Espresso Brew Guide

The espresso machines, often referred to as the ‘King of the Café,’ were ingeniously crafted to mechanize the coffee-making process, thereby enhancing consistency and expediting service. Over time, experimentation unveiled the secret of pressurizing water to create a more concentrated brew, giving birth to the modern espresso. This espresso has become the cornerstone for a wide array of globally recognized coffee drinks, including Flat Whites, Cappuccinos, Long Blacks, and Americanos.

Achieving excellence in espresso preparation hinges on the minutiae. Every small adjustment can wield a profound influence on the flavour, texture, and potency of your espresso. You can fine-tune the brewing process by tweaking the grind to alter the brew time and by adjusting the espresso volume to modulate its strength. It’s a journey to find the perfect brew that caters to your personal taste.

Moreover, espresso machines consistently accentuate the inherent flavour profile of the coffee. Therefore, it’s advisable to select a coffee variety that possesses balance and flavours that resonate with your preferences, as these characteristics will be magnified when brewed using an espresso machine.

Espresso Recipe (Serves 1 cup, espresso size = 34g):

• 17 grams of finely ground coffee
• Brew for approximately 25 – 30 seconds

Espresso Method:

• Place the finely ground coffee into the filter basket.
• Evenly distribute the coffee grounds and compact them firmly using a tamper.
• Run 3 seconds of water through the espresso machine without coffee to purge any residual coffee oils or remnants.
• Insert the handle into the machine securely and immediately initiate the brewing process.
• Stop the brewing process once you’ve extracted a total of 34 grams of espresso.

Milk Method:

• Fill the milk steaming jug with milk, stopping just below the spout.
• Position the steam wand tip just below the milk’s surface and gradually activate the steam pressure to the maximum setting.
• Slowly lower the jug a few centimetres to introduce air into the milk for 2 – 4 seconds, then raise it back up to fully immerse the steam tip again.
• Maintain the steam wand at this level until the milk becomes nearly too hot to touch, and then turn off the steam pressure.
• Gently pour the steamed milk into the centre of the espresso. As the cup fills, gradually increase the pour rate and the flow of milk to incorporate a thicker layer of milk into the cup.