All About Espresso

Espresso

Espresso is a method of extraction of any type of coffee. The beverage is a 1 to 1 ½ oz. drink prepared with between seven and nine grams of coffee through which clean water of 195 degrees Fahrenheit and 205 degrees Fahrenheit has been forced at 9 to 10 bars of pressure, and where the grind of the coffee is such that the brewing “flow” time is approximately 20-30 seconds. While brewing, the flow of espresso will appear to have the viscosity of warm honey and the resulting beverage will exhibit a thick, dark, golden crema. Espresso is not a blend, a grind or a roast color, as defined by the SCAA.

Amrita Certified Pure prefers Single Origin Espresso. A single origin espresso will accentuate the unique flavor characteristics of one particular coffee, creating a truly unique espresso.

Today’s market includes many espresso brewers – from pressure, pump and super-automatics – for the consumer to choose from. We recommend pump machines, since they produce a consistent beverage with good crema and have good frothing mechanisms. When purchasing a pump machine, one may need to purchase a quality espresso grinder. Pressure machines are inexpensive; however the resulting beverage may be thin and sharp tasting. The super automatics will grind, brew and froth milk. However, the ability to dial in the espresso and produce sweet micro foam milk for “latte art” is limited.

Key brewing instructions will vary from machine to machine, but the basic how to’s are relativity simple:

Most portafilters are designed to hold the proper amount of espresso. Simply grind the coffee into the portafilter and level the coffee.
Use a good tamper to tamp the coffee into the portafilter. When properly tamped the filter can be turned upside down without spilling the coffee.
Prior to inserting the portafilter into the group head run, the water for a few seconds. This will ensure that all the water going into the espresso is at optimal temperature.
Time the espresso shot from the moment the brew button/knob/paddle is turned on.
Within 20 to 30seconds, the resulting brew should be between 1 and 1 ½ ozs. per single shot. If less coffee is brewed in the 20 to 30 seconds, adjust the grind to a coarser grind. If more coffee is brewed then adjust the grind to a finer grind.

Macchiato, Cappuccino, and Lattes

These espresso-based beverages are created by adding frothed milk to espresso. Espresso machines come equipped with a frothing wand. The wand heats the milk and incorporates air into the milk. The differences in the beverages are the proportions of espresso to milk. Macchiatos have the least amount of milk, while lattes have the most. Variations include the addition of syrups and whipped cream.

Most Americans distinguish a cappuccino and a latte by the amount of foam in the milk, and a macchiato as an espresso with a marking of milk. Under this premise, cappuccino comprise 1/3 espresso, 1/3 steamed milk and 1/3 foamed milk. Lattes are defined as having about 1/3 espresso and 2/3 steamed milk, with just a dollop of foamed milk. Macchiato is defined as an espresso served in a demitasse cup with a touch of foamed milk.

The World Barista Championships distinguishes the beverages by their serving sizes. A macchiato is served in a 2 oz. to 3 oz. cup, cappuccino is served in a 5 oz. to 6 oz. cup, and a latte is served in a cup that is larger than 6 oz. All beverages have the same amount of espresso. The milk is stretched and steamed to form a micro-foam that is uniform throughout with the micro-foam bubbles. The micro-foam maximizes the sweetness of the sugars in the milk and gives the milk the proper texture to create latte art. Using the championship standards for frothing milk, latte art can be created on macchiatos, cappuccinos and lattes.

Basic instructions for creating micro-foam milk:

Pour cold milk into a steaming pitcher. Use 2 ozs. to 3 ozs. for a macchiato, 4 ozs. to 5 ozs. for a cappuccino and 6 ozs. to 8 ozs. for a latte.
Start pulling the espresso shot.
Purge the steaming wand.
Insert the steaming wand into the milk. The tip of the steaming wand should be just below the surface of the milk. Hold the pitcher by the handle.
Start steaming. Do not be afraid of the steaming wand! Turn the wand on to full steam. Place the palm of your free hand on the side of the steaming pitcher. As air is incorporated into the milk, continue to lower the pitcher so that the nozzle of the steaming wand remains just below the surface of the milk.
When the palm of your hand and the side of the pitcher are at the same temperature move the pitcher up so the steaming wand nozzle is near the bottom of the pitcher. Keep a swirling motion in the milk by tipping slightly the steaming pitcher towards one side.
When the side of the pitcher becomes almost too hot to touch shut off the steam and remove the pitcher.
Purge and clean the steaming wand with a clean towel. Be careful not to burn yourself.

Pouring a heart:

Pull Espresso shot into cup.
Steam milk.
Gently tap the pitcher with the micro-foam milk on the counter, placing your hand just above the pitcher. This will pop the larger size bubbles.
Swirl the pitcher to make sure that the micro-foam is evenly distributed.
Slightly tilt the cup with the espresso.
Start pouring in the milk, slowing from about three to five inches above the surface of the espresso. The milk will fall below the surface of the crema.
Continue pouring until the cup is halfway filled. Level out the cup and bring the pitcher closer to the espresso. The milk will now float above the crema, creating a cloud on the surface of the crema.
As the cloud forms, move the pitcher backwards (towards you and the edge of the cup).
When the cup is almost full, and you are near the edge of the cup, decrease the flow of milk and move the pitcher forward (away from you) to the other side of the cup, cutting a line with the milk and forming a heart. As you move to the other side of the cup, increase the speed of the forward movement. Think of a jet taking off.

Pouring a Rosetta:

Pull Espresso shot into cup.
Steam milk.
Gently tap the pitcher with the micro-foam milk on the counter, placing your hand just above the pitcher. This will pop the larger size bubbles.
Swirl the pitcher to make sure that the micro foam is evenly distributed.
Tilt the cup with the espresso slightly.
Start pouring in the milk slowing from about three to five inches above the surface of the espresso. The milk will fall below the surface of the crema.
Continue pouring until the cup is halfway filled. Level out the cup and bring the pitcher closer to the espresso. The milk will now float above the creama, creating a cloud on the surface of the crema.
Slowly and gently wiggle the pitcher from side to side. This will form arches for the rosetta petals. As you wiggle the pitcher, move the pitcher backwards until the cup is almost full and the milk is being poured near the edge of the cup.
When the cup is almost full, decrease the flow of milk and move the pitcher forwards (away from you) to the other side of the cup. The milk will cut a line through the arches and form a rosetta. As you move to the other side of the cup, increase the forward movement. Think of a jet taking off.