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.
The robusta coffee bean is excellent for a nice hot cup of coffee to give you a boost for your day. This is because of its high content of caffeine. But these beans should not be used for espresso.
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.
Finally a good espresso needs a good machine. You want to avoid steam machines that use steam to create pressure. The best machines have thermoblock and pump pressure of 9 bar or greater. This thermoblock heats the water as it travels through the machine to the pump. This process makes for a better espresso.
Now you have the basic elements. Next comes the process.
Pre-warm the equipment by running good water through a clean machine. You can turn the machine on, let the water heat, and run a cup through with no coffee to warm the surfaces and flush the system.
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.)
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.
The robusta coffee bean is excellent for a nice hot cup of coffee to give you a boost for your day. This is because of its high content of caffeine. But these beans should not be used for espresso.
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.
Finally a good espresso needs a good machine. You want to avoid steam machines that use steam to create pressure. The best machines have thermoblock and pump pressure of 9 bar or greater. This thermoblock heats the water as it travels through the machine to the pump. This process makes for a better espresso.
Now you have the basic elements. Next comes the process.
Pre-warm the equipment by running good water through a clean machine. You can turn the machine on, let the water heat, and run a cup through with no coffee to warm the surfaces and flush the system.
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.)
About the Author:
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