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When it comes to making Espresso, each and every professional coffee maker, such
as Barista, will have their personal secret recipe. In this article I will show
my recipe on how to make a delightful cup of Espresso.The first most important
ingredient of Espresso is water. In espresso you can only use fresh hot water.
The water should ideally be around 203F (95C) that is nearly boiling. Water
often becomes stale due to the presence of mildew, pure cleaning methods and
inadequate filtering. If you use stale water then no matter how good the quality
of the coffee bean, it will not be able to overcome the association of poor
water. The next ingredient is coffee. While making Espresso you should choose
Arabica. It doesn't matter whether it has been grown in Brazil or Bogotá or
elsewhere. The bean should have been grown above 915m and should be delivered
all fresh for roasting. You can either elf roast it or but it a few days after
but your coffee should essentially have the 'fresh food' smell in it.You can
also use Robusta beans as they are easier to grow and more disease resistant.
However, this bean has more caffeine and fewer flavours so it is best used for
those quick pick-me-up drinks and not for Espresso.After that you have to finely
ground the beans in a burr. Do not use the blade attachment of the blender as
the blade often chops the beans and does not grind them. In the burr attachment
the beans are ground between two pyramids shaped teeth on two plates. Ideally,
your ground coffee should be like the dark Viennese or French. This name often
refers to color of the ground coffee and not to where it's grown. The distance
between the two plates often determines the fineness of the granules. The ground
coffee should be sand grain sized. It should not be too finely ground or should
not be like the shape of small gravel. You should also remember to not to leave
the coffee exposed to air, mainly because just like other foods, coffee also
oxidizes and absorbs odors from the air. This may often ruin your perfect cup of
Espresso coffee.Since you know the basic ingredients, you can proceed to the
next stage of Espresso making.The first thing that you should do is pre-warm the
equipment. All you have to do is turn the espresso maker on, run it through good
water and let it heat. When the water is warm enough, you can run a cup through
without any coffee in it. This will help to warm the equipment and flush out any
particles present in it.Now, you have to add your ground roast. Just as in
tobacco, remember to pack it down slightly. You should feel some springiness
that you often feel in pipes. You should be careful as to not let the coffee
scatter.After this you firmly place a hopper inside the machine and a warmed cup
of espresso at the outlet of the machine. After you start the machine you should
have the perfect thin steady stream of coffee in about five seconds. A double
shot would require around twenty seconds.If you want to make cappuccino then you
should warm half cup of organic milk in a microwave for about 90 seconds. Then
you should froth it and add it to your Espresso. You can also add different
garnishing like cinnamon, chocolate or nutmeg. If you like your coffee sweet
then you can add a little bit of organic sugar.In the end, if you want a great
cup of Espresso all you have to do is keep the whole process simple and
straight. You should always remember to keep your equipment clean and to start
with good quality ingredients.