One of the most important skills to master as a barista is pulling a quality shot of espresso.
What is Espresso?
Espresso is a concentrated 30-40ml (1-1.5 ounce) beverage that is prepared from 18-20g of coffee for a double shot through which filtered water of 192 – 198 degrees Fahrenheit (88 - 92 Celsius) has been forced at 9-10 atmospheres of pressure, where the grind of the coffee is such that the brewing time is approximately 20-30 seconds.
While brewing, the flow of Espresso will appear to have the viscosity of warm honey and the resulting beverage will exhibit a thick dark gold cream foam ("crema") topping. Espresso should be prepared specifically for, and immediately served to its intended consumer.
Common Misconceptions
Espresso does not refer to a particular degree of roast, a general fineness of grind, a particular blend of coffees, or a place of origin.
While some coffees are often labeled as an “espresso blend”, this simply denotes this is a coffee recommended for using the espresso method of preparation.
The Espresso Machine:
Before we start pulling espresso shots, let us look at the basic parts of the espresso machine we will be using everyday.
Finding the Perfect Espresso Grind
Imagine two strainers, one filled with sand, and one filled with gravel. If you were to pour a gallon of water into both, which strainer would the water travel through faster? The one filled with gravel. This is because the water has fewer, larger particles to work its way through. This is an excellent analogy for diagnosing the grind of your espresso.
If your shot is pulling too quickly: This is an indicator that the grind of your espresso is too coarse. The water is working its way through the espresso too quickly. Your espresso will taste thin and grassy because it is under-extracted.To fix this, make your grind finer.
If your shot is pulling too slowly: This is an indicator that the grind of your espresso is too fine. The water is not working its way through the espresso too quickly. Your espresso will taste burnt and woody because it is over extracted. To fix this, make your grind coarser.
Always Remember:
Keeping your tamp consistent is extremely important. Always use the same amount of pressure from shot to shot, using the scale at first to help you perfect the amount of pressure in your tamp.
An uneven tamp will make your shot taste bad, even if it looks perfect in the cup. It is an excellent habit to check the level of your tamp before pulling a shot.
Preparing an Excellent Shot of Espresso
Take a dry bar towel and wipe portafilter to remove any moisture.
Dose out any ground coffee that has been sitting in the grinder. You should only use freshly ground coffee for espresso.
Grind fresh espresso (Goal is to only grind as much as you will dose out into the filter basket).
Dose out enough espresso to fill the filter basket halfway.
Shake portafilter to level out coffee in the filter basket.
Dose out espresso to fill rest of filter basket (~18-20 g)
With no pressure slide finger across filter basket in north, south, east, west motions or a circular wiping motion to fill all space in the basket with ground coffee.
Set the portafilter on a hard, level surface.
Take the tamp and press down with approximately 30 lbs of pressure or until you feel the pressure of the table
Flip portafilter over the knock box to dump out any loose grounds from the filter basket. Do not shake, tap, or otherwise disturb the espresso in the portafilter. *Note: if your espresso falls completely out of the portafilter, this means you did not apply enough pressure during the initial tamp. Use the scale provided as a guide if needed.*
Wipe any excess grounds off rim and flanges of the portafilter to avoid getting coffee stuck on the group head.
Purge espresso machine by letting water dispense for about 2 seconds.
Place the portafilter into the group head.
IMMEDIATELY press Coffee Dispensing button while simultaneously starting the timer
Place shot glasses underneath the pour spouts.
Press the coffee dispensing button to shut off the water when espresso reaches 1-1.5 oz. on the measuring glass (This has to be achieved in 20-30 seconds. If espresso takes less than 20 seconds or more than 30, you must adjust the grind on the espresso grinder).
*If the steam wand was used, IMMEDIATELY clean all milk residue from the steam wand using a damp milk rag.*
Tips for Drink Preparation
Immediately after the espresso is prepared, place it in the cup it will be served in. If you are serving a single or double shot of espresso, it should be presented to the customer within 15 seconds of being prepared. Espresso consists of some very delicate flavors which begin to diminish as soon as it is prepared, so prompt service ensures the customer gets the full experience of the flavor.
If the beverage the espresso is for contains syrup, briskly stir the espresso and syrup together. This ensures that the espresso and flavored syrup will mix well together. Otherwise, these two liquids will separate and create an inconsistent flavor throughout the beverage.
Unless specifically asked, do not pour espresso directly over ice when adding it to a cold beverage. If needed, add ice to the espresso. When poured over ice, the flavor compounds in the espresso can become brittle, resulting in a flat, sour, stale, or overly bitter flavor.
If your espresso does not meet company standards, start over. There are few things more unpleasant than a poorly prepared espresso.
Check out espresso blends on our main page uniquely roasted for great tasting shots.
Troubleshooting for Espresso
Being able to fix any problem with espresso accurately, in the middle of a rush, is the sign of a good barista. To make troubleshooting espresso easier a barista must keep some variables at a constant.
Grams of coffee used
Amount of water used
Pressure applied during tamping
Keep in mind that because of its delicate nature, espresso is affected by even the smallest change. You are truly “fine-tuning” this beverage, therefore, avoid making large adjustments to the grind.
Here is a chart to describe the characteristics of an under-extracted, ideal, and over-extracted shot of espresso:
Characteristics
Under Extracted
Ideal Extraction
Over Extracted
Flow
Raging torrent, gushing
Thick, warm honey
Thin and brown, breaks into droplets
Crema Color
None to blonde
Dark gold, with flecking
Brown and dark, no gold tones
Crema
Thin to None
Thick: 1/4”- 1/3”
Thin to None
Crema Texture
Does not heal, breaks down quickly
Heals when broken with a spoon
Does not heal, breaks down quickly
Aroma & Taste
Thin, weak, no flavor, sour
Strong, sweet, fruity, nutty
Acrid, burnt, bitter, woody
Espresso Extraction Chart
Step-by-step Workflow for Espresso
1. Fill a clean pitcher with milk.
2. Remove the portafilter and wipe with the proper towel.
3. Purge group head.
4. Grind, dose, level and tamp coffee.
5. Wipe rim and flanges of portafilter.
6. Insert, brew, and observe espresso pour.
7. Purge wand, steam milk, and stop espresso pouring. (Milk steaming can be started while espresso shot is still pulling)
8. Purge the steam wand and wipe with a dedicated milk towel.
9. Groom milk (tap pitcher on the counter and swirl) , pour drink, present to customer.
10. Rinse pitcher and replace in designated place.
11. Knock the spent puck from the portafilter.
12. Wipe counter and brush loose grounds from grinder area.
Core competencies for operating an espresso machine
Set up a station to work:
Clean, towels in place, equipment and cups stocked;
Milk Rag
Bar Rag
Portafilter Rag
Espresso shot glasses
Bar Spoon
Thermometer
Rinse portafilter, grouphead and shot glasses after every shot pulled.
At ease with grinder:
Able to adjust the grinder by evaluating shot time, and volume, to achieve espresso within standards
Taste espresso when in correct volume and time range to check quality.
Adjust again if necessary.
Brew Espresso to Standard:
Consistent, controlled dosing & tamping; without excess waste or mess
Brew espresso immediately when portafilter inserted into grouphead;
Observe flow and recognize correct espresso (discard if incorrect);
Describe several sensory characteristics of the properly produced shot.
Serve immediately with pleasant customer service and necessary accessories.
Steam Milk to Standard:
Ensure clean equipment and supplies before pouring milk;
Purge the steam wand before steaming;
Use visual and audial cues for correct steaming; Stop steam wand when milk is 140-150°F (60-65° C);
Groom and rest milk (if necessary) to produce correctly textured foam;
Cleans and purges steam wand after steaming.
Serve immediately with pleasant customer service and necessary accessories.
Cleaning and Closing Bar:
Backflush machine properly and wipe down all parts of machine and wash drain trays.
Clean portafilters, group heads and shower screens.
Rinse and drain shot glasses, pitchers, spoons, etc.
Use bar towels correctly with good hygiene at all times.
Restock station and supplies and leave station presentable.
Verbal Competencies:
Can correctly list the requirements for a double shot of espresso.
Extraction time
Volume
Taste
Appearance
Can correctly list the standards for properly textured milk.
Appearance
Temperature for Dairy Milk
Temperature for Milk Alternatives
Can describe the process for adjusting the espresso grinder.
