We’re glad you asked. You can improve the quality of your espresso by practicing your technique with the following guidelines in mind. The most important elements in espresso preparation are the grind, dose, leveling, distribution and tamping. Perfecting how you do these will allow you to make great coffee every time.
- A double “ristretto” or short shot of espresso contains roughly 1.5oz of liquid, .75oz each shot.
- The best shots of espresso are pulled in a range within 23-28 seconds from when then brew cycle starts, with espresso dropping from the portafilter after 5-10 seconds.
- Grind your coffee fresh and be as efficient as possible. Don’t let ground coffee sit in the portafilter, and don’t let the portafilter sit in the group head before brewing. Coffee stales very quickly once it’s ground.
- Pre-heat your shot glasses, demitasse or mug with hot water before you begin grinding the coffee and preparing the shot.