Grind & Dose Check

Daily basis (3 times)

Item needed;

Portafilter (Double group handle)

Timer (20 seconds)
7gm Scoop & Leveling spoon
Measurement beaker
Weighing machine
napkin

Dosage of coffee

The nominal doses for espresso are 6 to 7 grams for a single and 12 to 14 grams for a
double. Recently, many cafs have raised dose sizes to 8 to 10 grams for a single and 16 to
20 grams for a double. Whatever the dose, consistency is the key. Weighing the grinds is
accurate but time consuming, so using the same volume each time is the most popular
choice for dosing. The most common method is to grind for a preset time (a photo lab
developing timer is a good add-on for this), filling the basket loosely with grinds, then
leveling it off and discarding the excess grinds.

Leveling the ground coffee

Its depth even all around the basket.

Its density even all around the basket.
No gaps or breaks, especially around the perimeter of the basket.

Ending the Extraction by Color

The first aspect of working the shot is to make sure the extraction is correct by ending the
shot at the same color every time. The exact color depends on blend and machine, but it is
always a light tan described by experienced baristas as blonde. If the stream is still well
filled with crema, it is not yet blonde. If the stream entering the cup discolors the crema into
a light tan color, it's gotten lighter than blonde. Typically the right point is around the time
when the stream starts changing from foam to liquid.

Under extracted coffee is sour and thin, over extracted coffee is weak, with bitter and acrid
notes. As the ground coffee extracts, the water flowing through it colors less and less. So the
color is a measure of the degree of extraction and stopping at the same color means
stopping at the same level of extraction. Perfect extraction occurs when 20% of the ground
coffee's weight has dissolved into the coffee. Knowing the color that corresponds to this so
you can stop the extraction means getting the best espresso for a given pull every time.
Adjusting Brew Pressure
Proper espresso extraction occurs at 8 to 10 bar of pressure. The higher pressures in this
range intensify the flavors.

On low end home machines the pressure cannot be set. For the type of pump in this class of
espresso machines, the brew pressure is inversely proportional to the flow rate (i.e., faster
flow means lower pressure, slower flow means higher pressure). In order to stay within 8 to
10 bar, you limit the extraction to a flow rate that produces 1.5 to 2 ounces in 20 to 25
seconds. On better vibration pump machines, you can set the maximal pressure via an
adjustable over pressure valve (OPV, also called an expansion valve). Use a blind filter or
pressure measuring portafilter and set the pressure between 8.5 and 10.5 bar. The pressure
during the extraction will be roughly half a bar less for standard or ristretto shots. Rotary
pumps add a constant amount of pressure to that of the mains. They are also controlled by
an OPV at the pump head, and in many cases, a constant pressure valve on the suction side.
Use a blind filter or pressure measuring portafilter to set the pressure exactly at the desired
shot pressure.

Adjusting Brew Temperature

Proper espresso extraction occurs at 90C to 96C (195F to 205F). Lower temperatures
accentuate acidic origin flavors, while higher temperatures accentuate bitter roast flavors.

Correctly frothed milk = microfoam = wonderful cappuccinos

Proper cappuccinos and lattes require microfoama pourable, virtually liquid foam that
tastes sweet and rich. The pouring consistency runs from completely liquid for latte art to a
slightly thickened sauce for traditional cappuccinos. If the foam becomes thicker, like soft
peak beaten egg whites, its taste turns to cardboard, and its appearance in the cup suffers.
Microfoam in the pitcher does not look like a foam, since the bubbles are too small. The only
distinction it has from liquid milk is a soft, slightly spectral sheen in the right light. If the
frothed milk has visible foam, it was incorrectly prepared. The picture below shows a bad
foam (left) and a slightly thick microfoam suitable for cappuccinos (right).

Steaming or frothing methods

Where to put the tip: There are three zones distinguished by sound. In the first zone
nearest the surface, the tip makes a bubbling noise and as it gets slightly deeper, a sucking
or tearing noise. In the second intermediate zone, there is very little noise. In third zone near
the bottom of the pitcher, the milk begins to roar loudly.

The tip should stay in the second, silent zone for the entire process. In order to create
microfoam, position the tip at the top boundary, so you occasionally hear a sucking/tearing
noise. Too much of the sucking/tearing noise and the foam will stiffen and not be micro
enough. To just heat the milk after the foaming is done, position the tip near the lower
boundary so you occasionally hear a roaring noise.

The milk in the pitcher should whirlpool or form a standing wave of turbulence in order to
fold foam into liquid. With a one hole tip, angle the entry, and keep it close to the edge of
the pitcher to rotate the milk into a whirlpool. With a multi-hole tip, point it straight down
and keep it near the center of the pitcherthe hole dispersion pattern on a properly
designed tip will create a whirlpool or a standing wave of turbulence for you. If your multi-
hole tip does not do this, change it for another, or block some holes and convert it to slower,
single hole use.
How long to foam: As the liquid turns to foam, the volume of the milk increases. This is
called stretching. Keep foaming until the milk has gone up about 50% in volume. If you foam
more than that, you will get a light microfoam for the classic cap-on-top cappuccino, but
latte art will be impossible. Typically, the side of the pitcher will be lukewarm (40C, 100F)
at this point. However, volume increase is a far more reliable indicator, and with some
frothing setups, one even keeps the tip at the foaming point until the milk is fully heated.

How much longer to heat the milk: The milk should be heated to about 70C (160F),
which is just below the point where protein curdles and the foam is destroyed. The easiest
way to do this is to hold one hand on the side of the pitcher and stop when it gets
uncomfortably hot. If the milk suddenly increases in volume, the proteins are curdling, and
you've gotten it too hot. With experience and a slower frother, you can hold the pitcher by
the side rather than the handle and have your other hand free (it also helps to have a higher
pain threshold!).

How long to wait before pouring: After about 10 to 20 seconds, it will thicken to the right
point for well defined latte art. After about 20 to 25 seconds, you can pour something with
blurry shapes, a middle thing between a cappuccino and latte art. After that, a simple round
cappuccino foam cap will form. Swirl the mug a few times and rap it gently against the
counter just after frothing and just before pouring.