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3. If the coffee in the portafilter has an imprint of the shower
screen or the shower screen screw, there is too much coffee in
the filter basket!
Leveling
Leveling the coffee after it has been dosed into the filter is a critical
technique for great espresso. If the coffee isn’t evenly distributed in
the filter, tamping the coffee will create areas of high and low
density. The high pressure brew water will inevitably follow the path
of least resistance, flowing heavily through the low density coffee –
overextracting the bitter coffee compounds – and flowing lightly
through the higher density coffee, underextracting the flavorful
essences. This uneven extraction results in thin, weak, bitter espresso.
To Level Coffee In the Filter Basket:
• Make sure the filter basket is dry before adding coffee;
moisture in the basket will create a path of least resistance for
the brew water.
• After dosing the filter with coffee, level the coffee by sweeping
a finger back and forth over the filter. Do not sweep in one
direction only – this will cause the coffee to pile up on one side
of the basket and produce uneven extraction. Try to impart a slight
bowl shape to the coffee, with the center lower than the sides.
• Make certain there are no gaps between the coffee and the
sides of the filter.
Tamping
Tamping compresses the coffee into a level disc (also called a puck)
that provides uniform resistance to the high-pressure brew water.
Properly leveled and tamped coffee will produce an even extraction
of coffee compounds – and great espresso. Coffee that is tamped
too softly will be deformed by the brew water, resulting in uneven
extraction, a fast brewing time, and mediocre espresso. Coffee
tamped too firmly will slow the brewing time, making for a bitter,
overextracted beverage.
TECHNIQUES
OF A BARISTA
Properly Leveled Coffee