Read on to find out how to make espresso at home using a stovetop espresso maker. Now you’re ready for step 1.Stovetop Espresso is a quick, affordable way to brew strong, rich coffee at home - and it is delicious and fun to make. Empty your portafilter and clean the inside of your basket.If that last cup was a little out of the 27-31sec ball park change you grind – a bit finer to produce a slower pour, or courser to produce a faster pour.If that last cup was bangin’, use the extraction speed on you timer as a reference and look to hit this number each time for that same delicious cup.Sit back, relax and sip your deliciously brewed espresso. Your tasty espresso is ready to enjoy.Hint: we typically stop the machine 3g before the target weight as the spout will hold around this amount of espresso ready to fall into your cup. When your espresso is close to hitting the weight you were looking for, its time to hit the brakes! That then tans out, becoming lighter in colour and in texture, until it eventually becomes almost blonde in appearance and watery in texture. We’re looking for a dark brown viscous espresso pour to begin with. Water will passing through your coffee, making its way into your cup.Įxtraction Speed: The pour should initially start with a little bit of dripping before easing out into more of a steady stream.Įspresso should be flowing through each spout evenly. Start your extraction and hit ‘Go’ on your timer.Let’s brew espresso! Place a cup on a set of scales below your portafilter spouts and get ready to time your extraction.Place you portafilter into the espresso machine to begin extraction.Once it stops ‘hissing and spitting’ and runs steady, you’re at the right temperature to brew. If you have a heat exchange machine, flush water through immediately before your shot. Flush through a few seconds of water which should collect the majority of the leftover coffee grinds from your previous coffee.Tamp until you feel the resistance of the counter below, that’s all the pressure which is required.
Apply between 1-10kg of pressure above 10kg, the results will plateau. Tamping hint: bend your elbow at a 90* angle to ensure evenness of tamp. Using a tamp, press firmly and evenly on top of your grinds to create resistance and an even structure for water to pass through. Now compress that bed of coffee grinds.Adjust with karate chop on each edge if required. We are looking to create a nice even surface, so the water can travel across ground coffee evenly.ĭistribution hint: double check your grounds prior to tamping to ensure they’re sitting flat. The ultimate weigh in / weigh out combo is a Baratza Sette 270Wi and Acaia Lunar scales. Weighing is important, so get yourself a set of scales to weigh in and weigh out. Hint: To standardise your espresso, stick to a common target dose every time. Water will always follow the path of least resistance, so a wet basket will create channelling (which, of course, is no good). Dry wipe the inside of your portafilter with a tea towel to ensure no channelling occurs.Turn your grinder on and purge some coffee through to get rid of any old coffee that may be trapped in your grinder. Heat up your espresso machine and run some water through the group head.How much coffee, in grams, does your basket hold? What you’ll need