process should be completed normally within 25 to 30 seconds.
Step 7
Enjoy your espresso!
Tips
- Use freshly ground coffee.
- Use a stopwatch and espresso scale whenever possible. You need the scale not only when determining the amount of coffee, but also during the extraction itself: By placing your cups directly on the scale, you can determine exactly how much coffee your machine extracts.
- If the coffee runs out of the group head too quickly, the coffee grounds are too coarse. If the coffee does not run out or only drips out, the ground coffee is too fine.
- If the coffee tastes too sour/fruity, you could either grind the coffee finer or add more coffee. This prolongs the extraction time and leads to a more balanced espresso.
- If the coffee tastes too bitter, you could either try a coarser grind or use slightly less coffee. This shortens the extraction time and leads to a more balanced espresso.
Do you have questions or suggestions?
Contact our roastery:
043 960 38 20 | info@vicafe.ch
