Take a breath, and come back with the tamper and apply another 20 to 30 pounds of pressure.Īt this point, the grounds in the filter should look uniform, and have an even polished look. Press down firmly and apply about 15 pounds of pressure. Next, hold the tamper like a doorknob and place it on top of the portafilter. There are different techniques to tamping, but a basic method is as follows: bend your elbow at a 90-degree angle and place your portafilter (with the grounds inside) on a flat surface. This will drastically improve your espresso if you previously were using a plastic tamper. You can find a reasonable one online, but just make sure it will fit the size of your portafilter. If you can, I’d highly recommend investing in a stainless steel tamper or something with a bit of weight. Most espresso machines come with one, but they aren’t always worth using (especially if it’s one of those that are attached to the machine). It’s used to press down the grounds into the filter. The tamper is that tool that looks like an end of a rolling pin, and it’s the piece that fits inside of the portafilter. Note: I may earn a small commission when you make a purchase through some of the below links.
For single shots, you should measure out about 7 to 9 grams. This number can vary depending on personal preference as well as your machine (I use 18 grams when using the Breville’s Dual Boiler, but my husband prefers 22 grams). The portafilter is the instrument that gets inserted into the group head (it’s also pictured in my logo!).įor a double shot, you should measure out 14 to 18 grams. This is the amount of coffee needed to fill the portafilter. If you do not, you’ll likely end up with a burnt-tasting espresso shot, and who wants that after all the hard work you did? Measure out your beans to the right dose. Helpful Hint #1: It’s so so important to do this cleaning practice every time prior to pulling a shot. Then, grab a towel, and wipe the group head clean of any coffee grounds from previous usages. Once the espresso machine is ready, you can press the brew button (or whatever you need to do to initiate a shot), and allow only water to flow through the group head for about 5 to 10 seconds (the group head is the part of the espresso machine that brings water out and into the filter basket).
This usually takes just a few minutes, but it all depends on the machine. Your espresso machine needs to be turned on and given time to heat up. Preheat your machine and wipe the group head.
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