Fifteen Barista Steps To Make Perfect Espresso
The first thing you will need to make espresso is a good espresso machine (espresso coffee maker), although at the end of this article we will also give you a way to make espresso without an espresso machine.
First An Overview of Espresso Machines
The purpose of an espresso machine is to force water through tamped coffee grounds at a very high pressure (e.g., ideally about 135 pounds per square inch) and also at a high temperature (ideally from 88 to 92º Celsius which is 190 to 197º Fahrenheit).
This is done to extract the coffee's best tastes and create an intense and concentrated shot of espresso.
The four basic types of espresso machines are the Piston-Driven Espresso Machine, Steam-Driven Espresso Machine, Pump-Driven Espresso Machine and Air-Pump Espresso Machine.
You can buy either a commercial espresso machine, a prosumer espresso machines or a home espresso machine which is also called a consumer espresso machines. In recent years pod espresso machines have become very popular, and many high end coffee shops have purchased super automatic espresso machines.
"Pulling" an Espresso with a Piston-Driven Espresso Machine
When you use a piston-driven espresso machine the barista powers the machine by pumping a lever which in turn pressurizes the hot water so it can be forced through the roasted and ground coffee to brew the shot of espresso.
In the olden days this was common for the barista to pull a long handle on a lever-style machine, and thus the term Pulling an espresso shot."
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There are two types of piston espresso machines: the manual piston espresso machine - the lever-pulling directly pushes the water through - and the spring piston machine - the user's effort create a tension on a spring which then creates pressure to push water through the coffee grounds to brew the espresso.
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Steam Pressure was Used on First Espresso Machines
Steam-driven espresso machines utilize steam pressure to force the water through the roasted and ground coffee during the brewing of the espresso. Some drip filter coffee makers have steam-driven espresso makers attached. Steam pressure was used on the very first espresso machines.
Pump-Driven Espresso Machines are the Most Popular
The most popular type of espresso machine today is the pump-driven espresso machine. This type of espresso machine uses a motor in order to create the pressure which is used for forcing water through the coffee. No manual force is needed with a pump-driven espresso machine.
Some lower cost home models of pump-driven espresso machines contain the water within a reservoir in the machine. Others are hooked into the building's plumbing
BackPackers Enjoy the Air-Pump Espresso Machine
The newest type of espresso machine on the market is the air-pump espresso machine which utilizes compressed air in order to generate sufficient pressure for forcing water through the roasted, ground espresso coffee to brew the espresso shot.
The user heats up the water on a stove or has it in a pre-prepared thermos and then uses it with the air-pump machine.
The compressed air on an air-pump machine may be generated either using CO2 cartridges, N2O cartridges, an electric air compressor or a portable hand-pump.
Typically an air-pump espresso machine is very light and small which gives it an advantage. Models that don't require electricity are great for camping adventures.
How To Make Espresso - Barista Espresso Guide
The Super-Automatic Espresso Machine Does it All!
A super automatic espresso machine can grind the coffee beans and then dose and tamp the coffee before brewing the espresso. Then it can automatically eject the spent puck of coffee grounds. The barista only needs to push a button.
A super automatic espresso machines may also be able to steam and froth milk for espresso drinks.
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Commercial and Prosumer Espresso Machines
The benefit of a commercial espresso machine is that it is very durable and works well for making large amounts of espresso in a restaurant, coffee house or other commercial establishment.
An alternative is the prosumer espresso machine which has some of features of a commercial machine but is designed primarily just for light commercial use.
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Pod Espresso Provides Ease and Efficiency
A pod espresso machine brews espresso pods that are comprised of roasted and ground coffee that is pre-pressed into a puck shape within a perforated filter paper that fits perfectly into a pod portafilter which brews the espresso.
The filter pod technology was originally developed in 1959 by the Pennsylvanian K. Cyrus Melikian. Eventually pod technology was developed as were standards for pod-related products.
The Easy Serving Espresso (E.S.E.) design and standard was developed in 1998 by the Illy Company as an open design meant to encourage adaptation and compatibility by other coffee brewing system makers. Many espresso machines now accommodate the use of a 45 mm (7 gram) pod (e.g., the ESE Pod) while also allowing the espresso machine user the option of using hand tamped coffee grounds.
Using the Espresso Machine Portafilter
The portafilter - also called the filterholder or groupo - is the part of the espresso machine that holds the filter basket into which the roasted and ground coffee is placed during the brewing of the espresso.
The portafilter usually sticks out from the front of the machine and is designed to clamp and unclamp from the group of the espresso machine - the group is also known as the brewhead or delivery group.
An espresso machine portafilters is usually made from chrome-coated brass, copper, steel or aluminum. The portafilter might have two spouts where the espresso pours out while the handle is typically made of wood or some other generally heat-resistant material.
How To Make Espresso - Barista Espresso Guide
Pre Infusion Provides High Quality Espresso
Some automatic espresso machines including super automatic espresso machines complete a process called pre infusion that pre-wets the roasted, ground and tamped coffee that is in the filter basket and portafilter of the espresso machine. This is done before the actual espresso brewing process commences.
The process of pre infusion involves the espresso machine's pump sending hot water onto the bed of tamped coffee and then pausing for a short time, usually one or two seconds, before the pump re-activates to brew the espresso shot.
How To Make Espresso - Barista Espresso Guide
Progressive Preinfusion is E61 Grouphead Feature
The E61 grouphead uses a process called progressive preinfusion (natural preinfusion) in which the pump fills a secondary chamber previous to the full pressure of the brewing being applied to the coffee bed.
With progressive preinfusion the tamped coffee receives about 3 to 7 seconds of saturation time before brewing commences.
Lots of Choices on Espresso Machine Market
Consumers have a variety of choices when it comes to espresso machines from home espresso machines to single serve coffee brewers and pod espresso machines that brew espresso pods.
Cuisinart makes a single serve brewing system while Gaggia, Krups and DeLonghi make fine espresso machines. Braun makes a T-Disc single serve system while Saeco makes the Saeco espresso and Tassimo makes the Suprema single serve system coffee makers and espresso makers that use T-Discs.
Illy brewing systems use their Easy Serving Espresso Pods and Gevalia produces Signature blend T-discs. Cuisinart makes a single serve brewing system and Senseo offers Senseo coffee pods that work with the Senseo coffee pod system.
What Is a Shot of Espresso?
A single shot of espresso consists of about 1.5 ounces of extracted espresso beverage. Ideally the espresso shot is served in a pre-heated, 3-ounce demitasse which is French word meaning "half cup. Espresso means "Pressed out."
Coffee beans for espresso are typically given a Dark Roast and this is usually called an Espresso Roast. The grind size for the coffee beans should be very fine to create a robust taste with a thick consistency resulting in a very intensely concentrated coffee beverage.
Barista Job Description continued:The Espresso Shot Consists of Heart, Body and Crema
The three components of an espresso shot are the heart, body and crema. The deep and rich, brown heart is on the bottom and contains the shot's bitterness balancing the shot's overall sweetness. The caramel-brown body of the shot is in the middle.
Sitting atop the espresso shot is the golden-brown crema in a thin layer that includes the shot's finest aromas and tastes.
How To Make Espresso - Barista Espresso Guide
Following the Proper Steps To Pull a Perfect Espresso
To prepare a proper espresso shot you need to make sure you follow the proper steps and don't take any shortcuts that will result in a less than perfect shot. Follow the steps and you are in for a true delight that conjures up all the traditions of this fine beverage and also transports you around the world as you experience different gourmet coffees.
Step One - Acquire Premium Gourmet Espresso Coffee
Get some really good coffee and make sure it was processed and shipped properly, given a proper roasting and stored properly in a cool, dark and dry place. Do not keep your coffee in the refrigerator or the freezer as this will degrade the gourmet coffee's tastes.
Step Two - Use a Burr Coffee Grinder and Proper Grind Size
Use a burr coffee grinder and make sure you grind the coffee beans right before brewing the espresso (also see Grinding Coffee For Espresso). Getting the right grind size for your espresso machine is important as is the use of a quality coffee grinder.
Step Three - Pre-Heat the Portafilter
Take the portafilter off and pre-heat it by running it under hot water. Failure to do this can lower the overall brewing temperature which interferes with proper extraction.
Step Four - Pre-heat the Demitasse
Pre-heat the demitasse that the espresso is going to pour into.
Step Five - Tamp the Coffee in the Portafilter
Put the roasted and ground coffee into the portafilter and give it a firm tamping with a slight twist as you compact the coffee. This will help to seal the coffee and prevent any weak spots where the water can blow through hindering proper extraction. Use six to nine grams of coffee for one shot of espresso.
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Step Six - Clamp the Portafilter On and Begin Extraction
The portafilter is clamped into the espresso machine and the brewing button is pushed to begin the extraction process. The color should be similar to maple syrup as the espresso pours from the spout into the demitasse.
Step Seven - Monitor the Espresso Shot
Monitor the espresso brewing process and decide on the optimal time to end the extraction. Twenty-two seconds is a normal time though this will vary by a few seconds possibly due to grind size, tamping firmness, the type of coffee and other factors. Avoid over-extraction and under-extraction because it can hurt the flavors and aromas of the shot.
Step Eight - Taste the Shot and Troubleshoot
Bitterness in the espresso shot is a sign of over-extraction while under-extraction leads to the loss of the coffee's finest aromatic qualities and subtle tastes. Decide if you need to lengthen or shorten the extraction time or adjust some other factor of the espresso brewing process.
How To Make Espresso - Barista Espresso Guide
Step Nine - Checking the Espresso Flow Velocity
When the espresso pours from the spout notice if it might be flowing to fast (a sign of under-extraction) or too slow (over-extraction). Continue to adjust your grind size, tamping firmness and extraction time to brew the perfect espresso shot.
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Step Ten - Ensuring a Proper Crema Atop the Espresso
Make sure the espresso shot has a high quality crema as this is the most important part containing within it the espresso's finest aromatic qualities and subtle tastes. The crema should be foamy and golden-brown, and should begin forming after about one-third of the espresso has poured into the demitasse.
Step Eleven - Checking the Layers of the Espresso Shot
Check the layers of the espresso shot. The body shouldn't be too dark (a sign of over-extraction) and you may need to tamp a little less firmly or not grind the coffee so fine. The heart should not be too light colored as this signals weakness and will produce a flavorless shot.
Follow the Barista Job Description and Learn How to Make Espresso
Step Twelve - Following Proper Espresso Technical Specifications
Following the proper Technical Specifications for the espresso brewing process and then fine tune all the factors until it is just perfect. Then begin to explore the coffees of the world and the finest espresso coffee beans.
Make sure the beans are properly roasted before you apply the perfect grind and brew the espresso.
Step Thirteen - Consume the Espresso Shot "Solo" and with Ceremony
Drink your espresso right away at the peak of its freshness. Consume it all at once, or "solo" in the Italian tradition. This will allow you to appreciate the fine tastes. The longer you wait the more flavor degrades due to the decreasing temperature.
Step Fourteen - Make A Specialty Coffee Drink
Try using your espresso shot to make some fine coffee drinks (espresso drinks) like a Cappuccino, Latte (Caffe Latte) or a Mocha (Caffe Mocha). Espresso works well for this because its concentrated tastes retain their flavor and aren't diluted by the steamed milk and foam.
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Step Fifteen - Enjoy Espresso Culture and Cuisine
Once you master how to brew the Perfect Espresso Shot and whole world of espresso culture is at your fingertips. Enjoy a full-bodied, aromatic espresso with a high-quality crema. Expand your knowledge by reading All About Coffee. Also check out the world's top gourmet coffee beans.
As you come to appreciate the espresso flavors you will learn about body, aroma, acidity, bitterness, sweetness, and finish or aftertaste). Also check out Pulling A Perfect Espresso Shot and Steaming and Frothing Milk. Then make all of the best Espresso Drink Recipes.
As Promised - Making Espresso Without An Espresso Machine
Using a Moka Pot, or a Stovetop Espresso Machine you can simulate the effects. These small coffee brewing devices only cost about ten dollars so it is a good way to experience fine coffee.
To use the stovetop espresso maker unscrew the device at the middle and take out the coffee funnel. Then put enough water in to cover up the pressure valve on the side of the coffee pot.
Now put the funnel back in and place about two tablespoons of roasted and ground coffee into the pot and screw the top back on. Place the stovetop espresso maker on the stove on high heat and let it brew for three to five minutes when you should hear a slight whistling, sputtering sound. It should be ready for you to pour into your cup.
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