How To Make An Espresso With Specialty Coffee?

Over time the methods of growing and roasting coffee have changed, and that is reflected in the taste. Similarly, super-automatic machines with ceramic grinders, with greater precision and the techniques of baristas, have reverberated to improve coffee infusion.

What is an espresso?

Espresso coffee is a drink of Italian origin and has the following composition:

  • 8 g of arabica Fine grinding coffee
  • 35 ml of distilled water at 92 degrees
  • 9 bar pressure

It is an infusion that is obtained from roasted coffee beans. To get the authentic aroma of espresso, we have to look carefully at the fact that the beans are fresh and their recent roast. This is just what the specialty coffee beans offer us. This type of coffee differs from the commercial because of its harvesting process, the cheeky, and roasted coffee beans.

In this post, we already talk about the work of the Specialty Coffee Association and the aspects that it takes into account to rate the coffee bean as that it should not be damaged or that it must be valued at 80 points on a scale of 100 according to an international quality assessment system, among others.

Therefore, the definition of an espresso coffee would be a drink with a specific texture and flavor that stands out for its concentration. In fact, a good espresso should not contain any additives or aroma.

How to recognize a specialty coffee espresso?

Although a priori may not seem like it, espresso is one of the most complicated drinks to prepare. Having a good machine is the first step, but you have to know how to program it and use the right products. We are going to indicate some aspects that you can appreciate at a glance to recognize a specialty coffee espresso:

Color: Italian espresso coffee has hazelnut foam bordering on the dark brown color with dark blond joints. This cream has a very fine texture and no bubbles of at least 2 mm and a maximum of 4 mm. The cream should remain at least 1 minute on the surface of the espresso.

The coffee bean: the grain must be 100% Arabic or Arabic. Its flavor is smooth, with fresh, fruity and floral notes and a balanced touch of acidity. Despite this, the aromatic qualities of robust coffee should not be ignored. That is why it is common for it to be included in different “blends” or mix to get new flavors.

The mouse tail: it is the sign of a perfect extraction. It is an expression that defines the drip that marks the execution of a perfect espresso. It will depend on the type of grinding and the machine, although its character is as follows: fluid, light, and continuous. In this way, depending on the fall of coffee, a good or bad espresso is discovered.

After grinding and placing the coffee, we go to pressing. This should be not too strong since it will prevent the passage of water, not too soft because the over-extraction of coffee will occur, as we have explained.

Another very important step that must be done before final extraction is to keep the cups warm. Jura super-automatic machines have a heated cup on the top that will make you forget about this step as it will keep them at a constant temperature of 50 degrees to 55 degrees. By having hot cups, we will prevent the espresso coffee temperature from going down when it comes into contact with a cold cup. In fact, if the coffee cools dramatically, many of its aromas and flavors will be lost.

Next, we pass to the extraction time that for the espresso coffee of about 35 ml with about 8 grams of coffee will be 25 or 30 seconds.

Finally, we can only enjoy a specialty espresso coffee at home. Similarly, if you have a catering business, these steps will also help you offer your customers an espresso coffee with all its flavor.

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