Brew Great Coffee Like a Barista

All baristas have their own method when making and serving
coffee drinks. Here's my methods.

Everything starts with water. Coffee grounds, regardless of
quality, cannot overcome using poor water. The water must be
fresh and very hot at near boiling. It may sound strange, but
water can become stale due to inadequate filtering and cleaning.

The coffee is next. I recommend choosing aribica regardless of
whether it is from Brazil or somewhere else. It is best
self-roasted or purchased not too many days after it is
delivered. You always want the coffee to have a lovely, fresh
food aroma.

The second category of coffee, robusta, is much easier to grow
and more resistant to disease, but also has less flavor and more
caffeine. It is best used as a quick energy fix and not for a
the finer coffees like espressos meant to be enjoyed and
savored.

The coffee should be finely ground in burr grinders for a dark
roast, either Viennese or French referring to the ground color.
Burr grinders are preferred here b/c of their pyramid shaped
teeth between two plates that grind the beans, whereas blade
grinders simply chop rather than grind.

With burr grinders, the distance between the plates determines
the granule consistency. A powdery consistency is too fine
whereas a small-gravel size is too large. A sand grain-sized
granule is a just right. Be sure the grinder is not exposed to
air any longer than necessary or the coffee will oxidize and
take in odors. Neither is beneficial to any good cup of coffee.

Finally, a good espresso is made in a quality, clean machine
with quality meaning one that generates heat by a boiler or a
thermoblock and can produce pump pressure of nine bar or higher.
Try to avoid the cheaper machines that use steam to create
pressure.

Now, lets move onto the process.

Be sure to warm up the machine prior to using it by running good
water through the machine. Now, turn the machine on, let the
water warm up slightly before running a cup through without
coffee to allow the machine to flush itself. Add the grounded
granules and pack it down slightly. You should feel some spring
to the grounds, but the coffee should not loose. Insert the
hopper into the machine and place an espresso cup at the outlet.
Start the machine and wait just a few seconds for the thin
stream to flow. Add extra time for a double shot of espresso.

As you see, it is a fairly straightforward process. A great
espresso is all about using quality ingredients, using a clean
machine and not burning the roast.

About the author: The copywriter Johnathan Bakers is particularly interested in information much like choosing the right coffee maker and coffeemakers. You might discover his writings

Join the Mailing List

Enter your name and email address below:

Name:
Email:
Subscribe  Unsubscribe