Lesson 3: Espresso for Every Roast: techniques for Light, Medium, and Dark Roasts

Equipment

• Espresso machine (capable of 9 bars of pressure at the group head)

• Coffee grinder (capable of producing a very fine grind)

• Fresh coffee beans (light, medium, or dark roast)

• Tamper

• Espresso cup or shot glass

• Scale (optional, but recommended for consistency)

• WDT tool (for better distribution)

and Coffee

• Use fresh, high-quality coffee beans, grinding just before brewing. The grind should be fine, similar to powdered sugar but with slight coarseness.

general Instructions

Step 1: Heat Your Machine

1. Warm Up: Ensure your espresso machine is heated to the optimal temperature (about 15-25 minutes ahead of brewing), including the portafilter for temperature stability.

Step 2: Grind and Measure Your Coffee

1. Grind Coffee Adjust your grind to the appropriate fineness based on the roast:

   • Light Roast Finer grind to increase surface area for water contact, improving extraction due to denser, less soluble beans.

   • Medium Roast Medium-fine grind as a balance between extraction speed and flavor.

   • Dark Roast Slightly coarser than medium to avoid over-extraction and bitterness.

2. Dose the Coffee Typically, 18-20 grams for a standard double shot.

Step 3: Prepare Your Portafilter

1. Clean and Dry Portafilter Ensure there are no old grounds or moisture.

2. Add Coffee and Distribute Use the WDT tool to break up clumps and ensure even distribution.

3. Tamp:Apply even pressure to create a smooth and level surface.

Step 4: Brew Your Espresso

1. Purge System Run water through the grouphead before the first shot to promote balanced temperatures to the portafilter. A quick 2 seconds will do.

2. Lock and Load Secure the portafilter and start the extraction.

3. Extraction Time Adjust based on the roast:

   • Light Roast Aim for 25-30 seconds, monitoring for a slower initial drip due to the fine grind.

   • Medium Roast 25-30 seconds, looking for a steady honey-like flow.

   • Dark Roast 20-25 seconds to avoid pulling too many bitter compounds.

Step 5: Serve and Enjoy

1. Inspect the Shot A good crema suggests freshness; however, taste is the ultimate quality measure—aim for balanced flavors, not too bitter or sour.

2. Evaluate Taste Adjust grind size, tamping pressure, or extraction time if needed based on taste.

3. Serve Immediately Enjoy the unique characteristics each roast brings to your espresso.

Additional Tips

• Temperature Adjustments:

  • Light Roast Higher temperatures (202-205°F or 94-96°C) to aid extraction.

  • Medium Roast Standard temperatures (200°F or 93°C).

  • Dark Roast: Slightly cooler temperatures (195-200°F or 90-93°C).

• Experimentation is Key Experiment with different settings to perfect your espresso across different roasts.