Even though espresso is associated with European coffee traditions, is it a modern invention developed by the Italian in the 20th century. An espresso is a method to prepare coffee quickly by forcing high-pressure hot water through finely ground coffee. It means coffee made to order immediately at express speed. It is the freshest coffee prepare in every sense, as the coffee is ground before brewing and brewed before drinking.

A true espresso is beautifully aromatic, sweet, rich and velvety with a bold flavor and pleasant acidity. A natural and creamy layer of crema is created on top of the coffee. Crema is the essence of a good espresso. This brew method has a much more intense flavor than a regular coffee. The result is a highly concentrated coffee. In order to make a bolder and intense espresso we recommend our Full City Cubico Coffee roast. Also, select a fine grind. Yet, grinding needs to be closely monitored since a finer grind will slow down the pouring process and a grind too course will speed up the pouring process. The result would be a burnt and bitter coffee or a weak and watery coffee respectively.

Coffee dose, grind, time and tamp are key factors when brewing an espresso. Most likely you will need to change some of these key factors to yet an ideal shot. Purity of the water, temperature, selecting the right equipment (espresso machine and grinder) and the freshness and quality of the bean also play an important role. Luckily, you don’t have to worry about the coffee’s quality or freshness. Cubico Coffee only offers high quality Arabica beans and our coffee is always fresh.

Espresso’s formula is pretty basic, however its execution is tricky. Brewing an espresso is not an easy task; it requires training, experience and talent. So be patience, you will make mistakes before getting that perfect espresso cup, we all do. We believed these suggestions would help you execute a prefect espresso shot.

You will need:

An espresso machine with portafilter, grinder, tamper, timer, scale, good quality water, espresso shot glasses and of course your Cubico Coffee of choice.

Preparation:

1. Check that the water temperature of your espresso machine is between 198 and 202 degrees. Purge water through the group heads to make sure everything is working properly.

2. Grind your Cubico Coffee to a fine grind. Skip this step if your Cubico Coffee is already grinded. Just remember that for a better flavor extraction the grind must be fine.

3. Weight your freshly ground Cubico Coffee. The proper dose for a shot would depend on the basket size (usually is between 14 and 18 grams).

4. Remove the portafilter, wipe out the basket and add the ground Cubico Coffee.

5. Using the tamper, apply enough pressure to tamp the coffee in the portafilter. Be sure that the coffee is distributed evenly and that the coffee bed is level.

6. Place the portafilter and lock it into place.

7. Press the brewing or start buttom on your machine and start the timer. For a 1.5 ounces of espresso the entire extraction time should take about 23 to 28 seconds.

8. Place an espresso shot under portafilter and watch. Stop the process when your espresso reaches a lighter tan or blonde color.

9. Taste. If your shot is sweet, balance and delicious; Congratulations!. If it taste bitter, burn or sour make the necessary changes. Remember to adjust one variable at a time.

Brewing great espresso is all about experimentation, observation and taking notes. Making adjustments is part of the process and let’s be real is also part of the fun. Play around!. With time and practice you will become an espresso master.