Espresso can be a tricky skill to master, so we've provided our easy-to-follow recipe as a great base to build from and edit to fit one's own taste preferences...

Espresso can be a tricky skill to master, so we&apos;ve provided our easy-to-follow recipe as a great base to build from and edit to fit one&apos;s own taste preferences.Don&apos;t be afraid to alter this recipe to make it your own! You should enjoy your coffee, however you brew. Details:<ul><li>Servings: 1</li><li>Coffee: 18g</li><li>Grind: Fine</li><li>Yield: 32-36g</li><li>Ratio: 1:2</li><li>Brew Time: 28-30 sec</li></ul> Directions:<ol><li>Add 18g fine-ground coffee to the portafilter.</li><li>Evenly distribute the coffee bed.</li><li>Tamp the coffee bed.</li><li>Begin brewing and start a timer.</li><li>Stop brewing at 28-30 sec.</li><li>Discard used grounds.</li><li dir="ltr">Enjoy!</li></ol>

Classic Espresso

Also known as “stovetop espresso," the Moka Pot brewing method does not strictly result in a coffee that fulfills the criteria for espresso...

Also known as &#x201C;stovetop espresso,&quot; the Moka Pot brewing method does not strictly result in a coffee that fulfills the criteria for espresso. The Moka Pot does, however, create a concentrated product through a similar method to espresso, using steam to force water through a bed of coffee.In order to brew, water is placed in the bottom part of the vessel, and coffee grounds are placed into a receptacle that secures into the bottom section. The top part of the vessel is screwed on, heat is applied, and the water in the bottom is forced through the coffee grounds and out through the top.Don&apos;t be afraid to alter this recipe to make it your own! You should enjoy your coffee, however you brew. Details:<ul><li>Servings: 1</li><li>Coffee: 20g</li><li>Grind: Fine</li><li>Water: 235g</li><li>Ratio: 1:12</li><li>Brew Time: 3:00-4:00 min</li></ul> Directions:<ol><li>Add 235g of water to the bottom of the pot chamber.</li><li>Place filter basket in base.</li><li>Add 20g medium-fine ground coffee to the filter basket.</li><li>Level coffee grounds and carefully reassemble the pot until secured.</li><li>Place on burner at medium heat.</li><li>Close the lid when brewing is just visible.</li><li>Once percolating stops, remove from heat and rest for 30 seconds.</li><li dir="ltr">Enjoy!</li></ol>

Moka Pot

Issues with espresso can be tricky to pin down, that's why we've compiled the following information to help with some of the most common issues we've experienced...

Issues with espresso can be tricky to pin down, that&apos;s why we&apos;ve compiled the following information to help with some of the most common issues we&apos;ve experienced. Cafe-quality espresso takes patience and practice, but we&apos;re here to help you every step of the way!&#xA0;For the best home brewing experience, we recommend a home setup that includes an espresso grinder, as this will ensure the freshest possible coffee, as well as allowing the freedom to make any adjustments where necessary. However, the following suggestions can still be of great assistance where pre-ground coffee is being used.General maintenance and cleaning is required for a well-running machine and grinder, so always be sure you&apos;re using equipment that is in the best shape possible for the best brew possible. General:<ul><li>Pressurized- Pressurized portafilters are designed to increase pressure during the espresso extraction process and help achieve the proper flow rate through ground coffee. Pressurized portafilters can be helpful with combating inconsistent grounds or puck prep and can still create crema, but can also create new issues as these pressurized portafilters restrict water flow and limit the extraction of flavor. The grind for a pressurized machine requires a coarser grind than a traditional espresso grind.&#xA0;</li><li>Non-Pressurized- In a non-pressurized portafilter, the pressure created during espresso extraction would be determined by the coffee puck within the portafilter basket. Non-pressurized portafilter are available for purchase for some, but not all, machines, but require a greater attention to each espresso-brewing element than pressurized portafilters.</li></ul> Time:<ul><li>Too Quick- &#xA0;A shot of espresso that brews too quickly is likely the result of a grind that is too coarse or a tamp that wasn&apos;t forceful enough, resulting in an under-extracted shot.&#xA0;<ul><li>Potential solutions in this case would be to use a finer grind setting and/or tamp with greater force.</li></ul></li><li>Too Slow- A shot of espresso that brews too slowly is likely the result of a grind that is too fine or a tamp that was too forceful, resulting in an over-extracted shot.&#xA0;<ul><li>Potential solutions in this case would be to use a coarser grind setting and/or tamp with greater force.</li></ul></li></ul> Taste:<ul><li>Sour- A shot of espresso that tastes sour and lacks sweetness is likely under-extracted and was pulled too quickly.<ul><li>Potential solutions in this case would be to use a finer grind setting and/or tamp with greater force.</li></ul></li><li>Bitter- A shot of espresso that tastes bitter and hollow is likely over-extracted and was pulled too slowly.&#xA0;<ul><li>Potential solutions in this case would be to use a coarser grind setting and/or tamp with greater force.</li></ul></li></ul>

Espresso Troubleshooting

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