What is Espresso? How is it prepared?

What is Espresso? How is it prepared?

There are many different theories and practices in brewing espresso, from antipodean practices to Scandinavian versions, from the classic Italian approach to American adaptations. Regardless of which approach you use or follow, espresso is essentially the name of a brewing method and beverage. Although some people use the term espresso to describe the roast color, you can actually make espresso from any level of roast or from any bean or blend you want.
HOW IS ESPRESSO BREWED?
Brewing good coffee consistently and consistently can be very challenging, and making espresso at home takes more effort than any other brewing method. Those who invest in machinery for making epresso, which is a daily ritual as well as a hobby, should do a good job.
The coffee to be used for espresso needs to be ground very finely so that the water can be extracted from a larger surface area. The result is a small, dense drink with a froth called “cream” that potentially highlights all the good and bad aspects of the bean, roasting and preparation process.
1) Distribute the coffee evenly by gently shaking the portafilter or tapping it on the counter. If you want, use a tool for distribution.
2) Use a temper that is a size compatible with your basket. Keep it flush with the sides of the basket and push the coffee down to a uniform thickness. It is unnecessary to use excessive force, hit the portafilter, or repeat the temp process.
3) The goal here is to create an evenly flat coffee bed that can withstand the pressure of the water and allow the water to flow to ensure a balanced extraction.
4) Place the portafilter on the group head and immediately start the pump by pressing either the free flow button or the pre-programmed buttons to start brewing.
5) Don't forget to put the heated espresso cup under the spouts.
6) The coffee should come out with a dark brown or golden color after 5-8 seconds and should lighten as the brewing continues. You need to extract 50ml in 25-30 seconds, including cream.

PERFECT?
A well-brewed espresso should have large bubbles of a dark golden brown color, a smooth layer of crema without dull or opened spots. The cream should be a few millimeters thick and should not disperse quickly. The taste should be balanced between acidic and sweet, and the texture should be soft and creamy, with a pleasant and lasting aftertaste. Regardless of the brewing or roasting technique, you need to be able to recognize the qualities of coffee. Chocolatey Guatemala, nutty Brazil or nutty Kenya.

WHAT CAN GO WRONG?
If more than 50 ml is extracted in the required time
• The grinding pattern is too thick and/or
• Coffee dose too low
If less than 50 ml is extracted in the required time
• Grinding is too fine and/or
• Too much coffee used
If the coffee is too acidic or sour
• The water in the machine is too cold
• Coffee beans are under roasted
• Grinding shape is too thick
• Coffee dose is too low
If the espresso is too bitter
• The water is too hot
• The machine is dirty
• Coffee beans are very roasted
• Mill burrs are atrophied
• Grinding is very fine
• The dose of coffee is too high