Less yield gets you less extraction, but higher strength But more water means more dilution, which makes the espresso weaker. Less yield means you’ve pushed less water through the coffee, extracting less flavour. Because you’ve added less water to the equation, the espresso isn’t diluted as much and ends up stronger. How do I increase … Read more
The Weiss Distribution Technique (WDT) is a distribution method for espresso making Using a fine needle or similar tool, the barista stirs the coffee while it sits in the portafilter. A funnel placed above the portafilter helps prevent spills. What is WDT espresso? The Weiss Distribution Technique (WDT) is a distribution method for espresso making … Read more
The espresso leveler‘s job is to level out your coffee before you tamp down to help reduce having areas of high compression and low compression , which can lead to espresso channeling. What does a coffee leveler do? More than anything, the Jack is a leveler—a distribution tool that you sit in your portafilter and … Read more
Baristas often recommend 30 pounds of pressure, but some do as little as 20 pounds. More and more are finding that tamping pressure is overrated—it’s hard on the wrist and cause an over-extracted, bitter brew. Use a twisting motion as you pull up to “polish” the puck. Can you tamp coffee too hard? It turns … Read more
The most common reason that your espresso drink has no crema is that you’re using the wrong coffee grind size to pack your espresso filter The perfect coffee grind size for espresso is much finer than drip coffee or the pre-ground coffee you’d buy for a standard coffee maker. Why am I not getting crema … Read more
better espresso machines will have 15 BARs Those 15 BAR espresso machines have enough power to initiate a brewing with 10-11 BARs of pressure, thus yielding delicious coffee. Is 15 bar too high for espresso? In a nutshell, brewing pressure should be around 9 bars for creating a great espresso But when shopping for a … Read more
There needs to be a small amount of space between the espresso maker‘s filter and where the water comes out of the machine, which is part of why tamping is necessary If you don’t tamp your coffee grounds, there won’t be enough space for the water to optimally saturate the coffee. Is it necessary to … Read more
3 parts of an espresso shot. Crema, Body, Heart The second layer is the Body, the middle section of the espresso shot. What are all the parts of an espresso machine? group head. This is where all the magic takes place PORTAFILTER PORTAFILTER FILTER SPRING PORTAfilter basket GROUP GASKET GROUP SCREEN GROUP DISPENSE SWITCH GROUP … Read more
The cup in which this coffee is served should be no bigger than 90ml If the cup is too big, the crema spreads out, becomes thin, and disappears quickly. Additionally, a large cup effects the temperature of the espresso and you run the risk of it becoming cold quickly. How heavy should an espresso shot … Read more
stovetop espresso is good but not as good as a connoisseurs-like espresso Though the results don’t quite live up to the real deal, moka pots are a convenient home-brewing alternative producing a thick, strong, and delicious cup of coffee. Is stovetop espresso real espresso? Despite being marketed as “stovetop espresso machines”, moka pots don’t actually … Read more