6.1. Espresso
Description
This article is from the Coffee and Caffeine FAQ, by Alex Lopez-Ortiz with numerous contributions by others.
6.1. Espresso
After living in Italy (Rome) for two years and living off espresso,
Mr. X have found American espresso doesn't cut it. Heres how to do it.
o Get good dark roasted espresso beans, imported Italian brand if
you can find it.
o Pack your strainer real full. Pack it hard. your instructions
will say NOT to pack it, but don't listen.
o Don't use too much water. Espresso in Italy is as thick as syrup.
Very thick.
o Add two spoons of sugar, it's a sweet, thick liquid in Italy.
Drink fast.
Enjoy.
If using a stove top espresso machine, clean after each use, paying
attention to the seal and strainer.
1. For best results, get arabica beans that have been roasted dark
("Italian Roast" is darkest) and are oily-looking. Other roasts
are for other types of brewing: espresso machines won't draw the
earthy flavour of Sumatran out, for example. A small amount of
other beans might add a nice note to the flavour, though (I've
had surprising success adding a few of Thanksgiving Coffee's
"High-Caffeine Pony Express" beans, which are actually robusta
beans from Thailand).
2. Grind those beans until they're very fine, but not quite a
powder. Put them into the appropriate piece of your machine and
tamp it down (but don't pack all the grounds in tight).
3. Watch the espresso as it drips down. Does a nice layer of foam
form on the top? If it does, all is well; that foam is made from
the flavourful oils, and it is called crema. If not, go to the
coffee roaster and demand quadruple your money back.
4. Never make more than 2oz at a time. If you're making two cups of
espresso, make two separate shots. This is important. The idea is
that the water rushes through and draws out only the most
flavourful part of the grounds. More than 2oz and you're drawing
out less flavourful stuff and diluting your espresso. If you're
really hardcore, make only 1oz at a time; this is called caffe
ristretto.
Continue to:
My Books
