How to Brew Espresso

Brewing espresso is an art form. Pulling the perfect “shot” takes a lot of patience and a lot of practice, so it cannot be accomplished overnight. This also goes for frothing milk for cappuccino. These two processes are the hardest for any espresso or cappuccino maker to master.

They can, however, be accomplished by following the correct steps. These steps will allow you to pull a perfect espresso shot and to perfectly froth milk for cappuccino.

The following six steps will guide you on how to pull the perfect espresso shot. These steps assume that the machine that is being used has a grinder attached to it.

Six Steps to Pulling the Perfect Espresso Shot

Get a single shot holder. Make sure all previous espresso is cleaned off of it. If any espresso remains on it, then clean it out with a spoon.
Make sure there is the right amount of espresso in the hopper so that you get a full pull.
Put the holder under the grinder opening and release seven grams of espresso into the handle.
Even out the espresso grounds in the holder. Espresso must be displaced evenly or you will not get a full extraction. Brush off any excess espresso grounds from the edges of the basket.
Place the handle into the espresso machine. Make sure this is done firmly or the pressure from the extraction process will push water out the sides.
Take an espresso cup and place it under the spout (all espresso cups should be preheated because they lose temperature very quickly). Turn on the machine. As the espresso comes out, be sure to watch for

length of the brew (15-20 seconds),
color of brew (caramel color), and
consistency of brew (should look even).

Perfecting the Creama

The creama—the creamy foams on the top of the espresso—should be carefully checked. A good espresso will have about a quarter inch of creama on top. The creama should be a golden caramel color.

Creating creama is difficult. Getting the right color and amount of creama is a balance between

grind,
length of extraction time,
water temperature, and
amount of espresso.

If you are not getting the right amount or color of creama, then check any one of these elements and try again.

Frothing the Milk

Frothing milk for cappuccino is something else that takes practice. Following these six steps will produce the right amount of frothed milk.

Get a steaming pitcher from the fridge (pitchers should be cold). Put cold milk in the pitcher (milk must also be cold). Fill the pitcher one-third full of milk. Frothing will increase milk volume by two-thirds.
Make sure the steaming wand on the cappuccino maker is clean. If not, turn on the wand for two or three seconds.
Put the pitcher under the wand. Move the pitcher up and down so that the wand is just beneath the surface of the milk.
Keep moving the pitcher up and down to match the increasing volume of the milk.
Heat the milk to 170 degrees (if you have a thermometer)
Turn off the steam and remove the pitcher.