Step by step: espresso preparation with the espresso machine

1Coffee is sensitive to temperature change. This applies all the more to espresso, as it is a particularly small quantity. We therefore recommend preheating the cup. Many espresso machines have a hot water dispenser, which is ideal for this purpose.

2Knock out the coffee grounds and clean the sieve carrier, preferably with a cloth. This step is often forgotten, but is essential, because during extraction coffee releases oils that negatively affect the taste of the next espresso. Dry the sieve carrier well.

3Grind the coffee to the finest settings. The rule is: the shorter the contact time with the water, the finer the grind. Take enough ground coffee to fill the sieve carrier slightly heaped - we recommend 16 - 18 g of espresso. This corresponds to a full sieve carrier. If possible, use a grinder with a disc mill. This grinds the coffee evenly and you always achieve a good result. A hand grinder with the appropriate grinding mechanism is also well suited.

4Tamping involves compressing the espresso ground coffee in the sieve carrier with a metal tamper. Use the tamper to evenly apply 15-20 kg of pressure to the sieve carrier. This will give you a well-solidified, nicely uniform result. You do not need to overdo it with the pressure. Because the water pressure on the brewing plunger will be many times more later. It is important that the coffee surface is even and firm.

5Before you insert the sieve carrier, the brew head should be cleaned. Let the hot water wash away all coffee residues for about three seconds. Now nothing stands in the way of the perfect espresso.

6Now place the cup under the carrier opening and wait a few seconds. A good espresso should go through in 25 to 35 seconds. If it goes through too fast or too slow, you should adjust the grind.