The Barista Guide to Espresso

This is at the heart of all the coffees made on the espresso machine. Knowing how to make the perfect espresso is crucial to the success of all other drinks.

  1. Ensure your cups are stored on top of your machine so they are warmed before use. A cold cup will draw all the heat from the espresso shot.
  2. Empty the group handle of old coffee cake into the knock-out drawer.
  3. Dispense a single dose (8.2g; one pull of the flap) of freshly ground espresso blend coffee into single group handle. If preparing a double espresso shot, use the double handle and two shots of coffee (16.4g). Do not over fill your handle.
  4. Ensure an even surface and tamp the coffee using firm pressure. Release the pressure and make a twisting motion with the tamper to seal the coffee.
  5. Wipe any excess coffee grains from the rim of the handle. This will prevent the build-up of coffee grounds on the rubber seal in the group head.
  6. Press the switch to allow water to run through group head for a few seconds to flush out any old coffee grounds.
  7. Replace the group handle and press the pre-programmed single or double espresso button. You are aiming for water to run through the coffee for approx 25 seconds. If your extraction time is longer or shorter than 25 seconds you will need to adjust your grinder.
  8. Ensure an even spread of crema on the top.