If you own a coffee shop or a large home with a passion for espresso, mastering the perfect shot is a key part of delivering or enjoying great coffee every day. It can feel a little tricky at first, but with the right equipment and a few tips, you’ll get the hang of it in no time. I’ve been a barista for years, and this guide will help you whether you’re making espresso for yourself or your customers.
Start with the Right Espresso Machine
A high-quality espresso machine is the best tool for making espresso that’s both rich and flavorful. These machines are designed to handle the demands of a coffee shop or a large household full of coffee lovers. If you’re working with a commercial espresso machine, like the ones sold at Pro Coffee Gear, you already have an advantage. These machines offer consistency and control, which are key to pulling the perfect shot.Â
Use High-Quality Beans
Fresh beans make all the difference. Look for coffee beans that have been roasted within the last two weeks. Once coffee beans are ground, they lose their flavor quickly, so it’s important to grind them just before making your espresso. This small step can really improve the taste and aroma of your espresso.
Dial in the Grind Size
The grind size of your coffee is another critical part of making a great espresso. If it is too fine, your espresso will taste bitter, and if it’s too coarse, it will taste sour or weak. Aim for a grind that feels a bit like fine sand. This balance allows the water to pass through the coffee at the right speed, creating a smooth and flavorful shot.
Measure the Right Amount of Coffee
Using the right amount of coffee is key. Typically, you want to use about 18-20 grams of coffee for a double shot. This gives the water enough contact with the grounds to extract the rich flavors that espresso is known for. Did you also know that coffee can reduce internal inflammation and protect against disease, according to nutrition experts from Johns Hopkins University School of Medicine?
Pay Attention to the Extraction Time
Once everything is ready, pay attention to the extraction time. A good shot of espresso should take about 25-30 seconds to brew. If your shot takes longer, the coffee may taste over-extracted and bitter. If it’s too fast, it will taste sour or under-extracted. Practice makes perfect, so don’t worry if you need to adjust a few times to get it just right.
Pro Tip from a Barista
Here’s a pro tip from a barista: If you notice your shots aren’t coming out right, try adjusting the grind size or tamping (pressing down) the coffee grounds a little more evenly. It’s a small detail, but it makes a big difference in consistency and flavor.
Clean Your Machine Regularly
Finally, keeping your machine clean is essential. Coffee oils and residues can build up quickly, especially in commercial machines that are used frequently. Make sure to flush the group head (the part where the espresso comes out) after every shot and clean the filters and trays daily. A clean machine ensures better-tasting espresso and a longer-lasting machine.
