Espresso preparation instructions
Espresso is considered to be one of the most common ways to make coffee. Italians were the first to make espresso in the early 20th century. This strong coffee is prepared in a coffee machine and drunk immediately, otherwise it will lose its taste and aroma. Despite the small volumes and speed of preparation, it is not so easy to make a decent drink. In order to make a good espresso, a number of conditions must be met.
Where Espresso Starts: Ingredient Selection
The very first and most important factor is, of course, the coffee itself. For espresso, it is best to choose specially designed blends and varieties. Coffee beans must be roasted in a specific way – it is not recommended to use light roasted coffee. And the more the coffee is roasted, the better it gives off its aromas.
Preparing coffee making equipment
It is very important to keep the equipment clean. The fact is that all the elements of the coffee machine get dirty rather quickly, and the particles of oil and coffee remaining after preparation can spoil the taste of a new espresso. We recommend cleaning at least once a day, and even better after about 50 servings.
Making coffee: temperature and pressure
Now that the coffee is selected, and the equipment is prepared, it’s time to start the most important part – the preparation itself. Hot water, almost boiling water, passes under pressure through a filter filled with tamped ground coffee.
First of all, you need to set the correct water pressure in the coffee machine. Typically, the value ranges from 8.2-9 atmospheres. The pressure is initially assigned, then simply monitored with a pressure gauge and corrected if necessary.
The water temperature is not constant and changes depending on which type and which roast of coffee you have taken. For espresso, this is usually 93 degrees, this is the temperature roasters are guided by.
Correct dosage of coffee
It is important to correctly determine the dosage of coffee. It directly depends on the size of the filter holder basket – holder. They can be single or double. For beginners, it is recommended to use a double basket – due to the wider diameter, it is easier to achieve an even flow, which means that the coffee taste is richer. The double basket can hold 16-20 g of coffee. With the correct dosage between the surface of the coffee and the mesh of the coffee machine, the coffee tablet will swell slightly when it gets wet.
The scales will become an irreplaceable helper for you. After measuring the required amount of coffee, it is important to correctly distribute it in the coffee machine basket. There should be no lumps in the ground coffee, the density of the coffee tablet should be uniform – the quality of the finished espresso directly depends on this. To tamp the coffee, it is enough to apply medium pressure, while trying to keep the tamper – the tamping device – straight. This sounds simple enough in theory, but it actually takes some experience.
The final step in making espresso
So, the coffee has been measured, tamped, the temperature and pressure are set, and now you can proceed to the final stage of preparing the espresso. Having installed the holder in the coffee machine, you must immediately turn on the spillage. This is due to the fact that chemical reactions begin in coffee at high temperatures. It usually takes an average of 25-30 seconds to prepare an espresso from the moment the machine is turned on.
If all proportions are observed, the weight of the finished espresso should be approximately 2 times more than the weight of the ground coffee. That is, 18 grams of ground coffee should make about 36 grams of double espresso. It also depends on which coffee roast you use. The lighter the roast, the higher the ratio.
The right espresso
Depending on how long it took you in the end to spill coffee, in the future, if necessary, you can adjust the degree of grinding of the beans. If the preparation of espresso took less time, then the grind decreases, if more – increases. But this should be done gradually, checking the result, since espresso is very sensitive to such changes. It is easier to do this by moving from finer to coarser grind. In the right espresso, the trickles of coffee should be viscous, resembling liquid honey in consistency. And the calling card of espresso is foam. It would be correct to call it “cream”, and it should be even, thick, and the color – from golden brown to deep brown.
All stages of making espresso are interrelated and equally important. Even the slightest carelessness can negatively affect the quality of the drink. And it can take time to hone your skills. But it’s worth it, because in addition to the actual espresso – the most delicious and richest coffee, we also get the basis for many other interesting coffee drinks.