{"id":5642,"date":"2015-03-14T16:00:54","date_gmt":"2015-03-14T14:00:54","guid":{"rendered":"http:\/\/www.coffeedence.gr\/?p=5642"},"modified":"2015-03-14T16:06:38","modified_gmt":"2015-03-14T14:06:38","slug":"how-to-prepare-your-coffee-with-espresso-manual-machine","status":"publish","type":"post","link":"https:\/\/www.coffeedence.gr\/en\/how-to-prepare-your-coffee-with-espresso-manual-machine\/","title":{"rendered":"How to prepare your coffee with Espresso Manual Machine"},"content":{"rendered":"

Espresso is a finicky beast and deserves the proper equipment. Don\u2019t get discouraged if you don\u2019t nail a perfect shot right off the bat; it takes time and practice to dial in well.<\/p>\n


\nWhat You Will Need :<\/strong>\u00a0Freshly roasted coffee\/ home Grinder<\/a> \/ scale <\/a>\/ Manual espresso machine<\/a>, tamper<\/a>, tamper stand<\/a>.
\nTIP 1<\/strong>: Make sure your machine is warmed up. Preheat your espresso cup.
\nTIP 2<\/strong>: Try the Manual Espresso machine with coffees such as\u00a0Guatemala El Pintalo, Ethiopia Lekempti & Kochere, Brasil, Colombia, Nicaragua, Mexica. We also recommend Genesis, Prologue, Synthesis Blends for delicious espresso and Latte.<\/p>\n

STEP ONE<\/strong> Remove portafilter and wipe it out to clean and dry the basket. Place it on a scale and tare the weight.<\/p>\n

\"ESPRESSO_S1_1\"<\/a>
\nSTEP TWO<\/strong> For a double shot, grind between 18-20 grams of coffee into your basket. The proper grind is crucial to a balanced, delicious shot of espresso.<\/p>\n

\"ESPRESSO_S2_1\"<\/a><\/p>\n

\"ESPRESSO_S2_2\"<\/a>
\nSTEP THREE<\/strong> Distribute the coffee by drawing a finger across it, in a series of alternating swipes<\/p>\n

\"ESPRESSO_S3_1\"<\/a>
\nSTEP FOUR<\/strong> Place your portafilter on a clean, flat surface and position your tamper level on top of the grounds. Without driving your palm into the tamper\u2019s base, apply pressure downward. You don\u2019t need to tamp incredibly hard \u2013 just enough to seal the coffee in, evenly. About 15-18kgr pressure is needed\u00a0to do it.<\/p>\n

\"ESPRESSO_S4_2\"<\/a>
\nSTEP FIVE<\/strong> Give the tamper a gentle spin. This will smooth, or “polish”, the grounds for an even extraction.<\/p>\n

\"ESPRESSO_S5_1\"<\/a>
\nSTEP SIX<\/strong> Purge your grouphead thoroughly with hot water.Flash with hot water for 10seconds.<\/p>\n

\"ESPRESSO_S6_1\"<\/a>
\nSTEP SEVEN<\/strong> Position the portafilter in the grouphead and start your shot. We recommend pulling it into a pre-heated ceramic cup\u00a0and serving with a glass of sparkling water.<\/p>\n

\"ESPRESSO_S7_1\"<\/a>
\nSTEP EIGHT<\/strong> The shot should start with a slow drip, then develop into a gentle, even stream. Near the 30 second mark, the extraction will end, causing the shot to thicken and start \u201cblonding\u201d, or turning yellow. Stop the shot just as this process begins.<\/p>\n

\"ESPRESSO_S8_1\"<\/a><\/p>\n

\"ESPRESSO_S8_2\"<\/a>
\nSTEP NINE<\/strong> Some people like to stir a shot after it\u2019s been pulled; some like to sip immediately in order to experience its many layers of flavor. This is up to you. If at first you don\u2019t succeed, try again. And again, and again. Welcome to the world of Espresso.<\/p>\n

\"ESPRESSO_S9_1\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Espresso is a finicky beast and deserves the proper equipment. Don\u2019t get discouraged if you don\u2019t nail a perfect shot right off the bat; it takes time and practice to…<\/p>\n","protected":false},"author":4,"featured_media":5475,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[188],"tags":[],"class_list":{"0":"post-5642","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-brewing-all"},"_links":{"self":[{"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/posts\/5642","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/comments?post=5642"}],"version-history":[{"count":3,"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/posts\/5642\/revisions"}],"predecessor-version":[{"id":6060,"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/posts\/5642\/revisions\/6060"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/media\/5475"}],"wp:attachment":[{"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/media?parent=5642"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/categories?post=5642"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.coffeedence.gr\/en\/wp-json\/wp\/v2\/tags?post=5642"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}