CLANCY ROSE: So now that you know everything
that you need for espresso preparation and I’ve talked about with you all the steps that
you go through to prepare the espresso shot, I’m going to demonstrate and talk through
it a little bit more with you. So, once again, you take the portafilter out of the machine.
A lot of the times you want to wipe it, you’re going to take a clean dry towel and wipe the
inside screen there to get like used grinds out of there and stuff. What I’m about to
do is turn on the machine, the grinds are going to start flowing into the dosing chamber
and I’m going to start pulling the lever over here on this side into the portafilter. Let’s
go ahead and fill that all the way up. What I like to do then is settle it a few times
which is just this motion; in that way, you can pack more in. One theory is that with
every settle, with every tap of the portafilter that you do, you can fit another gram of coffee.
The next thing that you do is level off the coffee in the portafilter and you can level
it right back into the dosing chamber and then dump it later if you want. You want to
level it off nice and flat and try to level it as evenly and distribute it as evenly throughout
the screen as possible. That’s because if you have an area where coffee isn’t distributed
to as evenly, the water in the espresso machine is going to take that path of least resistance
and it’s going to, in the end, affect the taste of your shot.