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HOW TO MAKE PERFECT ESPRESSO With COFFEE MACHINE TOOLS

Posted by Simonou Mike on

Last article we know everything about what you need before Espresso ,

please check this out if you not read yet.

How to get 5 key factors BEFORE MAKING ESPRESSO?

And you want perfect espresso, we will continue with part two.

Firstly , We will tell you what do we need for making your perfect espresso?

And the we will let you know how to make perfect Espresso.

So let's get started.

Of course we need coffee beans and some espresso tools.

    • FRESH COFFEEBEANS

      The freshest coffee beans is a factors in achieving a good crema on your espresso shot.

      Coffee Beans need roasted 24 hours before you grind will be the best , obviously getting coffee beans as fresh as you can will be most imprtant of you doing this.

      Because The Fresher the coffee beans are, the better crema you will get, and the most espresso you will get, if you get the older beans , the more time they have had to oxidize and it will damage the beans.

      Also only buy whole coffee beans and then keep them whole until a few seconds before you are going to use them, don't pre-grind only grind before you pull your espresso shot.


        • ESPRESSO MACHINE

        First of all it depens on what for are you going to use your espresso machine. So here are some types of machines you can choose between.

        1. TYPES OF ESPRESSO MACHINE:

        1.) Manual espresso machine:

        This type of machine will produce high quallity espressos, you have more control over the brew process and this kind of machine will last for a very long time.

        But you have to keep in mind that this kind of machine can be very expensive and you have to be experienced barista to use it propper. This type of machine is perfect for business which sells alot of coffee.

        2.)Half-automatic espresso machine:

        This type of machine is much easier to use than manual espresso machine. But you still have high percentage of machine control and good quallit of espreso.

        Good side is that you can find a decent espresso machine for a price range of 500 $ but you can also find some that can cost even thousands of dollars.

        This type of machine is also good for business but business type which is not selling big amount of coffee.

        3.) Automatic espresso machne:

        This type of machine is the most easiest to use.

        You also have a lot of feautures avaliable, such as built-in grinder, automatic milk maker.

        But, on the other hand, you don't have control over your espresso flavors, which is bad thing if you are espresso lover. This type of machine is perfect for office or home use.

        If you like to check some espresso machines out, you can check here:

        Espresso Machines

        The Rancilio Silvia cappuccino and espresso machine requires no special plumbing or electrical outlets. Just fill the reservoir, plug Silvia into an appropriate outlet, and it’s ready to operate.

        Product Specifications:

        • Colors: Brushed stainless steel
        • Power: 1100 watts - 120 volts
        • Size: 13.75"H x 9.25"W x 12"D
        • Weight: 30 pounds
        • Body Material: Steel frame, stainless steel housing
        • Warranty: 2 years parts and labor
        • Origin: Italy

        coffee machine

        Included Accessories:

        • Rancilio Owner's Manual
        • Plastic tamper
        • Measuring spoon for coffee
        • Portafilter Handle and body
        • Single and double filter baskets

        If you get the coffee machine you like, we will need more espresso tools.

         

        • Grinder

        Every espresso starts with grinding your coffee beans.

        So baristas main goal is to find a proper grinder which will give you consistency in every cup.

         

      1. We can have more coffee grinders like that :

      3. BV Coffee Grinder

      5. *New improved 32mm professional-grade conical burrs yield the consistent grind, that is critical for a perfect espresso or brewed coffee extraction.
      7. *Easily adjustable burrs can be calibrated to ensure accurate grind range from espresso to French Press in 40 separate settings.
      8. *A nickel plated satin finish metal top and base lend a quality look and feel to this Baratza burr grinder.
      9. *The coffee grinder's high-efficiency motor is powerful and spins slowly resulting in cool, quiet operation.
      10. coffee grinder
      11. *Special gear reduction to 500 RPM, along with new anti--static technology insures extremely low static.
      12. *Unique speed control, a combination of gear and electronic speed reduction reduces heat, noise and static. User adjustable down to 405 RPM.
      13. *60 second timer switch for repeatable grinding time.
      14. *Front-mounted pulse button makes it easy to grind directly into an espresso brew basket.
      15. *New concise design of grinding chamber reduces coffee dust, making the removable burrs easy to clean.
      17. These two "little" things are very important in your process of making your espresso.
        Many baristas are only tamping the grinded coffee without leveing it first with fingers or coffee distributor.
      19. But in our last article we said that leveling is even more important than tamping coffee.
      20. Why ?

      21. Because if you dont level your coffee it will be really hard to tamp it eavenly and the resault will be bad espresso.
        We don't want to serve bad espresso to our guests. If you level your coffee properly, tamping it will be much easier and the resault will be cup full with aromas,flavors and coffee crema.

      22. We recommend buying this distributor, it's cheap and it will give you a big boost in your espresso quality.

      23. Professional Barista Espresso Coffee Distribution Tool

      24. coffee distributor
      25. This one is popular coffee distributor in the world.
      27. 1.100% Aluminium Alloy for Handle Cover and 304 Stainless Steel for Other Parts.
        2.Height is adjustable.
        3.Anti-slip Desigh for Strip Hand Use

      30. Coffee Scale

      32. You really want to have gram scale in your coffeeshop/bar/restaurant.

      34. Because if there is something wrong with your espresso, without scale you can't do anything to make it better.

        Baristas should check three things everyday before they start their work day at coffeeshop,just to be sure that everything is ok with your coffee.

      35. These three things are: dose, water output and time. Nowadays you have two-in-one scale with timer and it is much easier to compare the time and water output. So if any of these three parameters aren't good, you need a scale to correct the coffee.

        So now when we gathered our machine, grinder and proper tools, lets get on how to make your perfect espresso.

      36. You can check this :

      37. Mini Drip Digital Scale with Timer

      38. coffee scale

      41. 3. HOW TO MAKE PERFECT ESPRESSO

      43. 1. First of all make sure that your espresso machine is connected to the water line or if you have machines with a water tank, make sure you fill it up with water.

      44. Also make sure that you use cold and filtered water, not too hard, not too soft, because water can do serious amount of damage to your machines. Once you have done all of that lets continue.

        2. Turn on your machine and give it enough time to heat it up. It can take from 15 minutes to 1 hour, depending on its size and power.

        3. While you are waiting your machine to heat it up, you can setup your grinder. Grind few beans just to check for appropirate granulation.

      45. The coffee should clump loosely and appear powdery, but still feel gritty when you are rubbing the coffee between your fingers.

        4. When your machine is warmed up and ready for use put an empty portafilter in yur grouphead of the epsresso machine and run it for at least 3 seconds.

      46. Just to bring the fresh water to the front and heats up the parts that get closest to your coffee.

      47. Then clean the inside of the portafilter, so that the portafilter is clean and dry.

        5. Dose 16 to 21 grams(depending on you basket size) of fresh grounded coffee into the portafilter.

      48. Keep your eyes on portafilter and rotate the portafilter left and right while you are grinding the coffee.

      49. Because, while you are grinding, some coffee may drop out of portafilter and you won't have your proper dose.

      50. When you have grinded your coffee, use your distributor or fingers to level the grounds and fill in any air pocket.

        6. Tamp with your wrist, arm, and elbow positioned directly over the center of the portafilter basket. Focus on tamping evenly, using your fingertips to feel the edge of the basket.

        7. Put your portafilter back into your machine, press brew button, grab your cups and put them unter the portafilter.

      51. It is very important when you hit brew button to grab your cups first instead of putting your portafilter into the machine, grabing the cups and then pressing the brew button.

      52. Because the coffee is getting burned in these 5 to 10 seconds while the portafilter is in the grouphead. It will add more bitterness in our cup.

      53. In world of specialty coffee, we dont want that.

        8. Here we come to the coffee-water ratio. For example, ristretto has a 1:1 ratio, espresso has a 1:2 ratio , lungo has a 1:3 ratio. What does that mean?

      54. If we have our dose of 10 grams of coffee intup, that means that ristretto will have 10 grams of water output, espresso will have 20 grams of water output and lungo will have 30 grams of water output.
      56. coffee tools

      58. Ristretto Espresso Lungo


      59. Let me tell you what I am doing in my coffeeshop. My dose is 16 grams, if we look above the ratios, that would mean that my espresso should weights 32 grams. But I'm stopping at 28 grams, because with 28 grams of water, I dont enter the bad zone of coffee, bitterness.

      60. I don't like bitter in my coffee and my customers don't like bitter in their coffe. With 28 grams of water I'm staying in acidity zone, full of sugars, fruity and floral aromas and flavors.

        Thats why every coffeeshop needs a scale, so you can mesure your water output.

        Next Article we will talk more about espresso troubleshoots, and how to resolve the problems with espresso.

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