| CHIEFS CHOICE: | Ethiopia - Suke Quto |
| WHAT YOU NEED: | Coffee / Espresso Machine with Portafilter / Grinder / Tamper / Timer / Digital Scale |
| BREW TIME: | 2:00 minutes |
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1. GRIND A DOSE OF O' Remove the portafilter. Wipe it clean and dry out the basket. Zero out the scale to (0.0g) and then grind between 18-21g of coffee (19g was used for this example). Distribute the coffee with a functional flat tool or by drawing a finger across the portafilter. Please note: Finely grind the coffee -- this is crucial to an exceptional shot of espresso. It might be necessary to adjust its fineness as desired, but in general, the grind ought to be quite fine. |
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2. TAMP THE PORTAFILTER Rest the portafilter on a flat surface. Without driving your palm into the tamper’s base, firmly apply pressure downward
— on top of the grounds firm enough to seal the coffee in evenly, not very hard. Give the tamper a gentle 90° spin — to smooth, or “polish,” the grounds for an even extraction.
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3. START YOUR SHOT Prep your espresso machine by purging water through the grouphead to make sure everything is hot, then lock the portafilter into place. Place a cup under portafilter, start a timer, and then place the portafilter in the grouphead and start your shot. The extraction should take about about 25 - 30 seconds, causing the shot to thicken and start “blonding,” or turning yellowish. Stop the shot when this happens! Please note: If it takes too much longer or is pulling too slowly, try a coarser grind. If it brews too quickly, try a finer grind. |
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