Ingredients
- 1 dark roasted coffee beans - finely ground.
Preparation
Baking Directions:
Use approximately 1 and 1/2 ounces of dark roasted coffee beans, finely ground.
The grinds are put into a porto-filter and “tamp'd.”
The best way to describe the porto-filter is the round cup with an attached arm.
This porto-filter attached to the top of the espresso maker actually makes the espresso.
What is important is the “tamp.”
“Tamping” is the process of making sure the coffee grinds are firmly packed into the port-filter.
30-40 pounds of pressure is needed for the perfect tamp.
The more firmly packed, the better the cup of espresso.
Once the espresso is firmly “tamp'd,” the filter attaches to the top of the espresso maker.
Once you attached the filter to the top of the espresso maker, you need to set the pump.
When the espresso maker is turned on, the pump prepares the coffee to be hit and brewed with very hot water.
Water temperature should be between 195-205 degrees.
The espresso will then be extracted into an espresso cup.
Tips:
The way to notice if it is “perfect” — the espresso should come out of the machine looking like warm honey.
There should also be a bit of cream on top to provide long-lasting flavor.
