The perfect espresso – the ultimate challenge for every barista. A portafilter in your own four walls has become a trend. The anticipation of the perfect coffee at home is great. But frustration often sets in after a short time: The coffee doesn’t taste good and adjusting the grinder seems impossible.

No need to worry! Here comes the first aid for the portafilter. These instructions will help you to set up your grinder correctly so that the resulting espresso tastes great.

Basics

Mill

The coffee grinder that has been specially developed for the portafilter (in some appliances as a unit with the portafilter or separately). Neither conventional grinders nor pre-ground coffee are suitable. This is because many conventional coffee grinders cannot grind the coffee finely enough for preparation in the portafilter. With pre-ground coffee from the supermarket, the degree of grinding cannot be determined – we want to adjust it!

Grinding degree

The grind level set on the grinder determines how fine or coarse the coffee is ground. If you are not sure how to set a coarser or finer grind, simply refer to the grinder’s operating instructions.

Lead time

This is how long the coffee runs from the portafilter into the cup (can be read on some appliances, alternatively stop it yourself). For the perfect espresso, the target is 25 seconds throughput time. There is a margin of between 20 and 30 seconds. Depending on the type of bean, degree of roast, etc., you can move within this range and adjust it to your own taste.

Step-by-step instructions

Step 1: Prepare the espresso

1. Place the portafilter on the scales and tare.
2. Grind a portion of coffee in the portafilter.
3. Weigh and bring to the previously determined grams, e.g. 20g (if necessary, grind more or remove the coffee powder).
4. Prepare the espresso as usual. Stop the throughput time.

How many grams of coffee?

First, we determine how many grams of coffee are to be placed in the portafilter. This depends on the basket size of the portafilter. Simply check the manufacturer’s instructions to see how many grams the portafilter is designed for. Usually 14 – 20g for a double espresso (portafilter with two spouts) or 7 – 10g for a single espresso (portafilter with one spout).

Step 2: Analyzing the result

The aim is a throughput time of 25 seconds (range 20 – 30 seconds). Also test the result for taste and appearance.

There are three possible cases:

A. The lead time was far too short

• Taste: stale and watery
• Crema: hardly present, disappears
• Solution: The grind was too coarse → adjust finer

B. The lead time was just right

• Taste: balanced and full-bodied
• Crema: hazelnut-colored, closes after stirring
• Solution: The grind is correct. It’s best to prepare another espresso straight away to ensure that the result remains the same.

C. The lead time was far too long

• Taste: bitter, burnt
• Crema: dark crema with bubbles
• Solution: The grind was too fine → set coarser

Step 3: Adjust the grind

Adjust the grinding degree depending on the result of step 2:

• Throughput time too short: finer
• Throughput time too long: coarser

Depending on the scale of your grinder, set a few levels coarser/finer here. For example, at 35 seconds you only set a little coarser than at 50 seconds.

Then grind 1-2 portions of coffee. Only after about 1-2 portions has the grinder actually reached the set grind level.

Step 4: Repeat

Repeat steps 2 and 3 until the throughput time of 20 – 30 seconds has been reached and the espresso has the desired taste and a nice crema.

Step 5: Set grams

Until now, you have weighed the ground coffee by hand. Now you set the grinder to the desired amount of grams. For most machines, this is about the “grinding time”, i.e. how long the grinder grinds coffee. The longer, the more.

So you grind the coffee, weigh it and set the grinding time accordingly. The best way to set the time is to refer to the operating instructions, as every machine is slightly different.

Step 6: Congratulations!

You have successfully prepared a perfect espresso! Try your espressos again and again and adjust the grinder if necessary. If you fill a new variety, the grinder should generally be readjusted.

Coffee recommendationsfor the portafilter

You can make just about any coffee in a portafilter. Which coffee you choose depends on your taste. The portafilter conjures up exciting espressos from all coffees. Depending on whether you are in a more experimental mood (fruity, light) or prefer classics (spicy, dark).

GIUSEPPE – The all-rounder

Espresso Giuseppe from Caffè Gemelli is a typical Italian espresso with complex acidity and balanced bitterness. These characteristics result not only in an intense, full-bodied espresso, but also in a strong, lengthened coffee. Giuseppe unfolds its balanced, dark aromas of fine chocolate and a hint of lime in the portafilter.

PARADISE ISLAND – The experimental espresso

Paradise Island from Inndie Beans is a mild single origin from Papua New Guinea with a crisp acidity. Complex and fruity with aromas of vanilla, tropical fruit and citrus. As an espresso from the portafilter, the fruity aromas are particularly prominent. The crisp acidity is definitely unusual and refreshing.

BLU – The classic Italian espresso

50/50 BLUE, the typical Italian mezzo-mezzo blend from Mokaflor, is dark with a strong body. The full-bodied coffee blend has little acidity and velvety chocolate notes. In the portafilter, BLU is particularly chocolaty with little acidity. Even in combination with milk, the coffee aroma still comes through well.

Conclusion

Once you have understood the principle, the next grinder settings should go faster. Now you can adjust your settings to suit your coffee and your taste. That’s not enough for you? Just attend a barista course at the Checker! From coffee knowledge about bean cultivation, varieties and preparation to practical work on the portafilter and milk frothing – you can really let off steam here!