How: select the right espresso machine

When it comes to popular world drinks, coffee is definitely top of the list. Because our morning ritual with coffee have as well as coffee shops everywhere turn become espresso machines in high demand! There to keep three things in mind when to buy an espresso machine. A what you really need a good cup of coffee, two-the time needed to make and three what it takes to maintain the machine to make.

It is absolutely key you forget buying for yourself on one of these factors. An espresso machine should be used with finely grounded coffee beans and spring or carbonated water. And many espresso machines have a built-in filter to make the water taste a bit cleaner. There are a lot of espresso machines, and some have two dispensers. It is significantly more expensive to have the dual model and the model also tend to equipped with water filter.

One important thing people when you buy an espresso machine forget is the cleaning. Make sure you clean easily and effortlessly to use your machine every day. If you choose, neglecting all old be cleaning, bits are obsolete in the course of time and make your coffee taste horrible. So, how does it work? He shoots 90 degrees Celsius water and has pressured it in freshly ground coffee. The resulting oils are removed and used to create a syrupy liquid. In an ideal world an espresso machine could be shot a double in about 20 seconds.

A further element of a great espresso making you are roasting very, ensuring very lightly is. If roasting extremely carefully made isn t, the sugars and rich aroma will be lost. If you to dark espresso roast, expect liquid coal, cause that is, what to taste.

What is in a good espresso crucial is a great Espresso Blend use. It is a must that the coffees are specially mixed to be smooth and rich. The mixture should be fresh ground and brewed 4 days of actually roasting.

There are plenty of espresso machines available, not just one. There are those Pistons driven, steam espresso machines, pump-driven ones, machinery, auto makers, and super auto makers. You should not spend much time and energy, the maintenance of the machine, especially if you get one with a built-in water tank that way can avoid, plumbing costs and you can move the machine, whenever you need.

Espresso 101 - the basics

Translate Request has too much data Parameter name: request Translate Request has too much data Parameter name: request

The name espresso is Italian in origin. It was first coined around 1900 and, loosely translated, means a cup of coffee brewed expressly (just) for you. Today, you will often find that people incorrectly pronounce or spell it "expresso."

So, what makes a true espresso?

It's not the bean. It's not the blend. It's not the roast. It's not that it has to be made by a certain kind of machine.

The fact is, you can use any type of bean, blend and roast, it just depends on your personal tastes.

What makes espresso is the way the coffee is prepared. Espresso coffee is a small (1 to 2 oz.) shot of pressure-brewed coffee, using about 1 Tablespoon of finely ground coffee. Brewing takes about 25 to 30 seconds and when done properly, it will feature a layer of rich, dark golden cream, called crema on the surface. This crema is one indicator of a quality espresso. Making a great espresso is truly an art as well as a science.

The Key Words of Espresso

Like any other field, espresso has its own little language that you should know. Below is a small list of key words that you'll often hear when reading about anything espresso.

BAR: Pressure rating used on most pump driven espresso machines. 9 BAR, the typical accepted pressure for brewing espresso is 8.8 atmospheres of pressure or 130 pounds per square inch. Almost every consumer espresso machine is capable of producing this pressure consistently.

Burr Grinder: is the recommended type of grinder for proper espresso making. A burr grinder features two disks, one stationary, one rotating, which slice away portions of a coffee bean into very fine particles.

Crema: is one of the sure signs of a properly brewed shot of espresso (in non crema-enhancing machines) and is created by the dispersion of gases - air and carbon dioxide - in liquid at a high pressure. The liquid contains oils and forms a dark golden brown layer resembling foam on top of an espresso shot.

Demitasse: the cup that holds a traditional shot of espresso is called a demitasse - the fancy word for the small 3 ounce (or smaller) cup. Demitasses can be made of ceramic, stainless steel, or glass, though porcelain is often the preferred material. The thicker the better, as they must retain heat well in that small 1.5 ounce beverage you craft.

Dosage: refers to the amount of ground coffee used to produce a shot of espresso. Usually 7 grams per 1.5 ounce single espresso shots.

Doser: found on many burr grinders, especially those designed to be used with espresso machines. A doser releases a measure of coffee grounds as you pull on a lever that is built into the side of the doser.

Filter Basket: is a metal, flat bottomed "bowl" shaped insert that fits inside a portafilter. The filter basket holds your bed of ground coffee and has a multitude of tiny holes in the bottom to allow the extracted beverage to seep through and pour into a demitasse cup or other receptacle. Most espresso machines include two filter baskets, a single basket and a double basket, though some machines feature convertible baskets that allow either a single or double shot of espresso to be produced from the same basket.

Frothing Tip: refers to the perforated tip on a steaming wand. These can have between one and four holes, and the holes can be either angled to the side or pointing straight down. They allow the steam from the espresso machine to be forced into tiny jets which agitate and heat milk at a great pace and also facilitate proper frothing when used to introduce air into the milk.

Portafilter: (also known as a groupo) the device that holds a filter and finely ground coffee and facilitates quick attachment to an espresso machine. Portafilters almost always feature a handle for easy handling, and spouts underneath to allow your espresso to pour into cups. On better espresso machines, they are made of copper or brass, and are coated with chrome. The handles are usually wood, bakelite, or plastic. On less expensive machines they can be aluminum, steel, or other metals and plastics.

Pull: a term used to describe brewing a shot of espresso. Comes from the action used to prepare espresso in the 1950s, 1960s, and beyond - pulling on a lever to cock a spring in a piston group on an espresso machine. Also Espresso Pull, Pull a Shot.

Steam Wand: is a visible, external pipe found on most espresso machines that is used to froth and steam milk, to provide hot water (on some machines), and heat espresso cups. Some also use the steam wand to heat water. It is controlled by a steam knob that opens and closes the steam valve inside the machine.

Shot: another term to describe a brewed espresso.

Tamp: (also tamping) the act of pressing and compacting a bed of loose, finely ground coffee, in preparation for brewing espresso. Different machines require different tamping methods. Steam powered espresso requires a leveling tamp, where piston lever, spring lever, and pump espresso requires a more compacting action. Some prefer a heavy tamping action (using 25 or more pounds of pressure), others prefer a light tamping action (less than 15 pounds of pressure exerted).

Tamper: the device used to tamp a bed of loose, finely ground coffee in a portafilter, in preparation for brewing espresso. Most espresso machines include a plastic tamper as an accessory, and after market tampers can be bought. They are measured in millimeter sizes, corresponding with the filter basket internal diameter of your espresso machine. Most commercial, prosumer, and high end consumer espresso machines use a 58mm tamper; other common sizes are 49mm, 53mm, and 57mm.

Thermoblock: in some espresso machines, the heating system is shaped similar to that of a car radiator, a series of heated metal coils or channels which water must pass through and become progressively hotter as it reaches the boiler.

The Espresso Machine

Let's start with the machine itself. What it does is force heated water through finely ground, packed (tamped) grounds. There are different types of machines out there, however. There are super-automatic machines, semi-automatics, manuals, pod machines and stovetops. What are they?

Super-Automatic

With just the push of a button, super-automatic espresso machines do everything necessary to brew the perfect shot of espresso, latte or cappuccino. They grind whole beans and deposit grounds into the filter, they tamp them and then brew them. Super-automatics have very powerful conical burr grinders with gear reduction systems and lots of settings to control the strength of your brew. Steaming and frothing milk is very easy with the frothing adaptor.

These machines are the easiest to use on the market, but they are also the most expensive type of machine. Some people say that super-automatic means less control and lower quality brews, however in actual testing, these machines produce a very consistent and quality espresso. You do lose some control over the brew pressure and tamping pressure, but these things are not necessarily bad and they can be compensated for with other features that allow you to adjust the grind settings, doser settings and serving size.

Semi-Automatic

Semi-automatic machines are the most popular style for home use because they produce excellent coffee and are fairly easy to use. The main difference between a super- and semi-automatic machine is that the semi-automatic machine doesn't grind the beans. Some super-automatics also rinse and clean themselves. Semi-automatics must be rinsed and cleaned by you.

Most semi-automatic machines use a boiler to heat water as it passes from a separate water tank, however, some models use a thermoblock system which heats water instantly and reduces wait time. Some have an "On/Off" switch users must push once to start extraction and then must push again to stop extraction. Other semi-automatics only require one push of the button to begin the extraction and then will automatically stop after a pre-programmed time has passed. Frothing with semi-automatics can be simple with some machines but can require some skill with others. This really depends on whether the machine comes with a frothing adaptor or not. The adaptor makes this process simpler for the user while the traditional steam wands that take a little bit of practice to perfect.

Manual

These old-world style machines look great and reflect the original prototypes invented to create a consistent and flavorful cup of espresso. Also called "Piston-Style" machines, they were the first models to use a hand pump capable of generating the 8 to 9 atmospheres of pressure that is necessary to force the water through the condensed grounds--the way to make a proper cup of espresso.

These machines are recommended for true coffee aficionados and those who enjoy the process and effort involved in making a cup of espresso the traditional way. These machines are tough to use and require a higher skill level than the automatic machines. Also, they have a small water tank, making them impractical for large gatherings. The cleaning and maintenance for manuals is fairly straightforward, however the outer finishes, typically brass, chrome or copper, will require special cleaning to remove tarnishing and fingerprints. The milk frothers are standard and powerful enough for home use.

It's also worth noting is that pulling down the handle to force water through the espresso grounds does require a bit of arm strength and the consistency of the pull is critical to the espresso quality.

Pod Machine

Pod espresso machines can be either semi- or super automatic machines. They are called "pod" machines because they use "pods" of prepared grounds that you simply throw away after use. No grinding or tamping. You buy more pods to make more coffee.

Something to note is that using pods means you will not be able to adjust the taste of your coffee through the dosage or the fineness of the grounds. Another drawback is that some machines require that you buy their brand of pod, so if you can't find a pod you love, you're out of luck. Brands like Nespresso and Tassimo will only function with their own brand of espresso pods.

Stovetop

For those on a budget who would still like to enjoy a home-brewed cup of espresso, stovetop espresso makers are a great option. These are very basic devices that are fairly simple to use and care for and require no electricity (this also makes them great for camping!) They also continue to be the most popular method for making espresso in Italy, which must say something for the authenticity of the results they produce.

The Espresso Grinder

The perfect cup of espresso begins with properly ground coffee beans. If you don't have a super-automatic machine and you plan to brew whole-bean espresso (the most flavorful way to brew), you will need to buy a grinder. Espresso beans need to be ground to a much finer consistency than typical coffee beans, so you can't buy just any grinder.

Well, I hope that gets you started with making great espresso. However, to make outstanding espresso, you should learn a little more! Head on our to our website to get a free eBook titled How to Make Espresso So Good You'll Never Waste Money on Starbucks Again!

Espresso - an introductory guide

As popular as espresso and its many variations of drinks, not many people know what an espresso drink. Espresso was invented in the early 1900s in Italy. It's a coffee drink, that by forcing hot water through finely ground coffee is brewed. If the water flows through the terrain it extracted oils, proteins and sugars. It is this concentrated extract contains all great flavors and the potent caffeine boost. The concentrated flavors are exacerbated, because it is served in a small with ACEs Cup 2 to 3 ounces in size. An Expresso should have a layer of Crema on you. Crema is the light brown foam that sites atop the drink and one of the brands is a good BREW.

Espresso can be done at home on a wide range of brewing machinery. The home machine range from single serving stove top models all the way up to semi commercial machines costs $1,000 or more.

For a great Espresso must start with the right coffee beans for the style and the flavors you most fun. There is no special type of coffee bean required, BREW your coffee. The right bean tend to first be measured by the amount it is roasted (darker roasts or light roast) and secondly is it because of the way of the bean.

Espresso cups, also called with ACEs cups, are uniquely designed to maintain space for the small sizes, which serves drinks in (2-3 oz) and the liquid heat as long as possible. The cups are often pre-warmed before the brewing process. Porcelain, glass and stainless steel are common Cup materials.

Glass and stainless steel with ACEs cups to often constructed double walls to aid in retention of heat.

Some of the frequent coffee drinks, espresso-based include:

Americano: Espresso and equal part of hot water. Cappuccino: This drink is usually a third espresso, one third steamed milk and a third micro foam (also steamed milk). Latte: Espresso with steamed milk. Latte is a shortened term for cafe latte. Coffee lovers: A latte mixed with chocolate.

It has been my experience, who learn and enjoy this drink coffee many levels, to it. Deeper into espresso is sure you for a long time to talk. Happy BREW and drink!

Espresso coffee maker types

Around 9 decades, Luigi Yinyang introduced in the early 1920's, the first espresso coffee maker. Espresso is the very famous basic coffee cappuccino and latte. It is served Cup with with terrace, small size has estimated it for delivery due to the high caffeine that can double, or even more than caffeine from General drip coffee maker. This machine can serve not only with delicious drinks, but also can be your good investment.

Generally divide into 3 types of espresso machines based on how it works:
o first is steam-driven type. It comes with vapour pressure produced by forced water. The vapour pressure is BREW coffee ground in prepared drink. Steam driven type is used by low espresso machine.
o second piston driven type is. This type does the brewing process by shooting hot water through coffee ground.
o third type is pump-driven. This type is used by many espresso machine in the Cafe and coffee shops. Based on electricity, this type can in three types divided: fully automatic, semi-automatic and automatic.
I recommend using super automatic one for Office and home use for your convenience. The manual is suitable for Barista or do people who really enjoy all of the coffee process.

Anyways, in your kitchen, dining room, bar, even in your Office, an espresso coffee machine can be an interesting point and shows entertainment value, especially in your party. This machine can be for your money and time to be a good investment for a long-term. You don't need to buy and no more waiting in Café or coffee shop. High performance and good quality espresso coffee machine can be certainly your consideration for your next daily coffee experience.

Get an espresso machine and BREW the best espresso in the city!

If you want to store homemade espresso and tons of money from signature coffee then need to have an espresso machine at home. Espresso machines are efficient and convenient for the production of espresso by forcing the fast boiling water through coffee beans that are finely ground. They consist of a boiler, water tank, a pump and a BREW head.

Share the espresso machine

The tank has hot water and boiler heats. The brewing head Portafilter where the coffee is obstructed or pressed before brewing. The pump extracts then shot in a preheated shot glass or with terrace. Most espresso machines can 30 mL (frame), 60 mL (double shot) produce portions.

Your selection

Steam-powered: Use steam to water by ground coffee beans what too dark to enforce strong and mild sour coffee.

Semi-automatic: it gives you more control over water flow to allow the boiler reservoir for refills and beans are manually added.

Super automatic: Every function is automatic and come with a drop box for collecting the beans. However, the quality of broths are inferior compared to semi-automatic and manual ones.

Hand lever: Require more skill with the hand lever the pressure of the water through coffee beans. But eliminate the sour taste of steam-powered models.

Fully automatic: similar to semi-automatic, but you can stop the more controls or start brewing time by default. They are ideal for those who like comfort and speed over quality brews.

Select your machine

When shopping for espresso machines, check on the bar pressure and the material of the boiler. Choose one with 9 pressure bars. There are also those with 15 to 18 bars for highly specialized brews. Boilers are now available in brass, copper, stainless steel or aluminium.

Gourmet espresso beans - Sun NamSing article is a regular contributor to many topics.

Why is it so unique gourmet coffee you might be tempted, wondering why is it so special gourmet coffee. Forget the online resource of coffee, tea and coffee grinder visit of resources. Sun NamSing article is a regular contributor to many topics. Oils are blended its characteristic aromas neutralize each other. The oil is used for the treatment of coffee, one of several natural oils, which are not on the stability of life or the ground powder as opposed to synthetic oils mix. Arabica trees are tastier than Robusta, a variety which is not by nature. Arabica beans are not stored in warehouses and delivered immediately after harvest.

Deep roasted beans some loose what to believe and drink taste taste, baked. But generally fine grind coffee in a cup body, but as long as it preferred to grind coffee with coarse filter. You can FRY your own gourmet coffee. A passion for gourmet fun, fresh, just a day like any other coffee, dark brown and compelling or anything else to do. Grinding is time to get the full flavor of the preferred choice in drip filter by those too coarse need coffee, but the true lover who almost gourmet coffee coffee ground in boiling water. Can withstand the temptation never, second cup, very aromatic and slow steaming cup of coffee? It's the same story after roasting and grinding you also.

Second, gourmet coffee with oils after roasting, attacked the taste no end For starters, gourmet coffee is always fresh and of high quality Arabica coffee, the coffee is always different than any other company, in the monitoring equipment classified selected. Prefer a lighter, roasting, which retains its natural taste. Well, here's your answer. Another little known fact is a mixture of marketing-a small percentage of gourmet Robusta coffee beans. Perhaps no one can. To their credit have Robusta coffee beans higher caffeine content in the characteristic sour taste.

Selecting the right coffee maker

An investment is an espresso maker, but if you're a serious espresso lovers, the original output will pay off nice in the long run. Not only you won't have to go anywhere to get if you pay in the BREW on a regular basis that will spoil machine soon for yourself your espresso fix. There are so many of these machines on the market, though, how do you know which is right for you?

What is espresso?

Created in Milan in the early years of the twentieth century, this traditional Italian coffee is usually served in 2 ounces recordings. The thick, strong espresso Crema, a frothy foam generated crowned by the brewing process. Used to espresso coffee beans have more than normally roasted, so your oils release easier. You are then ground into a fine powder.

Your espresso maker shoot water approximately 195 degrees Fahrenheit (90 ° C) with pressure enforce it freshly ground coffee. The coffee oils are which and mixed, a liquid to create the thick and rich. The height of the pressure behind the water, can kind of beans and the way the beans ground are all affect the taste of the espresso.

Types of coffee makers

The simplest and least expensive espresso machines the stove are top models, the power of steam and pumpless electrical machines to use. Pumpless electrical models will enjoy normally, so you lather up the milk so you, cappuccino, latte and other espresso favourites with a steam wall.

Hand lever machines can be difficult, but are often preferred by espresso lovers. Instead of with steam or to force a pump water through the beans you use a large metal handle to perform the action. This is probably the most demanding type of machine, use and create a consistently good BREW, but the experts love it.

Electrical pump machines getting one of the most popular type of espresso machines in both the commercial and home markets. You can choose usually the exact temperature this type of machine, you want to your water and the amount of force, push, you want to use the water through the coffee beans.

However the ultimate espresso machines are super automatic pump. You do it all from grinding the beans, tamping of coffee in a puck and in some cases, such as the awesome DeLonghi Magnifica, clean even. It would be not sweet espresso maker sitting a DeLonghi on your counter the next time, if that you shot require a perfect espresso be found?

You relax depending on which type machine, select, do your homework first, then sit back and enjoy your espresso.

The top 5 espresso machines for the season

Coffee lovers love also espresso and give the gift of an espresso machine is a great way to give a lasting gift you are sure to love and use for a long time to come! In the spirit of the season are here the top 5 espresso machines on the market today:

Krups XP5080:

This is a programmable espresso machine that provides overview of the size and strength of brewing batch and an internal thermostat to ensure that each Cup is the perfect temperature.

o illuminated controls

o large padded selector for espresso or steam

o programmable volume for custom batches

o electronic thermostat for the perfect temperature

o accepted ground coffee and sleeves

o removable oversized water tank

o Cup warming tray

o 1200 Watts of power

o incredible construction for a lifetime of use

Krups 872

Created bride Krups 872 up to four shots of espresso at a time for coffee lovers and latte lovers alike. It comes in two separate cups BREW glass carafe and an adapter that allows, with a four Cup. Ideal for the crossbar or espresso lovers who have quickly or longing, that second cup of warm kindness.

o lightweight construction, ideal for all

o perfect cappuccino foam test plant

o now you switch between espresso and foaming action

o four Cup glass carafe

Spices "Ultima"

Offers incredible ease the Ultima can to avoid the traditional effort and mess of espresso. Simply place your coffee in, turn it and pull the lever. The machine does the rest, even the tamping! The convenience and ease of use you find with the Ultima is absolutely amazing.

o automatic, internal distance from used coffee

o no mess or effort

o oversized water reservoir

o use you your own coffee!

o double dispensing spout

o instant hot water release

o instructional video

Delonghi ESAM 3300 Magnifica

Incredible construction offers for a lifetime of use patented features that allow for amazing brews and a variety of features that one of the best machines make this you've ever used, is the ESAM 3300 of one of the best machines on the market today!

o patented direct to BREW system ensures excellent, heating and easy cleaning

o conical Burr grinder

o cappuccino patented system cappuccino Frother

o oversized 60 ounces water tank

o adjustable bushing for several large cups and mugs

o Cup warmer

o power and volume controls

o 7.10 ounces coffee bean capacity

o double boiler with steel pipeline espresso boiler

o of multiple Cup selector

o automatic shut down

Hamilton Beach cappuccino plus espresso maker

Allows comfortable BREW this convenient machine coffee, cappuccino or espresso. With stylish and slim design it is a great addition to any counter top and the reputation of Hamilton Beach behind the durability of the product.

o Café quality espresso, cappuccino and coffee

o high-performance pump for fast filling

o no complete, no mess nozzle

Easy reservoir fill o easy to clean

o pads either using your own ground coffee

o BREW anytime, easily in your home

Cafe and Espresso Café errors

Errors that we made to have Espresso Café coffee shop business plus 29 recipes, forms, checklists.

Check it out!

Saeco 4038 Vienna Plus 15-Bar-Pump Super-Automatic Espresso Machine, Graphite

The Vienna's put Saeco's patented removable brew group technology into an easy-to-use interface. You can now make espressos, cappuccinos, lattes, and tea all from one machine that grinds, tamps and brews gourmet coffee. The pump driven steam and hot water wand has an exclusive Pannarello to make frothing milk simple. The adjustable conical burr grinder creates the perfect grind for gourmet coffee. The OptiDose adjustable doser feature enhances your flexibility to make an ideal cup of coffee. Not only can you change the fineness of the grinds and the amount of water used but also the amount of ground coffee used to make each individual cup from 6 to 9 grams. The easy access front service door simplifies general maintenance and cleaning. the iconic design and reliability of the Vienna machine make it a continuous favorite.

Price: $650.00

Click here to buy from Amazon

Nespresso D90/S1 Essenza Single-Serve Manual Espresso Machine, Metal

Nespresso has developed a unique extraction system specially adapted to capsules. It controls every vital setting when preparing a perfect espresso. Nespresso machines have been designed with renowned partners and designers, and bring out the taste and aromas of coffee by combining quality of design with ease of use. The Nespresso D90 Essenza Manual Machine is part of our compact line, which features a modern, compact, and practical design. The machine deploys technology essential for preparing an outstanding Espresso, and is exceptionally easy to use: Manual control of the amount of coffee in the cup. A high pressure pump (19 bars) extracts all the aromas and develops a smooth crema in the cup. A thermobloc which heats water to 187°and 196° during extraction and empties the remaining water after each use so that the water is fresh for each preparation. A simple system which perforates the capsule and soaks all the ground coffee to optimally filter the coffee. A functional handle system, which allows for easy coffee preparation. Automatic ejection of used capsule. Removable water container (34-ounce). Tray for used capsules. Back-lit control button

Price: $199.99

Click here to buy from Amazon

Nespresso Essenza C101 Automatic and Programmable Coffee Quantity, Espresso and Lungo, Black

Essenza Auto C101 US Black Nes; 8.07 by 13.46 by 10.16 water tank: 30.4 oz

Price: $249.00

Click here to buy from Amazon

Jura-Capresso 13467 ENA3 Automatic Coffee and Espresso Center, Black

The Jura-Capresso ENA3 is the world's slimmest Automatic Espresso and Coffee machine, only 9.5-inches wide. If you want the freedom to choose any coffee bean you like, the genuine flavor of the bean in your cup and the option to adjust the strength of the coffee to suit your taste….then look no further. Make ENA, which comes from the Greek meaning number ONE, your first choice.. The ENA3 is environmentally friendly and economical to use With an innovative zero energy switch the ENA3 draws no standby energy and when the unit is used infrequently the Energy Save Mode can be switched on to reduce power consumption to an absolute minimum. ENA3 has single button operation. Simply turn and push a button and enjoy. Programming the ENA3 is simple and intuitive. The programming and maintenance buttons are concealed behind an elegant panel. With the Rotary Switch and the interactive display, navigating through the programming mode or the automatic cleaning and maintenance program is a snap. The ENA3 has an All Black body.

Price: $1,200.00

Click here to buy from Amazon

Saeco 4045 Vienna Plus 15-Bar-Pump Super-Automatic Espresso Machine, Silver

The Vienna's put Saeco's patented removable brew group technology into an easy-to-use interface. You can now make espressos, cappuccinos, lattes, and tea all from one machine that grinds, tamps and brews gourmet coffee. The pump driven steam and hot water wand has an exclusive Pannarello to make frothing milk simple. The adjustable conical burr grinder creates the perfect grind for gourmet coffee. The OptiDose adjustable doser feature enhances your flexibility to make an ideal cup of coffee. Not only can you change the fineness of the grinds and the amount of water used but also the amount of ground coffee used to make each individual cup from 6 to 9 grams. The easy access front service door simplifies general maintenance and cleaning. the iconic design and reliability of the Vienna machine make it a continuous favorite.

Price: $700.00

Click here to buy from Amazon

Espresso Italiano tasting seminars in Seattle, WA

Of coffee auditor is the International Institute in collaboration with Caffe Umbria, seminar Seattle bring his Espresso Italiano tasting this fall. Carlo Odello, Board member and trainer of the Institute, explain the characteristics of a real Italian espresso and the correct methods of evaluation. The seminar opens with an introduction in sensory analysis of the Italian espresso by analyzing the main stages of the review: Visual, olfactory, gustatory tactile and aftertaste. In the aroma of part of the course, we examine the basic flavors and most common errors and their causes. With the help of the Italian espresso alternative card official espresso evaluation guide from the International Institute of coffee Tester and the Italian espresso national, we will try compare Institute and discuss three different espresso extraction.

This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.

New Espresso Italiano tasting course in the Netherlands

The International Institute of coffee auditor in cooperation with Koffiekoning will organise the first Espresso Italiano tasting course in the Netherlands. The course will take place in IJsselstein, Netherlands on February 30.
In the meantime, please check the new coffee machine listings at Amazon listed on the right.

The perfect espresso: a car hood, no blow

Thanks to Pasquale Madeddu, renowned coffee expert.

Today I would like to talk about espresso, and specifically about preparing and serving a good espresso, or even better, a perfect espresso in your restaurant. We have had several great meals here in Anaheim, but we haven’t had any great espresso served at a restaurant. Every time, the espresso has been prepared and presented poorly. That means that we (coffee roasters) still have a lot of training to do to help the restaurant people prepare, serve and present a perfect espresso. Coffee roasters and restaurant owners need to work more closely together to establish guidelines and ongoing training for staff.

It is with this final taste experience that your customers will leave your establishment. So, I would like to present a few tips on preparing and presenting this great drink that has become as popular in the United States as it is in Italy.

The two most important considerations for a perfect espresso are preparation and presentation. These are very critical, especially after the coffee roaster has done so much work in choosing the beans, preparing the blend, roasting and packaging, and sending it to the restaurant. Once at the restaurant, the coffee also needs to be stored properly.

Sometimes we talk about coffee as being similar to wine. A lot of time and expertise goes into creating a great bottle of wine, but once the wine has been shipped to the restaurant, it just needs to be opened. In the event a red wine is selected, you let it breathe and it is ready to pour. If the wine is good, if the winemaker did all the right things, you will enjoy a great bottle of wine.

But for us, the coffee roasters, and for the coffee, it’s a different situation. There is art and science involved in choosing the beans, making the blend of coffee, roasting it to maximize flavor, packaging, storing, and sending it to the restaurant. What happens once it gets to the restaurant? In many restaurants our carefully roasted coffee is  prepared with machines that are not clean, giving the espresso a burnt or bitter taste. The espresso is over-extracted or has no crema. The espresso is served without a demitasse spoon or sugar.

For example, just this week, I had an espresso served with an iced tea spoon. I have seen a lot of things, but I have never seen that!

At another 4-star restaurant, we had an espresso served in a cappuccino cup. The espresso was over-extracted, and was served without the sugar bowl or spoon, and a lemon twist.

Just as you would never serve a steak without a steak knife, or wine in a tall water glass, there are guidelines to follow when serving espresso. Our task as roasters is to educate and inform so that this great drink is prepared and served in the best possible way.

When we talk about espresso, we are referring to an Italian-style espresso made with a blend of coffee. A true Italian-style espresso or espresso all’Italiana, by tradition and definition, always means a coffee prepared with a coffee blend.

An Italian-style espresso is one that follows the standards and guidelines established by two organizations in Italy: the International Institute of Coffee Tasters (IIAC), and the Italian Espresso National Institute (INEI). These two organizations have done extensive research with Italian consumers and professionals to establish exact guidelines for the typical Italian-style espresso.

In Italy, we are very passionate about espresso. People have arguments in bars discussing how good or bad the espresso is or where to drink the best espresso in town. Sometimes, even in the bar around the corner from my house, if the young son of the owner is behind the bar, it’s not uncommon for customers to send him to get his father to prepare the espresso because they think the son can ruin the preparation. It is only one ounce of coffee, but it needs to prepared with passion and artistry.

Carlo Odello of the Italian Espresso National Institute is here with us today. As an advocate for Italian-style espresso, he often explains that espresso needs to be a caress, not a punch. Espresso has a social aspect, and it needs to be very delicate. It has caffeine, but also needs to be well-rounded with a clean and elegant finish. Sometimes you get an espresso, and it really wakes you up, but is that the only reason we drink an espresso?

At Caffè Umbria we follow the standards of the International Institute of Coffee Tasters (IIAC) and the Italian Espresso National Institute (INEI). These two organizations grade the espresso in four different areas: the visual aspect, the taste profile, the aroma, and the aftertaste.

The visual aspect of an espresso is what the espresso needs to look like. It needs to have a rich brown (hazelnut) color crema, the crema needs to be dense and compact, without air bubbles. The crema should not show any white marks and should definitely not show liquid underneath.

The aroma of an Italian-style espresso needs to be rich and intense but not have an overly roasted flavor, it should be of a full body, elegant and clean.

The taste profile should be well rounded, with well-balanced acidity and bitterness. Bitterness is a component of the espresso taste profile, so it is not necessarily bad to have some bitterness in an espresso as long as it does not overwhelm.

In many bars in Italy, it is the custom to serve a glass of water with the espresso, in order to rinse the palate prior to drinking the espresso, so that you will leave with the taste of coffee lingering on your palate. You should not have to drink the water afterwards to rinse out the taste of an espresso that was too strong, too syrupy, very bitter, or over-roasted. This is the after taste, which needs to be pleasant and clean, you should enjoy the lingering taste.

I have talked about what an espresso should look like and taste like, and now I would like to talk about what you need in order to prepare a perfect espresso. Three things are essential to achieve the perfect espresso preparation: the coffee blend, well-maintained equipment, and trained baristas.

You need to have good equipment that is well-maintained and clean. I often check espresso machines that have not been cleaned in months, that are not calibrated correctly, where no water passes through the screens.

Good barista training is essential in order to achieve rapid and consistent results. After all, espresso means ‘veloce’, which means fast: espresso should be served fast and hot. This is manly the responsibility of the coffee roaster, the people that sell the coffee and implement the coffee program. Here in the United States, especially in coffee houses, coffee roasters have done a great job of training baristas in the last ten years, so you can get a really good espresso. We need to make this same sort of effort with the busboys, waiters, baristas, and anyone who prepares and serves espresso in a restaurant.

As a traditional Italian-style coffee roaster, we prepare blends of coffees from different origins. In Italy, there is practically no market for single origin coffees; every roaster works with blends of coffee. They believe, as we do, that only in this way can you achieve a well-rounded, well-balanced, very interesting type of coffee for your espresso. To describe the difference between a single origin espresso and one made with a blend, it is useful to think of the difference between a soloist and a symphony: they are both good, but there is a difference between them.

As roasters, we need to explain the importance of clean equipment on the restaurant owners. The responsibility for cleaning the machine should rest with the owners. The roaster should provide training, and can also lend their knowledge and experience in the choice of equipment. The type of equipment used in a restaurant or hotel facility is very important in order to achieve the best preparation. Our recommendation is for a restaurant is a regular espresso machine, but in meeting areas, convention centers, meeting rooms or other hotel facilities, perhaps it’s more appropriate to install a super automatic espresso machine or a machine that uses pods. Often the people making coffee in these areas are not as well-trained, so these machines will ensure a level of consistency.

The most important on the list is the barista, as he is the one that is going to put it all together. Barista training is one of the expectations that the restaurant owner should have from their coffee company. The training should include good knowledge of the coffee they are serving, the maintenance and cleaning of the machine, and of course drink preparation. Baristas should know what the coffee tastes like. Often the people serving the coffee don’t like coffee, or don’t drink coffee, but I think it’s important for them to taste it in order to prepare it properly.

Finally, once all the pieces are in place, we are ready to present the espresso. The espresso should be the last thing that is served at the table, after the dessert. If the customer asks to have them served at the same time, we should comply, but we should avoid serving the coffee before the dessert. The espresso should be the last thing that is served before you leave the table.

A proper presentation of the espresso includes a saucer, a demitasse spoon, and sugar served on the side. Unfortunately, I have had some restaurants serve the espresso without a saucer. One of my pet peeves is to have rock sugar served with an espresso. The rock sugar looks great, but how long does it take to melt the sugar in the espresso? You have to pound the rock sugar with your teaspoon for minutes in order to dissolve in the liquid, and by the time the sugar is dissolved the espresso is cold. If you are serving rock sugar, at least give the option of regular sugar so I can decide if I want a nice rock sugar and cold coffee, or if I want regular sugar in a nice hot coffee.

Another thing that I have never seen in Italy or anywhere else but here in the United States is the lemon twist served with the espresso. Ah, the lemon twist was big in some nice restaurants, right? I can tell you that lemon doesn’t have anything to do with an espresso, so please do not serve lemon twist with the espresso, save it for the cocktails.

Finally, I would like to share some ways you can implement your espresso program in the restaurant. You can have your standard café menu, which has the basic drinks such as
Espresso, Macchiato, Cappuccino, Caffè Latte, Latte Macchiato, Mocha and Americano.

The espresso drink you don’t see often over here is the Latte Macchiato. It is popular in Europe and in Italy, and it’s the opposite of Espresso Macchiato. Macchiato means stained, so an Espresso Macchiato is an espresso that has been ‘stained’ with milk. Latte Macchiato, for those people who don’t want to have too much espresso or caffeine, is a glass of steamed milk with a very short shot of espresso on top. The espresso shot poured over the milk leaves the stain of the crema on top.

You can also have an espresso specialty drink menu. Some of the drinks popular from Italy are: Marocchino, Espresso Corretto and Affogato al Caffè. Espresso Corretto is my personal after dinner favorite. It is an espresso ‘corrected’ with a splash grappa or Sambuca. Affogato al Caffè is a good combination of dessert and coffee: a nice cup of vanilla gelato ‘drowned’ with espresso.

There are also several espresso cocktails that will work well in a restaurant setting. For example, the Espresso Martini, the Mojito, Espresso Saronno (very traditional in Italy with Amaretto di Saronno liqueur), American Wings and Caffè Olandese (made with an egg liqueur like Vov).

The Perfect Espresso, a combination of the right blend of coffee, good equipment, excellent training, and a beautiful presentation (don’t serve it with an iced tea spoon). I hope I gave you some insight about espresso all’italiana.

Enjoy your espresso, arrivederci!