Making a good espresso shows how far an aficionado can go to enjoy this mystical drink, which for many may be their only option. Unlike the rest of the methods that are soaked and gravity, espresso is a high-pressure extraction method, where a concentrated drink is produced quickly. It was invented by Gaggia in Milan and later promoted by the communist party in Italy to reduce the time of the famous coffee break.

What defines a great espresso?

There are several factors: water temperature, machine pressure and the fineness of the grind. Time and water pressure result in significant flavor variations. Espresso is the holy grail of extraction methods.

Basically the water and the pressure are parameters that are set in the 96C machine and 9 or more bars of pressure in the portafilter. This will depend on the type of machine that is available. Small home machines require a 15 bar pump because they are much smaller to achieve a similar result.

So in espresso everything comes down to the grind. The fineness of the grind at a constant temperature and pressure will define the time. At the end it should be 25-30 seconds and 30 ml of elixir.

1. Take out the filter holder. Place it on the scale and calibrate.

2. Place it in the machine and let the water run,

3. Place between 18 and 21 grams of ground coffee for a double shot (previous adjustment of the grinder) in the portafilter and distribute the coffee evenly with your finger.

4. With the tamper, press the coffee grounds evenly. About 15 kilograms are enough. Then turn so that you have a smooth surface of coffee.

5. Put the portafilter in the body of the machine and use a hot ceramic cup preferably to start the extraction.

6. The extraction should be about 30 seconds and 25 to 30 ml per shot. The result will be a viscous cream.

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