𝓒𝓻𝓮𝓪𝓽𝓲𝓷𝓰 𝓽𝓱𝓮 𝓟𝓮𝓻𝓯𝓮𝓬𝓽 𝓔𝓼𝓹𝓻𝓮𝓼𝓼𝓸 𝓡𝓮𝓬𝓲𝓹𝓮

WHAT TO CHANGE OR MEASURE? 

There three main things that we want to (at least) measure when making espresso; dose, yield and brew time. Those three measurements you should as a barista check daily and some baristas might even go so crazy that they check those for every espresso that they make. 
It might be worth mentioning that from here on I will talking only about double espressos. In my opinion you should always make a double and never even touch the single spouted portafilter. But that’s another conversation, let’s concentrate on the recipes this time.

Want to develop your recipe further?

TEMPERATURE

Temperature means the temperature of the brew water.

Temperature shouldn’t be first on your list but it is definitely something to consider if your espressos don’t seem to hit the sweet spot. Higher temperature makes extraction easier so then you will extract faster. Increasing temperature might be wise with lighter roasts if you feel like you are not able to extract enough in 30 seconds. It’s because espresso brews start to channel almost always in the end of the brew and if you haven’t extracted enough before the channelling happens it will lead to under-extraction. Increasing temperature will extract more in the start of the brew and this way increase overall extraction.