Espresso Coffee at Home

We caught up with B3 Roaster, Jack, last week to get the inside scoop on how to produce a quality brew at home. Our goal is to give you a quick guide for making espresso coffee at home with your freshly roasted b3 Coffee beans.

This post will specifically cover recommended ratios, times and troubleshooting for an espresso. If you are looking for brewing filter coffee at home head over to our guide for AeroPress, plunger and pour over.

Brewing Filter Coffee at home

Before we start, great coffee at home comes down to consistency and equipment.

We recommend freshly roasted b3 Coffee, burr coffee grinder and a scale for consistency

Espresso Recommendations: 

  1. Start with a clean machine – Group head, portafilter, steam wand – tip: clean your machine after every use to make it easier. Purge your steam wand before and after texturing milk. 
  2. Grind your beans fresh before making. Tip: Store your beans whole or ground in a cool dark place in a airtight container – Not the fridge or freezer. 

Disclaimer: Every machine is different. You will need to discover the right grind for your machine. Our recipes are based on a 20g-25g portafilter

Making Espresso at Home

Espresso recipe: 20g – 22g of coffee/50ml extraction/30 seconds

Time: 27 to 33 seconds

Method: 

  1. Take the portafilter out of the machine and ensure it’s dry with a clean tea towel
  2. Fill the portafilter with freshly ground coffee
  3. Firmly tamp your portafilter and ensure the surface of the coffee is level. To keep your machine clean, make sure there are no residual grounds around the top
  4. Place your portafilter in the machine and press GO! 
  5. Aim for a 30 second shot time

adding Milk?

  1. Use your favourite milk straight from the fridge
  2. Fill your jug to just below the bottom of the spout
  3. Place the tip of the steam wand just below the surface of the milk 1 or 2 centimetres from the side of your jug
  4. Turn on your steam wand full blast – if its making a screaming noise, increase the pressure of the steam wand or the steam wand is too far below the surface of the milk
  5. The milk should be whirlpooling in the jug. When the side of the jug is uncomfortable to touch, your milk should be ready. Turn off the steam wand.
  6. Once off, remove the steam wand from the milk jug and wipe the steam wand clean. Turn the steam wand on to remove any remaining milk inside the steam wand. 
  7. Swirl your milk jug to ensure the foam and milk are combined. 
  8. Pour into your espresso and enjoy your coffee. 

Troubleshooting your Espresso

If your espresso shot is running quickly and tastes sour

    • Grind Size: Try grinding your coffee finer. This will increase the running time of your espresso shot and improve the extraction. 
    • Amount of coffee: Try increasing the amount of coffee in your basket
    • Tamping: Look at your coffee after you’ve tamped it and ensure the surface of the coffee is smooth and level. If your tamp is wet, clumps of coffee will stick to it and the surface in the basket will not be smooth and level. 

If your espresso shot is running slowly or tastes bitter

    • Grind size: Try grinding your coffee more coarse. This will decreasing the running time of your espresso shot and speed up the extraction. 
    • Machine cleanliness: Ensure you back flush your machine and clean in and under the basket of your portafilter. If your machine has a removable, take it off and make sure it’s clean underneath. Any residual coffee left in your machine can make future shots more bitter.