Brewing espresso with a semiautomatic machine is a skill that starts to disappear. The convenience of super automatic machines shifts the buying preferences of the modern coffee lover. There is also the beverage preference that plays a role, but is not the subject of our brief guide. This infographic is the shortest guide possible, to get you started. We have the written version after the graphic, and is a bit more detailed. However, if you want to perfect your technique, and pull cafe quality shots, check our detailed espresso brewing guide.
- Use Good Water
Fill up your water reservoir. The best is spring water, but distilled water works too. Distilled water is good because is odourless and tasteless, and it prevents scaling. But spring water gives your shot the extra taste dimension that it needs.
- Turn On the Machine
Ensure the boiler is hot. The light on your machine will indicate when the machine is ready.
- Dose your coffee.
If your grinder doesn’t have a doser, weighing on a scale is the best option. Use 14-18 grams of coffee beans for a double espresso. Use 7-9 grams for a solo. You can still use volumetric dosing, by measuring the scoops. What I do, is measure by scoops, and then weigh the beans. When I change the beans I repeat this operation.
- Grind Coffee
Grind your coffee finely. The grind size is smaller than for drip coffee, but not quite powder. Table salt is good comparison size.
- Fill the Portafilter
Dump your coffee grounds in the portafilter, aiming to distribute them evenly in the filter basket. Lightly tap the portafilter to achieve perfect distribution. You can tap with your knuckles on the sides of the portafilter, or knock it on the tamping mat. This is an adapted technique. If you have a grinder with a doser, step 5 and 6 are a single step.
- Tamp it.
Give it a good tamp, aim for about 30 pounds of pressure. That pressure can vary, depending on your coffee variety and roast, and the grind size. But as a beginner, you need to change just one variable at a time. So be consistent with your tamping force at 30 pounds.
- Start Brewing
Lock in your portafilter into the brew head of your machine and press the brew button.
- Pull the shot
Aim for a 25 seconds extraction time. Depending on how fine is coffee ground, this can vary up and down by 5 seconds. The extraction time is the same, whether it is a solo, or a doppio.