Home Barista Workflow - Espresso
It's surprisingly easy to make great coffee at home with an Italian coffee machine. I have refined my home espresso machines workflow over many years and brought it back to basics with 10 simple steps.
Before moving on please take a look at my Understanding Espresso page. It's really important that you understand espresso before you move on to the steps.
To see my manual espresso machine workflow in action please start with the video below:
10 Steps Home Espresso Workflow
Attach the portafilter (PF), switch the machine on, warm the PF and warm the cups
For tips on warming up your machine click here
For tips on warming your cups click here
Remove the PF, wipe it dry, put it onto the scales and set the scales to zero
Grind the coffee into the PF and weigh the ground coffee
For tips on baskets and dosing click here
Distribute the grind evenly across the basket
A coffee distribution tool is recommended, click here
Tamp in 2 steps:
Place the tamper onto the coffee and level it with your fingers and thumb.
Tamp down firmly to compress the coffee into a puck.
Attach the PF, activate the pump and start timing
Start timing as soon as you activate the pump.
First drips 4-6 seconds after you activate the pump is typical
Stop the extraction when you have a double espresso and note the extraction time.
If extracting by volume - with 20g of coffee stop when you have 40ml of liquid
If extracting by colour - stop at stream blonding
To learn about coffee extraction click here
Tune your grinder so it is ready for your next shot
If the extraction time was less than 30s adjust for a finer grind (lower number)
If the extraction time was greater than 30s adjust for a coarser grind (higher number)
Remove the PF, knock out the puck, rinse the PF, then put it back onto the machine
If you are ready for another espresso go back to Step 2 and repeat
| 20g | 40ml | 30s |
- click below to view more workflows -