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 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 workflow in action watch the short video below:
10 Steps Home Espresso Workflow
Attach the portafilter (PF), switch the machine on, warm the PF and warm the cups.
Note - for tips on warming up 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.
Note - for basket and dosing weight tips click here
Distribute the grind evenly across the basket.
Note - 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.
Note - start timing as soon as you activate the pump.
Stop the extraction when you have a double espresso and note the extraction time.
If extracting by weight with 20g of coffee, stop when you have 30g of liquid.
If extracting by colour, stop at stream blonding.
To learn about extracting by weight and extracting by colour click here
Tune your grinder so it's ready for your next shot:
If the extraction time was greater than 30s adjust for a finer grind (lower number)
If the extraction time was less 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.