The 4 “M’s” of Espresso Success
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La Macchina "the machine”
The function of the espresso machine is to provide energy to the water that passes through the ground coffee capturing its taste and aroma. There are two ways of providing this energy, heat and pressure. Monitoring the temperature stability and pressure consistency are important for a machine to be in good working order. Hard water and overuse of chemicals can be detrimental to the end result of your espresso and the lifespan of your machine.
To view a selection of machines we import and support directly from Italy, see: Mr.Cappuccino Machines
La Miscela “the blend of coffee”
A blend is a combination of two or more coffee varietals. Even when coffees are blended, it is imperative to use the finest quality beans. In creating an espresso blend, there are several factors which determine the desired flavour including: aroma, body, acidity and taste. Blending coffee is an art form and creating a combination of beans that enhances each coffees desirable flavour characteristics takes experience. Although single origin espresso can be trendy, a blend will always provide a perfect, smooth tasting, creamy espresso shot.
Our selection of curated espresso blends: Italian espresso
Il Macinadosatore “the grinder/doser”
The main function of the coffee grinder is to crush the roasted beans into smaller particles. This process increases the surface contact of the coffee with the hot water enabling the soluble substances to dissolve. Correctly ground and packed into the espresso machines portafilter (handle), the coffee will extract at a continuous rate. Too coarse or too fine a grind will result in either instant espresso (watery but bitter) or little to no coffee at all (leading to a burnt espresso).
Our Italian espresso should be brewed at a 1:3 ratio. We recommend using 7g. for a single shot and 14g. for a double shot pull.
La Mano “the hand”
The operators skill played a vital role with past espresso machines, which were operated only by steam pressure. Even with today’s technological refinements, the skill of the operator continues to be of great importance. The Barista must choose the right blend and grind of the coffee, determine the correct amount to be dispensed, chose the right machine, and maintain the equipment. A skilled operator will be familiar with the workings of the machine to be able to maximize its potential in creating the perfect espresso.
Blog entry: B. CATTONI