Coffee Making Tips
HOW TO MAKE THE PERFECT COFFEE
What is espresso?
The word "espresso" refers to a method of brewing that's unique in two important ways:
1. In brewing espresso, hot water under high pressure is forced through a bed of finely ground coffee to extract a thick, flavourful essence in a concentrated form. This "espress" (quick) method of brewing can produce a cup in less than 25 seconds.
2. In serving espresso, each cup is prepared fresh to individual order. With the consumer waiting on the coffee (rather than the coffee waiting on the consumer) every cup is deliciously fresh tasting.
What's required to make great espresso?
In Italy, where espresso was first invented at the turn of the century, the key ingredients for espresso are know as "the four M's:"
1. Miscela (blend) = the right blend of coffee beans. There are many different espresso blends available; in addition, your retailer can recommend numerous single origin (unblended) beans, which work well for espresso.
2. Macinazione (grinding) = correct particle size is critical to espresso flavour. Correctly ground and packed into the espresso machine's filter basket, the coffee will trickle out like honey dripping off a spoon. Too coarse or fine a grind will result in either ”instant” espresso (Watery-but-bitter) or no coffee at all (from a clogged filter).
3. Machine (espresso machine) = because of the critical importance of correct temperature and pressure, the quality of the machinery used plays a much more important role in espresso than in any other method of coffee brewing. In addition to high overall construction quality, espresso machines need to be able to consistently deliver water at proper temperature (88 c.) and pressure (9 bar + - 1bar).
4. Mano ("hand" of the skilled operator or barista) = the most important ingredient of all. Espresso is truly hand-made coffee, and the skill of the operator plays the decisive role in determining cup quality.
How much coffee should I get when I order an espresso?
When it comes to espresso, small is not only beautiful, it's delicious! The best straight espresso is no more than 25-35ml of coffee, brewed into a warm demitasse. Filling the cup further (an all-too-common mistake) produces an over-extracted brew that's thin and bitter.
What about cappuccino and caffé latte, and all those other drinks? Are there any definitions?
A cappuccino is the classic Italian breakfast drink, and consists of roughly equal amounts of espresso, steamed milk and foamed milk. The air in the foam means there's less milk there than meets the eye, resulting in a more intense coffee flavour than in a caffé latte, which has little or no foam. Beyond these basics, there are endless assortments of options, ranging from drinks flavoured with chocolate and other flavours (caffé mocha, for example, a chocolate-infused caffé latte), to drip strength coffee made espresso style (the caffé Americano). It can all seem a bit bewildering, but the ability to make a unique drink for each individual is one of the best things about espresso.
Espresso Brewing Tips
1. Use only the freshest coffee beans.
2. Grind the coffee only as you need it.
3. Experiment with grind and tamping to achieve a steady trickle of espresso into the cup.
4. Use 6-8 grams of espresso per 25-35ml. shot.
5. Brewing time for a single shot should be 20-30 seconds.
6. Keep the machine clean; oily residue will spoil the taste of espresso.
Serving Espresso
Whenever possible, brew directly into pre-warmed cups to retain heat. Espresso is traditionally served in a demitasse cup, while a cappuccino cup typically holds 5-6 ounces. Sugar is a common addition to all espresso beverages. Lemon peel, despite its popularity in America, is not a typical Italian accompaniment.
Classic Espresso Recipes
Espresso: a single shot, 25ml-35ml, served in a pre-heated demitasse.
Doppio: (double) espresso: double the above quantity, served in a cappuccino cup.
Espresso Ristretto: (short or "restricted" espresso): an especially concentrated short 20ml or less espresso.
Espresso Lungo: ("long"): a larger volume of espresso, made either by leaving the machine on longer or by adding hot water to taste to a normal shot. Espresso con panna: espresso with whipped cream.
Cappuccino: espresso topped with equal portions of steamed and foamed milk.
Caffé Latte: espresso with steamed milk containing little or no foam.
Flat White: espresso topped with hot milk with a small layer of foamed milk served in a cup
Long Black: espresso topped with fresh hot water served in a cup.