If the machine works when it rumbles, hisses and steams, it sounds like a wonderful promise of the barista for a short inspirational experience.
Espresso is a way of making coffee in about 30ml of water (with about 92 degrees temperature) under high pressure (about 8-12 will bar) pressed in 25-30 seconds by a relatively finely ground (espresso) coffee (about 7 grams).
The process results in a supposedly very strong coffee, on which a thick, hazelnut-brown foam layer - is that contributes to its flavor - the crema.
For espresso coffee beans the same as for any coffee to be used, but the beans are roasted darker. This is necessary because this method of preparation under pressure in comparison to conventional methods, the natural acidity of the coffee bean disproportionately quickly dissolves. An espresso based on normal ground coffee taste unpleasantly sour. Since the acid content during the roasting process continuously decreases, it seems contrary to this effect by longer roasting time. This dark roast espresso beans gives more body, and they leave in your mouth a fuller, heavier flavor. A disadvantage of the longer roasting is that the complexity diminishes the flavor. The art of roasting must be sought to find for each variety or blend the perfect balance between acidity, body and aroma.
The relatively strong, dark roast espresso beans and the typical serving size of about 30 ml of caffeine in a cup of coffee less than a cup of filter coffee (typically 125 ml). In addition, by the very short Contact of water with the coffee little bitter and tannins washed out.
espresso is usually served in small, thick-walled and pre-warmed cups with about 40 ml capacity and usually drank sweetened. Often it is served with a glass of water. Espresso is the now common method of preparation for coffee in Italy, Spain, France and indeed throughout southern Europe beyond the Alps. In these countries, we obtain (for tourists often surprisingly) a house, when coffee (Italian: caffè, English: café solo, g: καφές, bulg.: kaфe) ordered.
Espresso has its roots in Italy, where this type of coffee emerged around 1930. There are a number of statements, where the name could originate. We expect that (expressing Exprime lat =) the name of something with "fast" (express) and / or high water pressure has to do. In Italy it is usual to stay only 5 minutes in a bar to drink a quick coffee.
places in Italy, the municipalities the maximum price of an espresso at the bar ("al banco", ie, standing) set. Only when one takes his coffee while sitting, is in addition a service fee.
Important
To prepare a perfect espresso, there is no formula. It all Factors fit together. One should use good coffee beans (preferably by Paul Michels). You need a good espresso machine (we recommend traditional espresso coffee machines such as ECM Technika, Mechanika or Venezia, Gaggia GD ONE T, TS Gaggia, Isomac TEA, LA Cimbali Junior 21). The Wassertemeratur, the pressure, the grind of the beans in dependence of the humidity and the fat content of the beans, the coffee volume and pressure in the filter holder, the Durchflussgeschindigkeit, the temperature of the brewing head (often the first espresso anything because the brewing unit is not hot enough or is too hot but) have to be right. Is it with the crema nothing can be that the cup too hot, too cold or too greasy.
Conclusion:
It is simply a question of experience and experimentation with the current work environment.
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