A quick guide to the perfect espresso
IRON & FIRE -
Espresso, born in Italy, has become a global coffee icon for its intense flavour and luxurious texture. Crafting the perfect espresso involves mastering many key factors, so use our straightforward guide to ensure you hit the mark. No frills, just a quick walkthrough of what you should be doing at each stage. Let's get brewing! ☕👊
We're using a Sage Barista Pro and our Colombian Jazz coffee beans (https://ironandfire.co.uk/colombian-j...) for this espresso.
Dose: 19g
Water: 42g out
Extraction Time: 25-30 seconds
Grind Size: Fine
Step 1 - Ideally grind your coffee fresh, to get the best results. Grind out 19g of fine grind coffee into your portafilter, ensuring that you have evenly distributed your coffee by giving your portafilter a tap.
Step 2 - Tamp the coffee down using your tamper, aiming for a pressure where it feels like you can’t press any further. Ensure that you tamp as level as possible to allow for an even extraction of the coffee.
Step 3 - During the extraction, the pour should flow smoothly, with the stream of coffee flow resembling mouse tails. It should start off as a golden brown colour, before turning a blonde colour towards the end of the extraction.
Step 4 - You can then either drink this as an espresso, or top up with some textured milk for a flat white, cappuccino, latte or add some chocolate for a delicious mocha. Enjoy!
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