Make espresso like a pro
with a portafilter machine
You want to make your espresso right? When using a portafilter, there are a few things to consider, because you want to create the right ratios of grind to brew water.
As in almost all areas of barista art, however, the same applies here: The proof of the pudding is in the eating! So you definitely need to get into practice as soon as possible in order to put the theoretical processes and requirements into practice directly at the espresso machine - because espresso preparation is also a craft and theory alone won't get you very far here.
Nevertheless, it is helpful to internalise one or the other move or the one or the other piece of background information first.
We show you what is important when making espresso with a portafilter machine. This way, you'll always succeed with classic Italian coffee!
In the beginning was the bean - the basis of a properly prepared espresso
Yes, you have to start with the selection of the Espresso beans beans if you want to prepare and enjoy your espresso properly! But what is the difference between espresso beans and coffee beans? Roasting and blending are the keywords here!
Where do espresso beans actually come from?
Starting with the plant that provides us with our beloved espresso at the end of its processing, it should first be made clear that there is no "espresso plant" in this sense. Espresso and coffee beans are obtained from the same plant and - what many people do not know - are not beans in the true sense of the word. Only their shape with the characteristic crack is somewhat reminiscent of a bean in purely visual terms. But the coffee plant does not grow out of them, which would be the necessary condition for a bean by definition. In fact, we find the "beans" inside the fruits, the coffee cherries. They are therefore drupes, which is why coffee or espresso beans are stones.
The roasting makes the difference
An Italian espresso roast is characterised above all by a long and intensive roasting time. This is referred to as a gentle long-term roasting, which makes the espresso more digestible. The longer the roasting process, the less chlorogenic acid remains in the beans. This is because it upsets many people's stomachs.
Master roasters prefer long-term roasting for both espresso and coffee (in contrast to industrially produced roasting, which is usually only roasted for two to three minutes at very high temperatures). Such a gentle roasting takes about 20 minutes. Different temperatures are used here, depending on whether the result is to be an espresso or coffee roast and which nuances are desired. In the meantime, many roasting companies have switched to universal roasting, in which the beans are suitable for both espresso and coffee. Depending on which drink you want to prepare, you only have to adjust the grind accordingly.
The blend of the beans also plays a decisive role
Above all, however, the different types of espresso differ in their blends. Espresso is made up of Robusta and Arabica beans, and depending on the ratio, you get completely different tastes and intensities. Find out how the two beans differ from each other. here.
Off through the Espresso grinder - the preparation goes into the hot phase
The next step is to grind the coffee! This is where you set the decisive course for a properly prepared espresso! Especially with a portafilter machine, everything depends on your grind settings, as you are responsible for this manually. Although fully automatic machines take care of this task for you, they cannot independently differentiate between different beans.
The choice of the optimal grind
Particularly with espresso, a sure instinct is required, because with such a small amount of liquid (20-60 ml) you can quickly taste even the smallest difference in the grind.
In a properly prepared espresso, the grind is always very fine compared to a coffee, and the amount per cup should be around seven to nine grams. In the fine-grained state, the espresso grounds, which have been Tamper compressed espresso grounds in the Portafilterensures that the brewing water seeps through more slowly. In combination with the built-up pressure, this intensifies the espresso flavour.
Now, not all espresso beans are the same, which simply means that you will have to experiment a little to find out which grind will give you the ideal flow rate. Each roast is different and will affect the grind you need, so you will also need to adjust each time you change beans.
What many people don't know is that even the humidity, which varies a little every day, often has a direct influence on the beans. Therefore, the grind that was ideal for your current bean yesterday may no longer be right today.
Observe the flow through the machine
But how can you tell if the espresso is flowing properly into the cup? Basically, the flow time should be 25 to 35 seconds. However, you should also pay attention to the flow rate. With a perfectly prepared espresso, a few thick drops first swell over the spout and then the espresso flows evenly into the cup like a thin rat's tail.
For a ristretto, you stop the brewing process after 10 to 15 seconds, for an espresso it is the 25 to 35 seconds just mentioned, and for a lungo you let the espresso run through a little longer until the small cup is almost full, as with a coffee. Depending on which of the three drinks you choose, you will get a taste of varying intensity.
Passion for the portafilter - making espresso requires patience and practice
Anyone who Professional coffee maker for his espresso enjoyment, one thing should be clear in advance: Making espresso with one requires patience, a willingness to experiment and a large portion of passion! You pull the strings here, because from the selection of the bean to the grinding and brewing, everything is up to you. It takes a little time, but it's also great fun and the result is definitely worth it - we speak from experience!
Are you also thinking about buying your own portafilter machine? Then browse through our range and give yourself or your loved ones a treat!