too much… too much…
Getting an espresso machine for christmas i’m sure is going to be a mixed blessing. Right now I’m somewhat obsessed with making the perfect cup. Well, not the perfect cup but the best cup i can. Thing is, i tend towards longer drinks like americanos and lattes. I think the key thought is getting the basic unit of consumption down – the espresso.
I’ve always figured that making a good espresso was a complicated process but aparently i didn’t realise just how complicated it was. Water, tamping, how much to fill the filter up, when to stop the extraction process – all of these are important steps. Tamping for example, the compacting of the grounds in the filter, depends largely on the amount of even pressure you apply, and really affects the taste. As does how much you put in there in the first place. 7-8 grams is ideal, it seems. Also, in the case of my machine, when do I stop the pump? Keeping an eye on the colour of the liquid coming out seems the best way to go, but what different does it make to taste? Experimentation is needed. Every machine is different and, especially with the cheaper ones where you can’t alter the pressure or temperature, figuring out the maximal elements can take time. And dedication. And the desire to geek out.
Anyway, best xmas present EVER.
Most if not all the information on making espresso that is rattling around my head I groked from the extremely detailed home-barista.com. If your interested in any aspect of espresso and the making of espress I totally recommend it. Here is a good place to start.
And whilst we’re on the topic of coffee be sure to check out the exploits of Shannon Wheeler’s existential ‘super’hero, Too Much Coffee Man. I’m reading this arc about cats and fish right now. It starts here but, you know, do click about the archives like.
Right, I’m gonna go eat some toast and try and figure out some stuff involving my espresso maker.

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