For a perfect espresso, you have to get the very best out of the beans. Consider the following parameters:
- Water temperature
- Water quality (“medium hard” water referring to German degrees)
- Amount of the ground coffee (7 to 8 grams for 30 ml of espresso )
- Amount of the espresso (30 ml espresso including crema)
- Time of extraction (ideally 20-30 seconds)
- Tamping weight (around 15 to 20 kilograms; depending on grinding level & amount of ground coffee)