How To Make The Perfect Espresso

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Follow five important steps to produce the espresso tastes great.

Keeping things hot.

The main thing to remember is that the coffee cools quickly when it came to a small amount of liquid - so it is important to keep everything in contact with the coffee at elevated temperature. Make sure you have the car and the group (treated with filter holder) is too hot with the addition of an express some dummy before the real thing. Cups should be kept on heatingShelf on the car. If you are the first coffee of the day, before the car was seen to make a lot of action, an idea that something hot cups with hot water before you begin.

Cream is king.

The best indication of good espresso is the crema. You should keep a light caramel color with sufficient consistency to half a teaspoon of sugar on the surface for 3 seconds or more. The appearance of the cream is a good indicator of qualityYour espresso. If the cream is more white than brown, is taking off and the coffee must be a finer grind and / or solid plugs. If the cream looks burnt or very dark in the middle, is drawn through the coffee, maybe the grind is too fine, the dose is too large, the plugs run too hard or too much water through the coffee.

Pressure.

Connect the coffee is the process of compaction 7g of ground coffee in the porta-filter with a scraping device. Usecongest manipulate the bottom of the mill, or a helping hand. Apply firm pressure - enough to keep the mill when the porta-filter head is done, but not too close, or leading to a longer time of extraction.

All in the Timing.

Perfect espresso takes 18-23 seconds, more than the 2-3 seconds before the infusion time - too long means that the coffee is ground too fine, the coffee should be the consistency of coarse sand. If the coffee is fine, your espresso will be difficultand bitter from over-extraction. Less than 18 seconds or the coffee grind is too coarse or clogged, the pressure is insufficient. An espresso coffee is extracted in a thin and weak foamy cream.

The tail of a mouse.

Control the flow of the liquid, if you have an espresso - there must be constant and resemble a mouse's tail. If the queue is too often the coffee is too coarse grind or the pitching is too weak. If the tail drops and bubblesContrary.

Follow the tips above and enjoy the delicious taste of espresso every time.