All professional coffee makers have their idea of how to make a good espresso. Here's one:
It all starts with water. No coffee grounds, no matter the quality, can overcome an association with poor water. It must be fresh and very hot. Yes, even water can get stale, thanks to mildew, poor cleaning practices, and inadequate filtering. The optimum temperature is 203F (95C), nearly boiling.
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.
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.
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 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.
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.
Replace the coffee holder into the machine and secure it well. Then replace your warmed espresso cup into the machine and you are ready to turn the machine on to start the process.
It all starts with water. No coffee grounds, no matter the quality, can overcome an association with poor water. It must be fresh and very hot. Yes, even water can get stale, thanks to mildew, poor cleaning practices, and inadequate filtering. The optimum temperature is 203F (95C), nearly boiling.
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.
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.
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 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.
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.
Replace the coffee holder into the machine and secure it well. Then replace your warmed espresso cup into the machine and you are ready to turn the machine on to start the process.
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