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So, there is a bunch of reference online about how to make perfect espresso. This reference is for people who already have their equipment in place and are trying to make the most out of what they have. The assumption is that you have some form of espresso machine and a grinder and a tamper and fresh whole bean coffee (preferably ours). If you have our espresso blend and it is between 3 and 14 days old you are off to a excellent start. These are the beans we are using and they will produce great results. As you dial in your espresso grind for the first time be prepared to waste some coffee and possibly get really over caffeinated. There is a reasonable window of acceptable results especially if you are making large milk based beverages or large sweet beverages. As you are dialing in your grind try your results. That way you may be able to determine at what point you'll need to remake a customers beverage especially if you are very busy. Sometimes good enough is good enough sometimes you just have to remake it. knowing the difference can be helpful.
Procedures:
- Serve double shots. They are more forgiving (easier to get right).
- Your tamper should fit your portafilter basket correctly.
- practice your tamp pressure on a scale that can handle 30# of pressure. Try and get consistent tamp pressure between tamps. 30# of pressure is ideal, but if you are more consistent at 25# maybe that is your pressure. Consistency is important.
- Have one person make espresso if there is only one grinder.
- you should produce 2 oz of espresso over 20 to 30 seconds (for a double)
- If your machine is in use and warmed up it should produce consistent results. Don't trust your first shots of the day.
- The one thing you will be changing is the grind. Everything else should be consistent.
- Bracket your grind as you try and dial it in the first time.
- Pull a shot.
- If it comes out fast, make the grind allot finer.
- If it comes out slow, make the grind more coarse.
- now it should do the opposite but better ( you should be closer or maybe you nailed it by accident)
- Now make finer adjustments between those two larger adjustments.
- Your grind may need minor adjustment throughout the day.
- Over the course of the coffees life it will need to be adjusted.
- I find day 0 to 3 it needs to be allot finer and it is not ideal to use it this fresh.
- Days 3 to 7 you can dial it in and it stays reasonably consistent.
- Days 7 to 14 you will slowly tighten the grind as it looses its body and crema slowly. This is very subtle and only requires small adjustments.
- A significant change in the weather can have a reasonable impact on your grind also.
- Don't be to hasty to change your grind if you make on bad coffee but if your consistently making shots that come out to fast make your grind finer or vise versa if they are coming out slow.
http://justcoffee.coop/how-to-pull-a-perfect-espresso-shot/
http://www.home-barista.com/tips/50-things-to-improve-your-espresso-revisited-t18.html
https://www.seattlecoffeegear.com/learn/coffee-101/how-to-guides/pull-a-perfect-shot
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