A fine grind is needed for espresso and the ideal pressure is nine bars This, in turn, dictates a time of 25–30 seconds. Is 19 bar pressure good for espresso? One of the best BAR pressures for a coffee machines is 9 BARs. Some claim that 7-8 BARs is even better. Why? Anywhere between 7 … Read more
The purpose of tamping is to create a resistance using the compacted coffee and making the water work to push through it This is how the flavor is extracted. Learning proper espresso tamping – how the ground coffee is packed into the portafilter (basket) – is key to getting this right (1). Why do you … Read more
A freshly pulled espresso should have some nice, rich crema floating on top- a by product of escaping co2 and nine bars of pressure. Although thick, reddish crema often designates a good shot, it doesn’t actually taste very good. Some espresso aficionados recommend skimming it off with your spoon How do you use espresso shots? … Read more
The ideal tamper should be slightly smaller than the inside diameter of the portafilter basket so that the tamper does not bind while compressing grounds – essentially there should be a little extra space between tamper and basket. How important is tamper size? How much do you think tamper size matters? I searched and found … Read more
Espresso and coffee are not different things. Espresso is a type of coffee More specifically, it’s a method of brewing coffee that uses high water pressure and finely ground beans to make a small, concentrated shot (the term also refers to the shot itself). How do you use a mini stovetop espresso maker? Prepare Your … Read more