For those of you who have the big equipment
Espresso is Italian coffee that is brewed under pressure.
Espresso is for you with the very large coffee setup, because here you can adjust many different parameters to hit the absolutely perfect taste in the coffee.
See here how to brew the perfect espresso and get tips and tricks to adjust your recipe.
20g of coffee
1 small cup
40g water / 93°
Place the portafilter on a scale and reset the scale.
Always use filtered water, as it gives you the best conditions for a transparent and tasty coffee experience.
Grind 20g of coffee in the portafilter*
*or the amount you have assessed is suitable for your particular machine and the beans you are currently using.
Be precise with the desired amount: 0.1 g difference in amount can be tasted.
Use a grinder designed for espresso. It gives you the best result in terms of taste.
Tamp the coffee with 20 kilos of pressure with a PUQpress .
Rinse the group head for 1-2 seconds to lower the water temperature.
Put the portafilter in the machine and press "brew".
With 20 grams in the portafilter, approx. 40-42 grams of coffee into the cup in 28 seconds.
Try a few times and adjust the grinding degree of the grinder until you reach a brewing time of 28 seconds.
Stir in the espresso with a spoon and enjoy. Bon appetite!
Do you find that the coffee is bitter and dry? Grind the coffee a little coarser.
Do you find that the coffee is salty and sour? Grind the coffee finer.