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Espresso

Ground Coffee,Hot water

Description

Concentrated beverage brewed by forcing nearly boiling water under pressure with ground coffee.Espresso has more caffeine per unit volume than most beverages.

The word“Shot”is most commonly used as the basic unit of measurement in cafes and restaurants.People use the term"Shot of espresso".A also shot is usually 1ounce of espresso.Likewise,doppio is most often used for a double shot,and triplo for a triple shot.A professional operator of an espresso machine is called a barista,which is Itanlian for bartender.

Perfect Pull

Freshness:Freshly roated coffee beans(i.e. within 4 days of being roasted)will create more bubbles when pulling a shot,This makes a shot run slower when pulled causing less taste,Old roasted beans(i.e. after 14 days of being roasted)will taste flat with less aroma.The Optimal range for most espresso shots is 1 to 2 weeks after being roasted.

Speed:If you notice that your shot speeds vary dramatically from one shot to another,it may be a sign of inconsistant doses.Check to make sure you use the same amount of grounded coffee beans for each shot for a more consistent speed.

Taste:Id you notic that even with proper speed and amount your shots are tasting bad,it may be a good sign to clean your machine.

Variation

Dose:The amount of coffee used for a shot of espresso An example for a single shot is 18g.

Time:The time it takes to pull a shot of espresso is usually 20-30 seconds long.

Grind:Having your grinds too long may result in longer extraction time.Having your grinds too coarse or a low does may result in shorter extraction time.

Pulling;Action of making a shot od espresso.