HOW TO MAKE ESPRESSO
The Materials
Fresh beans
Fresh water
Espresso machine
Grinder
Portafilter (The thing that holds the ground beans.)
Tamper
The Measurements
Use 18-21 grams of espresso coffee for every shot.
Step 1
TURN THE MACHINE ON.
Step 2
RUN A SHOT OF WATER THROUGH THE MACHINE & PORTAFILTER TO RINSE & PURGE IT.
Wipe the portafilter with a dry cloth.
Step 3
ADD KICKING HORSE COFFEE BEANS TO THE GRINDER.
Step 4
GRIND BEANS INTO THE PORTAFILTER.
Level and smooth the grounds in the portafilter.
Step 5
TAMP THE GROUNDS.
One firm, even press. Use 30lbs of even pressure.
Step 6
AT THE END OF THE TAMP / PRESSING, GIVE THE TAMPER A GENTLE 3/4 TWIST TO POLISH GROUNDS.
Step 7
LOCK THE LOADED PORTAFILER ON THE MACHINE.
Step 8
PLACE ESPRESSO CUP UNDER THE PORTAFILTER.
Step 9
GO TIME! PULL THE SHOT.
Start the extraction.
Step 10
SERVE. SIP. SAVOUR.
Step 11
REPEAT. SHARE. WAKE UP & KICK ASS.
Grinding
The Espresso method calls for a fine grind. If the grind is too coarse it will make the espresso taste weak and extract too quickly. If the grind is too fine, it can make the espresso taste bitter and take too long to extract. For the most consistent outcome, we recommend using a burr grinder. espresso miracle
Pulling The Shot
Extracting a 2oz espresso shot should take approximately 20 seconds. The espresso stream should be rich — tiger red or deep caramel in colour. The total amount of the shot, including crema, should be 2oz.
Espresso vs. Coffee
There is generally the same amount of caffeine in a Double Espresso, as there is in a strong cup of coffee.
Roasts
Medium Roasts are generally the type that offer the best espresso coffee, like our Cliff Hanger Espresso
