July 13, 2020

How to make espresso at home - Guest Post

Espresso is a black coffee made in a coffee machine or a special coffee machine where hot water at a pressure of 9 bar is passed through the compressed ground beans. The ready beverage must have a thick foam (barista called cream) of uniform golden-nut color, at least 2 mm thick. The taste of the espresso harmonises sweetness, bitterness and light acidity. Shades of taste depend on the coffee beans in the blend, roasting degree and barista skills.
The home of the drink is Italy. Espresso is prepared very quickly and drinks just as quickly. It has several options and serves as the basis for many other coffee beverages.

The rules for making espresso

From other types of coffee classic espresso is characterized by the absence of impurities: milk, cream, alcoholic beverages, spices. Adding these ingredients to the espresso in different proportions, you can get several dozens of other coffee drinks.
Italian coffee connoisseurs believe that the quality of espresso is influenced by 4 factors, which for ease of remembering is called the 4 m rule:
miscela (mixture) - a well-matched blend of beans;
macinadosatore - milling;
maccina is a coffee machine;
mano (hand) - barista skills.

Selection of coffee for espresso

The main advantage of espresso is its full-bodied taste and rich aroma. Arabica has a wonderful aroma, so in espresso mixes, these grains are the most important. But if you boil an espresso from the grains of any one variety, the aroma is much poorer, "one-sided" than the mixture of different varieties of Arabica.
For greater strength, these mixtures are added a bit of Robusta, which is almost twice as rich in caffeine. Robusta has one more peculiarity: it gives a dense foam.

Grind coffee for espresso

It's important to know the rules:
If you grind too fine, the stream of coffee poured into a cup becomes almost black and fine particles can clog the filter of the coffee machine;
coarse grinding makes the espresso liquid and tasteless.
There is a special fine espresso milled: shallower than average, but coarser than fine. However, it is also possible to use medium milled coffee. Experienced barista recommend using slightly coarser milled coffee in wet weather: this powder absorbs moisture more slowly.

Choosing an espresso machine

Each model of coffee maker or coffee machine has individual features that are important to learn.
Signs of a good espresso machine:
Manual espresso machine
Stainless steel holder. No matter how good the plastic holder is, it adds unpleasant chemical odors to the espresso aroma when heated;
The optimum pressure in the espresso chamber is 9 bar, the pump should provide a pressure of 15 bar, coffee machines with lower values of these parameters should not be bought;
Water in the boiler should be heated to a temperature from +87 to +95 ° C. At lower temperature coffee is liquid, not sufficiently extracted, at higher - in the beverage you can feel the shades of burning.

Classic espresso recipe

ground coffee - 7 grams;
water - 30 ml;
sugar - to taste.

The technology of preparation

1. Switch on the coffee machine and wait for the readiness indicator to activate.
2. If the coffee machine is equipped with a built-in grinder, put a tablespoon of beans in it. For the Carob Machine, put 1 measuring container or 2 teaspoons with a small slide of ground coffee into the Carob Machine.
3. Press the coffee in a holder (for carob coffee machine) with a tempera.
4. Place the holder in the coffee machine.
5. Place a clean heated cup in the drip tray. The preparation time is 25-30 seconds.
6. Add sugar to taste.

Espresso-based drinks

The method of preparation of espresso options is the same as the main recipe. Adding a teaspoon or a 5-gram sugar sticker increases the calorie value of coffee by 19.35 kcal.
Doppio (double espresso): 14 g ground coffee, 60 ml of water, preparation time 25-30 seconds. Caloric value - 4.5 kcal.
Tripplo (triple espresso): 21 g of ground coffee, 90 ml of water, preparation time - 25-30 seconds. Caloric value - 6.75 kcal.
Lungo: 7 g ground coffee, 50-60 ml of water, preparation time - 25-30 seconds. The drink contains more caffeine than classic espresso. Caloric value - 2.25 kcal.
Ristretto: 7 g of ground coffee, 15-20 ml of water, preparation time - 15-20 seconds. The drink contains less caffeine than classic espresso. Caloric value - 2.25 kcal.
Coretto: Add a few drops of grappa to a standard espresso. Sometimes grappa is replaced by Irish whisky, but this is not considered to be quite right.
Romano: Add 5 ml of freshly squeezed lemon juice to the standard espresso portion. Foam is sprinkled with a pinch of lemon peel.
Americano: mix the standard espresso portion with 60 - 90 ml of boiling water. Sometimes the boiling water is served separately so that the visitor can adjust the strength of the drink himself.
Espresso and cognac: add 1 - 2 teaspoons of cognac to a standard portion of espresso.


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