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.
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.
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 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.
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.
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.
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.
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.
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.
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.
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.
About the Author:
Like to drink your morning java from a personalized coffee cup? Or maybe you want one for a gift? Learn all about them on the Coffee Poet website at http://www.coffeepoet.com
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