Variables
Inputs
- Dose size: how much coffee
- Grind size: how fine the coffee is ground
- Tamp pressure: how hard you tamp
- Water: how much water you put into the shot
- Heat: hot
Goal
Push the water through the coffee in 22-32 seconds.
- Under 22 seconds results in a bitter shot.
- Over 32 seconds results in a sour shot.
Balkwell-Gill Method
Espresso Shot
- Grind size: 14
- Grind time: 10.6 seconds
- Tamp pressure: firm
We need to make sure our machine gets hot enough:
- Run two shots of coffee through the portafilter to warm up the machine and portafilter.
- Grind the beans (pause to level it off so it doesn't spill over).
- Use the distribution tool to spread the coffee out evenly (spin it!).
- Tamp it to remove any air. Make sure it's level and even so the water doesn't find any easy channels.
- Pour the double shot.
Milk Froth
Milk frothing has two steps: stretch and whirlpool. Stretching grows the milk volume and creates some bubbles. Whirlpool makes the bubbles finer.
- 180ml of milk in jug (keep everything as cold as you can).
- Press the steam button and wait for it to get solid.
- Start by stretching milk by putting the nozzle near the surface of the milk. You'll hear a kind of kissing sound.
- Stretch for 10-15 seconds (volume grows by ~1/3).
- Create a whirlpool by submerging the nozzle under the surface of the milk near the edge of the jug, pointing it against the side.
- When you can no longer hold onto the jug, stop.
- Swirl the milk and bang it to break up bubbles.
Latte Art
- Swirl the espresso to mix it a little.
- Pour 50% of the milk into the cup from 10 cm up, about pencil-thick stream, to mix it in.
- Swirl the milk again.
- Pour the rest of the milk from as close as you can (tilting the cup helps), faster this time.
- When you have a decent pattern, lift the milk and strike through your pattern.
Pro Tips
Boil the kettle and fill up your cup to keep your coffee warmer.