Home Espresso Workflow

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 onto my 10 Step Espresso Workflow it is important that you know the ins and outs of espresso so please start with my Understanding Espresso page.

10 Step Espresso Workflow - Video - Click Below

 
 

10 Step Espresso Workflow

  • Attach the PF, switch the machine on, and allow time for warming up

  • 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

    • For dosing tips click here

  • Distribute the grind evenly using a grind distribution tool

  • Tamp in 2 steps

    • Place the tamper onto the coffee and level it

    • Tamp the coffee down firmly

  • Attach the PF, turn on the pump and start timing

  • Stop the extraction when you have a double espresso and note the extraction time

    • If extracting by weight stop when you have 30g of liquid

    • If extracting by colour stop at stream blonding

  • Tune your grinder so it's ready for your next shot

    • If the extraction time was greater than 30s adjust for a coarser grind (higher number)

    • If the extraction time was less than 30s adjust for a finer grind (lower number)

  • Remove the PF, knock out the puck, rinse the PF, then put it back onto the machine

  • Enjoy your espresso, or move on to my Milk Workflow and start steaming

Links to Home Barista Workflows