17 Top Tips for Espresso Beginners

我记得当我第一次进入浓缩咖啡时，它的感觉多么令人生畏。每个人都有一个建议，其中大多数似乎是矛盾的。回顾过去，这可能是不可避免的，因为每个人都有自己的品味。

So to save you from my confused fate, I compiled this list of basic tips that no one disputes. They go from basic to advanced, so you can work through them as you progress on your espresso journey.

之所以阅读，是因为美味的含咖啡因的荣耀正在等待！

1.您不需要购买浓缩咖啡豆

实际上，“浓缩咖啡”豆甚至都不是什么。它们只是烘焙师认为制作出色浓缩咖啡的咖啡豆。但是一定要尝试您的最爱espresso beans.

同样，虽然大多数特色咖啡是阿拉伯咖啡，但在意大利添加鲁棒豆的浓缩咖啡有很长的历史。关键是没有艰难的规则。购买对您来说味道很好的咖啡。

2. But you should buy freshly roasted beans

像大多数食物一样，新鲜时最好的咖啡是最好的。我知道我只是说没有规则，但让我们称之为强有力的建议。尝试购买beansthat have been roasted within the last week or two. After two weeks, coffee starts to go stale. It becomes less and less flavorful, and you’ll notice that it’s harder to achieve a dense layer of crema on your espresso (1）。

3. Use the right grinder

并非所有的咖啡研磨机都是平等的，而浓缩咖啡是一项苛刻的艺术，需要合适的研磨机。研磨需要很好，尺寸相等，没有团块。磨床不能保留太多的理由。

最低限度，请确保您使用Burr Grinder。刀片研磨机根本无法削减浓缩咖啡。如果您在家中没有研磨机，请从当地的咖啡店或烘焙厂购买豆子，他们会为您磨碎它们。

4.使用新鲜的咖啡

Remember how I said coffee beans go stale? Well, ground beans go stale even faster! It is best to usefreshly ground beanswhen preparing any coffee, but it is imperative with espresso.

If you are buyingpre-ground coffee,尽量不要购买比你能喝一个星期。You can stretch this to two weeks by investing in a good coffee storage container that you keep in a cool, dark place.

5. Grind size matters

您需要很好地研磨咖啡，不如土耳其咖啡那样好，但是finer比滴水。

The reason for this has to do with the rapid speed with which espresso is prepared. It only takes about 30 seconds to pull a shot of espresso. In that short time, the water needs to extract all the coffee’s flavor, and the only way to do that is if the coffee is very finely ground.

6.预热一切

由于浓缩咖啡是很少的液体，因此它很快就会失去热量，尤其是当它与较大的寒冷质量接触时。为了避免这种情况，请先预热Portafilter和珠杯using hot water.

7. Master the tamp

首先，如果您的浓缩咖啡机带有塑料篡改，就像大多数人一样，将那件东西扔进回收箱中并购买金属夯背后有一些重量。您需要该重曲来实现适当的TAM。你也可以得到一个棕榈篡改如果您每次都会做同样的浓缩咖啡，尤其是如果您容易受伤。

If you want to guarantee tamping consistency and have the budget, invest in a calibrated tamper. These ensure you apply the same force every time.

8.知道黄金法则，但不要依靠它

我不是在谈论生活的黄金法则 - 对他人对您所做的那样做 - 也许您应该活下去，而是要活下去如何使用浓缩咖啡制造商。It states that it should take 25 seconds to pull a 2-ounce double shot with the correct dose, grind, and tamp.

This is an excellent guideline for beginners, but don’t kill yourself over it. The actual rule is to pull a shot that tastes delicious to you, not to obsess about timing.

9. Keep everything clean

This is so important and so often overlooked. Once you’ve got that delicious espresso in hand, it feels like you’re done. But if you want tomorrow’s espresso to be equally delicious, you also need to do a bit of cleaning.

每天，擦拭淋浴屏，并用温暖的肥皂水清洁portafilter。这是咖啡油可以堆积并最终变腐烂的两个地方。

10.鳞片比勺子好

总是更好measure your coffeeby weight than by volume. This is the only way to ensure you’re using the exact same amount of coffee every time, and when it comes to espresso, consistency is key! There’s nothing worse than pulling a perfect shot one day and being unable to repeat it the next, so invest in a basic咖啡秤对于0.1 g来说，这是精确的，并避免了自己的痛苦。

11.获取正确的剂量

现在，我说服您称重自己的咖啡，您可能想知道应该体重多少。这取决于您的Portafilter和您的口味。但是，一个粗略的指南是单枪使用6到10 g，双枪射击16至20 g。

12. Swap your filter basket

If you have a cheap espresso machine, chances are it came with a pressurized filter basket. One of the easiest and least expensive upgrades is to swap it out for a non-pressurized option, which will yield a sweeter and smoother shot. Here’s where you canlearn more about their difference。

唯一的警告是，很难从没有足够磨碎的豆子的情况下从非压力的篮子里拿出一个漂亮的射门。因此，先升级您的研磨机！

13.水温很重要

If you have an automaticespresso maker这为您加热水，继续跳到下一个尖端。它已经够了特征知道它在做什么。

But if you’re using a manual espresso machine and heating your brew water in a kettle, then know that适当的水温is vital for perfect extraction (2）。您不想使用沸水；取而代之的是，目标范围为195至205℉。

14. Water quality matters too

This might seem pretty esoteric until you remember that coffee is 98% water. Always use过滤水酿造浓缩咖啡时。它不仅会改善风味，而且还可以使浓缩咖啡机内的管道保持清洁。

Coffee scientists have researched the optimal water composition for coffee (3)! It’s also best to use water that is soft but not too soft. Some mineral content is crucial for the best flavor. Want to get really nerdy?

15.好配件很重要

If you’ve mastered the basics of making espresso, it’s worth adding a few essential accessories to your coffee bar. They make life easier and improve your efficiency. As a bonus, since they’re mostly small and reasonably priced,some accessoriesmake fantastic gifts for the espresso lover in your life. Start with a tamper,espresso tamping mat,knock box，以及一些用于清洁的超细纤维布。

16.拨动磨削尺寸

If you’ve mastered the espresso technique, the time has come to go from pulling good shots to pulling great shots, which means dialing in your grind size.

Grind too coarse, and water will gush through, leaving a watery and astringent shot. Grind too fine, and water will seep through, resulting in a tiny pool of intensely bitter brew.

唯一的解决方案？实践。准备准备并喝很多浓缩咖啡以寻求完美。

17. Distribute your grounds in the portafilter

这是浓缩咖啡不再闲置的浓缩咖啡的另一个技巧，以寻求最后5％的改善。为了获得最佳的提取，水应均匀地流过Portafilter。因此，在她地面上，您不希望在地面上有任何团块或空气口袋。

The Weiss Distribution Technique (WDT) is the solution to this, a fancy name for stirring the grounds in the filter basket (4）。You can buy many overpriced tools for the task, but honestly, a toothpick, safety pin, or fine needle is almost as good.

包起来

If you’ve put all 17 of these tips into practice, congratulations! You’re no longer an espresso beginner. I hope you’re enjoying the delicious, crema-topped fruits of your labor.

您如何看待此列表？如果帮助您，请务必在社交媒体上分享并将其传递给您喜欢咖啡的朋友。您是否有我们错过的顶级浓缩咖啡？在下面的评论中让我们知道。