Preparing a Cup of Espresso

Isaiah Belleth is a Woodstock, ON resident studying at the Calvary Chapel Bible College. Among Isaiah Belleth’s daily activities at home is preparing freshly brewed coffee using the family espresso machine.

One popular misconception is that there is a specific espresso bean. While espresso typically benefits from a darker, bolder roast, any type of Arabica or Robusta bean can be used. What actually makes espresso expresso is the fineness of the grind and the high pressure with which hot water shoots through the portafilter. Whatever bean you purchase, make sure to use it within a couple of weeks of roasting, as this is when flavor will be at its peak.

Ideally, the beans should be ground to a fineness that is less coarse than sand, but not so fine that hot water cannot be easily pushed through the portafilter. After tamping the grounds in the portafilter, lock it into the espresso machine and start your shot. While there may be preset buttons for single or double shots, manually timing the shot to personal preference works best. In general, a two-ounce double shot of espresso requires 30 seconds to pull.

The end product that drips though should be caramel brown, specked or swirled with lighter blond. If the espresso is light and uniform in color, the taste will tend toward sour and you may want to try a finer grind setting.