How To Brew: Espresso Coffee At Home - Campos Coffee

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"How To Brew: Espresso Coffee At Home"
Home Espresso Brew Guide

How To Brew: Espresso Coffee At Home

Brew Guides

Short and Sweet

Espresso:

Place 20g ground coffee (4 teaspoons) in portafilter and get 40g of espresso out. The extraction time should be about 35 seconds (5 seconds either side is ok).

Weak or Bitter? Shorter than 35sec? Your grind is too coarse.
Sour or Intense? Longer than 35 sec? Grind is too fine

Hot tip

Distribute the ground coffee evenly in the portafilter can make a huge difference to your coffee taste. You can achieve this by sweeping the coffee towards the edges using your finger.

Milk:

Fill your milk jug halfway to the top with your milk of choice.

Turn on and off your steam wand to remove built up water. Next, place the tip of the steam wand to the 3 o’clock position The tip of the steam wand should be on the surface of the milk.

Turn the steam on and introduce air gently into the milk while cold by lowering the jug. When done correctly you should hear a pleasant whispering sound and your milk should spin around in a consistent vortex. Once you have the desired amount of foam raise your milk jug to submerge the steam tip preventing the further creation of foam.

Swirl your milk jug thoroughly before pouring to ensure the foam is mixed in. Gently pour your milk directly onto the surface of the espresso and move your stream of milk slightly left to right as the cup fills up. You should always be pouring from a height of 5-10cm from the espresso to ensure that the crema rises as the cup fills. When the cup is ¾ full you can bring the spout of your milk jug close to the surface of the coffee and attempt some latte art.

Next level coffee making

Dose: 20g ground coffee

Yield: 40g espresso

Brew time: ~35 seconds

Water temperature: 96ºC

Method

Espresso

Turn your machine on, have scales and timer ready and set your grinder to an appropriate grind setting for espresso (ground coffee should resemble the size of sand).

Place your portafilter on the scales and press the tare button. The scales should now read 0.0g. Grind 20g of ground coffee into your portafilter. If your portafilter basket can’t contain 20g then use the maximum amount you can fit in.

Your ground coffee should now be sitting in a heaped pile in your portafilter. Before tamping you will need to distribute the ground coffee evenly in the portafilter. You can achieve this by sweeping the coffee towards the edges using your finger, or by tapping the side of the portafilter. (Be careful to not gently pack the coffee grounds down by pressing them down with your finger. Only sweep side to side.)

Lock your portafilter into the edge of your bench. Then using your tamper compress your ground coffee by pushing down evenly until you feel the resistance of the bench. Your tamp should be firm, but your focus should be on creating a level surface. You can do this either visually or with your thumb and finger on the tamp and sides of the basket.

Now you can lock your portafilter into your espresso machine. Connect it firmly just past where you feel resistance begin. You shouldn’t need to push it as far as it can go, but if you see any water leaking out the sides while your espresso shots are running then it isn’t locked in tight enough.

Place your cups(s) on the scale and press tare. This will show you your yield (espresso weight) after your shot is complete.

Place your cup(s) underneath the portafilter on the machine, start your brew and hit start on your timer!

Your target recipe is 40g of espresso in 35 seconds.

If in 35 seconds you have more than 45g of espresso your grind is too coarse and your coffee will be weak and bitter. Adjusting your grinder to a finer setting will help you get to back to recipe.

If in 35 seconds you have less than 35g of espresso in total your grind is too fine and your coffee will be sour and intense. Adjusting your grinder to a coarser setting will help you get back to recipe.

Milk

Fill your milk jug halfway to the top with your milk of choice.

Purge your steam wand to remove built up water. Next, place the tip of the steam wand to the 3 o’clock position.

The tip of the steam wand should be on the surface of the milk.

Turn the steam on and introduce air gently into the milk while cold by lowering the jug. When done correctly you should hear a pleasant whispering sound and your milk should spin around in a consistent vortex. Once you have the desired amount of foam raise your milk jug to submerge the steam tip preventing the further creation of foam.

Swirl your milk jug thoroughly before pouring to ensure the foam is mixed in. Gently pour your milk directly onto the surface of the espresso and move your stream of milk slightly left to right as the cup fills up. You should always be pouring from a height of 5-10cm from the espresso to ensure that the crema rises as the cup fills. When the cup is ¾ full you can bring the spout of your milk jug close to the surface of the coffee and attempt some latte art.

If you have steamed milk for 2 coffees, before pouring your first coffee you will need to pour out 1/3 of your milk into a second jug. After pouring your first coffee you can recombine your milk and pour your 2nd coffee.

Take a moment to marvel in your creation and then enjoy your expertly crafted coffee!