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Espresso coffee

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Last week, we wrote about how to roast coffee on our own. A logical question arose: we fried grains, but how to grind them now? We talk about how to grind grain at home and how to choose the right grinding.

Step 1. Decide on the number of grains.

Tip: do not grind coffee "with a margin", it is better to grind coffee exactly as much as you want to drink now

Ground coffee becomes stale faster than in beans. For a longer preservation of taste, do not grind all the grains at once.

Step 2. Choose the right type of grinding

Tip: use conventional combinations of grinding and brewing types for a better taste

Each type of preparation has its own type of grinding, on which taste will also depend.

If you have a French press, the grinding should be large, resembling, for example, black pepper. Otherwise, the coffee may turn out to be ground at the bottom of the cup. In the case of Kemex, the grinding should also be large, but slightly smaller than for the French press.

Medium grinding is recommended for drip coffee makers. Such grinding resembles sand in texture. For brewing coffee using the filter coffee method, medium grinding is also recommended, but a little finer.

Fine grinding is suitable for brewing coffee in a Turk. An automatic coffee grinder will do the job best, and the grain will be ground to the texture of the flour.

As for aeropress, then average grinding is suitable for it. But here it is better to focus on the taste: if the coffee turned out to be too bitter, then the grinding is large, but if on the contrary it is almost tasteless, then the grinding is too small, or you have not brewed for long enough.

For easy orientation in the types of grinding for each brewing method, use our memo (coarse - large, medium - medium, fine - small):

Espresso coffee - what is it?

The homeland of espresso coffee is considered to be temperamental Italy. It was there that they came up with a cooking method that quickly allowed you to get a portion of strong coffee.

  • In 1901, an Italian businessman received a patent for a coffee machine in which hot water under pressure was passed through a layer of ground coffee.
  • The device allows you to quickly get a serving of a wonderful drink. Evil tongues used to say that the inventor wanted not so much to get delicious coffee as to reduce the coffee breaks of his workers.
  • The speed and simplicity of making coffee gave rise to the name of the coffee machine and the drink itself. Translated from Italian, "espresso" means "concentrated, compressed, pronounced." This value is also used in the meaning of “fast or fast”.

The composition of espresso coffee is concise: ground coffee and water. The name "espresso" originally refers to the method of preparation, but today espresso coffee has its own distinct proportions and a basic recipe.

Espresso is a drink made from natural coffee by passing hot pressurized water through ground coffee bean powder.

1 French press.

To obtain a fragrant drink, coarse coffee is required. It is poured with boiling water, the piston drops and under the influence of high temperature and pressure of the coffee gives its taste and aroma. The brewing process takes about 5 minutes.

2 Electric coffee machine.

The optimal grinding size is medium, not too small and not large. For espresso machines, the degree of grinding required is slightly finer than the average. It is called espresso grinding and can be adjusted several times a day. Changing the temperature, humidity in the room, changing the variety of grains requires detail settings. With increasing humidity, the size of the ground particles increase. Dry and hot air requires greater fineness.
For the most meticulous, there is a special test to check the optimal grinding size. The beans are crushed, then one serving of espresso is prepared. If the preparation took from 22 to 28 seconds, the grinding is considered successful. Less - the grinding is too coarse, the coffee will be sour and weak. More is too small and the drink will be bitter.

4 Drip coffee maker.

It requires coarse-ground coffee, as the brewing process is slow, the grains have time to give taste and aroma. Too fine, powdery grinding for this type of preparation will make the drink taste too sharp, and part of the powder will be in the cup, passing through the filter with water.

Making coffee in Arabic or Turkish requires small fractions. They give the right, rich taste, and obediently settle in a cup. Larger particles will make the taste sour and less strong. Moreover, having got into the cup, they, due to their large size, remain to swim on the surface, spoiling all the pleasure.

Some prefer not to bother with cooking and simply pour coffee with boiling water in a cup. If you decide on this method, then take the finest, powdery grinding. Particles will give a fragrant infusion, soak in water and settle to the bottom. Do not shake them, just drink your coffee.

For those who have not yet gotten a hand in working with a coffee grinder, we made a small cheat sheet.
- Coarse grinding is obtained in an electric coffee grinder in 7-9 seconds of its operation.
- The average degree is 10-13 seconds.
- You will get a fine grinding in 15-18 seconds of work.

Some of the tastiest drinks can only be made from freshly ground beans, so don’t make preparations for the future. The right grinding will make your coffee truly tasty and harmonious, and you will be elevated to the rank of coffee gourmet.

The subtleties of making espresso

Corn

Grain roasting should be carried out no less than a day before consumption, and no more than 12-14 days provided that the grains are not sealed.

Grains should be chosen for strong frying, it is best to use special blends for espresso, although you can experiment with different varieties yourself. In order to give the drink a fortress, robusta is added to the grains of arabica. In espresso blends, its proportion is rarely more than 15-20%, otherwise the taste of coffee will be too rough. The most delicious espresso is obtained from freshly ground coffee.

Water

The worst choice is tap water; the best is bottled drinking water.

Cooking process

Pour the right amount of powder into the coffee maker holder, ram it evenly. Fill the water and turn on the coffee maker. The cooking process takes 20-30 seconds for a volume of 35-40 ml.

A well-made espresso has a rich color, a persistent nut-color foam, a warm aroma with nut notes.

Grinding Espresso Coffee

Properly selected grinding beans for espresso is an important condition for making good coffee. Too large fractions do not have time to give their taste and aroma to water, and the coffee will turn out watery, almost without foam. Too fine grinding will provoke re-extraction, coffee will give water a maximum of substances, and they will make the drink too bitter and coarse.

Beans need a fine grinding, but not powdered, as for the preparation of coffee in the east. The ideal grind for espresso can be determined tactilely, that is, by touch. To do this, take a pinch of ground coffee and grind between the fingers.

  • If the powder feels more like salt or sugar, the grinding is too coarse,
  • If coffee resembles flour or starch, the grind is too fine for a good espresso.
  • If coffee is like fine sea sand or extra salt, this grind is suitable for making espresso.

Good barista vary grinding depending on the weather or time of day. Foggy and damp weather requires a slightly larger grinding of coffee, then the powder slowly absorbs moisture from the air and does not damp.

How many grams of coffee do you need for a cup of espresso?

For a traditional serving of espresso with a volume of 35-40 ml, 7 grams of ground coffee will be enough. If you want to brew double espresso, then the portion of coffee needs to be increased to 14-15 gr.

Experts advise using 10 gr. coffee for an espresso serving if you are making coffee from arabica beans. It is not so strong, so the portion of ground grain can be increased if you want to get a strong drink.

In some countries, a serving of espresso is more than dictated by Italian rules. So, in the USA, espresso can reach up to 100 ml, and in northern Europe the portion is 60-80 ml, but the same 7-10 grams of ground coffee are put on a cup of espresso.

Espresso coffee at home: recipe

Italians generally do not understand how to make espresso in their own kitchen. If they like home-made espresso and a drink, they will like an unusual compliment: “Tasty, like in a bar!”

Making espresso at home is only possible with a coffee maker. Fit:

  1. Automatic coffee machine.
  2. Carob coffee maker.
  3. Geyser coffee maker.

The proportions will remain the same - 7-10 gr. coffee for 40-60 ml of water.

The algorithm of action is the same: they poured a portion of coffee, tamped evenly, poured water, pressed the button on the coffee machine.

In the geyser, you don’t even need to ram anything - they poured coffee, poured water, put it on a small fire and keep it ready.

It is not possible to brew espresso in a cezve, because this method of preparation requires hot water to pass through ground coffee under pressure, and it is impossible to implement such a technology in cezve.

Differences between Americano and Espresso

Many people consider espresso and Americano to be close recipes. In composition, they are indeed similar, however, various methods of preparation turn them into two different tastes and properties of the drink.

  • Americano is prepared on the basis of espresso, which is diluted with hot water to a volume of 150-180 ml. That is, 40 ml of espresso add three times more hot water.
  • Americano has a mild taste and low caffeine content per serving.
  • When diluting strong and saturated espresso with water, sourness is much brighter, and the bitterness and strength of taste are washed away. Therefore, in Americano you can feel the fruity and woody shades of taste, which clearly appear in diluted espresso.
  • Americano is served in voluminous cups, it is traditionally offered milk and sugar, which adorn the taste of the drink that is too weak.
  • Espresso is much stronger, more expressive, more intense. It has a small volume, unlike Americano.

Espresso cups

Small cups made of thick-walled ceramics are used for espresso so that the drink retains its taste and temperature.

  • Demitasse cups are considered one of the best options for espresso. They have a small volume, made of good quality thick-walled ceramics. Some of them are hunted by collectors from different countries.
  • Another classic option for serving espresso is in small thick-walled cups, the volume of which does not exceed 100 ml.
  • Espresso is served hot, sugar, milk and a compliment from the chef are offered separately.

Fine porcelain cups are not suitable for espresso, as the coffee in them cools quickly. An exception may be services for home use. Porcelain cups of coffee are poured from a coffee pot and immediately drunk.

Espresso volume

The classic volume of espresso is 35-40 ml. In Italy, a barista is preparing a portion of 25-30 ml. The volume of the drink may vary, depending on the coffee culture of the country.

  • In most European coffee houses, a serving of espresso is 40-50 ml.
  • In northern Europe, espresso is prepared in portions of 60-80 ml.
  • In the United States, a serving of espresso averages 80-100 ml.
  • In Russia, classic espresso in portions up to 50 ml is popular, but sometimes 60-80 ml variants are found.

Serving changes occur due to an increase in the amount of water, ground coffee is in a classic proportion - 7-10 gr.

How much caffeine is in espresso

Depending on which blend or grain was used to make the espresso, the proportion of caffeine in one serving is 40 to 90 mg. If coffee was brewed from arabica beans, then the caffeine content will be at the lower limit - 40-50 mg per serving. The higher the content of robusta in the blend for espresso, the higher the caffeine component of the drink - from 60 to 90 mg.

Espresso: benefits and harms

The properties of coffee are determined by the chemical composition of the grain, which scientists have not been able to fully determine. The impact of coffee varies depending on the proportions, body habits and individual characteristics of the person. From recent studies, we can conclude that the reaction of each of us to coffee is most likely determined by genetics. Nevertheless, a few general provisions on the benefits and harms of espresso, like any other kind of natural coffee, we will give.

Let's start with the negative factors.

Espresso Harm

  • Espresso can increase heart rate, which is contraindicated in people with heart rhythm disturbances.
  • Espresso drunk on an empty stomach in a person suffering from indigestion can cause heartburn or pain.
  • Caffeine excites the nervous system, so pregnant and lactating women should not drink espresso.
  • Strong espresso has a slight coloring effect and can cause darkening of tooth enamel.

The benefits of espresso

  • A caffeine charge activates brain activity and improves mood.
  • Espresso helps to cheer up and drive away drowsiness in the morning or after a hearty meal, as caffeine helps release adrenaline.
  • Espresso after eating improves digestion.
  • Espresso drunk between meals helps reduce appetite. This does not mean that coffee should be drunk instead of food, but replacing a cup of espresso and a fruit dessert with a tight afternoon snack is quite acceptable.
  • Espresso coffee, some researchers attribute to cancer prevention. Coffee for women showed especially good results, so today some doctors recommend that coffee be included in the women's menu.
  • Morning portions of espresso have a positive effect on male potency. This opinion is shared by researchers from South America. They also noted that in the afternoon, espresso plays the exact opposite role, reducing male libido.

For a conditionally healthy person, espresso in reasonable portions is rather useful. If there are functional disorders, then before using coffee it is better to consult with your doctor.

How much espresso can I drink per day?

A safe portion of caffeine for a conditionally healthy person is considered to be 300 mg, that is, about 5-6 servings of espresso in 40-50 ml. We recommend that you postpone the main use of coffee until 16 hours. The greatest positive effect of espresso is achieved in the morning and afternoon. In the evening, it is better not to drink caffeinated drinks, so as not to provoke the nervous system to overload.

How and with what to serve espresso?

Espresso has its own ritual of serving.

  1. It is poured into a thick-walled cup, which is set on a saucer.
  2. On the same saucer put a spoon and portioned sugar.
  3. A chef’s compliment, if any, is served on a separate plate.
  4. Espresso is served immediately after preparation, it should get on the table hot.
  5. They drink it in several small sips, not too slowly for the drink to maintain temperature.
  6. Sometimes an espresso is served with a glass of cold water without gas. This tradition came from the east, where the tongue was washed with water to prepare it for the perception of a coffee bouquet. Water is not a mandatory attribute of supply, you can do without it.
  7. Small desserts go well with espresso - candied nuts, candied fruits, profiteroles.
  8. In Italy, espresso is drunk mainly on the run, at the counter, spending a few minutes on this ritual.
  9. True connoisseurs do not add milk or sugar to espresso.

  • Classic coffee drink.
  • An espresso machine is required for preparation.
  • High strength, good invigorating effect.
  • It is best to drink in the morning and afternoon.
  • The allowable daily allowance is 5-6 cups per day.
  • Do not eat on an empty stomach.
  • It is inexpensive, on average, 60-70 rubles per serving.

And how many cups of espresso per day do you drink?

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