How to Make the Best Espresso Coffee
What seems elementary is sometimes more than that. Making a good espresso or cup of coffee is not hard, but it is all in the details. Yet, if it was so easy, why are their barista classes and training? Espresso machines in the high end can cost up to $10,000. One of the hardest aspects is making the milk frosting for a cappuccino, especially with an inferior machine. Basically, place the cup just under the steam spout, just under the milk and swirl in a circular motion. Be sure to use whole milk or half\half for best foam results. When the milk foams, insert the spout deeper and wait until the temp reading is 135F. It should look like "wet paint".
Like anything, coffee does matter. Use the best you can afford. Making a great cup of coffee does vary with each machine, but for many baristas there is a rule of thumb to begin with:
- Use 17 grams (a half ounce) of well grounded coffee
- Make sure the super hot water runs through it for 25 seconds @ 35 lbs. of pressure
This will yield 30 grams (around one ounce) of caffeine. So basically, one ounce of coffee could provide you with two ounces of caffeine under this process. The above pressure is good to use as a guide when shopping for an espresso maker-look for this sort of spec.
The most problems with espresso or latte's is that the amount is small. If you are use to drinking an 12 oz. cup of coffee, an espresso will leave you laughing, huh, is this all? In a Starbucks latte, the actual amount of espresso or coffee is actually quite small and the calories are all in the milk and toppings\flavoring.
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