How to Make Great Espresso Coffee At Home

Save money by making GREAT espresso coffee at home!

Difficulty: Moderate

Instructions

Things You'll Need:

• Espresso Machine (preferrably pump-driven)
• Tamper
• Freshly ground beans
• Water (preferrably filtered)

1. For the best quality make at home espresso coffee, it's best that the espresso machine is pump-driven rather than steam driven, as pump-driven machines provide more consistent pressure and flow rate, which translates into better shot quality.

2. 

   Filtered water should be used in the machine. Tap water can introduce outside flavors and affect the taste and quality of the espresso shots.

3. Use freshly ground espresso. Beans older than 1 week or grinds that have been stored in the refrigerator will have a weaker flavor. Espresso should be ground finely.

4. 
   A fancy espresso tamper.

   Make sure you use a tamper to press the espresso into the porta-filter firmly. You don't need to use a lot of force, just compact the grinds.

5. Now that you have the filtered water in the machine, and grinds in the porta-filter, you are ready to brew. See the TIPS section for what to look for while the shots pull.

6. 
   Freshly brewed espresso has layers like this.

   Once the shot is done pulling, use it immediately! You'll notice 3 distinct layers to the espresso shot, and a cascading action taking place... after 10-15 seconds the layers will mostly vanish, and some flavor will have been lost.

7. You will most likely need to experiment with your particular machine until you find exactly the correct grind, the right amount of coffee to use, and the firmness of the tamp until the shots are just right. Practice makes perfect.

Tips & Warnings

• Espresso should be honey-colored, light, creamy as it is pouring from the machine. It should move similarly to honey pouring off of a spoon.
• If the espresso is dark colored, dripping, or taking longer than 20 seconds it's a bad quality shot and will taste burnt, bitter, and woody. Can be caused by too much coffee, too fine of a grind, too firm of a tamp, or not enough water pressure.
• If the shot takes less than 13-15 seconds to pull, comes out forcefully, or looks watery it's a bad shot. The shot will lack flavor. Use more coffee and/or a firmer tamp.
• When the shot is done brewing it should have 3 layers: A light colored cream on the top (the crema), a cascading deep brown middle (the body), and a dark rich bottom (the heart). Use the shot within 15 seconds for best quality.

Resources

• About Coffee

[SimplyCuttings]

on 12/31/2008 I love espresso!

[soanyway]

on 12/12/2008 Sounds like a lot of work! But worth it! Thanks
I have recom'd you!