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How to Make a Real Italian Espresso?

Many people in the world today prefer espresso to instant or “brewed” coffee, but not everyone fully understands what it is. This ignorance is actively used and often just strong coffee is served instead of espresso, this is at best.

Galina SIZIKOVA.

So what is espresso??

Espresso Coffee

Espresso – Italian word. Its original meaning is “squeezed, pressed”. The most complete meaning can be defined as “it is a strong coffee pressed under high pressure in special machines with a lever.

Making espresso is a process that combines science and professional skill. The Italians have defined the rule of four “M’s” for accuracy, in descending order of importance to the quality of the drink:

– Miscela coffee bean blend

– Macinadosatore coffee grinder

– Macchina espresso coffee machine

– Mano “hand”, the skill and experience of the person making the coffee .

As you can see, the first place is the coffee itself, the second – its processing, the third – the brewing process, but the skill of man – only on the fourth. Italians estimate the importance of the latter factor at only 5% of all components of the process.

Miscela

It is clear that no good coffee can be made from bad quality beans, even in the most perfect coffee machine. For an excellent espresso, it is made with 100% Arabica beans of medium roast or a mix of Arabica and Robusta beans. An espresso requires an average of 50 roasted coffee beans for 30 milliliters that’s exactly what 7-8 grams of ground coffee is .

When it comes to proper roasting, Italian roasters keep their signature recipe as “the worst kept secret”, so you either have to experiment a lot or buy a ready-made blend.

Macinadosatore

An espresso is made only with a grinder, equipped with millstones and adjustable grinding level. These are the models that are installed in coffee machines.

This grinder creates a homogeneous blend, which is very important. Grinding is adjusted individually for each grinder and adjusted periodically in case of change of humidity in the room, use of different coffee bean etc. . p. .

Macchina

Espresso Coffee

Espresso coffee is made in either a coffee maker or a coffee machine.

Rotary coffee machines use pre-ground coffee as the feedstock, which is poured into a special beaker designed for one or two espresso drinks. The quality of your beverage depends greatly on the quality of the coffee you buy and your ability to squeeze it into the beaker.

Combined coffee machines, or espresso machines, which have recently appeared on the market, are a coffee maker with a grinder united in one machine. You grind the coffee first, then you grind it and put the beaker into the machine.

A grinder always allows you to use freshly ground coffee, but it still requires some skill and bartending ability.

Automatic coffee machines. The grinding process is fully automatic. Many coffee machines have a computer with an LCD display and you can set almost any parameters.

The indisputable advantage of automatic machines is that they have reduced to a minimum the number of operations and preparation time. Freshly ground coffee immediately by centrifugal force falls into the brewing group, through which the steam flows under pressure.

The whole procedure, from grinding to a cup, takes 30-40 seconds. The nutrients, essential oils and caffeine do not have time to evaporate, resulting in the best possible taste and aroma.

Structurally, machines and coffee machines differ in the material plastic or metal of which the shell and cone are made when describing the coffee machines, the term “Holder” is used .

Household coffee makers use a plastic housing, while professional coffee makers use an iron housing. The body material does not affect the strength of the device, just an iron body provides better preservation of the “marketable” appearance after prolonged use and is less afraid of rough handling.

Plastic coffee makers and coffee machines are lighter than iron ones, which is sometimes important when using the machines at home. And of course, they are much cheaper.

The material of the holder has a direct link to the quality of the product. Pressed in a metal holding tank, the coffee heats up well and the beverage is dense, with a lush crema and full flavor.

Metal is also difficult to damage. If the espresso machine has a plastic housing, even with a good espresso blend, it may be too thin, watery, with a weak, light crema and a sourish taste.

The pestle for pressing ground coffee may be made of both durable plastic and metal, the main thing is that it should be the right diameter, otherwise the pressing will be uneven, and this will significantly worsen the quality of the beverage. The pestle, which is integrated directly into the coffee machine or grinder, is also very inconvenient, because then it is not possible to regulate the pressing pressure.

It is also important to have a warming system for cups. Espresso should be served only in a warm container to avoid its sudden cooling, loss of taste, aroma and crema.

Mano

The main thing you need to learn in order to make a delicious espresso at home is to press the coffee into the horn of your coffee maker correctly. The level of tamped coffee should not reach the edge of the beaker by 3-5mm.

If you tamp it hard, the pressure increases, the coffee gets stronger and the foam gets darker and denser. But overcooking makes the espresso overcooked and tasteless. If the tamping is weak, the pressure becomes less, as a consequence – the foam is lighter, again, the taste of the drink suffers.

The main characteristics of espresso coffee are its aroma with different tones, depending on the Arabica and Robusta ratio , a distinctive taste, thick consistency and a brown crema, 2-3 mm thick on the surface.

To measure the thickness you need to experiment: in a properly brewed espresso the sugar must fall slowly, not rapidly when the sugar has fallen, the crema must again be covering the liquid.

It must taste neutral enough: neither sour nor bitter, which is a sign of both the right proportions of Arabica and Robusta beans and the high quality of the beans themselves.

Bitterness, sweetness and sourness depend largely on soluble components such as sugar, caffeine, chlorogenic acids and emulsified fats with colloidal elements.

Checking the quality

Saego experts advise:

1. Pay attention to the color of the crema – it should be “tiger” light brown .

2. The crema should be dense, the sugar seems to “hang on” to it at first, and then fall down.

3. The “tablet” of used coffee should be dense and not too wet. It must not fall apart.

4. The speed of coffee delivery when properly “tamped” is 30/50 ml of coffee in 20-25 seconds.

Naturally, another Italian drink called cappuccino also has many admirers. There are a number of special attachments in coffee makers and coffee machines for its creation.

Ways to create foam for cappuccino

Espresso Coffee

1. Put the nozzle in a container with the milk and whip the milk into a nice frothy froth in a circular motion. This function is available in all manufacturers’ carob coffee makers and espresso machines, including those with 3.5 bar pressure.

For the process to be effective, the milk must not be too fatty, less than 3%. The cream is not whipped in this way and is not used for making cappuccino.

By the way, many Italians don’t like any innovations in brewing and think that a steam pipe is quite enough to make a good cappuccino.

2. The IFD system used in a number of DeLonghi coffee machines .

Milk, steam and air are mixed in a special tank of the coffee machine. The foamed milk is poured directly into the cup in the right proportions to make a cappuccino. With this system, you can even adjust the thickness of the milk foam.

3. Various nozzles that draw milk directly from the bag a number of Saego, Jura models called “Automatic Cappuccinator”, Siemens has “Cappuccino Control” .

In this case a steam nozzle is placed directly over the nozzle which “draws in” the milk from the bag or the mug. Inside the cappuccinator, it’s whipped into a froth and then transferred to the cup. No need to worry about how much milk to pour, no need to refill the milk, no need to clean the milk tank, etc. d.

After making foam for cappuccino, it is recommended to repeat the procedure, using cold water instead of milk to rinse the cappuccinator with a mixture of water and steam. It differs from the “panarello” nozzle in that it takes the milk from the bag through a tube and the cup is filled with ready-made foam. The difference to IFD – no separate milk container is required.

4. Panarello is Saego’s patented steam pipe nozzle.

It consists of two parts: the inner tube with an extension at the end, which creates a turbulent swirling flow of steam the outer part with two holes at the bottom. Mechanism of action – when the steam is supplied, a vacuum is created in the holes of the outer part. Milk is actively drawn inside the panarella and mixed with the steam. Milk can be whipped directly into the cup.

Naturally, if you’re not a great cook, automatic systems are preferable. If you are a creative person, you can learn how to make good espresso and cappuccino with a simple carob coffee maker. The main thing you need from it is a pressure of 15 bar., And you can do the rest in your capable hands.

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John Techno

Greetings, everyone! I am John Techno, and my expedition in the realm of household appliances has been a thrilling adventure spanning over 30 years. What began as a curiosity about the mechanics of these everyday marvels transformed into a fulfilling career journey.

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Comments: 4
  1. Rhiannon

    Can you provide step-by-step instructions on making a real Italian espresso, including what type of coffee beans to use, the ideal water temperature, and the correct amount of pressure to apply?

    Reply
  2. Rowan

    Can someone teach me the secrets to making a truly authentic Italian espresso? I’ve heard so much about the rich flavor and superior quality, but I’m not sure where to start. What kind of coffee beans should I use, and what’s the correct extraction method? Any tips or tricks would be greatly appreciated!

    Reply
  3. Joseph Ortiz

    Can anyone share some tips or recommendations on how to make a truly authentic Italian espresso at home? I’ve tried various methods, but I would love to know the secrets to achieving that rich, bold flavor and perfect crema. Any specific coffee beans, grind settings, or brewing techniques that I should consider? Also, what equipment would be necessary to make the best espresso possible? Looking forward to hearing your insights and suggestions!

    Reply
    1. Aspen

      To make a truly authentic Italian espresso at home, there are some key tips to keep in mind. First, start with high-quality coffee beans that are specifically roasted for espresso. Look for beans labeled as Italian or espresso roast for the best flavor. When grinding the beans, use a fine espresso grind setting to achieve the right balance of flavors and crema.

      Invest in a good espresso machine that can reach the optimal brewing temperature of around 195-205°F. A proper machine will also ensure proper pressure for extracting the espresso. Additionally, a high-quality tamper is essential to pack the coffee grounds evenly and firmly in the portafilter.

      When brewing, aim for a short extraction time of around 20-30 seconds to prevent over-extraction and bitterness. The crema should be thick and golden, indicating a well-brewed espresso. Practice makes perfect, so experiment with different beans, grind settings, and brewing techniques to find the combination that works best for your taste preferences.

      Overall, attention to detail, quality ingredients, and the right equipment are key to making a truly authentic Italian espresso at home. Enjoy the process and savor the rich, bold flavors of a well-crafted espresso!

      Reply
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