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 As Americans knowledge of worldwide "espresso culture" continues to grow, so too does the demand for espresso. This concoction, the base for many of the "foo foo" drinks consumed, is a tricky beast where the stubborn coffee and lazy water need to be tamed to pull a great shot of espresso. With a few simple techniques and a bit of concerted attention, the beast is pressed into a swirling emulsion of sugars and goodness.
The Specialty Coffee Association of America (SCAA) defines espresso as 30-40 ml (1.5 oz) beverage prepared from 7-9 grams of coffee, through which clean water of 192 - 198 F has been forced at 9-10 atmospheres (130 psi) of pressure, and the grind of coffee has made the brewing "flow" time approximately 20-25 seconds. While brewing, the flow of the espresso will appear to have the viscosity of warm honey and the resulting beverage will exhibit a thick, dark, golden-red, creamy foam or "crema." Espresso is usually prepared specifically for, and immediately served to its intended consumer.
With Espresso, use the 4 M's
La Macchina - the machine
La Miscela - the blend
Il Macinadosatore - the grinder/doser
La Mano - the hand that makes the drink
All are interrelated to the final cup;
- Be sure the machine is well cleaned, hot, and has the correct pump pressure output.
- The blend will be somewhat a matter of taste, which is why Cafe Moto has several different blends.
- The grinding blades or burrs must be checked periodically for sharpness, as dull blades or burrs can burn the coffee during grinding.
- A conscientious barista will adhere to the following steps and make the necessary changes and modifications.
10 Steps to Espresso
- Preheat the espresso cup.
- Fill the espresso basket with fresh ground coffee from the grinder/doser.
- Tamp the grounds firmly and wipe the rim of the filter basket.
- Momentarily flush the grouphead and fix the portafilter to the machine.
- Start the pump and brewing of the machine.
- Observe the flow for quality characteristics. Stop the pump at the appropriate extraction level/time.
- Serve the espresso.
- Unfix the portafilter handle and knock out the spent grounds.
- Rinse or wipe the filter basket.
- Reaffix the portafilter handle to the machine to remain hot.
If the espresso pours fast, adjust to a finer grind. If the espresso pours too slow or intermittently, adjust to a coarser grind. Continue to observe the extraction throughout the day, as humidity affects the espresso. Adjust as needed.
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