How To Cook A Proper Espresso | Beverages

 

 

Beverages

How to cook a proper espresso

Espresso - a hugely popular worldwide coffee drink. It is made by means of the coffee machine by passing hot water under very high pressure through a filter with ground coffee. In order to espresso turned out really delicious, it is necessary to strictly observe the rules of its preparation.

How to cook a proper espresso

Use only freshly ground coffee. Remember that grind coffee beans do not need more than a minute, otherwise the powder will start to be burnt and the taste of the drink will be spoiled. Do not forget that in a matter of minutes after grinding of coffee powder evaporate most of the essential oils, and coffee will lose its unique flavor. Therefore, starting to prepare an espresso, do not be distracted! That's right, measure and form a portion of coffee for espresso. To do this, from 7 to 9 grams of ground coffee pour into serving containers (which is called a horn or holder), level the surface by tapping the back of his hand on the edge of the container. Then press in such a way that the ground coffee formed a dense monolithic structure. The pressing is carried out with little effort, a special device - tempera. Insert the holder with the prepared portion of ground coffee in the coffee maker, press the corresponding button. Remember that it is necessary to push it as soon as possible. If from the moment of fixing Holder held before pressing more than 2 seconds, coffee begins to burn, and the espresso will be irreparably damaged. On the quality of the resulting beverage can be judged by referring to the jet flowing out of the nozzle Holder. It should be a golden brown color, flat, narrow, oily, slightly viscous. If the stream is wide and light coffee, it is an indication that the coffee beans are milled bad. Well, fine, and too dark stream indicates too fine or too strong pressing tempera, as well as the excess coffee powder. One serving of the finished espresso is approximately 40 milliliters. The unmistakable figure of his "ideal" - the kind of foam. It should be smooth, dense and uniform, with a golden-brown tint. I must also clearly felt the aroma of freshly coffee beans. Hardly noticeable spicy bitterness, a feeling of freshness and a "bouquet" of essential oils - this is what causes the sensation of taste quality espresso. Oh, and finally: start drinking espresso immediately after cooking.