March 11, 2015 Leave a comment
With these tips in our pocket, we’re about ready to go. First, let’s get our gear together:
GRINDER: Consistently tasty espresso starts with consistently ground coffee. To get the most out of your beans, choose a “burr” (not a “blade”) grinder that can grind finely with many steps of adjustment.
MACHINE: Our favorite espresso machines sport solid components, stable temperatures, and a sensible interface. If you’re in the market for a new machine, you can rest assured that every model on our website meets these criteria.
FILTER: Your espresso machine may have arrived with a few options. For starters, grab a two-spouted or bottomless portafilter and insert a double basket – that’ll most likely be the largest of the baskets you received.
TAMPER: For a secure “coffee puck” and even extraction, pick a tamper that fits your portafilter basket snugly. Most baskets have a diameter of 58 millimeters.
SCALE: With a gram scale, you’ll be better equipped to monitor parameters, produce consistent results, and diagnose problems. We favor those with low resolutions, reading in 0.1- to 1-gram increments, and recommend that you weigh both dose and yield.
VESSEL: Something to catch that liquid gold. A volumetric shot glass can help you keep track of how much espresso you’re pulling, especially if you don’t have a scale handy.