There is always room to improve your game, and there are quite a few additional tools that can help you make the best espresso possible. These are all the tools you use before Fermentation, paves the way for perfect extraction.
The vacuum canister is a great way to store your coffee beans. By clearing the room of all air every time you close it, Fellow Vacuum Canister slows the decomposition of all those delicious oils and chemical compounds inside your favorite (hopefully locally roasted) coffee beans.
This is one of our top picks in The best coffee grinders Guide, a good choice for espresso. Espresso requires a fine and consistent grind, one that you can easily take out of your rotary grinder. Just be sure to get in there and give your blades a wipe every now and then—maintenance OXO makes easy, with a cereal box that pops apart without any fuss.
Nothing will improve the brewing process of espresso like a bottomless filter coffee. Not because it will make your coffee better, will make You are Better by making you more aware of your mistakes and inconsistencies. Bottomless filters are tough, and when the grinding stops or you overburden the soil, the bottomless filter lets you see this in how the espresso covers the bottom of the filter and pours into the cup. Be sure to recheck the circumference on the head of the espresso machine assembly (the location where the filter is attached). There are a number of standard sizes, so you need to make sure you order the correct sizes. The most common are 53mm and 58mm, and nearly every bottomless coffee filter comes in each of these sizes.
Stuffing mats are a thick, soft piece of rubber or silicone, but they make it much easier to maintain a consistent tamping pressure (and a clean tamping area so you don’t stain your kitchen table with coffee or scratch the bottom of your tampon). You can also use a folded kitchen towel, but it is easier to rinse.
Once the grounds are in the coffee filter, the next step is to give them a good, even tamping. You want to use 30-40 pounds of pressure, and while you can use a scale to determine exactly how you feel, I find it’s best to just apply pressure on your upper body, then extract a shot and see how it goes. If it’s too bitter, you’re ramming too hard, and if it’s too watery, you won’t ram it hard enough. The dispenser (also called the leveler) makes it easy to get a flat surface for you to tamper, and this dispenser has a burr on one side and a dispenser on the other so you can level your coffee beans, then flip this tool over again and give them a good push. Just make sure you get one that fits the circumference of your coffee filter!
These are my overall favorite shot cups, but they’re also great espresso cups – tall and narrow enough to allow for a nice airy crema to form on top, and made of tempered glass so they can stand up to the heat. It’s also great for serving small drinks like macchiatos – a shot of espresso with a little froth on top.