Preparing great espresso can be difficult. It takes delicious coffee beans, an excellent brewing recipe, a grinder and last but not least, a clean industrial coffee machine. It does not end here. On top, you need to know the best practices on how to pull an espresso using the Pierro Mini Bar Commercial Automatic Coffee Machine.
If you are keen to learn how to make barista-quality espresso for your café, this guide has your back!
Cleaning the portafilter
Make sure that the portafilter is clean before dosing the coffee on it. Both leftover grounds and moisture can make your future espresso taste bitter.
Correct dosing
This is a no-brainer! Professional baristas check their dose on a scale before distributing and tamping. It helps them ensure that the dose is not too much to too little, making the extraction process smooth.
Distributing the grounds in the portafilter
Your coffee grinder is most likely to dose the grounds to a mountain shape, meaning that you have an uneven distribution of the grounds. This is why some parts of the basket will have more coffee while other parts will have less. So make sure you distribute the grounds before tamping. Poor distribution of the grounds means channelling.
You may also use distribution tools as they are a great way to improve the consistency of your espresso and its extractions.
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Rinsing the group head
Before putting in the portafilter to the group head, make sure you rinse the group head to get rid of any old coffee that may be there. It is one easy way to keep your espresso maker clean and tidy. It will also make sure that the group head is adequately heated.
Start brewing as soon as you insert the portafilter
Once you are done with rinsing, insert the portafilter into the group head and start brewing straight away. If not, the heat from the group head might burn the surface of the coffee, making it taste bitter.
Being cautious about yield and brew time
If you are using a volumetric machine, consider tracking the brew time. You may have to make a new shot of espresso if the extraction time is too short or too long. Again, if you are using a manual espresso maker, keep an eye on the yield.
Are you a coffee shop owner?
If you have a trained barista, a commercial coffee machine for businesses is the best bet for you. It will allow you to extract fast and pour the very best espresso, not to mention the countless types of coffee for your discerning customers.
If you are looking for a quality, medium-size coffee machine for your small café, check out this one: Nuova Simonelli Pronto Plumbed
At Koffee One, we encourage you to take the time to investigate all the options available to you. Our trained personnel are here to guide you in choosing the right commercial coffee maker. So why wait? Get in touch with us!