The perfect expresso

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<b>The Perfect Espresso</b>

Author: Sharon V Chapman

Espresso is a highly concentrated coffee drink made by forcing steam
and water through finely ground coffee. It is typically served in a 2
oz. shot or used as the basis for many different coffee drinks. The
best espressos are very sweet, have a large, potent aroma with a
thick, dark reddish-brown layer on top known as the crema.

A good espresso will not be overpowered when used in other drinks and
is able to be enjoyed straight if so desired. The taste should linger
with you for a few minutes after drinking. To achieve the best
espresso possible you should follow these tips when making one. The
Perfect Espresso To make the perfect espresso you should start with a
good quality coffee bean.

The beans should be ground finely enough to allow for a 25-30 second
extraction. They should be tamped with the same pressure consistently.
You should not adjust your tamp pressure to make up for a bad grind.
Ensure that your espresso grinder is not heating the coffee during the
grind process. Conical burr grinders are better than flat burr
grinders for this reason, and they deliver a more consistent grind.

Only grind as much espresso as is needed. Discard any grinds that are
not used within 30 seconds to one minute as they will lose their
flavor and essential oils quickly. Make sure the coffee grounds are
distributed evenly in the filter basket before tamping. Tamp with an
even amount of pressure. Your water must be filtered for a proper
espresso.

Any mineral content will alter the way your espresso tastes. Purchase
your espresso machine with a built in water filter. Water temperature
must be maintained at a consistent 92-96°F. Any colder or hotter and
your espresso will not be servable. Again, the right espresso machine
plays a huge factor in controlling this. It should be able to maintain
an even temperature at all times. Water pressure is necessary for the
crema to form. Make sure your espresso machine can deliver between 9
and 10 atm to make a beautiful, tasty crema.

If you milk does not steam correctly you should look into your boiler
pressure on your machine. The boiler pressure determines the amount of
water that goes into steam. Only a professional should alter your
boiler pressure, if yours needs adjusting call someone in to do it for
you. Your espresso should extract in 25-30 seconds. This is all the
time it should take to fill two 1-oz. cups. If it is taking your
machine longer you should look into mitigating factors such as your
grind. Keep your espresso machine clean. This one act alone can make
or break your espresso.

Every part of the machine should be cleaned to avoid a rancid tasting
espresso. Heat the espresso cups and make sure they have a thick
double wall to keep the espresso piping hot as it is served. Practice,
practice, practice. The only way to master the art of pulling a great
shot of espresso is by practicing. It’s also a great way to enjoy a
few espressos while you do.

For true espresso purists half the enjoyment in an espresso is in
watching a talented barista pull their shot. Making an espresso is an
art form all its own. Learning to master the art will pay off when
your customers or friends are insistent that only you can pull their
espresso. Using some proven tips and knowing the steps to pulling the
perfect espresso will make you the hero of the local coffee club.

Article Source: <a href="http://www.articlesbase.com/coffee-articles/
the-perfect-espresso-1030188.html" target="_blank">http://
www.articlesbase.com/coffee-articles/the-perfect-espresso-1030188.html</a>

About the Author:
Sharon V Chapman writes on the joys of coffee and provides information
on espresso for Coffee Online - the number one guide to coffee on the
web!