How To Make A Great Espresso?

What does it take to make a really great espresso? It all starts with water. No matter how good the quality of coffee grounds is, they can’t overcome an association with poor water. It must be fresh and very hot. Even water can get stale, thanks to mildew, poor cleaning practices, and inadequate filtering. The optimum temperature of the water is 203F (95C), nearly boiling.

Next comes the coffee. Best choice would be arabica – whether its from Brazil, Bogota, or elsewhere, it should be grown above 3000 feet (915m) and delivered fresh for roasting. Whether you have roasted it youself or has it been bought within a few days after, the coffee should have that ‘fresh food’ smell.

Robusta should be reserved for those quick pick-me-up cups, not used for an espresso to be savored. It – even though it’s easier to grow and is more disease resistant – has more caffeine but less flavor.

Don’t use blade grinders for grounding. Blade ‘grinders’ actually don’t grind, they chop. Instead choose burr grinders – these have pyramid shaped teeth on two plates that grind the beans between them. The roast should be dark – either French or Viennese. The name here refers to the color, not the origin.

The fineness of the granules is determined by the distance between the plates. Sand grain-sized is good, powder is fine too, but small-gravel is too large. The grind should not be exposed to air any longer than necessary. Coffee, like any other food product, will oxidize and absorb odors from the air. Neither is favorable for a good cup.

And, last but not least, a good espresso requires a clean good quality machine. Good quality here means that it generates heat by boiler or thermoblock and is capable of producing at least 9 bars of pump pressure or more. A thermoblock heats water as it passes through the machine on the way to the pump. Don’t use cheaper units that use steam to create pressure.

These were the basic elements required for great espresso. Now lets look at the process itself.

Pre-warm the equipment by running good water through a clean machine. You can turn the machine on, let the water heat, and run a cup through with no coffee to warm the surfaces and flush the system.

Add your ground roast and pack down slightly, just like it’s done with pipe tobacco. You should be able to feel some springiness, but the coffee shouldn’t scatter.

Insert the hopper in the machine firmly and place a warmed espresso cup at the outlet. Start the machine and in about five seconds you should have a thin, steady stream. (It should take approximately 20 seconds for a double shot.)

If you want to make a cappuccino, warm half a cup of organic milk in the microwave for about 90 seconds, froth, and add to the espresso. Garnish to taste with cinnamon, nutmeg or chocolate. In case you like it sweet a little organic sugar goes a long way.

That’s about it -simple, straight forward, and easy. Good ingredients are essential, remember to keep your equipment clean, and don’t burn the roast. As a result you’ll get a great cup of espresso.

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