All professional coffee makers have their idea of how to make a good espresso. Here's one:
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.
When selecting a bean, choose arabica. This bean is grown at a higher altitude which gives them a better flavor. Fresh is important so if you do not grind the bean yourself be sure you buy fresh grounds. You can tell its freshness by the aroma.
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.
Finely ground in burr, not blade, grinders the roast should be dark - French or Viennese. The name refers to the color, not the origin. Blade 'grinders' actually chop, not grind. Burr grinders have pyramid shaped teeth on two plates that grind the beans between them.
The distance between the plates determines the fineness of the granules. Sand grain-sized is good, powder is too fine, and small-gravel too large. Of course, the grind should not be exposed to air any longer than necessary. Coffee, like any food, will oxidize and absorb odors from the air. Neither is conducive to a good cup.
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 that you have gathered together the right equipment the rest is up to you the maker.
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.
Add your ground roast and pack down slightly, as you would pipe tobacco. Just as with pipes, you should be feel some springiness, but the coffee shouldn't scatter.
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.
When selecting a bean, choose arabica. This bean is grown at a higher altitude which gives them a better flavor. Fresh is important so if you do not grind the bean yourself be sure you buy fresh grounds. You can tell its freshness by the aroma.
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.
Finely ground in burr, not blade, grinders the roast should be dark - French or Viennese. The name refers to the color, not the origin. Blade 'grinders' actually chop, not grind. Burr grinders have pyramid shaped teeth on two plates that grind the beans between them.
The distance between the plates determines the fineness of the granules. Sand grain-sized is good, powder is too fine, and small-gravel too large. Of course, the grind should not be exposed to air any longer than necessary. Coffee, like any food, will oxidize and absorb odors from the air. Neither is conducive to a good cup.
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 that you have gathered together the right equipment the rest is up to you the maker.
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.
Add your ground roast and pack down slightly, as you would pipe tobacco. Just as with pipes, you should be feel some springiness, but the coffee shouldn't scatter.
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.)
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