Espresso – how to make a great cup of coffee
An espresso works for many as a small injection of energy that makes you perk up, for others it is a work of art for the taste senses. For most people it is a combination of the two. It is easy to believe that the preparation of a epresso is simple. A small cup of coffee may well not be that hard to get to? That attitude is the very first error perpetrated in espresso. For professionals in the industry, it took years before they got to that magical shot of espresso, it is a science and craftsmanship that few know. For individuals, it is obviously difficult to get to the same kind of espresso that proffsbaristan, no matter how much training you put behind, but there are many steps in preparation to learn that with great proportions can improve one’s espresso and keep it from being awful to mediocre up to quite delicious. It’s about knowledge, patience and above all experience.
Tools
Much of the outcome of one’s espresso depends on the tools and machines to use. The semi-automatic espresso machine is the one used in cafes and the home brewer who usually are the most successful and therefore is a good investment for anyone who takes their espressi seriously. Pistongmaskinen is of course even better – if you can handle it correctly, but it requires enormous amount of training and are honest, hard even for those who can. It also provides a much more varied results. Podmaskiner and fully automatic machines are very easy to use and can provide some decent espressi, but for true coffee lovers, they are too simple and allows for flat results.
A good coffee grinder is almost as important as the machine. To get the correct thickness of the coffee is essential to what the result is, of coarse gives watery coffee and cereal gives bitter. You should get a grinder with a good reputation and that can be configured in many different milling degrees, to what degree is best depends on which machine to use and is something we have to test their way to find. Do not be stingy on the coffee grinder for your espresso is important to you.
Coffee Bean
Selection of beans is of course one of the most important aspects in which the coffee brewing at any time. Arabica is the best and you will find freshly roasted Arabica beans of high quality so it is the very best, but a lot of focus should be on the degree of freshness. Robusta bean is generally lower quality than arabica, but many coffee connoisseurs have begun to mix in some Robusta beans among its Arabica beans since it allows richer crema and sometimes even a more favorable taste, flavor, however, is a difficult topic to have rules about when there is something very personal . The advice is to try things out.
The bean should be purchased whole and ground at home in a good grinder in connection with the preparation. Keep beans well sealed in a dry and dark place.
Preparation
When you’re ready to brew a cup of espresso, the first thing to do to fill up their machine with water and fresh beans (fully automatic machine). Then put in motion the machinery so that it may heat up water to the desired temperature. When water is heated so it makes sense to flush the pipes with some hot water before brewing, so that any coffee residue or debris is washed away, and that even the filter is heated. Please also fill the selected espresso cup with hot water so that the cup is hot and ready to receive the dark drops without cooling them directly.
Mala, Dose and Tampa Coffee
As previously mentioned, the grinding of coffee is an important point for the result, although there are no strict rules to follow as the degree of grinding is very individual for each machine, it should be relatively fine.
The dosage of coffee should not be particularly difficult for a single espresso should I have 7 grams of coffee and a double 14 grams. If you find it difficult to estimate the free-hand, one can use a small kitchen scale. It helps if you rotate the filter bowl while you pour in the ground coffee, then coffee is distributed more evenly, so even distribution as possible is the ultimate.
The next step in kaffetillredningen is no rope (pressing) of coffee in the filter. This moment is also very important, it pushes too hard is the coffee bitter and presses it too loose, it will be watering. You should get a good tamper aluminum or other alloy that fits perfectly in your filter canisters with as little airspace as possible. You start by tampa soft and spin tail a bit to distribute the coffee evenly and avoid bubbles and vent. Then press the really, the pressure should be around 15 kilos, so pressure on the bit with the upper body to help. Let rope circulate a bit easy on the coffee again and ensure that no coffee granules located on the edge where they can destroy the pressure brewing process by placing the air.
Brew espresso
When all is prepared, it’s time to brew the espresso. Click the filter bowl in the machine and press on strong, pressure should be at 9 bar and temperature of 93 degrees. The coffee should start to sprinkle into the cup after a few seconds and for the ultimate espresso, this spraying will take between 20-30 seconds and the beam as thin as a shoelace. The result will be a good and full-bodied espresso with a thick, golden crema on top. Then you know you have succeeded!
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