Mastering espresso dialing is a crucial skill for every barista. The speed at which coffee grounds dissolve in water significantly impacts the final flavor. Key factors that shape the taste of espresso include the weight of the ground coffee, the final weight of the espresso shot, and the extraction time. By applying a straightforward ratio and following a few simple steps, it's possible to achieve a well-balanced and flavourful espresso.
With this recipe, we’re aiming to extract the espresso in 28-32 seconds with a total espresso weight of 36g
Coffee to Espresso Yield ratio: 18g to 36g
Extraction time: 28-32 seconds
Temperature for coffee extraction: Between 93-96 degrees.
Instructions:
- Remove the portafilter from the machine and wipe it clean with a towel.
- Flush the group head by running water through the machine.
- Place the portafilter on a scale and tare it (reset to zero).
- Dose 20.5 grams of freshly ground coffee into the portafilter basket and distribute it evenly.
- The grind should be fine—similar in texture to icing sugar.
- Rest the edge of the portafilter handle on the counter or tamping mat. Using your body weight, tamp the coffee gently but firmly, ensuring an even surface.
- Wipe the rim of the portafilter to remove any stray grounds.
- Insert the portafilter into the group head and lock it in place.
- Position your cup and scales beneath the spouts and tare the scale.
- Press the double shot button and start your timer.
- Aim for a total espresso yield of 36 grams within 28–32 seconds.
- If the shot finishes in less than 28 seconds, the grind is too coarse—adjust to make it finer.
- If it takes more than 32 seconds, the grind is too fine—adjust to make it coarser.
- Stir your espresso to mix the flavours evenly.
- Enjoy your coffee!
