Brewing the Perfect Shot of Gourmet Espresso
Coffee
Gourmet Espresso Coffee has 4 different meanings:
•A gourmet coffee blend
•A coffee roast level
•A grind size
•A beverage
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Coffee
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Coffee!
The Beverage
Gourmet espresso coffee is a coffee beverage that is prepared with 14-18 grams of finely ground,
tightly packed espresso coffee, through which very hot water (195 degrees) has been
forced, at 9-10 atmospheres of pressure to produce, in 25-30 seconds, 2 “shots”
of espresso – each being 1-1 ½ ounces of liquid – topped with ¼” of crema.
Espresso is like a “coffee concentrate” and differs from drip coffee in a number
of ways. First, espresso uses a greater amount of coffee per water then drip
coffee. Second, gourmet espresso coffee is brewed using heat and pressure, while drip coffee is
brewed using heat and gravity. Thirdly, a shot of espresso remains fresh for 20
seconds while drip coffee, if stored in a thermal carafe, remains fresh for
60-90 minutes.
Step 1: Grinding
Whole bean coffee retains its freshness longer then ground coffee, therefore
gourmet espresso coffee is to be ground to order or to meet demands of business, but never
grind more than can be used in 15-20 minutes.
Ground espresso coffee should look like flour. It should form a ridge if pressed
together between your thumb and forefinger.
Step 2: Prepare Espresso Machine
Run 1-2 ounces of water through the machine to get it up to temperature.
Step 3: Fill Portafilter
Portafilter should be clean and free of most coffee oils and grinds.
Fill the portafilter with ground gourmet espresso coffee – fill until it is nicely rounded.
Hold the portafilter over the dosing chamber (or knock-box) and level the ground
coffee with your finger – back to front, then front to back. Hook your finger
slightly when doing so. Gently tap portafilter on counter to even out espresso.
Step 4: Tamping
First tamp is to gently even out the grinds.
1 tap of tamper against portafilter to loosen grinds from side.
Second tamp uses 40lbs of pressure, end with a “twist”.
Wipe rim of portafilter, with hand, to remove any loose grinds.
Step 5: Brewing
Pulse a quick burst of water through the group head.
Insert portafilter into group head, left to right, make sure it is secure.
Place a clear shot glass under each portafilter spout.
Push brew button and start timer. Every shot is to be timed.
Espresso should pour out in a slow, steady stream, in 25-30 seconds.
The end result should be two 1-1 ½ ounce shots of espresso, topped with ¼” of
crema.
NOTE: Steps 1-5 are to be completed as quickly as possible.
Step 6: Cleaning Portafilter
Knock ground espresso coffee out of the portafilter.
Flush out group-head, rinse portafilter and shot glasses.
Wipe out portafilter with a clean, dry towel.
Re-insert portafilter into group-head.
Troubleshooting
Problem: Espresso shots are finishing before the 25-second mark.
An espresso shot that is brewed in less than 25-seconds is under-extracted. The
espresso will appear watery, have little or no crema, and taste weak and bitter.
Solutions:
Barista must tamp harder. If shots are running short, try tamping harder. By
packing the grounds tighter, you make it more difficult for the water to pass
through, thus extending the time needed to pull a shot. By tamping harder, a
Barista can affect the brewing time by 2-4 seconds.
The grind is too coarse. You will need to adjust your grinder. Turn the numbered
grind dial one notch in the FINE direction (clockwise). Turn grinder on for 2
seconds, to remove any coffee from the burrs. Empty out the doser and re-grind
just enough coffee to brew 2 shots. Test the new grind by brewing a shot of
espresso. If the brewing time still doesn't fall within 20-30 seconds, repeat
the process. Do this until the brewing time falls within the acceptable 20-30
second range. For help with adjusting the grind, call CBI.
Problem: Espresso shots are finishing after the 30-second mark.
An espresso shot that is brewed in over 30 seconds is over-extracted. The crema
will be dark brown, have too much white marbling, and will taste very bitter or
burnt.
Solutions:
Barista is tamping too hard. Try tamping softer, so that the grinds are not as
compressed. The softer the tamp, the easier it is for water to filter through
the grounds.
The gourmet espresso coffee grind is too fine. You will need to adjust your grinder. Turn the numbered
grind dial one notch in the COARSE (counter-clockwise) direction. Turn grinder
on for 2 seconds, to remove any coffee from the burrs. Empty out the doser and
re-grind just enough coffee to brew 2 shots. Test the new grind by brewing a
shot of espresso. If the brewing time doesn't fall within 20-30 seconds, repeat
the process. Do this until the brewing time falls within the acceptable 20-30
second range. For help with adjusting the grind, call CBI.
Problem: The equipment doesn’t start when turned on.
Solution:
Check to ensure equipment is plugged in.
Check to ensure circuit breakers are on.
Press re-set button.
Problem: Coffee grinder turns on, but doesn’t grind.
Solution:
Beans stuck in hopper, tap to release.
Obstruction in grinder, remove obstruction.
Problem: Espresso grinder turns on, but doesn’t grind.
Solution:
Bean stuck in hopper, tap to release.
Cut off valve is shut, open it.
Burrs are too close together, adjust to a coarser grind.
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