the perfect shot...
so i'm the rookie barista. i've heard many different things about many different things, and i was curious about one specifically...shots.
now, when i was first taught how to pack a shot (thanks Plantation Coffee, Modesto, CA- woot) i was told that i should fill my portafilter until this is a small mound of grounds slightly passing the brim- check. i was then to use my hand to level the grinds and make sure that the entire basket was evenly filled and the top was very smooth and flush with the basket- check. now come numbers, i was told to take my tamp, (flat, not convex) and make sure that it was even with the portafilter and press down with 35 lbs of pressure, while remaining even with the basket of course.- check. next, give the head a gentle tap to knock loose any excess grinds found on the rim, not too hard as to break the cookie...- check. polish it off by placing the tamp back in the head, and slightly press on the espresso while rotating the tamp on the packed grounds. lastly, not that this is necessary, i give it a little barrel role flip deal, only because the guy who taught me how to do this did it(i thought it was super cool, so i still do it-- thanks Doug) so i place the guy in the espresso machine and pull... i was told 24 seconds later i should have a primo shot if i successfully fulfilled the process...
here is my dilemma, this is how i was taught, but as time has gone on, i hear many different opinions on the subject... so who is right? is anyone right? what other factors are there, and which is the most important one, if any? the grind of the expresso, how coarse/how fine... the pressure used to pack the shot? what the deal... can i get some help please? thanks again...
-Rookie D
now, when i was first taught how to pack a shot (thanks Plantation Coffee, Modesto, CA- woot) i was told that i should fill my portafilter until this is a small mound of grounds slightly passing the brim- check. i was then to use my hand to level the grinds and make sure that the entire basket was evenly filled and the top was very smooth and flush with the basket- check. now come numbers, i was told to take my tamp, (flat, not convex) and make sure that it was even with the portafilter and press down with 35 lbs of pressure, while remaining even with the basket of course.- check. next, give the head a gentle tap to knock loose any excess grinds found on the rim, not too hard as to break the cookie...- check. polish it off by placing the tamp back in the head, and slightly press on the espresso while rotating the tamp on the packed grounds. lastly, not that this is necessary, i give it a little barrel role flip deal, only because the guy who taught me how to do this did it(i thought it was super cool, so i still do it-- thanks Doug) so i place the guy in the espresso machine and pull... i was told 24 seconds later i should have a primo shot if i successfully fulfilled the process...
here is my dilemma, this is how i was taught, but as time has gone on, i hear many different opinions on the subject... so who is right? is anyone right? what other factors are there, and which is the most important one, if any? the grind of the expresso, how coarse/how fine... the pressure used to pack the shot? what the deal... can i get some help please? thanks again...
-Rookie D
Replies to This Discussion
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Permalink Reply by Jordan on
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Daniel,
In my experience of making espresso or any coffee beverage for that matter there is one golden rule that I think is often over looked. What tastes good to "you". That's not to say there are not more efficient ways of doing things. However I think that a lot of people get rapped up in extraction ratios and what dose they are using or even how long or short they are pulling there shots. I think coffee is one of those things that once you get to a certain level of proficiency it becomes less about ratios and the "proper way" and more of a subjective expression of coffee you are using. This requires the barista to be in tune with the coffee and have the ability to make small changes to achieve the desired taste, mouthfeel, etc.
I will say that their are a few things I do differently when packing a portafilter, though I wouldn't worry to much about it. I would just recommend you approach it with an open mind and don't be afraid to experiment even if it goes against conventional wisdom. If nothing else you will discover what works and what doesn't first hand. I think discovering what does and what doesn't work for yourself is the most important skill a barista can have. Because I don't think that a barista can truly find a vocabulary to describe to others what they are doing if they don't have a sense of direction of what they are trying to achieve (I hope that makes sense).
Anyway I just hate going into coffee shops that always extract their espresso the same way every time, its boring for one, but its also limiting the potential of the coffee. So when your behind the bar taste your shots and then try something different. Like a different dose, a longer extraction, a shorter one, a finer or coarser grind. But above all taste, taste, taste!
Hopefully you'll find something useful out of my rambling.
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Permalink Reply by Brady on
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Well put.
There is no "right", only a set of ideas of what makes espresso "good" or "bad". Drink lots of good shots from different good baristas to get a taste of what is possible and what you like.
This is the art of espresso - developing your techniques to create the shot that you love (at least within the limits of the aesthetic of your shop). There are volumes and volumes of discussions here, at CoffeeGeek.com, at Home-Barista.com, at coffeed.com, etc. on the variables involved in your extraction and ways to coax different nuances from your beans.
Other things to play with? Dose, distribution method (Stockfleths, Chicago Chop, WDT), extraction volume. The method you've described is pretty standard fare. Read up and play around with it. But always taste.
BTW, the "barrel roll" move was checking your pack. Some say that if you did your tamp right your grounds should stay in the portafilter when held upside-down. (I have taken this statement at face value.) If it falls out, it wasn't meant to be. The barrel roll does the same thing, but is potentially messier. I'm trying to quit using the roll - had to deal with grounds all over the floor at my station for about an hour this morning after a mis-tamp went flying... PITA.
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Permalink Reply by Alan Engbrecht on
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I have never considered myself an expert, but I do have quite a bit of experience and I am lucky enough to have known a few experts. One thought that was passed on to me recently, was that, after a certain point, the pressure of the tamp really doesn't matter. This is because the pressure created by the saturated and expanding grounds will created more pressure than your tamp ever will. So really as long as you are tamping hard enough to create a consistent pack, the machine will take care of the rest. I have been playing with this idea lately and have found it to be very helpful. Building upon this, I have found the volume of grounds in the filter basket is much more important than the tamp pressure when it comes to slowing or speeding extraction.
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Permalink Reply by Daniel C Lynn on
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I agree with all this above. One thing that I've found overlooked is making sure the temperature of the water is not too hot. If it is coming out of the group head as steam, it's too hot and a quick and easy solution to that (on most machines) is to let the water run for about 10-20 seconds until it begins to flow out nicely (should be 92-96ºC or 196-203ºF). Also making sure the espresso porcelain cup is hot before the shot goes into it. These are two things that are pretty standard, but rarely talked about, I feel. Also, the amount of grinds depends on the size of the filter basket. I've found that 7-8 grams of grinds is a sufficient amount. Oh.... and one last thing. Freshly ground, premium espresso beans that haven't been sitting in the hopper for more than 12 hours helps too.
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Daniel C Lynn said:... Oh.... and one last thing. Freshly ground, premium espresso beans that haven't been sitting in the hopper for more than 12 hours helps too.
Perhaps you meant to say more than a few minutes, preferably ground-to-order?
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Permalink Reply by Mike McGinness on
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Brady said:
12hrs in the "hopper" is no big deal, whole bean hopper not doser!Daniel C Lynn said:... Oh.... and one last thing. Freshly ground, premium espresso beans that haven't been sitting in the hopper for more than 12 hours helps too.
Perhaps you meant to say more than a few minutes, preferably ground-to-order?
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Brady said:BTW, the "barrel roll" move was checking your pack. Some say that if you did your tamp right your grounds should stay in the portafilter when held upside-down. (I have taken this statement at face value.) If it falls out, it wasn't meant to be. The barrel roll does the same thing, but is potentially messier. I'm trying to quit using the roll - had to deal with grounds all over the floor at my station for about an hour this morning after a mis-tamp went flying... PITA.
I added the barrel roll a couple years ago. And yeah, about once a month or so a puck will fly out and make a nice mess. However, that reminds me to always pay attention to my technique regardless how busy. FWIW I keep a small shop back behind the bar so clean ups not so bad.:-)
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...oh yeah, what he said. Note to self, quit posting after 2nd beer :)
miKe mcKoffee aka Mike McGinness said:Brady said:
12hrs in the "hopper" is no big deal, whole bean hopper not doser!Daniel C Lynn said:... Oh.... and one last thing. Freshly ground, premium espresso beans that haven't been sitting in the hopper for more than 12 hours helps too.
Perhaps you meant to say more than a few minutes, preferably ground-to-order?
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Yes, ground within a few minutes, preferably ground to order, but I feel like once you open the bag of beans, they shouldn't sit in the hopper for more than 12 hours unless the hopper is airtight (my Marzocco Swift grinder does not have an air tight hopper).
Brady said:Daniel C Lynn said:... Oh.... and one last thing. Freshly ground, premium espresso beans that haven't been sitting in the hopper for more than 12 hours helps too.
Perhaps you meant to say more than a few minutes, preferably ground-to-order?
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