Coffee lovers around the world can’t get enough of the rich, concentrated flavour of espresso. This beloved drink is a staple in cafes and homes alike, providing a quick and satisfying pick-me-up. It also forms the base of many other favourite coffee drinks. But how exactly do you make the perfect espresso shot? Whether you’re a seasoned espresso aficionado or a newcomer to the world of coffee, this post will provide you with everything you need to know.

Mikhael’s Top Espresso Tips:

  1. Use fresh roasted mischu coffee beans, preferably less than 6 months old when packaged in a one way valve bag.
  2. If you don’t have an on demand grinder, weigh individual coffee portions according to the coffee roaster and espresso machine supplier’s recommendations.
  3. Grind the full portion of coffee beans, distribute the coffee evenly in the basket, tamp it firmly then use immediately.
  4. Flush the espresso machine’s group head, insert the portafilter and hit the extraction button straightaway to prevent burning the ground coffee.
  5. Extract the espresso to the correct volume and time according to the coffee roster’s recommendation.
  6. Backwash your espresso machine as soon as possible.

To learn more about the perfect espresso, book onto our 1 Day Barista Introduction or 3 Day Professional Barista Course in either Cape Town or Johannesburg.