Hello to all my beautiful peoples- I trust that you’ve had an amazing festive weekend, spending time with the family and friends, yes yes, even me- and not forgetting indulging in some of that lovely coffee ☕️ , which I have been making myself on my home espresso machine 😏. I don’t think my espressos have ever tasted this good 🤔😁
To end off for the year 2016, I thought I’d share the tips that I was taught on how to make the perfect espresso.
I will also be show casing what I did in the final hours of the barista course that I attended- in the beginning of the month of December.
How to make an espresso: (As taught by Arno- Origin Coffee Roasters)
Step 1: Find the perfect grind size that would allow for optimum coffee extract. With this step, there’ll be a trial an error, but if you’re experienced, I’m sure finding the perfect grind size for your coffee would be done in no time 🙌🏼😌
Step 2: After finding the perfect grind size, it’s time to begin the espresso process- first; by actually grinding the beans into your portafilter.
Ensure that you’ve dosed enough coffee (grind a sufficient amount into the portafilter) and then level off to distribute the coffee evenly.
Step 3: The distribution of the coffee will ensure that there is a levelled resistance when extracting the coffee.
Step 4: Tamping- First for the initial light tamp, this ensures that the coffee is levelled and any loose grinds of coffee will fall into place. Then for the final heavy tamp, with the right amount of pressure , compress the coffee enough so that the consistency will be correct, but not too much that your coffee is packed too tightly.
Step 5: Then polish the puck to ensure that there are no excess coffee that might be left (by not doing this, the coffee would burn as soon as you’ve insert it into the group head of the machine giving off a burnt taste)
Step 6: Flush Group head – this is where the portafilter is inserted in, removing any coffee that was remain from the previous espresso that was made.
Step 7: Pre heat your cup by filling it half way from the water spout (See picture above)
Step 8: Insert the portafilter into the group head- press the button or pull the lever immediately, because as soon as it is in , the top layer of your coffee will start burning , thus affecting the taste of your espresso.
Step 9: Put one or two cups underneath the portafilter and wait …
Step 10: The shot should pour out like warm honey, between 25-30 seconds for a 60 ml. It can also be a hazelnut to dark brown colour with red spotting or animal print like spots.
How it should taste
-Your espresso should taste flavourful in terms that it must not be sour or bitter.
– It can and preferably should have an accidity taste to it
– It should be pleasurable to drink
- In my opinion, every persons coffee experience will be different.
- I also feel that your frame of reference affects the amount of pleasure that you receive when drinking your coffee.
- I personally never enjoyed drinking an espresso until I was put into the situation whereby I needed to know how it tasted when it was good or not.
- At first the espresso was very bitter to me, because I generally like to indulge in milk espresso beverages, but once my palette became use to the shock and intensity of the espresso, I managed to taste the beauty in it 🤗
But yes, that’s all from me, I do hope you all enjoyed that explanation of how to extract an espresso 😌🙌🏼☕️
If you have any thoughts, or even anything you’d like to share with me regarding it, feel free to communicate by commenting or emailing me 😌😃
Until Next Time ☕️☕️☕️