---------------------------------------------------------------------------------
Coffee - Espresso Anyone?
View PDF | Print View
by: MarcWarren
Total views: 82
Word Count: 424
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.
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.
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.)
About the Author
Would you like to drink your morning coffee out of a personalized coffee cup? Or perhaps you're looking for one as a gift? Find out all about them on the Coffee Poet website at http://www.coffeepoet.com
Rating: Not yet rated