Making A Perfect Cup Of Espresso Coffee
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Rob Carlton
Apr 15, 2013, 7:10:02 PM4/15/13
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Article Title: Making A Perfect Cup Of Espresso Coffee
Author: Rob Carlton
Word Count: 660
Article URL: http://www.isnare.com/?aid=178005&ca=Food+and+Drinks
Format: 64cpl
Contact The Author: http://www.isnare.com/eta.php?aid=178005
Easy Publish Tool: http://www.isnare.com/html.php?aid=178005
*********************** ARTICLE START ***********************
When it comes to making Espresso, each and every professional coffee maker, such as Barista, will have their personal secret recipe. In this article I will show my recipe on how to make a delightful cup of Espresso.
The first most important ingredient of Espresso is water. In espresso you can only use fresh hot water. The water should ideally be around 203F (95C) that is nearly boiling. Water often becomes stale due to the presence of mildew, pure cleaning methods and inadequate filtering. If you use stale water then no matter how good the quality of the coffee bean, it will not be able to overcome the association of poor water.
The next ingredient is coffee. While making Espresso you should choose Arabica. It doesn't matter whether it has been grown in Brazil or Bogot� or elsewhere. The bean should have been grown above 915m and should be delivered all fresh for roasting. You can either elf roast it or but it a few days after but your coffee should essentially have the 'fresh food' smell in it.
You can also use Robusta beans as they are easier to grow and more disease resistant. However, this bean has more caffeine and fewer flavors so it is best used for those quick pick-me-up drinks and not for Espresso.
After that you have to finely ground the beans in a burr. Do not use the blade attachment of the blender as the blade often chops the beans and does not grind them. In the burr attachment the beans are ground between two pyramids shaped teeth on two plates. Ideally, your ground coffee should be like the dark Viennese or French. This name often refers to color of the ground coffee and not to where it's grown.
The distance between the two plates often determines the fineness of the granules. The ground coffee should be sand grain sized. It should not be too finely ground or should not be like the shape of small gravel. You should also remember to not to leave the coffee exposed to air, mainly because just like other foods, coffee also oxidizes and absorbs odors from the air. This may often ruin your perfect cup of Espresso coffee.
Since you know the basic ingredients, you can proceed to the next stage of Espresso making.
The first thing that you should do is pre-warm the equipment. All you have to do is turn the espresso maker on, run it through good water and let it heat. When the water is warm enough, you can run a cup through without any coffee in it. This will help to warm the equipment and flush out any particles present in it.
Now, you have to add your ground roast. Just as in tobacco, remember to pack it down slightly. You should feel some springiness that you often feel in pipes. You should be careful as to not let the coffee scatter.
After this you firmly place a hopper inside the machine and a warmed cup of espresso at the outlet of the machine. After you start the machine you should have the perfect thin steady stream of coffee in about five seconds. A double shot would require around twenty seconds.
If you want to make cappuccino then you should warm half cup of organic milk in a microwave for about 90 seconds. Then you should froth it and add it to your Espresso. You can also add different garnishing like cinnamon, chocolate or nutmeg. If you like your coffee sweet then you can add a little bit of organic sugar.
In the end, if you want a great cup of Espresso all you have to do is keep the whole process simple and straight. You should always remember to keep your equipment clean and to start with good quality ingredients.
About The Author: Concentrating on the area of roasting, Robert Carlton works almost entirely for http://www.coffee-espresso-maker-tips.com . You can have a look at his writings over at http://www.coffee-espresso-maker-tips.com/espresso-maker.html and different sources for espresso maker tips.
Please use the HTML version of this article at:
http://www.isnare.com/html.php?aid=178005
*********************** ARTICLE END ***********************
- To distribute your articles go to http://www.isnare.com/distribution.php
- For more free-reprint articles go to http://www.isnare.com
Message delivered directly to members of the group:
publish-the...@googlegroups.com
*****************************************************************
Please consider this free-reprint article written by:
Rob Carlton
*****************************
IMPORTANT - Publication/Reprint Terms
- You have permission to publish this article electronically in free-only publications such as a website or an ezine as long as the bylines are included.
- You are not allowed to use this article for commercial purposes. The article should only be reprinted in a publicly accessible website and not in a members-only commercial site.
- You are not allowed to post/reprint this article in any sites/publications that contains or supports hate, violence, porn and warez or any indecent and illegal sites/publications.
- You are not allowed to use this article in UCE (Unsolicited Commercial Email) or SPAM. This article MUST be distributed in an opt-in email list only.
- If you distribute this article in an ezine or newsletter, we ask that you send a copy of the newsletter or ezine that contains the article to http://www.isnare.com/eta.php?aid=178005
- If you post this article in a website/forum/blog, ALL links MUST be set to hyperlinks and we ask that you send a copy of the URL where the article is posted to http://www.isnare.com/eta.php?aid=178005
- We request that you ask permission from the author if you want to publish this article in print.
The role of iSnare.com is only to distribute this article as part of its Article Distribution feature ( http://www.isnare.com/distribution.php ). iSnare.com does NOT own this article, please respect the author's copyright and this publication/reprint terms. If you do not agree to any of these terms, please do not reprint or publish this article.
*****************************
Article Title: Making A Perfect Cup Of Espresso Coffee
Author: Rob Carlton
Word Count: 660
Article URL: http://www.isnare.com/?aid=178005&ca=Food+and+Drinks
Format: 64cpl
Contact The Author: http://www.isnare.com/eta.php?aid=178005
Easy Publish Tool: http://www.isnare.com/html.php?aid=178005
*********************** ARTICLE START ***********************
When it comes to making Espresso, each and every professional coffee maker, such as Barista, will have their personal secret recipe. In this article I will show my recipe on how to make a delightful cup of Espresso.
The first most important ingredient of Espresso is water. In espresso you can only use fresh hot water. The water should ideally be around 203F (95C) that is nearly boiling. Water often becomes stale due to the presence of mildew, pure cleaning methods and inadequate filtering. If you use stale water then no matter how good the quality of the coffee bean, it will not be able to overcome the association of poor water.
The next ingredient is coffee. While making Espresso you should choose Arabica. It doesn't matter whether it has been grown in Brazil or Bogot� or elsewhere. The bean should have been grown above 915m and should be delivered all fresh for roasting. You can either elf roast it or but it a few days after but your coffee should essentially have the 'fresh food' smell in it.
You can also use Robusta beans as they are easier to grow and more disease resistant. However, this bean has more caffeine and fewer flavors so it is best used for those quick pick-me-up drinks and not for Espresso.
After that you have to finely ground the beans in a burr. Do not use the blade attachment of the blender as the blade often chops the beans and does not grind them. In the burr attachment the beans are ground between two pyramids shaped teeth on two plates. Ideally, your ground coffee should be like the dark Viennese or French. This name often refers to color of the ground coffee and not to where it's grown.
The distance between the two plates often determines the fineness of the granules. The ground coffee should be sand grain sized. It should not be too finely ground or should not be like the shape of small gravel. You should also remember to not to leave the coffee exposed to air, mainly because just like other foods, coffee also oxidizes and absorbs odors from the air. This may often ruin your perfect cup of Espresso coffee.
Since you know the basic ingredients, you can proceed to the next stage of Espresso making.
The first thing that you should do is pre-warm the equipment. All you have to do is turn the espresso maker on, run it through good water and let it heat. When the water is warm enough, you can run a cup through without any coffee in it. This will help to warm the equipment and flush out any particles present in it.
Now, you have to add your ground roast. Just as in tobacco, remember to pack it down slightly. You should feel some springiness that you often feel in pipes. You should be careful as to not let the coffee scatter.
After this you firmly place a hopper inside the machine and a warmed cup of espresso at the outlet of the machine. After you start the machine you should have the perfect thin steady stream of coffee in about five seconds. A double shot would require around twenty seconds.
If you want to make cappuccino then you should warm half cup of organic milk in a microwave for about 90 seconds. Then you should froth it and add it to your Espresso. You can also add different garnishing like cinnamon, chocolate or nutmeg. If you like your coffee sweet then you can add a little bit of organic sugar.
In the end, if you want a great cup of Espresso all you have to do is keep the whole process simple and straight. You should always remember to keep your equipment clean and to start with good quality ingredients.
About The Author: Concentrating on the area of roasting, Robert Carlton works almost entirely for http://www.coffee-espresso-maker-tips.com . You can have a look at his writings over at http://www.coffee-espresso-maker-tips.com/espresso-maker.html and different sources for espresso maker tips.
Please use the HTML version of this article at:
http://www.isnare.com/html.php?aid=178005
*********************** ARTICLE END ***********************
- To distribute your articles go to http://www.isnare.com/distribution.php
- For more free-reprint articles go to http://www.isnare.com
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