| All baristas have their own method when making and | | | | consistency is too fine whereas a small-gravel size is |
| serving coffee drinks. Here's my method... | | | | too large. A sand grain-sized granule is a just right. Be |
| Everything starts with water. Coffee grounds, | | | | sure the grinder is not exposed to air any longer than |
| regardless of quality, cannot overcome using poor | | | | necessary or the coffee will oxidize and take in |
| water. The water must be fresh and very hot at | | | | odors. Neither is beneficial to any good cup of coffee. |
| near boiling. It may sound strange, but water can | | | | Finally, a good espresso is made in a quality, clean |
| become stale due to inadequate filtering and cleaning. | | | | machine with quality meaning one that generates |
| The coffee is next. I recommend choosing aribica | | | | heat by a boiler or a thermoblock and can produce |
| regardless of whether it is from Brazil or somewhere | | | | pump pressure of nine bar or higher. Try to avoid the |
| else. It is best self-roasted or purchased not too | | | | cheaper machines that use steam to create pressure. |
| many days after it is delivered. You always want the | | | | Now, let's move onto the process... |
| coffee to have a lovely, "fresh food" aroma. | | | | Be sure to warm up the machine prior to using it by |
| The second category of coffee, robusta, is much | | | | running good water through the machine. Now, turn |
| easier to grow and more resistant to disease, but | | | | the machine on, let the water warm up slightly |
| also has less flavor and more caffeine. It is best used | | | | before running a cup through without coffee to allow |
| as a quick energy fix and not for a the finer coffees | | | | the machine to flush itself. Add the grounded granules |
| like espressos meant to be enjoyed and savored. | | | | and pack it down slightly. You should feel some spring |
| The coffee should be finely ground in burr grinders | | | | to the grounds, but the coffee should not loose. |
| for a dark roast, either Viennese or French referring | | | | Insert the hopper into the machine and place an |
| to the ground color. Burr grinders are preferred here | | | | espresso cup at the outlet. Start the machine and |
| b/c of their pyramid shaped teeth between two | | | | wait just a few seconds for the thin stream to flow. |
| plates that grind the beans, whereas blade grinders | | | | Add extra time for a double shot of espresso. |
| simply chop rather than grind. | | | | As you see, it is a fairly straightforward process. A |
| With burr grinders, the distance between the plates | | | | great espresso is all about using quality ingredients, |
| determines the granule consistency. A powdery | | | | using a clean machine and not burning the roast. |