Perfect Espresso

If you are not already serving the “perfect espresso” then we could possibly save you up to 20% on each kilo of beans you use, work that out over the course of a year…

Definition of the word Espresso: Commonly thought to derive from the Latin “exprimere” (ex- “out” primere- “to press”), but also with a smattering of the Italian word “la pressione” under pressure.

Basically it is a means of making coffee by using hot water and pressure to extract the locked-in flavour from the freshly-ground coffee beans

What is the Perfect Espresso?

The perfect espresso can best be described as the completed jigsaw, when the 6 individual pieces of the espresso rules have been achieved and are all neatly linked together they then form the complete picture the perfect espresso.
The perfect espresso, apart from being an extraordinary drink in its own right, is also probably the basis of every speciality coffee drink that is drunk today.

There are of course some intermediate steps, but if we concentrate on the 6 main steps we will have something that will resemble and taste like an espresso, approximately 34ml of liquid coffee, with the thick creamy golden “caramac” coloured crème sat a top, sounds inviting… It doesn’t get any better than that.

Did you know that the crème is not only an indicator of the freshness of beans, but also acts as an insulator keeping the heat within the liquid until you finish your drink?

What are the Espresso Rules

These rules were passed on by a wise man who is no longer with us and it is my aim to continue his work and spread the word.

• Approximately 7.5-9 grammes of freshly ground coffee tamped into a wad/pellet under 40lb of pressure.
• Heated water between 88°-92°C is forced through the wad at approximately 9 bar pressure.
• The "run" time of the coffee should be between 21-26 seconds resulting in 34ml (approx) of liquid gold.

These rules provide the basis of every speciality coffee.

© 2009-2011 Independent Coffee Consultancy & Training Services

Website by 22i design