top of page
Search

Factors Affecting the Taste of Espresso or Ways to Make Espresso Even More Delicious!


Espresso is a special drink with a self-contained taste. Besides baristas, this type of coffee has many concerns: how should the perfect espresso taste? We have to say that the concept of "correct #espresso" is very subjective.

However, there are generally accepted rules. Espresso is a 25-30 ml volume drink prepared from freshly ground beans at a temperature of 75-80 degrees, infused for 20-30 seconds. It is typically brewed at 9 bar pressure, which allows the water to pass through the fine grind, removing the large amount of coffee oil needed to impart a deep, rich flavor and refreshing aroma to the coffee.


Fans of high-quality espresso realize that such a drink does not need to be washed down with water, but according to Italian traditions, on the contrary, you need to drink water before drinking espresso. A cappuccino based on it doesn't want to be sweetened with too much sugar. And all because properly whipped milk foam has a delicate sweet taste, it is not necessary to sweeten it.

Espresso in its purest form is available in several variations:

Standard solo - 25-35 ml;

Double - a portion of 50-60 ml;

#Ristretto (same amount of coffee, but less water) - 15-20 ml.

One of the best espresso options that connoisseurs of the drink will enjoy is the so-called "limited" espresso - double ristretto. To prepare such an exquisite drink, you should use coffee that is ground finer than a traditional espresso variety. Regarding the espresso drink, the volume of the drink will be equal to 2/3.

Key factors to ensure you get a premium espresso

To prepare the drink, you should use only special coffee beans.

Only fresh coffee beans may be used for espresso. It is desirable that a maximum of 5-14 days elapse between roasting and the preparation of coffee. This way you get an excellent solid espresso with an original, deep aroma.

It is recommended to use a premium espresso blend. A similar product from Italian roasters can already be purchased on the domestic market.

The next rule: for each new cup of espresso - a separate portion of freshly ground coffee beans. True, a small amount of raw materials should be loaded into the grain grinder section. But do not forget that the coffee grinder must be cleaned after each shift. Take care to clean the millstones at least every 5-6 days.

To grind coffee beans, you should buy a special conical grinder.

In order to obtain quality coffee powder, the burrs of the grinder must be very sharp.

Make sure the grinder does not heat the grind too much. It is better to have no heating at all.

Keep a constant eye on the grind. Adjust the grinding degree if you notice a rise in temperature or a change in humidity. You can adjust it using a special regulator. All grinders are provided with the following functions: "Gross" (larger) and "Fine" (fine).

Make sure the grind is even and the powder is not hot. In one stroke (and this is about 5-10 seconds), a high-quality coffee grinder will yield about 16 g of coffee. Therefore, the millstones should not get hot during this time.

Make sure that the portafilter surfaces that the espresso comes into contact with are more or less clean. Many novice baristas do not check the inside of the horn, portafilter, and group filter. But then they are very surprised and do not know how to respond to the guest who claims that his espresso has not only a bitter taste, but also a sour taste.

Always make sure that the portafilter temperature matches the group temperature. To comply with this rule, it is recommended that you always have clean portafilter coffee in the coffee machine group.

There should be a magnet under the grinder bean hopper. It will protect from the ingress of foreign objects, which shortens the life of such devices. This is especially true for metal objects and parts.

Note: It is worth using the correct filter size. For example, a small filter for a horn for 7-9 g of coffee and a large filter for two people for 14-16 g. It is also recommended to convince the management that you need to enter 8 g of coffee per serving of espresso in the calculation.

Before you load the filter into a batch, you need to make sure it looks like new and has no damage, including chips.

Also, make sure that the filter is clean and dry when loaded into the group.

When dosing, try to distribute the coffee in the filter evenly.

Stick the correct amount of ground coffee in the filter. We talked a little more about this (about the major and minor filter types).

Try to distribute the coffee evenly in the holder. Several techniques can be used for this:

When dispensing the grinder, avoid the vertical pressure of the object you are flattening.

Once you've leveled the grind, make sure you still have the amount of coffee you need to make a drink.

Definitely compression. To do this, it is very convenient to use temper.

You don't need to reinvent the wheel for the best rammer. Use the traditional way - "tampering-blowing-polishing".

Before compression, make sure that the tampering diameter is determined by the portafilter diameter of a professional coffee machine.Make sure it fits perfectly.

Make sure the tamper base has the correct shape.

Its sole should be made of not only durable, but also smooth material. Thanks to this, you will be able to create a smooth coffee "tablet".

Of course, tampering must be clean.

Check if it is dry. Wet temperament will give you a lot of trouble.

Make sure the soleplate is free of damage and large chips.

At the time of impact, consider the pressure, which depends on the grind and your physical parameters.

Pay attention to the inside of the filter. If you pay attention, you will notice the so-called special tablet level indicator. So your task is to compress the grind exactly along this line.

When compacting the grind, make sure that the pressure is evenly distributed over its entire surface.

Check that the group filter is completely clean.

The so-called "shower" block, located behind the grub filter, should also be clean.

When pouring water through the assembly (without installing a portafilter), the liquid must not splash in all directions. It should flow down in an organized fashion, previously collected in a small spiral (where the group bolt was located).

The group needs regular cleaning (approximately every 5-6 days). You need to wash it with powder and a special tablet. This precaution serves as an excellent preventative measure for group bolt replacement. As a result, the group filter, like the solenoid valve, will look and function like new.

If you still haven't inspected the equipment, it's best to ask equipment suppliers to replace this unfortunate bolt.

Make sure the ground coffee doesn't go into the horn, which has a good chance of getting into the customer's cup.

You need to contact a service professional and ask him to adjust the pressure towards the throat.

Make sure the pressure is stable.

The next rule is no less important. Compliance will help equipment last longer. And it sounds like this: Make sure there is no #coffee powder around the edges of the portafilter. After all, it can gradually begin to interfere with the performance of the equipment's functions and clog your coffee machine assembly.

You know for sure that you need to seal the coffee in a quality batch. To do this, it is recommended to insert the portafilter into the group quickly enough - with a sharp but sure movement.

Before each coffee load (regardless of your skill level), check for loose coffee. To do this, just bend it in your hand, around the axis. Seems difficult? Yes, doing this takes some practice. But you'll be fine soon.

With enviable regularity, clean the "insides" of the coffee machine with chemicals specially designed for this equipment (for example, Pure Caff). Also, do not forget to take care of the care of the group. Wash with powder or special tablets at the end of each shift.

If you have to make espresso with tap water, using a water softener is essential. In general, if you want to get a drink with a mature, self-sufficient taste, it is recommended to use special non-carbonated water.

Always check the water inlet and drain connection hose to avoid foreign odors. They should sag, forming the same air "plug".

The barista should not hesitate in the process of preparing espresso. This is because professionals need to maintain the right temperature at all stages of the process.

Before preparing a refined and refined drink with a pleasant bitterness, do not forget to pour batches. This is necessary for heating and cooling the "initial" water of the boiler.

Espresso does not tolerate slowness. It should be brewed immediately after loading into the portafilter.

Brew the espresso in the cups of the volume you will serve. If we are talking about an idea, for example, about solo, this is 25-30 ml. It is also desirable that the products of the drink have the logo of the coffee from which you are preparing the espresso. Of course, this is not necessary, but it will allow the customer to know what kind of coffee is served to him in the form of espresso.

Before starting the espresso process, make sure the cups are completely clean and completely dry. Otherwise, all early efforts will be in vain.

It is recommended to store the cups used for making espresso directly in the coffee machine. This will give them the warmth they need. If this option is not possible for some reason, it is recommended to heat the cups with dry steam before starting to prepare espresso.

Remember that real espresso has a lifespan of 15-30 seconds after brewing.

To get a premium drink, strictly follow all the above rules. At first this may seem very complex. But after brewing coffee in this way several times, you will think very differently.

Commenti


bottom of page