Espresso coffee is one much cherished aspect of Italian culture which has conquered the world, much like pizza, cafes all over the world are now fitted with espresso machines which make wonderful coffee. The espresso machine has truly taken the world by storm with its shiny machinery, techniques and drinking rituals, menu lists and jargon; they speak to us of espresso, ristretto, latte, and crema. Most of all it is the rediscovered appeal of the splendid aromatic, syrupy taste and creamy heaviness of espresso and delicate clouds of milk foam floating on top that have caused this love affair with the simple espresso.
Manual Espresso Pot 1) To make the coffee in an espresso pot, first you must fill the lower chamber of the pot with cold freshly drawn water to just below the safety valve.
2) Fill the filter basket with finely ground dark-roasted coffee
3) Using your finger, wipe around the outside of the basket to remove any loose coffee grounds and place the basket in to the lower chamber.
4) Very firmly screw on the top chamber, keep the pot in an upright position, this will avoid getting the coffee wet too soon.
5) Place the espresso pot onto a low heat. After the water boils its steam will start to push the water up the funnel and through the coffee into the top chamber. If the heat is too high the water will flood through very quickly and the coffee will be very acidic and 'thin' tasting.
6) Immediately reduce the heat once the water has started to boil
7) When most of the water has left the lower chamber the bubbling sound will become more intermittent. You must remove the pot from the heat at this time and wait for the bubbling to ease before serving. You cannot keep espresso coffee hot.
SARAH'S TOP TIP - When you place the coffee in the basket it should be slightly compressed and any space in the basket filled; this holds the water in the coffee grounds longer and prevents the coffee being too watery
Electric Espresso Machines
1) To use an electric domestic espresso, follow the manufacturers instructions, which will incorporate most of the following points. Assuming that the correct roast and grind are being used, place a sufficient amount of water in the reservoir and turn on your espresso machine.
2) Wait for a light to come on or go off indicating that steam is available, then decide whether to brew one or two cups, with the appropriate filter holder in place, use the 'brew' mechanism to run some water through the filter to warm it.
3) Remove the filter holder, shaking out and water and then load it with espresso grind coffee using approximately 7g/1 tbsp per cup.
Electric Espresso 4) Tamp (press) the coffee down evenly and firmly using a tamper.
5) Clear loose coffee grounds from around the rim of the filter holder (group). Position the filter holder under the water aperture by holding the filter holder level with the handle on the left hand side (usually). raise the filter holder to the brewing aperture until it feels securely in place.
6) Lock the filter holder in to place by pulling the handle to the far right.
7) Place the cup(s) under the group and press the brew button.
8) Stop the brew when the cups contain about 40ml/1 1/2fl oz.
SARAH'S TOP TIP - Making slight adjustments to the grind, dosage and tamping pressure can result in the perfect cup that will take between 15-20 seconds to brew a maximum of 40ml/1 1/2fl oz of coffee. The appearance of the crema on the surface is an excellent diagnostic tool in determining what has gone wrong. If the crema is more white than brown, the coffee is under extracted will taste 'thin' and watery, to counteract this adjust the grind to a slightly finer one and/or firmer tamping. If the crema look burnt or very dark brown the coffee is over extracted and will taste very bitter, perhaps the coffee is too fine, the dose too large or too much water was allowed to run through the coffee.
SARAH'S ULTIMATE ESPRESSO TIP - Remember that oxygen destroys caffeine so drink your espresso very quickly, as within 30 seconds flavour is starting to disappear and your espresso will start to turn bitter.
from morethancoffee.co.uk
August 21, 2009
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August 21, 2009
All About Espresso
Espresso coffee is one much cherished aspect of Italian culture which has conquered the world, much like pizza, cafes all over the world are now fitted with espresso machines which make wonderful coffee. The espresso machine has truly taken the world by storm with its shiny machinery, techniques and drinking rituals, menu lists and jargon; they speak to us of espresso, ristretto, latte, and crema. Most of all it is the rediscovered appeal of the splendid aromatic, syrupy taste and creamy heaviness of espresso and delicate clouds of milk foam floating on top that have caused this love affair with the simple espresso.
Manual Espresso Pot 1) To make the coffee in an espresso pot, first you must fill the lower chamber of the pot with cold freshly drawn water to just below the safety valve.
2) Fill the filter basket with finely ground dark-roasted coffee
3) Using your finger, wipe around the outside of the basket to remove any loose coffee grounds and place the basket in to the lower chamber.
4) Very firmly screw on the top chamber, keep the pot in an upright position, this will avoid getting the coffee wet too soon.
5) Place the espresso pot onto a low heat. After the water boils its steam will start to push the water up the funnel and through the coffee into the top chamber. If the heat is too high the water will flood through very quickly and the coffee will be very acidic and 'thin' tasting.
6) Immediately reduce the heat once the water has started to boil
7) When most of the water has left the lower chamber the bubbling sound will become more intermittent. You must remove the pot from the heat at this time and wait for the bubbling to ease before serving. You cannot keep espresso coffee hot.
SARAH'S TOP TIP - When you place the coffee in the basket it should be slightly compressed and any space in the basket filled; this holds the water in the coffee grounds longer and prevents the coffee being too watery
Electric Espresso Machines
1) To use an electric domestic espresso, follow the manufacturers instructions, which will incorporate most of the following points. Assuming that the correct roast and grind are being used, place a sufficient amount of water in the reservoir and turn on your espresso machine.
2) Wait for a light to come on or go off indicating that steam is available, then decide whether to brew one or two cups, with the appropriate filter holder in place, use the 'brew' mechanism to run some water through the filter to warm it.
3) Remove the filter holder, shaking out and water and then load it with espresso grind coffee using approximately 7g/1 tbsp per cup.
Electric Espresso 4) Tamp (press) the coffee down evenly and firmly using a tamper.
5) Clear loose coffee grounds from around the rim of the filter holder (group). Position the filter holder under the water aperture by holding the filter holder level with the handle on the left hand side (usually). raise the filter holder to the brewing aperture until it feels securely in place.
6) Lock the filter holder in to place by pulling the handle to the far right.
7) Place the cup(s) under the group and press the brew button.
8) Stop the brew when the cups contain about 40ml/1 1/2fl oz.
SARAH'S TOP TIP - Making slight adjustments to the grind, dosage and tamping pressure can result in the perfect cup that will take between 15-20 seconds to brew a maximum of 40ml/1 1/2fl oz of coffee. The appearance of the crema on the surface is an excellent diagnostic tool in determining what has gone wrong. If the crema is more white than brown, the coffee is under extracted will taste 'thin' and watery, to counteract this adjust the grind to a slightly finer one and/or firmer tamping. If the crema look burnt or very dark brown the coffee is over extracted and will taste very bitter, perhaps the coffee is too fine, the dose too large or too much water was allowed to run through the coffee.
SARAH'S ULTIMATE ESPRESSO TIP - Remember that oxygen destroys caffeine so drink your espresso very quickly, as within 30 seconds flavour is starting to disappear and your espresso will start to turn bitter.
from morethancoffee.co.uk
Manual Espresso Pot 1) To make the coffee in an espresso pot, first you must fill the lower chamber of the pot with cold freshly drawn water to just below the safety valve.
2) Fill the filter basket with finely ground dark-roasted coffee
3) Using your finger, wipe around the outside of the basket to remove any loose coffee grounds and place the basket in to the lower chamber.
4) Very firmly screw on the top chamber, keep the pot in an upright position, this will avoid getting the coffee wet too soon.
5) Place the espresso pot onto a low heat. After the water boils its steam will start to push the water up the funnel and through the coffee into the top chamber. If the heat is too high the water will flood through very quickly and the coffee will be very acidic and 'thin' tasting.
6) Immediately reduce the heat once the water has started to boil
7) When most of the water has left the lower chamber the bubbling sound will become more intermittent. You must remove the pot from the heat at this time and wait for the bubbling to ease before serving. You cannot keep espresso coffee hot.
SARAH'S TOP TIP - When you place the coffee in the basket it should be slightly compressed and any space in the basket filled; this holds the water in the coffee grounds longer and prevents the coffee being too watery
Electric Espresso Machines
1) To use an electric domestic espresso, follow the manufacturers instructions, which will incorporate most of the following points. Assuming that the correct roast and grind are being used, place a sufficient amount of water in the reservoir and turn on your espresso machine.
2) Wait for a light to come on or go off indicating that steam is available, then decide whether to brew one or two cups, with the appropriate filter holder in place, use the 'brew' mechanism to run some water through the filter to warm it.
3) Remove the filter holder, shaking out and water and then load it with espresso grind coffee using approximately 7g/1 tbsp per cup.
Electric Espresso 4) Tamp (press) the coffee down evenly and firmly using a tamper.
5) Clear loose coffee grounds from around the rim of the filter holder (group). Position the filter holder under the water aperture by holding the filter holder level with the handle on the left hand side (usually). raise the filter holder to the brewing aperture until it feels securely in place.
6) Lock the filter holder in to place by pulling the handle to the far right.
7) Place the cup(s) under the group and press the brew button.
8) Stop the brew when the cups contain about 40ml/1 1/2fl oz.
SARAH'S TOP TIP - Making slight adjustments to the grind, dosage and tamping pressure can result in the perfect cup that will take between 15-20 seconds to brew a maximum of 40ml/1 1/2fl oz of coffee. The appearance of the crema on the surface is an excellent diagnostic tool in determining what has gone wrong. If the crema is more white than brown, the coffee is under extracted will taste 'thin' and watery, to counteract this adjust the grind to a slightly finer one and/or firmer tamping. If the crema look burnt or very dark brown the coffee is over extracted and will taste very bitter, perhaps the coffee is too fine, the dose too large or too much water was allowed to run through the coffee.
SARAH'S ULTIMATE ESPRESSO TIP - Remember that oxygen destroys caffeine so drink your espresso very quickly, as within 30 seconds flavour is starting to disappear and your espresso will start to turn bitter.
from morethancoffee.co.uk
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