This article is only about the preparation of espresso from the fully automatic machine. We explain you the basic settings. Almost all machines have similar parameters. You will be surprised how you can improve your espresso.
These are the 8 commandments for a really good espresso:
- The bean is your most important ingredient: without good beans, no perfect espresso. No matter how expensive the coffee machine is. Very simple.
- Use a water filter. Change it regularly. Or use mineral water.
- Learn the settings of the coffee machine.
- Keep your coffee machine scrupulously clean.
- Do not fill the reservoir completely.
Coffee ages faster there than in the original packaging. - Pay attention to the water temperature.
- Don’t keep your espresso waiting. Drink it freshly brewed.
- Try it out. Test. The variety of tastes is huge and exciting.
To the theory
Turn on your coffee machine. While it is heating up, here is some theory to show off: the word espresso does not come from the root word express, meaning fast, from. In fact the opposite is true. The derivation comes from esprimere, to express oneself consciously. An espresso is prepared only at the express request of the guest. In italy there is a saying. The guest, not the espresso, must wait.
From this we can deduce the commandment: espresso must be drunk immediately. The balance of flavors and the crema exist only for a very short time. Next time you are invited to a friend’s house, don’t wait until everyone has been served their espresso after dinner. Or be smart, and pass all espressos generously and keep the last one (the freshest) for yourself.
So how do you define the perfect espresso??
In Italy, the perfect espresso would be described as follows: a thick-walled porcelain cup of 50ml volume, half-filled with a very dark hot drink, topped with a dense, very small-pored, fawn-colored crema.
Why is preheating so important?
Espresso should be made with 90-94 degree celsius water. If the water is too cold or cools down during the brewing process, the drink will be flat and sour. If it’s too hot, it tastes bitter and burnt.
The machine should work with 9 bar pressure. Do not worry, most fully automatic machines regulate this automatically. Just for the record: you can’t make espresso in a classic stovetop espresso maker. There is simply no pressure. No matter what the name suggests. Because: no pressure, no espresso, no crema.
The coffee grind
Let’s move on to the quantity of ground coffee. With the fully automatic machine, the amount of coffee is only indirectly adjustable. Experience has shown that you should start in the top third of the coffee strength setting range. You can always change it later.
The grind is extremely important. Most of the time, the regulator is located on or in the bean hopper. The pointer should be in the finest third. The factory setting is usually too coarse by default. Attention: always change the grind only when the grinder is running. Never stand still. The grinding discs can jam. You will be surprised how much you can change the taste and the crema.
In a fully automatic machine, the brewing time should be about 10 seconds. the typical espresso cup is then half full. And of course preheated beforehand, so that the hot espresso does not scare you.
Finally
Another basic rule: keep your machine clean. Lightning clean. Coffee deposits have a significant impact on the taste of coffee and persist in all corners and edges. If your fully automatic machine wants a cleaning function, it has a purpose. Just believe it and start the program. With powder and not without, because it is not available at the moment. You owe it to your machine.