Espresso Preparation
The process of Espresso Preparation is one that requires careful precision and practice. Espresso is extracted from grinds of coffee through which purified water ranging from 89-95 degrees C is forced through at 9-10 atmospheres of pressure. The normal brew time is 18-24 seconds the espresso drips out with a reddish-brown color and it is the ultimate coffee beverage.
The coffee used must be properly blended so to achieve the sweet taste and delightful aroma. The blend should be roasted for 3-4 days and a light roast is generally better in order to keep the aroma. The grind requires continuous monitoring over the extraction time period. A high quality burr or blade in the espresso maker is a necessary part of the preparation process.
Only grind what is necessary for the amount of espresso required and you should discard any ground left longer than 30 seconds. Before tampering the grounds you should distribute them evenly. Only filtered water should be used and the water temperature should be 89-95 degrees C. Water pressure should be between 9 and 10 atm as it is responsible for the development of the crema.
One of the most important aspects is to act quickly and with great care while spending no longer than 30 seconds throughout the whole process. However, proper care of the equipment used in the process is also needed. If the equipment is not cleaned regularly then the taste of the espresso will not be as it should. It is also important to store the coffee that it is not exposed to outside factors including high temperature and humidity.
The espresso cup should be pre-heated and should have thick walls and a narrow mouth to retain heat and aroma. If all steps are followed precisely then your cup of espresso will be an enjoyable one. Practice makes perfect when it comes to extracting great espresso.
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