The Complete Idiot's Guide to Coffee and Tea by Travis Arndorfer

Author:Travis Arndorfer
Language: eng
Format: epub, pdf
Publisher: Penguin Group USA, Inc.
Published: 2010-03-01T00:00:00+00:00

Field Notes

If you’re having trouble achieving a nice, level tamp, first be certain you’re resting the portafilter on the counter so the rim is parallel to the countertop. Next, as you tamp but before you apply much pressure, allow your finger to explore the lip of the filter basket. You’ll easily be able to detect if more of the tamper is sticking out of the basket on one side or another. Make the necessary adjustment, check it again, and then tamp like usual.

Extracting All the Good

With your shot properly dosed and tamped, all that’s left is to lock it into the machine’s grouphead and activate the pump. If all goes well, your shot will begin oozing out the spouts a few seconds after you turn on the pump and finish right around 25 seconds with roughly 1¼ ounces of espresso crowned in a rich, red-brown crema. Different coffees may taste best to you with slightly different pour times, but you should shoot for your pours running no faster than 20 seconds and no slower than 30 seconds. Altering your shot times is simple, given you have a quality burr grinder and you’re tamping consistently. To increase the pour time, just increase the fineness of the grind. If your shots are running more slowly than you’d like, simply make the grind a little coarser.

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