Served in leading cafes and five-star hotels, Oro™ is delicious as espresso or in milk-based coffees – making it a firm favourite for most coffee lovers when they see it on offer.
While loved by hospitality for its consistency and flavour, you don’t need to be a professionally trained barista to get a great cup of Oro™ at home. It’s all about the right beans, and the right technique. Our universal recipe for Oro™ is as follows:
- Brew temperature: 90 Degrees
- Dose in: 21g-22g
- Dose out: 42g to 48g
- Millilitres: 28-32ml
- Time: 25-27 seconds
What You Need for Better Espresso at Home
Before you start challenging the limits of which espresso machines can fit on your kitchen bench, give our recipe a go with what you have. Here are your basic coffee-making essentials for a delicious cup:
- Espresso machine
- Grinder
- Group handle
- Tamper
- Scales for accurate dosing
And of course, a bag of Oro™ Blend coffee beans.
Step 1: Starting with the Right Dose
Your “dose” is the exact weight, in grams, of ground coffee you’re using. Dose affects the strength, flavour and consistency of your end cup of coffee; if your dose is different every time, your espresso will be too. Too much coffee can choke the shot or make it harsh, while too little can make it taste weak.
For our Oro™ Blend, we recommend a dose of 21g. Using electric scales will allow you to find the precise measurement – you can find these at most places stocking homewares.
First, add your clean and dry group handle to the scales and tare it to zero. This ensures you’re only weighing the coffee grounds. Then, engage the grinder and add coffee to halfway, tap to gently settle the grounds evenly, then fill it up the rest of the way.
Once you have filled the basket, you can level it by carefully swiping off excess coffee grounds into the chamber. You can then place your now full handle on the scales to re-weigh it – adding or removing grounds as required to get that perfect 21g dose.
Note: Good grind consistency is one of the biggest factors in making consistently better espresso. If you want to achieve better extraction but aren’t sure where to start, try upgrading your grinder first – you might be surprised at the difference it makes.
Step 2: Tamping the Coffee Puck
Once you have the correct amount of coffee in your group handle, you can tamp it to allow for optimal extraction. Tamping is something people often worry about – how much pressure do you use? How do you get it even? – but once you know the basics, you can make sure you’re consistent every time.
First, grip: hold the tamping tool like you are opening a doorknob or turning on a torch. This will give you the control and dexterity you need. Next, consider your arm posture: you want a nice straight wrist, with your elbow to the sky, so you can press straight down.
Level, even tamping is more important than trying to press it down as hard as possible. You want to be firm, but not overzealous as this can pack the grounds too hard.
Once you’ve tamped, avoid the temptation to tap or shake the group handle. This can undo your hard work by creating channelling in the pressed grounds, leading to uneven extraction as the water finds the path of least resistance.
Step 3: Pulling the Perfect Espresso
When using Oro™, aim for 30ml of espresso extracted for around 25-27 seconds. Your yield (weight of coffee in the cup) should be 45-48g, or 28-32ml.
Place the group handle into the group head; we want a smooth, level movement here, without jostling the tamped grounds. Try thinking of it like a clock face. The group handle goes in at an 8 o’clock angle, and you will typically move it to 6 o’clock (with the handle pointing back at yourself) to secure it in the group head.
Setting the temperature
Setting the temperature too high can cause bitterness. Setting it too low can bring in too much sourness. We recommend setting a brew temperature of 90 degrees, with a 3-second pre-infusion to wet the grounds, to properly develop Oro™’s flavour profile.
What the perfect shot looks like
When you’re pulling your shot, timing is everything. You can also go by visual cues. The shot will move through three colour stages:
- 6-7 seconds: Dark-coloured drops start to appear.
- 18-20 seconds: An even caramel colour, running smoothly with no sputtering.
- 20-26 seconds: The stream is paler as extraction nears completion.
In the cup, you should end up with a dark shot of espresso topped by a rich, golden crema.
How to Know When You’ve Nailed Your Espresso
The easiest way to tell if you have achieved the desire result is to assess the flavour and aroma. In other words, take a sip and see how it tastes.
You can expect Oro™ to offer a medium body – not too strong, not too light, and pleasantly smooth. It should be slightly sweet, with notes of hazelnut, caramel and toffee. If there is any overpowering bitterness or sourness, you may have gone astray somewhere in the brewing process.
Related: Light, Medium and Dark Coffee Roasts Explained
Troubleshooting your Brewing Technique
If you’re still having issues, go back to basics. Check:
Grind Size
This is often overlooked but should be the first thing to check – if it’s too fine, you may notice a drippy or sluggish flow. The espresso will likely look very dark, and have an overly bitter, dry or heavy flavour.
If it’s too coarse, the coffee can start pouring too quickly and be a paler colour with a sour tang. Make only small adjustments and test the result each time you adjust. Minor adjustments to the grind can make a major difference in extraction, appearance and flavour.
Dose and tamping technique
After extraction, your coffee puck should feel springy and can have a slight indentation. If it’s too hard, you may have overdosed (resulting in the grounds being packed too firmly in the basket). If it’s muddy and has a lot of water present, you may have underdosed.
Is your equipment clean?
Even the best beans can taste flat or bitter if your equipment is full of stale coffee oils. Best practice:
- Keep baskets and portafilters clean.
- Purge the group head before brewing, and back-flush with water for every 1kg of coffee beans used.
- Clean your machine regularly (deep cleaning with espresso cleaner when needed).
- Empty old coffee from the grinder.
Are your beans fresh?
Correct bean storage is vital for retaining flavour between brews. Store your beans in an airtight container, in a dry space away from heat or light (think a cool cupboard, not a fridge). Grind your beans fresh for each batch if you can, to get the maximum flavour from the oils.
Unground, freshly roasted coffee beans will last around two weeks once opened before they start to lose their nuanced flavours to oxidation, so don’t delay once you have opened the pack – savour your beans while they’re at their best.
Related: How to Store Coffee Beans Once Opened So They Stay Fresh
Great Espresso Starts with Great Beans
Once you understand and control variables like temperature, dose, and grind, you can achieve beautifully brewed espresso with a rich, creamy and golden crema – every time.
Why not check out Vittoria’s Oro™ Blend beans to try today, or start a coffee subscription to ensure you’re never caught short? You can enjoy fresh Vittoria Coffee beans straight to your door, with fast delivery Australia-wide and international delivery options.
