The Art of Great Coffee
Espresso Basics
The Machine
Safety: be aware most machines
operate at a boiler pressure of around
1 bar - if it rises to 2 bar or a red
highlighted area, switch machine off,
release pressure and do not use.
The groups needs to be run
frequently; if in doubt flush before
extracting espresso.
Extraction 25 sec's?
Generally good
extraction of an espresso
takes around 25 sec's.
This varies depending on
the machine, the pump
pressure (9 bar) and of
course, the coffee.
Overheat the milk and you
destroy the coffee.
If in doubt, use a
thermometer and steam
to 65 degrees.
Ensure cups are warm, to
avoid heat loss.
Cleaning
All of this is worthless if
the equipment is not
cleaned on a regular
basis. Backwash the
groups daily to remove
coffee oils.
The grinder, the bean
Fill your clean filter
basket with the correct
amount of coffee.
Rotate stock correctly.
Grind coffee freshly to
demand.
Use a tamper to compress the coffee grounds.
Too much pressure = over extraction,
too little pressure = under extraction.
Correct grind is crucial,
too coarse and the
coffee will under extract,
too fine over extraction!
If unsure of how much coffee to use,
overfill, then level off and tamp. Clean
any excess coffee from the rim of filter.
Recognising extraction
Under
Extraction
Perfect
Extraction
Correct Dosage
Over
Extraction
ALWAYS
WIPE YOUR WAND
Before and after steaming milk, purge
the steam arm.
Texturing milk
When texturing milk, start with the steam nozzle just
below the surface. Lower the jug until you hear the milk
drawing in air; a gentle hissing. Use plenty of steam, tilt
the jug, or move the nozzle to one side of the jug and
create a whirlpool effect. Jug too low creates big
bubbles, jug too high doesn't draw in sufficient air.
The Pour
Once steamed, keep the milk
moving in the jug, rock it
gently until it takes on a
glossy appearance. Pour at a
steady pace and encourage
foam out by again rocking the
jug side to side.
Each time you steam milk, wipe steam
arm clean with a clean damp cloth.
Some drinks
Espresso - short intense
coffee, around 28ml
Ristretto - a short more
intense espresso.
Macchiato - an espresso topped
with a spot of tight foam.
With varying textures of milk
Cappuccino - espresso with equal parts
steamed milk and moussey tight foam,
topped with a dusting of chocolate
Latte - espresso with slightly
textured steamed milk.
Flat white - double espresso
with flat silky milk.
for online videos, go to www.theartofgreatcoffee.co.uk