Post by M.R. Hagerty on Feb 6, 2023 14:30:07 GMT -7
Size, Tamping and Fineness of Grind
A single shot (for small to normal cups) should produce 1 oz. of espresso
A double, (for large cups and regular mugs) should produce 2 oz.
Timing
Most baristas will agree that both the single and double shots should take 25-30 seconds (called "a pull")
Tamping pressure
Manual tamp pressure (how light or hard you press the tamper in the portafilter) varies with each machine and more than you might think with the variety of coffee used.
Most machines will have a pressure gauge that shows the range ideal for espresso and registers what the pressure is for the current pull.
Too Little Pressure - If your pull registers below the ideal range, water will flow thorough more easily and not make proper espresso. The result is under-extraction and weak and sour espresso in the shot or mug.
Too Much Pressure - If your pull registers above the ideal range, the coffee in the portafilter is tamped too tight and the machine will build too much pressure to complete the pull. The result is over-extraction which will be too acidic and bitter.
For the Breville Express Barista, normal tamping pressure will not reach the range for espresso, so a stronger pressure is required when tamping. However, this can vary with the type of coffee used. LavAzza Gold does not need as much pressure. Beans from my local roaster in town require extra hard tamping.
How to Correct Low or High Pressure Shots
If increasing or lowering tamping pressure doesn’t create the right pressure in the espresso range, then the fault will be with the fineness of the grind.
For low pressure readings, use a slightly finer grind to increase resistance of pass through.
For too high pressure, use a bit coarser grind for less resistance against pass through.
A single shot (for small to normal cups) should produce 1 oz. of espresso
A double, (for large cups and regular mugs) should produce 2 oz.
Timing
Most baristas will agree that both the single and double shots should take 25-30 seconds (called "a pull")
Tamping pressure
Manual tamp pressure (how light or hard you press the tamper in the portafilter) varies with each machine and more than you might think with the variety of coffee used.
Most machines will have a pressure gauge that shows the range ideal for espresso and registers what the pressure is for the current pull.
Too Little Pressure - If your pull registers below the ideal range, water will flow thorough more easily and not make proper espresso. The result is under-extraction and weak and sour espresso in the shot or mug.
Too Much Pressure - If your pull registers above the ideal range, the coffee in the portafilter is tamped too tight and the machine will build too much pressure to complete the pull. The result is over-extraction which will be too acidic and bitter.
For the Breville Express Barista, normal tamping pressure will not reach the range for espresso, so a stronger pressure is required when tamping. However, this can vary with the type of coffee used. LavAzza Gold does not need as much pressure. Beans from my local roaster in town require extra hard tamping.
How to Correct Low or High Pressure Shots
If increasing or lowering tamping pressure doesn’t create the right pressure in the espresso range, then the fault will be with the fineness of the grind.
For low pressure readings, use a slightly finer grind to increase resistance of pass through.
For too high pressure, use a bit coarser grind for less resistance against pass through.