Espresso Preparation Guide
Coffee Recommendations: Italian Espresso, 4 Bean Espresso, Stickboy Espresso and Chocolate Espresso. Click here
WHAT YOU NEED
Double basket, bottomless portafilter
What I have learned about espresso brewing is that once you have your tools in order it becomes a little easier. After that I have learned the challenge becomes about patience and practice.
Remove your portafilter from the espresso machine’s group head.
Now you must purge your grouphead thoroughly with hot water.
Do you love a double shot of espresso? Who doesn’t right? For a double shot, grind between 18–21 grams of coffee into your basket. I recommend an espresso \grind because it’s so fine. The proper grind is crucial to a balanced, delicious shot of espresso.
Distribute your Stickboy Coffee by drawing a finger across it in a series of alternating swipes. I find it to be most effective to alternate sides in a series of 90 degree increments (top to bottom, then left to right, and so on and son on).
Place your portafilter on a clean, flat surface and position your tamper level on top of the grounds. Without driving your palm into the tamper’s base, you must apply pressure downward. No need to tamp incredibly hard—just enough to seal the coffee in evenly.
Give the tamper just a gentle spin. I found this to be very important. It will smooth, or “polish,” the grounds for an even extraction.
Now you position the portafilter in the grouphead and start your shot!!!
The shot should start with a slow drip, and then it will develop into a gentle, even stream. Right around the 30 second mark, the extraction will end, causing the shot to thicken and start “blonding,” or turning yellow. Stop the shot just as this process begins.
This next step is up to you. I prefer it. Some people like to stir a shot after it’s been pulled.
Enjoy your Stickboy Coffee Espresso!!!