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Brewing the Perfect Espresso
- Before beginning the brewing process, it is essential that the Barista be very comfortable with all aspects of the activity.
- Take care that the temperature and calibration (amount) of water are properly set. Both items have major effects on the quality of the final product.
- Always dose the coffee into the porta filter just upon receiving the order. Never pre-load the filters. This will result in a scorched and bitter-tasting product.
- Tamp down the grounds firmly. Make sure the grind rises to the same level at all points in the filter.
- Wipe away any particles from the rim. This will prevent damage to the head gasket and will prevent grounds from falling into the brewed espresso.
- Observe the brew as it emerges from the spout. It should be thick, frothy and have a golden foam following. The crema that floats on top of the fresh brew should be rich and golden brown; this is a good indicator of the brew’s quality. A good crema will coat a spoon.
- Empty the porta filter promptly by knocking out the used espresso in the knock box. If you allow them to remain in the porta filter, it may result in the scorching of the filter. Rinse if necessary. Keep porta filters attached to the group heads. This keeps them hot, which is very important to the quality of the beverage
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