How To Make Espresso Coffee

Every Barista (a professional maker of coffee drinks) will have his or her own coffee making method. Here's mine...

You maybe surprised to know that it all starts with water. No coffee grounds, no matter the type of quality, can overcome an association with a poor water supply. It must be fresh, clean and very hot. Yes, that’s right even water can get stale, thanks to mildew, poor cleaning practices, chalk and inadequate filtering. The optimum temperature for making Espresso and coffee in general is 203F (95C), almost at boiling point.

Next comes the coffee itself. Select Arabica - whether from Brazil, Bogota, or elsewhere, grown above 3000 feet (915m) and delivered fresh for roasting. Either self-roasted or bought within a few days after, the coffee should have that 'fresh food' armour that’s smells so good you could almost eat it, well almost anyway…

Robusta - though easier to grow and more disease resistant - has more caffeine and less flavour. It should be reserved for a quick pick-me-up cup of coffee, and not used for an espresso to be savoured on that special occasion.

Finely ground in burr, not blade, grinders the roast should be dark -  French or Viennese. The name refers to the colour, not the origin. Blade 'coffee grinders' actually chop, not grind. Burr coffee grinders have pyramid shaped teeth on two plates that grind the beans between them.

The distance between the plates determines the fineness of the coffee granules. Sand grain-sized is good, powder is too fine, and small-gravel too large. Of course, the coffee grind should not be exposed to air any longer than necessary. Coffee, just like any food, will oxidize and absorb odours from the air. Neither is conducive to a making Espresso.

And, last but not least, making espresso requires a clean coffee machine of good quality. 'Good quality means: generates heat by boiler or thermoblock and is capable of producing pump pressure of 9 bar and better. A 'thermoblock' heats water as it flows through the machine on the way to the pump. Avoid the cheaper coffee machines as they rely on steam to create pressure.

The Process On How To Make Espresso Coffee

Pre-warm the coffee equipment by running good quality water through a clean coffee machine. It’s a good idea to  turn the machine on and  let the water heat before running a cup through with no coffee in order to warm the surfaces and flush the system.

Add your ground coffee roast and compact down slightly, similar as you would pipe tobacco. Just as with pipes, you should be feel some springiness within the coffee, but the coffee shouldn't scatter.

Insert the hopper firmly into the coffee machine or brewer and place a warmed espresso cup at the base of the outlet. Start the machine and in about five seconds you should have a thin, steady stream. (At about twenty seconds for a double espresso shot.)

If you prefer cappuccino, warm half a cup of organic milk in the microwave about ninety seconds seconds, froth, and add to the espresso. Garnish to taste with cinnamon, nutmeg or chocolate. For those who like it sweet a little organic sugar will go a longway.

Simple, straight forward, and easy.  Make sure you have good ingredients, keep your coffee equipment clean, and don't burn the roast. The result? Well, we believe this is the best way on how to make espresso.

Give it a try…