dialing in espresso

Question 1

Grind size:

Answer 1

Adjust grind size to control extraction time. A finer grind slows extraction, coarser grind speeds it up.

Question 2

Dose:

Answer 2

Ensure the correct dry weight can be controlled by the time programmed.

Question 3

Tamping:

Answer 3

tamp evenly with consistent pressure to ensure uniform extraction.

Question 4

extraction time:

Answer 4

aim for 25-35 seconds for a double shot

Question 5

adjustments:

Answer 5

if the shot pulls too quickly, make the grind finer. if the shot pulls to slowly, make the grind coarser.

Question 6

Taste testing:

Answer 6

evaluate the shot for balance of acidity, sweetness, and body.

Question 7

Temperature:

Answer 7

Ensure the brewing temperature is between 195 and 205 degrees. This should be done by the machine, but a barista should recognize if the water loses temperature.