BREW GUIDE - ESPRESSO
Serving - 40ml or 1-2 cups
Equipment - Espresso machine, Espresso grinder, tamper, Freshly roasted espresso coffee, digital scale
Dose - 18 - 20 grams
Grind - Fine
Water - 96 degrees
Brew Time - 28-30 seconds
Brewing consistently great espresso coffee can be very difficult but we hope that this simple guide will help you to get the best out of our espresso coffee at home.
We recommend keeping a consistent dose of coffee based on the size of the filter basket used. This is usually 18-20 grams of finely ground coffee. Decide how much espresso coffee you want to extract into the cup depending on the desired strength. Here 1:2 is a good starting ratio, 40 grams of brewed espresso to 20 grams of coffee grounds. Grind size can then by adjusted to reach the desired level of extraction.
A good espresso usually takes around 26-32 seconds to brew so this can be used a a benchmark. A finer grind will result in a longer brew time and a higher extraction whilst a coarser grind results in a shorter brew time and a lower level of extraction (ensuring you have even puck-prep technique). If the level of extraction is too low then the finished espresso will taste sour and lack sweetness. An espresso ground too fine will taste bitter or astringent and lack sweetness. The art of brewing espresso is finding the perfect balance between each of these parameters in order to brew a sweet and balanced beverage.
It’s important to always start with a clean and well serviced machine for the optimal taste experience.
Remove the portafilter from the machine and wipe clean with a clean rag. Place the filter on a digital scale and tare the weight.
Purge the espresso group head thoroughly to rinse it of any old coffee grounds.
Grind 18-20 grams of coffee into the portafilter depending on the size on the filter basket and distribute the coffee grounds evenly in the filter using the side of a finger or a distribution tool. An even coffee bed is paramount for an evenly extracted, and therefore balanced, espresso.
Place the portafilter on an even surface such as the edge of a countertop and press down evenly with a tamper. Adequate pressure is required to create an even seal but you need not apply excessive force. Give the tamper a little spin to remove loose particles from the surface before removing it. Do NOT tap the portafilter and be careful from now on as the slightest tap can cause tiny channels to form in the puck, causing water to bypass the grounds and creating an astringent espresso (this is what we can channelling).
Carefully secure the portafilter into the espresso machine and immediately begin the brewing process. Brew into a preheated espresso cup (or two cups if brewing two single espressos) using a digital scale to record the weight of the final beverage.
Aim to brew a 1:2 ratio in around 30 seconds before adjusting the recipe to achieve a balanced espresso. The shot should begin with a slow drip after a few seconds before opening up into more a steady flow. Using a bottomless portafilter is a good way to see the espresso shot develop and gain a greater understanding of how evenly your espresso extracts.
Some prefer to give the espresso a gentle stir before tasting whilst others recommend against this. Enjoy your freshly brewed cup of Lykke coffee neat or with expertly foamed milk, whichever way you may prefer.