Perfect espresso in five steps
The preparation
The espresso machine should be switched on 15 minutes before use, so that the right temperature exists in all parts of the machine and the needed pressure has built up. Since most parts only really heat themselves when the espresso is being made, we suggest putting the portafilter with basket, but without espresso into the brew group and letting water flow through by lifting and lowering the lever. Repeat this action two to three times until the brew group and portafilter are hot.
The grinding
For the use of the grinder, please consider the advice offered to you later in this manual, entitled “The Moca”, the manual for your grinder. The setting of the grinder is extremely important, since it can alter the size of the grind. If the beans have been ground too coarsely, the water will flow through the grind too quickly and not all the desired aromatic parts will have been extracted. The result is a thin espresso that is poor in aroma. However, if the grind is too fine, the water will run through the coffee very slowly and the espresso will taste wooden and bitter. Endless factors, such as humidity, air pressure and quality, blend and roast temperature of the bean are of such high importance to the outcome that there is not “the” right grind setting.
The ideal grind setting is achieved when it takes 20 – 30 seconds to pull a single espresso shot.
The dosage
After the grinding, it is important to fill the basket in the portafilter with the right amount of espresso, the ideal amount would be between 0.27 oz and 0.32 oz. Not following these guidelines would mean that the same problems might occur as with the too coarse or too fine espresso grind. Please pay attention to the right choice of basket. If you select the wrong one, the outcome can be frustrating.
The tamping
The espresso in the portafilter basket has to be properly tamped down to provide the flowing water with the needed resistance: If the espresso is not tamped sufficiently, the water will run through the grind without picking up the entire aroma, if the espresso is tamped too hard, the water flow can be very slow or not happen at all.
The suggested force to be tamping with is 55.12 lb. For training purposes, we suggest that you use your bathroom scales, with a little practice you will find out the perfect tamping pressure.
The extraction
After tamping, place the portafilter, which holds the basket, counterclockwise into the brew group. If water or coffee spills out from the sides when you pull the lever down, you have either put in too much espresso grind or the portafilter is sitting too loosely in the brew group. Once it has been tightened, pull the lever up slowly, and then push it back down.
The result should be an aromatic, delicious espresso with a beautiful hazel-colored crema.