Espresso

Preheat your cups; it makes a big difference. By the time you hit the bottom of your cup, or finished making the coffee for the last person, the first shot can be very cold. Boiling water usually makes the cups too hot to hold, but filling them with hot water from the tap works well. If you put hot tap water in your cups before starting to brew coffee they will be ready by the time you get everything ready. You will also want to warm the brew head before starting. If you do not do this the heat of the water will be dissipated by warming the brew head. If you are making multiple cups leaving the brew head in the machine between cups should keep it warm.

– Make sure the coffee is ground for an espresso machine. If the coffee is too coarse the water will go through too fast and will not extract the nectar from the coffee. If the coffee is ground too fine the water will not be able to travel through the grounds properly and may lead to over extraction. Think of salt as a general rule. The best, of course, is to grind your own, but you can tell your coffee supplier to grind for an espresso machine. Until you get the knack of exactly how fine is fine enough you might want to buy pre-ground coffee to get an idea of what is correct. Espresso is definitely one place that a whirly blade grinder will not work.

– Make sure the filter basket is full, and tamped correctly. This is another one of those places that a little experimentation is in order. If the coffee is tamped too hard water will not flow through. If it is not tamped hard enough the water will run through the grounds too quickly. Every machine is a little different. Experimentation is the key. So be sure that the coffee is level. If it is not you will be providing a path of least resistance for the water to go through.

– Turn off the machine or move the cup away as soon as you see the streams of coffee coming out of the machine have become thin. If you keep going after this point, you’re just pumping bitter over extracted garbage into your cup. The more you run out, the worse it will taste. If you want a longer drink, make a double, or add hot water to your espresso to produce an Americano.

– Espresso should be served immediately. Ideally, the crema on an espresso should be all one color and preferably a very light honey color. If the crema has dark streaks, then the beans you have may have been burnt too much in the roasting process. Alternatively, the temperature on the machine itself could be set too high, and the coffee’s being burnt by the water. If there’s uneven crema, then either the coffee has been left sitting too long after being ground, or the dose in the handle hasn’t been tamped down firmly enough.

For a much better more thorough review of espresso machines see the Home Espresso Machine Mini-FAQ by David Bogie Part 1 Part 2

2 thoughts on “Espresso”

  1. crema

    First, a disclaimer: I am an espresso enthusiast, and make it on a daily basis from a very high-quality home espresso machine. The following is conventional wisdom among espresso enthusiasts. More importantly, it is what I have found from making a few good cups and many indifferent ones — thankfully the bad ones are few and far between.

    Crema from espresso should NOT be a uniform, light color. Whenever I am served (or make) espresso that has this appearance of crema I know to expect that the cup will taste sour and/or watery. If you observe the crema coming out of the portafilter spouts you will notice that it starts out a rich brown and becomes a blond color towards the end. The taste of the coffee coming out is better for the first drops than the last — the correlation is no accident. In fact, a thin stream (stated as the time the shot should be ended) is almost ALWAYS blond.

    See http://www.home-barista.com/naked-extraction.html for signs of a good cup.

    1. The Truth

      Coffee, its self… from the raw product in farms between the tropics of cancer and capricorn, to the roasters, baristas, trainers, representatives and everything coffee. there is not enough understanding that it is a complex and very versitile process.

      CONSISTANCY is the main killer of great coffee.  when you buy a blend, it has been tested and trialed until made perfect and if you are not representing it to its full extent then its rubbish.  Im going to use my representing coffee company for example. Danes.

      In our rocket branded machines (commercial use) 2 group with 22g baskets and a pressure in the group heads of 9Bar your extraction should run aprox. 30-35 seconds from engaging the pump. if you consistantly measure 22g with the right technique of consistancy and tamping (you will need the right size scraper and preferrable a set of scales) you will pull the perfect extraction of the sweet acidic restretto and the bitter mix of the blonding tail of the shot. (think of it like a colour wheel where you mix the green and yellow to make a third colour) then you get your perfect balanced shot, which as a black should be sweet yet soft and acidic yet delicious and drinkable to the extent where you dont need milk to cut it, this is achieved at around the 20-25 ml mark. if you would like to know more please book a course with danes gourmet coffee now..

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