Every barista (professional maker of coffee drinks) will have his or her method. Here's mine...
The first thing to consider is the water you will use. You may not be aware of it but water can become stale when exposed to mildew or if it has not been filtered properly. This can dramatically affect the taste of your coffee. Also the water needs to be hot, around 203F, close to the boiling point.
Next comes the coffee. Select arabica - whether from Brazil, Bogota, or elsewhere, grown above 3000 feet (915m) and delivered fresh for roasting. Either self-roasted or bought within a few days after, the coffee should have that 'fresh food' smell.
Robusta - though easier to grow and more disease resistant - has more caffeine and less flavor. It should be reserved for those quick pick-me-up cups, not used for an espresso to be savored.
You want your beans to be ground in a burr grinder and not chopped. And the beans should be a French or Viennese roast because these are dark roasts best for espresso.
Good grinding is important. You want your grounds to be like sand. If they are like gravel they are not ground enough. If they are powdery they are ground to fine. You do not want your coffee grounds to have too much exposure to the air or they will begin to absorb smells and particles from the air and this will change the flavor and aroma.
And, last but not least, a good espresso requires a clean machine of good quality. 'Good quality means: generates heat by boiler or thermoblock and is capable of producing pump pressure of 9 bar or better. A 'thermoblock' heats water as it passes through the machine on the way to the pump. Avoid the cheaper units that rely on steam to create pressure.
Now you have the basic elements. Next comes the process.
Start by running good clean water through the espresso machine to be sure it is nice and clean and to warm it up to get it ready for your coffee. Simply run clean water, no coffee, through the machine.
Put in your coffee and pat it down a bit. It should not be packed in to tight but it should not move around easily either.
Insert the hopper in the machine firmly and place a warmed espresso cup at the outlet. Start the machine and in about five seconds you should have a thin, steady stream. (About 20 seconds for a double shot.) - 16004
The first thing to consider is the water you will use. You may not be aware of it but water can become stale when exposed to mildew or if it has not been filtered properly. This can dramatically affect the taste of your coffee. Also the water needs to be hot, around 203F, close to the boiling point.
Next comes the coffee. Select arabica - whether from Brazil, Bogota, or elsewhere, grown above 3000 feet (915m) and delivered fresh for roasting. Either self-roasted or bought within a few days after, the coffee should have that 'fresh food' smell.
Robusta - though easier to grow and more disease resistant - has more caffeine and less flavor. It should be reserved for those quick pick-me-up cups, not used for an espresso to be savored.
You want your beans to be ground in a burr grinder and not chopped. And the beans should be a French or Viennese roast because these are dark roasts best for espresso.
Good grinding is important. You want your grounds to be like sand. If they are like gravel they are not ground enough. If they are powdery they are ground to fine. You do not want your coffee grounds to have too much exposure to the air or they will begin to absorb smells and particles from the air and this will change the flavor and aroma.
And, last but not least, a good espresso requires a clean machine of good quality. 'Good quality means: generates heat by boiler or thermoblock and is capable of producing pump pressure of 9 bar or better. A 'thermoblock' heats water as it passes through the machine on the way to the pump. Avoid the cheaper units that rely on steam to create pressure.
Now you have the basic elements. Next comes the process.
Start by running good clean water through the espresso machine to be sure it is nice and clean and to warm it up to get it ready for your coffee. Simply run clean water, no coffee, through the machine.
Put in your coffee and pat it down a bit. It should not be packed in to tight but it should not move around easily either.
Insert the hopper in the machine firmly and place a warmed espresso cup at the outlet. Start the machine and in about five seconds you should have a thin, steady stream. (About 20 seconds for a double shot.) - 16004
About the Author:
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