|
Every barista (professional maker of coffee
drinks) will have his or her method for making that perfect cup of espresso.
Here's mine...
the basic elements
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 "ahhh,
ummmm," 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.
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. (Read more at
Picking
the Perfect Grinder)
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.
Last but not least, a good espresso requires a
clean machine of good quality.
Good quality means: generates heat by boiler or thermoblock and is capable of
producing pump pressure of 9 bar or better. A "thermoblock" heats water as it
passes through the machine on the way to the pump. Avoid the cheaper units that
rely on steam to create pressure.
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.)
For a cappuccino, warm half a cup of organic milk in the microwave about 90
seconds, froth, and add to the espresso. Garnish to taste with cinnamon, nutmeg
or chocolate. For those who like it sweet, a little organic sugar goes a long
way.
Simple, straight forward, and easy. Start with good ingredients, keep your
equipment clean, and don't burn the roast. The result? A great cup of espresso!
come shop in our coffee store
Find your favorite coffees in the world's largest Coffee Store on eBay!
|
