HOW TO MAKE AN IMPRESSIVE ESPRESSO?
Materials
Fresh beans
Fresh water
Espresso machine
Grinder
Portafilter (the tool that holds the ground coffee)
Tamper
Measurements
Use 18 to 21 grams of espresso coffee per shot.
Step 1
TURN ON THE MACHINE.
Step 2
RUN A SHOT OF WATER THROUGH THE MACHINE AND PORTAFILTER TO RINSE AND CLEAN IT.
Wipe the portafilter dry with a clean cloth.
Step 3
ADD YOUR SIERRA MADRE COFFEE BEANS TO THE GRINDER.
Step 4
GRIND DIRECTLY INTO THE PORTAFILTER.
Level and gently smooth the grounds.
Step 5
TAMP THE GROUNDS.
Apply firm, even pressure—about 30 pounds.
Step 6
AFTER TAMPING, GIVE A GENTLE ¾ TURN TO POLISH THE GROUNDS.
Step 7
LOCK THE LOADED PORTAFILTER INTO THE MACHINE.
Step 8
PLACE AN ESPRESSO CUP UNDER THE PORTAFILTER.
Step 9
IT’S TIME! START THE EXTRACTION.
Step 10
SERVE. ENJOY. SAVOR.
Step 11
REPEAT. SHARE. WAKE UP AND GO.
Grind
Espresso requires a fine grind.
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If it’s too coarse, your espresso will taste weak and extract too fast.
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If it’s too fine, it might taste bitter and take too long to extract.
For consistent results, use a burr grinder.
Espresso Extraction
A 2 oz shot of espresso should take about 20 seconds to extract.
The stream should be rich, with a deep caramel or reddish “tiger striping” color.
Total volume, including crema, should be 2 oz.
Espresso vs. Coffee
A double espresso generally has the same amount of caffeine as a strong cup of brewed coffee.
Roasts
Medium roasts usually make the best espresso—like our Cumbre blend with a medium roast.
