Great Tasting Water
An often overlooked element of great espresso is the brew water. If you
don't enjoy the flavour 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 flavour and aroma of espresso by producing an
extremely consistent grind with very little frictional heating.
30
TECHNIQUES
OF A
BARISTA
Espresso Brewing Technique
Brewing Temperature
Water temperature and temperature consistency have a direct impact
on the flavour of espresso. Great espresso comes from brewing at
an optimum temperature, ideally between 195° and 205° F (90.5°
and 96° C). 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 (96° C),
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 195° F (90.5° C) 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.