( Image : www.ultimateespresso.com )
‘’ The perfect
espresso is known in barista circles as 'the god shot' because they
figure that it's a cup that would taste heavenly, even to the most discerning
palette. Passionate baristas working in cafes the world over look for 'the
god shot' in every cup, but they don't always get it due to the volatile
nature of the ingredients and the number of process variants in the making,
some of which are out of the barista's control.’’ (espressocoffee.quora.com)
Taking from some link, http://coffee-brewing-methods.com/,
here are some characterics of a great shot :
- An espresso shot contains around 1 oz of
brewed liquid and is made from 6 to 8 grams of ground coffee.
- The brewed coffee is a mixture of acids,
proteins, sugars, aromatic oils and other substances, in perfect concentration
and proportion to enhance the aroma and taste to maximum.
- The extraction is made by passing hot water
- 190 to 202 °F (the espresso brewing temperature in Celsius is 88-94 °C)
with a pressure of 9 atmospheres, through the ground coffee.
- Coffee is placed in the port-filter and
pressed with a special tool, (espresso tamper), with about 30 pounds force
for that perfect stream of water to pass through the entire dose. If the
coffee is too finely ground, the tamping should be lighter.
- Espresso is just great as it is, with no additions to it, besides maybe a little sugar, or a biscotti. But many people love it as a base for other coffee beverages, such as latte, or cappuccino, or a macchiato.
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Okey, from introduction, I know
some of you would be frustrated how detaild it may be just to make a cup of
coffee. I’m not much of barista myself or trying to be wannabe in this post. In
this post I would like to share just a simple tricks on how to pull a perfect
expresso shot which I found in www.seattlecoffeegear.com
. Let’s See!!
Preheat
your portafilter and cup
( Image : wideawakecoffee.weebly.com )
Before
you start your shot, preheat your portafilter and cup by pulling a
'blank' shot -- run water through the portafilter and into your cup without
using espresso. Warming will ensure that your shot's temperature is maintained
throughout the process.
Grind
(Image : coffeemakersparadise.com)
One
of the great things about making your espresso at home is how fresh it tastes,
so capitalize on your coffee's flavor by freshly grinding your beans right
before you pull your shot. The grind texture is a very important aspect of shot
quality: If it's too fine, it will result in a slow, over-extracted shot that
can taste bitter and burnt; if it's too coarse, it will be a fast,
under-extracted shot with a weak and watery consistency and sour notes.
The texture you're looking for is similar to granulated sugar, but this is just a rough approximation and you should experiment with your specific grinder and espresso machine to determine the ideal grind texture unique to your setup. Taking the time to calibrate your equipment is essential because no two grinders function exactly the same -- so even if you've just bought the exact same model of grinder as a replacement, you'll still need to experiment with it to find the right setting. Also, keep in mind that the more humid the weather is, the slower your extraction will be, so if the humidity in your region is prone to significant changes, you may need to adjust your grind on a regular basis. Another factor to keep in mind is the age of the beans themselves -- as they get older, they'll require a finer grind or firmer tamp.
The texture you're looking for is similar to granulated sugar, but this is just a rough approximation and you should experiment with your specific grinder and espresso machine to determine the ideal grind texture unique to your setup. Taking the time to calibrate your equipment is essential because no two grinders function exactly the same -- so even if you've just bought the exact same model of grinder as a replacement, you'll still need to experiment with it to find the right setting. Also, keep in mind that the more humid the weather is, the slower your extraction will be, so if the humidity in your region is prone to significant changes, you may need to adjust your grind on a regular basis. Another factor to keep in mind is the age of the beans themselves -- as they get older, they'll require a finer grind or firmer tamp.
Dose
(image : www.espressoplanet.com )
The dose is the amount of coffee grounds that you put into the portafilter for your shot. The proper dose for a double shot should be between 14 - 18 grams, depending on your espresso machine and personal preference. Take a look at your user manual for any tips the manufacturer provides in this regard.
Tamp
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Pour
(Image : pouringovercoffee.com)
If the dose, grind and tamp are ideal, the first part of the brew will be dark, then turn into a golden brown/foamy mixture (the crema) that flows into the cup in a thin, curly stream that is just strong enough to hold together. The volume of water for each shot should be 1 oz., so after your double shot has reached 2 oz., stop the shot and check your watch again. The brewing time you're looking for is between 20 - 30 seconds, so if you're running too long or too short, check your grind, dose and tamp, then adjust it accordingly. If your shots are coming out unevenly from both spouts, your tamp needs to be more even.
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You want to create a fine golden crema atop a rich
dark brew that tastes sweet and smooth. It's well worth the time to experiment
and learn how to pull the perfect shot from your espresso machine -- the result
will be excellent espresso drinks every time.
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