|
How to prepare coffe ?
|
|||
 |
||||
| Making
Espresso is an Art. To make espresso that is perfectly tailored to you
start by selecting coffee beans that you enjoy. A variety of distinct
choices exist, but never forget that freshly roasted beans are the
best, and grinding should be very fine. One of the secrets of good espresso is preheating your equipment. With cool espresso machine the cream will be lost and your espresso will taste bitter. Make espresso with passion and creativity that it deserves and you will be awarded with great coffee! Also you will need much research and practice to develop the best results. The sign of a great espresso coffee brew is "cream"! There are many variations of Espresso drinks produced such as Americano, Black eye, Capuccino, Cubano, Doppio, Caffè Latte, Caffè Macchiato, Mocha, Red Eye, Long Black, Lungo, Ristretto, Flat White, Corretto etc. |
||||
 |
||||
| Basically,
an espresso is a high-pressure extraction of coffee from a special
machine (there are different types). 1. Pour cold, clear water into your machine's water chamber and make sure the boiler cap is secured. 2. Preheat your equipment by running the espresso cycle without the coffee. Also preheat your cup. 3. In the meantime grind your coffee. 4. Place the coffee basket in the filter holder and lightly pack in the ground coffee. The right amount of ground coffee is 7 grams (1/4 ounce dry volume) for a single shot (one ounce serving of espresso), or 14 grams for a double. 5. Tamp the coffee with the tamping tool that came with the machine in a smooth using about thirty pounds of pressure. A tamper is a flat object, approximately the size of the inside of the portafilter, used to compress the grounds to a density that will create just the right amount of resistance for the water being forced through the grind. Usually that is around 30 pounds of pressure. Too little resistance and the water flow through without picking up the needed elements from the coffee. Too much pressure and the brew takes too long and the brew will be bitter and without cream. Now examine the tamped coffee making sure it is level and well compacted. Brush off loose grounds around the top rim. This is important for good espresso. 6. Lock the portafilter into the machine and place your pre-warmed cup beneath the nozzles. 7. Place your cups under the group/brew basket (making sure this is seated securely). Turn on your espresso machine. The machine will heat the water to the proper temperature and force the water through the coffee grounds. At first the coffee will be dark but this will change to creamy, golden foam near the end. When you reach two to three ounces of espresso coffee, stop the machine. Make adjustments to your process by timing yourself. It should take 20 to 25 seconds to create one or two ounces (respectively). 8. Should be served immediately in small cups. 9. Enjoy in your espresso! |
||||
 |
||||
|
Just few more
word about how to make good espresso.
Choose the appropriate roast for your espresso. Medium and dark roasts are ideal for making great espresso but varying techniques will ensure the best extraction from each kind of roast. It is best to grind your own beans; but don't use cheap electric blade coffee grinder. These can "burn" the coffee, and it is hard to get a consistent grind. The grind of the coffee beans will always vary relative to the bean and how it is roasted. A dark roast needs a coarser grind than a medium roast to achieve the right brewing time and volume. Espresso is a tricky grind - it should be very fine, but not completely powdery, or else the coffee will overextract. Use purified water, without minerals or pollutants, heated to about 200F or 90C degrees. Never use boiling water. On the other hand, if there is not enough heat important components will not be extracted from the coffee grind. It is about the grind and the pressure used with the tamper (assuming water temp is good) (the water is the easy part) you can compensate for too loose a grind with more pressure and too fine a grind with less. This is the most crucial rule for making great espresso and relates to the quantity of coffee to the amount of brewing time: Single Shot = 1 to 2 ounces in 25 to 30 seconds Double Shot = 2 to 3 ounces in 25 to 30 seconds Brewing temperature should be monitored, as it is vital to the temperature of the espresso. The thermostat controls the temperature of the water at the point where it comes into contact with the ground coffee. It should be 190 to 196 degrees Fahrenheit. Brewing pressure is the amount of pressure created when extracting the coffee. It should be eight to nine bars of pressure. There are machines, which exert fifteen to nineteen atmospheres of pressure, but higher pressures often produce bitter coffee. These machines have a safety valve that releases pressure if it exceeds a certain level to avoid severe over-extraction of the coffee. The good espresso has a lot to do with the quality of machine. Every machine is different. It is a matter of learning your machine and how to work with it. Also, learn and practice how to best maintenance your espresso machine. |
||||
 |
||||
| CaffeMaker Espresso Coffee
Tips: Tip: Use fresh roasted espresso beans. Tip: For espresso grind the coffee beans to a sugar texture. Tip: Always use cold water. Tip: Where your extraction took longer than the 25 to 30 second goal, your coffee may be ground too fine or the tamp may need adjusting. If it was too quick, try a finer grind. Keep experimenting to find the perfect flavor for your own taste. Tip: While making the espresso observe the foam. When the foam becomes almost white in color, the good-tasting liquid is no longer flowing. Remove the cup immediately. |
||||
| !!! Warnings: Be sure that the top is securely in place, because the machine can explode. The water is very hot and at a high pressure. Be careful when handling any metal parts of the machine after it heats up. These parts can be very hot even if the machine has been switched off. |
||||
 |
Take a good cup of coffee. |
|||
| Copyright 2009 by CaffeMaker.com - Coffee with Love - Best Coffee Tips - Because You Deserve the Best Coffee |
