Portafilter espresso machines are ideal for preparing espresso, cappuccino and other espresso-based beverages. Here, a consistently high pressure of around 9 bars is crucial for creating a full-flavoured espresso with a crema. After all, true coffee enjoyment is also about presentation! A good espresso should have a dense, hazelnut-brown crema that is 2–3 mm thick and slightly marbled.
Our tip:
If the finished coffee is coming out too slowly, set the grind size to a coarser level. If, on the other hand, it’s flowing out too quickly, select a finer grind size.
Ingredients & equipment
- A portafilter espresso machine
- A tamper and tamper mat (optional)
- A cloth or brush
- A conical or flat burr grinder with very precise grind settings
- 7–9 g finely ground coffee for a single basket (brews 25–30 ml of espresso), 16–18 g for a double basket
Here’s what to do:
- Remove the portafilter from the brewing unit. Flush the brewing unit.
- Measure out the dose of ground coffee in grams and distribute in the basket.
- Level off and ergonomically tamp the coffee. Remove any ground coffee from the edge of the portafilter.
- Next, lock the portafilter into the brewing unit and immediately start brewing.
- Keep an eye on the flow of the coffee and end the brewing process at the right time.
