How to brew a great Espresso
GROUND COFFEE, HOT WATER
Concentrated beverage brewed by forcing nearly boiling water
under pressure with ground coffee. Espresso has more caffeine per unit volume than most beverages.
The word "shot" is most commonly used as the basic unit of
measurement in cafes and restaurants. People use the term "shot of espresso' . A solo shot is usually 1 ounce of espresso. Likewise,doppio is most often used for a double shot, and triplo for a triple shot.
A professional operator of an espresso machine is called a barista,which is Italian for bartender.
Freshness: Freshly roasted coffee beans (i.e. within 4 days of being roasted) will create more bubbles when pulling a shot. This makes a shot run slower when pulled causing less taste. Old roasted
beans (i.e. after 14 days of being roasted) will taste flat with less aroma. The optimal range for most espresso shots is 1 to 2 weeks after being roasted.
Speed: If you notice that your shot speeds vary dramatically from one shot to another, it may be a sign of inconsistent doses. Check to make sure you use the same amount of grounded coffee beans for each shot for a more consistent speed.
Taste: If you notice that even with proper speed and amount your shots are tasting bad, it may be a good sign to clean your machine.
Dose: The amount of coffee used for a shot of espresso. An example for a single shot is 18g.
Time: The time it takes to pull a shot of espresso is usually 20-30 seconds long.
Grind: Having your grinds too long may result in longer extraction time Having your grinds too coarse ir a low dose may result in shorter extraction time Pulling :action of making a shot of espresso