How to prepare espresso correctly
What is an espresso?
Espresso is a short coffee (20–30 ml) extracted with 9 bar pressure. The pressure dissolves more lipophilic substances than other brewing methods, creating the full-bodied characteristic of espresso.
Another typical feature is the crema. During extraction, the CO2 produced during roasting disperses with water, resulting in bitter, foamy crema. Precise adherence to parameters is particularly important for espresso, as even minor changes can lead to drastically different results.
What makes a good espresso? The parameters
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What do you need to prepare espresso?
- Fresh coffee
- Espresso machine with control over water temperature, pressure and water quantity
- Espresso grinder
- Precision scale with timer
- Tamper and tamper mat
- Cleaning agents and cloths
Instructions for preparing a perfect espresso
1. Remove the empty, clean portafilter from the brew group and get coffee from the grinder. The grind size should be very fine so that the extraction time for the espresso later takes approximately 25-30 seconds.
Tip: When calibrating, always change only one parameter on the machine or grinder. Otherwise, you cannot determine how the changed setting has affected the result.
2. Now you need to compress the coffee powder in the portafilter. First, level the pyramid-shaped coffee powder ("levelling") either with your index finger or a levelling tool.
3. Then, tamp the leveled, but still loose, coffee powder in the portafilter. The most important thing when tamping is to tamp straight. The pressure you apply should be approximately 15kg. You can test how much pressure you apply with a regular bathroom scale.
Tip: Water always takes the path of least resistance. Uneven tamping causes "channeling". The water flows through where the coffee powder is less high. This leads to over-extraction at the lower tamped spot and under-extraction at the higher spot.
4. Wipe the top edge and the lugs of the portafilter with your thumb and index finger to clean it of coffee residues.
5. Before inserting the portafilter into the brew head, rinse it briefly with hot water. This will flush away any coffee residues and water that is too hot from prolonged non-use.
6. Now attach the portafilter and immediately press the brew button. Otherwise, the dry coffee grounds in the brew group will burn and the espresso will taste bitter.
7. Place the cup under the portafilter, observe the extraction and identify possible sources of error. The espresso should have run through in 25 - 30 seconds.
8. Before enjoying your coffee, knock the coffee puck out of the portafilter and clean it with a cloth. Briefly flush water from the brew group and reattach 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.