Power up your Espresso

How to make espresso using a commercial espresso machine

In this quick power-up training we explain how to make espresso using a professional La Marzocco or Sanremo coffee machine. Below you'll find some short videos, followed by a step by step guide and a quick glossary to explain what some of the more technical terms mean.

Once you've finished your espresso training, try our other online training resources on dialling in your grinder, cleaning your coffee machine, milk steaming and latte art.

WATCH NOW: HOW TO BREW ESPRESSO VIDEOS

Making Espresso

Here is our short video guide on how to pull a shot of espresso using a La Marzocco or Sanremo espresso machine.

VOLUMETRICS

Volumetrics weigh how much water goes into your coffee. Here's how to set up the volumetrics on a commercial espresso machine.

STEP BY STEP GUIDE: HOW TO BREW ESPRESSO

1

REMOVE & RINSE

Remove the portafilter from the grouphead. Press the purge button on your machine to rinse the shower screen.
2

KNOCK OUT & WIPE CLEAN

Knock out old coffee into your knock box or tube. Wipe the basket clean using a micro fibre cloth.
3

GRIND & WEIGH

Dose coffee into the basket from your grinder. Weigh the coffee using your bench scales. You should have 17.8-18.2g. Gently tap the side of the basket with your finger until it’s flat & even.
4

TAMP - FIRMLY & EVENLY

Tamp the coffee firmly (as flat as you can). Don't bang or tap your portafilter after tamping (this creates water channels in your coffee).
5

WIPE & INSERT YOUR PORTAFILTER

Wipe coffee from the ridge of brew basket, lugs & pour spouts then insert the portafilter into the group head on your coffee machine.
6

POUR: 25-30 seconds

Place your cup below the portafilter and start pouring your espresso by pressing the button on your machine. Your double shot of espresso should take 25-30 seconds to pour. If the time is longer or shorter, you need to adjust your coffee grinder.

Espresso definitions and key points to remember

Espresso: A short, strong coffee drink. It can be drank black, or can have milk or alternative milks added to it to make flat whites, lattes and cappuccinos (and more!). These are all espresso based drinks.

Shot: Espresso machines brew coffee by passing hot water (around 92-94°C) through the coffee grinds at high pressure (set to 9bar) over a short time period (25-30 seconds). The coffee it produces is a "shot" of espresso or coffee.

Volumetrics: The volumetrics on commercial espresso machines programme the machine to deliver a measured amount of water each time you pull a shot.

Dialling in: Dialling in is the process of adjusting your grinder to ensure that an espresso shot is pulled in 25-30 seconds. A correctly dialled in grinder using the right amount of coffee is the key to making great tasting espresso.