Making great espresso is not easy. It requires aromatic coffee beans, an excellent recipe, a good and clean espresso machine and a coffee grinder. Today, we’ll introduce you to the best practices on how to actually make the best Dabov Specialty Coffee espresso.
Coffee is the second most consumed beverage in the world, however, espresso is one of the least consumed worldwide. Few people assume this, as in our latitudes by coffee we understand espresso, although around the world this is not the case at all.
The word ‘espresso’ has Italian origins. The way it is prepared was first developed in Milan. The idea of espresso was conceived in order to prepare coffee quickly – that’s what the word itself means in translation (express, fast). The first version of the espresso machine was created in 1901.
The secret of the perfect espresso
The espresso contains more than five times the amount of solid soluble particles than filtered coffee. This gives it a much more intense flavor, making it great for coffee lovers or perfect as a base in a blended coffee drink with milk. Here’s Dabov Specialty Coffee’s secret recipe for making a unique cup of espresso.
- Choose the right product for you
To make an irresistible espresso, you first need to choose the perfect coffee for you – the one that matches your taste. If you prefer sweeter-chocolate coffees, you should go for the brown label coffees or the Diablo and Impressions espresso blends. If you prefer more fruity taste, it’s a good idea to opt for one of our Ethiopian coffees or our signature blend Vertigo.
- The coffee machine makes a big difference
We offer a diverse range of espresso machines to make your favorite coffee. For home use, all machines from the Lelit collection will be perfect. If you can spare a bigger budget, the La marzocco Linea Mini will do the job. But even if you use your own machine, choosing high quality coffee beans will enrich your cup of coffee. You just need to follow steps 3 to 6:
- Clean the portafilter first
Before dispensing coffee into your portafilter, make sure it’s clean. Both moisture and leftover grounds might (and most likely will) make the future taste of your espresso too astringent and bitter. You should always thoroughly clean your machine and strainer after each coffee brew (just like you clean your pan or pot 🙂 )
- Grinding and dosing the coffee
The coffee must be finely ground and carefully dosed. For a double dose (in a home coffee machine) we need 16 grams of coffee. If there is a possibility that your grinder would not grind the coffee evenly, that in case you don’t have a good coffee grinder, it is better if we do it for you, after ordering coffee from us. Please note that the grind can be adjusted according to your machine.
Be careful when dosing the coffee – it should be evenly distributed in the portafilter, not mountain or pyramid shaped. If you don’t distribute it evenly it could lead to channeling (the result of pressurized water from your espresso shot finding pathways of least resistance to flow through your ground coffee inside the portafilter). Once we have dosed the ground coffee well into the portafilter, we tamp (press) carefully.
- Action time
You might want to clean the group head to get rid of any leftover coffee before placing the portafilter into it by running a short infusion. Rinsing will help ensure that your group head is adequately heated, which may enable you to get more coffee extraction.
You are advised to both use a scale for the dosage of the coffee and to measure the brewing time carefully. The end result should be 35-38 grams of finished product that will run out in 20-25 seconds. DABOV’s formula for home machine is:
16 g = 22 sec = 36 g
- Serve with a smile and enjoy