Perfect Espresso!
The quality of an espresso depends on a combination of factors: time, temperature, grinder calibration, dosage, tamping and of course... the coffee. A well-brewed espresso has a smooth golden-brown froth: the 'crèma', often called the ‘face’ of the espresso.
1. Don’t skimp on the coffee. The most expensive espresso will still cost less than a (soft) drink. Freshly roasted beans are best.
2. If you use coffee beans, grind them just before you brew the espresso. Ground coffee soon loses its flavour and aroma through exposure to air and humidity.
3. Heat the espresso cups beforehand. Make sure that the filter holder fits securely in the machine and let hot water flow through it for 3 seconds.
4. Place the coffee in the filter holder, between 7 and 8 grams. Adjust the dosage till you find the right flavour for you. Use a little more if you like your espresso robust, a little less if you like it mild.
Tips for keeping it fresh!
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5. Now tamp the coffee. Exert pressure of around 15 kg and turn the holder 45 degrees to ‘set’ the coffee. Clean the holder in one short sharp movement.
6. Place the filter holder in the machine with the cups underneath. The ideal time for one espresso is 20 - 25 seconds.
(Want to brew the perfect cup, worthy of a real Italian barista? Sign up for one of our workshops and learn the tricks of the trade.)
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