How To Make Perfect Italian Espresso Coffee

In my early twenties I got acquainted with the Italian espresso and I quickly became an aficionado. Roaming the streets of Bologna and drinking espressos at every corner café that crossed my path became a daily passion. My research has been based on almost two decades of leaning, sampling and perfecting my espresso technique. 

Any professional coffee maker (baristas) will tell you they have their own technique and recipe for the perfect cup of coffee, I am no expert but I am sharing how I have perfected my own espresso. 

What you need  

• Espresso machine with portafilter

• Tamper

• Piccolo café, not selling on amazon yet, but you can order yours here

• (Hair Bender Coffee (19-21 grams)

• Timer

• Knock box

Step ONE: Select your coffee bean 

I prefer to use fresh coffee, i.e., I start using the coffee within a couple of weeks of roasting and finish any opened packages quickly.

Step two: grinding and measuring your coffee

Turn it on to warm up the machine, clean it by briefly running fresh water and allow time for the water to heat up and warm the inner surfaces by firstly pouring a cup of water instead of coffee into it. Use filtered water, just about at boiling point. 

Measuring: a standard dose for a double shot of espresso (about 2 ounces), is between 13 and 18 grams of coffee.  

A rule of thumb: Coffee ground for espresso should be finely ground (milled), less coarse than sand. Grind that’s too coarse, it runs fast and tastes sour, on the other hand over-extracting (grind too fine) tastes bitter and drip very slowly. 

Next, tap it to the level head.

Step three: pull a shot

Start the timer. Place a cup under portafilter and watch the espresso for a steady stream -  about 23-28 seconds to brew about 1.5 ounces of espresso. 

Note: If it takes too much longer or is pulling too slowly, try a coarser grind. If it brews too quickly, try a finer grind.

Step four: an extra tip

Here’s a bonus! Cappuccino is easily constructed by heating a half-cup of milk in your microwave for 90 seconds until it froths. Add this to your espresso. You may garnish lovingly with chocolate or cinnamon and sprinkle some brown sugar.  Enjoy!

Step five: keep refining your technique. 

My only suggestion is that you to keep experimenting and perfecting your very own technique. It has been working out just fine for me! And hey, I’m just a regular coffee aficionado!