Steps for making a perfect espresso
Over the last 7 years I have been training lots of new baristas here @nomadandbean and there are a few essential steps that are vital to follow if you want to be able to consistently make a great espresso. Importantly to note, is that if you follow some of the steps but leave out one or two, your espresso won't be that GREAT ESPRESSO you are looking for. So remember to be consistent and follow ALL the below steps:
a) Select the right coffee beans and store them properly...if you use cheap/old coffee expect subpar coffee even if you follow the below steps. Freshly roasted single origin coffee and store it in a cool dry place (NOT in the fridge)
b) Using a BURR grinder grind whole-bean each time. Here at the Nomad and the Bean we use 19.5 grams for a double espresso. The timing (from when you hit start - not when the coffee comes out) should be approximately between 25 and 30 seconds. Using home espresso machines the timing will be less but clearly if it finishes within less than 10 seconds you are grinding too coarse and if its over 30 seconds you are grinding too fine).
c)Tamping - using a tamper the pressure you exert should be a strong press down with your arm at a right degree angle (pressure of about 30 pounds of pressure) what is again important is that you apply the same amount of pressure each time to get that step always the same!
d) Before tamping (above c) make sure that you CLEAN the espresso group head and filter head/ shower head. There is always OLD coffee from the previous espresso, that needs cleaning. And even if you have cleaned it with your nice espresso cloth 10 minutes ago....press start and let water come out for a few seconds to not only clean but to also regulate the temperature on the filter head/ shower head.
e) Once you clean the portafilter, and then tamp, putting the portafilter with your tamped coffee into the brewing group body press START right away. I can not emphasize this more. If you leave it and don't press start right away, you end up burning the coffee!
f) It's also best to start off with a warmed cup so that your hot coffee doesn't hit a cold cup, but rather a heated one (just rinse with hot water to get the espresso cup hot).
* Just remember that your Grinder is as, if not more important, than your espresso machine! Play around with different grind sizes so that you can see how important getting the grind size right, truly is!
Message me if you have any questions :-)
PS - I teach an espresso class here at my cafe, titled "Brew and Brunch Mastering the Perfect Espresso with Breakfast" must be at least 2 to book! But I do advertise on my insta when I am having a class and if there are availble spots...so if you are 1 person, keep a look out on my insta! @nomadandbean