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.
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.
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.
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.
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. - 16083
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.
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.
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.
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.
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. - 16083
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