How to Prepare a Coffee
The Barista's Secrets
Espresso Coffee
An Explosion of Aromas and Complexity
The espresso shot is the base for many drinks and coffee drinks. From Cappuccino to Espresso Martini, it is necessary to extract a good espresso to compose the drink. Therefore, it is essential to learn all the stages of preparation, and know how to modify each component to achieve the best extraction of each grain. A perfect espresso is a mixture of chemistry and physics, a product of the union between science and art , a drink that enhances the five senses and all the richness of coffee.
The complexity of extracting an espresso starts with grinding, which must be finer than for strained coffee. The amount of coffee is also directly related to grinding and extraction intensity. Compress the coffee powder hard enough so that it has an ideal flow at the time of extraction. Other factors, such as water temperature and extraction time, are very important to extract a quality espresso, and must be adjusted in the espresso machine.
Espresso is the form that brings out the full flavor and aroma of coffee. For connoisseurs, the preparation enhances the richness of the aromatic notes, uniting them with the velvety sensations of the crema.
Recommended Coffees
Ingredients
- 9-10g coffee (fine grind)
- Filtered water
Utensils
- espresso machine
- Filter holder and filter
- Electric or manual mill with grinding adjustment
- Stainless steel tamper
- Brush and cleaning cloth
Preparation
In order to obtain an excellent result also at home, it is advisable to follow each step of the process.
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Remove filter holder from espresso machine and perform automatic flush
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Beat the coffee grounds and clean the filter holder with a suitable dry cloth
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Dose the coffee into the 9-10g filter holder using a fine grind suitable for espresso
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Level the coffee and compact it evenly using adequate force
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Flush again before inserting the portafilter and start extraction right after, using the machine's predefined programming (30ml of water with an extraction time of 25-30s)
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If your machine is manual, just start the extraction and count approximately 25-30s.
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Right after starting the extraction you have about 4 seconds to place your cup under the filter holder, and then just wait for the extraction!
To improve your espresso, it is worth following some tips and adjustments that can be made to extract the perfect espresso!
Water quality – Use natural mineral water or filtered water. The concentration of limescale and other impurities in tap water can influence the quality and taste of the coffee. Every two months it is advisable to use a descaler for domestic espresso coffee machines to clean residues and salts from the water.
The right dose – Usually the amount of coffee can vary from 7-10g. However, just as each bean is unique, each extraction must be tailored to the specific coffee. It is important that the amount is sufficient to have a firm fit when inserting the portafilter in the machine, but not in excess to prevent the coffee from becoming too intense or not having an adequate flow. A good base to have is to fill the portafilter to the top and eliminate the excess by leveling the coffee.
A professional touch – Once the filter holder is full, level the coffee by distributing it evenly. Compaction must be done with the tamper, with the right amount of force. The pressure with which the coffee is compressed is directly linked to the water flow at the time of extraction. Too much pressure results in too little flow and vice versa. The ideal is to find the balance, in such a way that when the coffee is extracted, it comes out like a thread of honey, with consistency, color and creaminess.
The right time – The extraction time can be modified to reach the ideal dose for espresso, but also changed to prepare other variants of the drink. A Ristretto , or short extraction, has a better extraction time, which results in an espresso of only 22ml, which provides a fuller and more intense drink. A Lungo , on the other hand, is the long extraction of the espresso, where about twice as much water is released by the powder, resulting in a less full-bodied coffee but with more caffeine.
Careful maintenance – The daily care of your machine and equipment will not only prolong their useful life, but also ensure the quality of beverage extraction. Always when you finish using the machine, wash the filter, filter holder and water tray with neutral detergent and running water. Eliminating the oils that remain in the equipment will prevent dirt from accumulating. It also makes a 'back flush' in the espresso machine, using a blind filter, to eliminate all coffee residues. Finally, you can always pass a clean, damp, non-abrasive cloth over the surfaces of the machine where water and coffee are usually splashed.
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