1. Always used fresh coffee beans.
(Don’t used your coffee beans that already open from the bag more than 48 hours)
2. Tamping your grind coffee in the basket with around 15 kg pressure.
(Basically this amount is the standard tamping pressure, where by following this standard will make us able to analyze the mistaken we make if the coffee not good)
3. Grind your coffee beans follow the extraction time.
(Extraction time is the timing when espresso coffee starts to flow from the spout until the volume of the espresso coffee become 1 oz or 2 oz, the timing is between 20 seconds until 30 seconds. If the timing less than 20 seconds meaning the coffee grinds is to coarse, if the time more than 30 seconds meaning the coffee grinds is to fine. Note, remember the tamping pressure is around 15 kg)
4. Always used good and fresh water.
(One cup of espresso coffee have around 80 % of water, that why water is one important thing. Make sure the water is clean, fresh and no smell “odorless”. Used good quality water filter is recommended)
5. Always used clean cup to hold the espresso coffee.
(Never use cup that already have dry creama “oil of espresso coffee”, dry creama make the espresso coffee taste become sour)
6. Be quick when prepare the espresso coffee.
(We should spend no longer than 1 minute “maximum” from dose, distribute, tamp and preheat until brew the espresso)
7. Always keep all equipments at the espresso machine clean.
(We should keep clean “maintenance” all equipments at the espresso machine such water tank “if have”, porta-filter, basket, spout and steam wand “for make formed milk“. Dirty equipments make the espresso coffee taste rancid and sour)
That all from me Russel for this time in this article, I will meet you soon in my other article. Thank you for your previous time to read and follow my all articles. See you……..
