The perfect shot of Espresso: UPDATED\r\n\r\nThere are many factors to consider when extracting the perfect espresso shot. Each barista has different opinions on what is considered a perfect shot, however, in the end; it all comes down to taste. For now, there are 4 main techniques that affect an espresso shot, which are Grind, Dose, Tamp and Pour.\r\n\r\nProper Dose: 7-9 Grams\r\n\r\nWhen it comes to espresso blends arabica coffee beans are recommended and mostly used. Some professional barista?s even consider adding a little bit of high quality robusta beans to enhance the crema, usually 10-15%. \r\n\r\nProper Dose for 1 shot should be between 7-9 grams, and 14-18 grams for a double shot.\r\n\r\n\r\n1 oz of Water\r\n\r\nA 1 oz shot is considered the ?median?, and is often recommended; however, it usually varies from person to person since in the end it?s all about taste. \r\n\r\nSome prefer their shots 'Ristretto", which is about 3/4 ounce. Also, on the other hand, others like 1 ? - 1 ? ounce shots. \r\n\r\nBrewing Time: 28-30 Seconds\r\n28-30 seconds is considered an excellent shot. Again, since in the end it all comes down to taste, some barista?s prefer anywhere from 24-28 seconds.\r\n\r\nVery Fine Grind\r\n\r\nA very fine grind is highly recommended to ensure quality taste. About 20% of Grinds should extract and come out along with the hot water. \r\n\r\nThe rest of the grinds should not be used for a second shot; because on the 2nd and 3rd shot, you will only extract bad grinds, which will cause poor flavor.\r\n\r\nTamp Pressure: 30 ? 40 Lbs \r\n\r\nProper tamping involves in adding 30 ? 40 pounds of pressure to the coffee in the portafilter. To ensure the coffee is even and leveled out, make sure your elbow is at 90 degrees. \r\n\r\nWater Temperature: 195-200 degrees F\r\n\r\nThe water temperature should be anywhere from 195-200 degrees F. Some barista?s also think that the temperature should even go as high as 203 degrees F. \r\n\r\n\r\nWater Pressure: 8-10 bars\r\n\r\n8-10 bars is the range for good espresso extraction. This generates 140 pounds per square inch. Some barista?s even have their machine set to lower levels, to minimize the extraction of any unpleasant oils. \r\n\r\nDriving out the oils from grounds is what actually makes a proper espresso shot. Forcing out water at 140 pounds per square inch can only be done using an Espresso Machine. If oils are not extracted properly, all you have is brewed coffee. \r\n\r\nCrema: The sign of a proper espresso\r\n\r\nCrema is a good sign that you have a PROPER espresso. Crema also attaches to the taste buds, which provides long after-taste. \r\n\r\nAnother thing to keep in mind is that an espresso must flow out like warm honey, and you should immediately start to see the cream pour out at the top of an espresso shot. \r\n\r\n\r\nEquipment\r\n\r\nThe recipe above is quite simple and covers the basics. Although the factors above need to be kept in mind when making the perfect shot, there are still a few considerations to keep in mind. The perfect espresso shot is also determined by its make; the espresso machine.\r\n\r\nIn order to achieve the perfect shot, each piece of equipment may require further alteration such as adjusting the water temperature, dose, etc. This all depends on the age, model, level of maintenance, and wear and tear that your espresso machine has endured. \r\n\r\nSome espresso machines are so out of date that they simply cannot extract the perfect shot; no matter how hard you try.\r\n\r\n\r\n-------------------------------------------------------------------\r\nThe info above was gathered from other forums and reliable sources.

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Sam Hozan\r\nE-Imports\r\nwww.e-importz.com\r\nwww.espressostands.net

This is very interesting...

Great, great info! Very helpful for any coffee novice like me