How to prepare espresso correctly
What is an espresso?
Espresso is a short coffee (20–30 ml) extracted at 9 bar pressure. The pressure dissolves more lipophilic substances than other brewing methods, creating the full-bodied taste characteristic of espresso.
Another typical characteristic is the crema. During extraction, the CO2 produced during roasting disperses with water, producing a bitter, foamy crema. Precise adherence to the parameters is especially important for espresso, as even the smallest changes can lead to drastically different results.
What makes a good espresso? The parameters
| Amount of coffee | 16–20 g |
| Grinding degree | Fine |
| Amount of water | 40–50 ml |
| temperature | 88–94°C |
| Brewing time | around 25–30 seconds |
What do you need to make espresso?
- Fresh coffee
- Espresso machine with control over water temperature, pressure and water quantity
- Espresso grinder
- Precision scale with time measurement
- Tamper and tamper mat
- Cleaning products and cloths
Instructions for preparing a perfect espresso
1. Remove the empty, clean portafilter from the brewing group and draw coffee from the grinder. The grind should be very fine, so that the espresso brewing time is around 25-30 seconds.
Tip: When calibrating, only change one parameter on the machine or grinder at a time. Otherwise, you won't be able to determine the effect of the changed setting.
2. Now you need to compress the coffee grounds in the portafilter. First, level the pyramid-shaped grounds with either your index finger or a leveling tool.
3. Next, compact the leveled, but still loose, coffee grounds into the portafilter. The most important thing when tamping is to tamp evenly. The pressure you apply should be approximately 15 kg. You can test how hard you're pressing using a standard body scale.
Tip: Water always follows the path of least resistance. Tamps at an angle cause "channeling." Water flows through the area where the coffee grounds are less dense. This leads to overextraction at the lower tamp point and underextraction at the higher point.
4. Use your thumb and index finger to wipe the top edge and ears of the portafilter to remove any coffee residue.
5. Before inserting the portafilter into the brewing head, briefly rinse it with hot water. This will remove any coffee residue and excess water from prolonged disuse.
6. Now insert the portafilter and immediately press the brew button. Otherwise, the dry coffee grounds in the brewing group will burn, resulting in a bitter espresso.
7. Place the cup under the portafilter, observe the extraction, and identify any potential sources of error. The espresso should be finished in 25-30 seconds.
8. Before enjoying your coffee, knock any coffee cake out of the portafilter and clean it with a cloth. Briefly rinse the brewing group with water and reinsert the portafilter.
Frequently Asked Questions
Where is the Süssmund Coffee Shop located?
You can find us at Rauhensteingasse 12 , 1010 Vienna.
What are the shop's opening hours?
Our shop is open Monday to Friday from 9:00 AM to 6:30 PM and Saturday from 9:00 AM to 6:00 PM. The shop is closed on public holidays and Sundays.
Can I also drink coffee in the shop?
Yes, you can enjoy a variety of hot and cold coffee drinks in the shop or take them away. We'd be happy to prepare your drink with your choice of coffee. You can find the current menu here.
Can I buy coffee online and pick it up at the shop on Rauhensteingasse?
Yes, of course! Simply select local pickup during checkout and then the Süssmund Kaffee Shop location. You'll receive an email notification as soon as your order is ready for pickup.