Perfect espresso everytime.

How to make perfect espresso:

1) Make sure the portafilters are clean and free of coffee oils.

2) Preheat the espresso maker and portafilter. (Proper preheating preserves the flavor)

.3) Make sure your water supply is preferably filtered to remove chlorine but does not run through a water softer or reverse osmosis filter, this removes all the minerals and will leave you espresso tasting flat. If your water is heavy in minerals use bottled water.

3) Use only fresh espresso beans and grind just before drawing your shot.

4) Check the grind setting often and change if necessary.

5) For a perfect espresso, the espresso extraction rate should be approximately 20 - 25 seconds in length for a long espresso (2 oz.). This is timed from the moment the espresso leaves the tip of the filter until it reaches its proper 2 oz. dose.

If the espresso comes out too quickly, then the grind is too coarse. You should then make the grind finer.

If the espresso comes out to slowly, then the grind is too fine. You should then make the grind coarser.

6) Use 6 - 8 gr. of coffee for a single shot and 12 - 15 gr. for a double shot. Use the right portafilter. Don't put 6-8 gr.of espresso in a portafilter made for a double shot.

7) Tamp espresso evenly with consistent pressure with a slight twist. Use a espresso tamper.

8) Wipe excess off rim of the portafilter basket before inserting into brew head.

9) Start pour and time. Make sure to press the correct button for the size of the pour you want ( single or double shot )

How To Produce A Good Crema:

Use only freshly roasted properly blended espresso.
Use an espresso machine with the proper amount of pressure and correct water temperature of 195 degrees. Some home espresso makers boil the water to create the pressure needed to extract the espresso. These espresso maker will not make good crema. Use a espresso maker that has a water pump on it. They are a little more expensive but worth it.
Use the correct amount of espresso for your portafilter.
Grind the espresso with a burr grinder to the proper consistency for a 20 to 25 second pour time

Making perfect Espresso