The Perfect Espresso
My Espresssoooooo (imagine Golum from LOTR)! Its espresso and not expresso. A lot of coffee junkies describe espresso as the nectar of the Gods or the elixir of energy. Espresso was developed around the early 20th century in Milan, Italy. And during those days, espresso was being prepared solely by steam. If prepared properly, the shot will make the five senses go wild. And let’s not forget that crema, the most distinguishing characteristic of espresso. Crema is a reddish-brown foam that floats on the surface. It is composed of vegetable oil, sugar and protein. The perfect shot is something that many professional baristas and home enthusiasts long to achieve and there are a lot of written articles and endless discussions on how to make that perfect espresso.
Here are some pointers on how to start making that perfect espresso:
A lot of people neglect necessary maintenance to keep their machines up and running. Espresso machines, specially mid and high end models are not cheap. Make it a habit to always clean it. I, for example, so meticulous with my Gaggia baby’s cleanliness, make it a point to steam some of its accessories where basic ingredients are being contained. If there are oil buildups in your filter basket, that can change the flavor of your espresso. But that’s just me.
Choose the right beans. I prefer medium-dark roast categories. You don’t just choose and espresso roasts. This is often darker than what is commonly suggested for espresso.
If you think that getting a perfect grind with a cheap bladed grinder is possible, then you have to reconsider. Espresso grind is very fine like baby powder. Though you can achieve that fineness with a blade grinder, it will generally burn the coffee. So, get a burr grinder to get the right grind.
The espresso rule of thumb in using the right amount of coffee is 7 grams for a single shot and 14 grams for a double shot.
A lot of espresso experts suggest filtered water in making espresso since all impurities, which can alter the flavor of espresso, were left behind. If you try using distilled water, you will notice that the taste is a little bit flat but if your machine has a water filter then this wouldn’t be a problem. Just make sure to keep the filter clean.
To extract enough flavor, you need to heat the water between 190 to 195 degrees under high pressure. Above the suggested temperature, it can cook coffee and if water is colder then it will not have enough flavor.
Temperature is always important to make that perfect shot and should remain consistent all the way through the brewing time. If your group head is at room temperature, it can rapidly cool down the coffee right in the middle of the brewing process, resulting in weak flavor.
The espresso rule of thumb says that you should get 1.5 ounces of espresso in 20-25 seconds. There are two major factors that affect how fast the water goes through your ground and packed coffee. First, the pump pressure on your machine and second is how firmly packed your coffee is. If the water is flowing through too fast or too slow, try adjusting either the grind of the coffee or the pressure that you use to tamp the coffee into the filter basket.
Another thing to check is the tamper. If the size is too small, coffee around the edges of the filter won’t be packed firmly and water will take the path of least resistance through the coffee thus, flavor is lost. And make sure that your setting for the pump pressure is 8-9 BAR. This is the common setting that’s being used.
Making the perfect cup of espresso takes time and practice. If you got it right the first time, people will be kneeling in front of you. It is an art and like other form of art, demands consistency to achieve perfection. If you have other suggestions in making that perfect cup, please share them here. It’s always a pleasure to discuss things about coffee to fellow coffee junkies.
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