How to Make Espresso

Master the espresso, and you've mastered the basis for many wonderful coffee drinks. Barista Mike Phillips talks equipment, technique, and most importantly, how to pull an espresso shot.

Released on 3/24/2010

Credits

Starring: Mike Phillips

Transcript

00:05
(calm music)
00:13
Hello, my name's Mike Phillips.
00:15
I'm with Intelligentsia Coffee & Tea.
00:17
We're gonna be making Espresso today.
00:19
Now there's a few key things
00:21
that you're gonna need to know about and have on hand.
00:24
A temper, what we're gonna use to
00:26
apply pressure to the coffee
00:27
once it is in the portafilter.
00:31
This is where we're going to distribute all of the coffee.
00:34
You're gonna want a burr grinder
00:36
and a temperature stable espresso machine.
00:38
So now I'm gonna grind the coffee
00:40
straight into the portafilter.
00:41
This is called dosing.
00:47
That's approximately 17 to 18 grams,
00:50
and that's what I'm using with this coffee on this machine.
00:55
This is the sort of thing that varies a lot.
00:56
You're gonna wanna work with your coffee and your grinder
01:00
to figure out what amount works best.
01:03
So right there I just press down, level and even
01:07
and got a nice clean surface.
01:11
So what we're gonna do
01:12
is we're gonna run a little bit of water
01:13
through the group head to clean off any grounds,
01:16
gonna lock that in, and start the shot.
01:21
So what's happening now
01:22
is that about 120 pounds of pressure pushing down
01:26
water through the packed bed of espresso.
01:29
It's coming out in two thin streams.
01:32
You wanna see a nice dark color right at the beginning.
01:35
It's gonna transition as the shot progresses.
01:38
We're looking for about a 25 second shot.
01:41
Somewhere in the range of 20 to 30 is usually acceptable.
01:46
So as you noticed towards the end there,
01:48
that shot started to get
01:49
just a little bit of blonding in it.
01:50
That's a sign that you finished extracting
01:52
all the solubles that you're looking for out of the coffee.
01:55
You're gonna have a nice surface here
01:56
that has a little bit of red flecking,
02:00
a decent head of creme, and a nice base to it.
02:04
Short and simple.
02:07
That is a well-instructed shot of espresso.
02:11
(calm music)