Espresso
In 1901, an Italian named Luigi Bezzera patented a machine that employed steam pressure to force water through ground coffee held in clampable filters. This same method is used today to make 'espresso'. We use a Pasquini LIVIA 90 here at Granite Ledge Coffee and I can assure you that very few days go by when it stays idle. It is my preferred method for creating my morning beverage: four shot, caramel latte using raw milk, homemade caramel goo or fudge and finely ground coffee from a different producer country than the previous day. I drink one cup of coffee every day and more times than not, this is it. I have to "cup" many coffees in order to establish standards and purchasing guidelines, but that is done similarly to wine...you don't actually drink it.
You can not make good espresso from bladed, or flailed, ground beans. Only a quality burr grinder can accomplish this foundational task.
An inexpensive espresso machine can make a great shot if the grind is right. A thousand dollar machine will produce an inferior cup if the grind is wrong.
Also, filtered or spring water is a must. Most city water, for the most part, will render a potentially great preparation badly. Don't use it. Particulate, flouride and chlorination will create an inferior, if not undrinkable, shot. Filter city water before using or use fresh spring water.
1. Add 7 grams of freshly roasted, freshly ground coffee to the single shot portafilter (I use a dbl...so 14 grams is appropriate). Loosely, this will fill the filter to the rim; srape-off excess.
2. Tamp: once all the way around using 5lbs. of hand pressure. Then, tamp again all the way around, twice, using 30lbs. of hand pressure.
Going around again, more lightly to 'clean it up' is also recommended.
3. Preferred water pressure: 9 bars. Most machines, either expensive or not, can achieve this. Having a visible guage will ensure the proper available pressure.
4. Extraction Time: 21-28 seconds for a single shot. If this is not achieved, grind and or tamp may need to be modifed. Dump it and try again (barometric pressure will have an enormous effect, as will roast degree, on this).
If you've ever been to a Starbucks, before they started using automatic machines, you might recall the barista 'dumping' several shots before getting it right for your drink; especially early in the morning before they found the sweet spot. They used to be insanely particular about this. Today, not so much. Because coffee is hydroscopic (absorbs moisture), learning this nuance takes lots of practice.
Being a skilled barista takes time. There are no short-cuts. There are no pills to make you perform better (although I believe Puccini in the background helps). If you want to enjoy good espresso at home, you must put in the time and a sum of money beyond the norm. It was my having done so that created the seed that germinated into an idea for a coffee company; fully blossoming into what is now...Granite Ledge Coffee. Cheers! -Christopher Evans
