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Every barista (professional manufacturer of coffee) will have its own method, a great cup of espresso. That is to say, here is my ...
It all starts with the water right. No, not coffee grounds, no matter the quality, the quality of ground coffee, can not exceed a connection with poor water quality. The bad taste of the water will exceed the coffee. Yes, you can also take the standing water due to mildew, poor cleaning practices and inadequate filtering. Itmust be fresh and very hot. The optimum temperature should be 203f (95C), nearly boiling.
Then comes the coffee. The best coffee I would recommend is arabica - whether from Brazil, Bogota, or elsewhere. It has delivered over 3000 feet (915m) and cultivated freshly roasted. Both have fried itself or purchased within a few days, in case of a coffee that 'smell of fresh food'.
Robusta coffee is a common - even if it is easier to grow and infect the diseases, has moreCaffeine and not much flavor. Be restricted because of the caffeine type of coffee should be for the Quick Pick-not-me-up cups, used for espresso. Espresso is designed to be enjoyed, the exact opposite of what is robust.
Furthermore, it is time for Burr finely ground, blade grinders. Blade 'grinders' actually chop, not grind. Burr grinders have pyramid shaped teeth on two plates that grind the beans between them. The mills of the roast should bebe dark - French or Viennese. The name refers to the color, not the origin.
The next question is, how long drag on the floor?
The distance between the plates determines this, which determines the fineness of the grains. Size of grains of sand is good and what should be the goal. Milling is ground into fine powder and small-area gravel is too large. During the grinding process of adjustment should not be exposed to air longer than necessary. Coffee as a food is oxidized andabsorb odors from the air. Neither is conducive to a good cup of espresso.
And, last but not least, the espresso machine. A good cup of espresso is not possible without a good espresso machine. Good espresso requires a clean machine of good quality. Not good quality. "Good quality means: generates heat by boiler or heat block and for producing pump pressure of 9 bar or better can. Let me explain"Thermal Unit. A "thermal unit" in which heat the water through the machine on the way to the pump. This function is in most middle-class machines on the market. Avoid the cheaper units that create and share with steam under pressure.
Above are only the basic elements of a good cup of espresso. Next is the process.
Let the espresso machine to start. Plug in and pre-heat the equipment that water well that I mentioned earlier through the car clean. You can turn on the machine, you can heat the water and wipe with a cup of coffee is not too hot and rinse the surface of the system. This step is very important because it takes the impurities that can ruin a shot espresso.
Add the meat for that reason was and pack lightly, as it is the pipe tobacco. Just as with pipes, you should be some bounce, but the coffee should not scatter.
Put the funnel> Machine if you do not fall down and create a hot cup of espresso is not cold to the point of exit. Running can be heated with hot water to the cup. Well, the Start button to start the machine and in about five seconds, you should have a thin, steady stream of espresso. (20 seconds for a double shot.)
If cappuccino is your preference, the same process as making a cup of coffee, but add these few steps. Hot with half a glassOrganic milk in the microwave for about 90 seconds, foams, and add the espresso. Garnishing the foam at the top with a fresh taste of cinnamon, nutmeg or chocolate. For those who are sweet, a little organic sugar, like a long long journey.
That is not a simple, albeit simply, a great cup of espresso. Was simple. The key to this recipe to start with good ingredients, keep the car clean, and do not burn the roast. The result? A mug!
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