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Great Tasting Water
An often overlooked element of great espresso is the brew water. If you
don’t enjoy the flavor of your tap water, don’t use it to brew espresso –
use bottled, purified water instead. Since it doesn’t take long for fresh
water to acquire a “flat” quality and taste, it’s also a good idea to
change the water in the reservoir often and refill the boilers after a long
period of non-use.
Do not use mineral water or distilled water – they can damage the
espresso machine.
The Right Grind – and Grinder
Espresso demands a very fine, very consistent grind. Blade grinders
and inexpensive burr grinders usually fall short when it comes to
producing the grinds needed for outstanding espresso.
The best espresso requires a quality burr grinder, like the
PRO LINE™ Series Burr Coffee Mill. A good burr grinder will
maximize the flavor and aroma of espresso by producing an
extremely consistent grind with very little frictional heating,
Espresso Brewing Technique
Brewing Temperature
Water temperature and temperature consistency have a direct
impact on the flavor of espresso. Great espresso comes from
brewing at an optimum temperature, ideally between 195 and 205
degrees Fahrenheit. Modern boilers and thermostats excel at
producing and maintaining the right temperature, but there is a
complicating factor that is a major concern for baristas: maintaining
heat in the brew group.
If water is pumped from the boiler at a near perfect 200° F, but flows
into a portafilter that’s at room temperature, the water will cool
dramatically – and the actual brewing temperature will be far less
than what the best espresso requires. If the water temperature drops
below 195º F, the espresso might still exhibit good crema, but it will
acquire a distinctly bitter or sour note.
To Insure Proper Brewing Temperature:
• Always attach the portafilter (with filter basket) to the brew head
when the espresso machine is heating. This warms the filter.
• Always wait until the boilers are fully heated before brewing –
at least 6 minutes.
• Dose and tamp your coffee quickly, and brew immediately.
This prevents the portafilter from cooling significantly.
TECHNIQUES
OF A BARISTA