| rofessional coffee makers (baristas) will have their | | | | Garlic infused coffee would be horrible! |
| own technique for making the perfect cup of | | | | A great cup of espresso requires a clean and top |
| coffee. Here my home-grown suggestion… | | | | quality espresso machine, or the experience is not |
| The whole process begins with simple water. This | | | | worth it. What does this mean? Without a 9 bar |
| water has to be good or no amount of decent | | | | pump pressure or more, the machine will be |
| coffee grounds will matter. Water should be fresh | | | | unable to generate thermoblock or boiler heat to |
| and piping hot. Water should not be stale, | | | | properly stew the grinds. The boiler will heat the |
| mildewy, unclean and not properly filtered. The | | | | water to the right temperature. Avoid |
| perfect temperature is just about at boiling point. | | | | steam-pressurized machines and be careful not to |
| Now for the coffee – choose any coffee | | | | burn yourself. |
| that is grown above 3000 feet above sea level. | | | | The next step is to make the coffee! Warm up |
| There are many varieties – Brazilian, | | | | your machine and clean it by running fresh water |
| Bogotan – my favourite is espresso. It | | | | through it. Simply turn it on, allow time for the |
| should be pre-roasted, fresh within at least three | | | | water to heat up and flush the system and warm |
| days and smell good. | | | | the inner surfaces by pouring a cup of water |
| Robusta is one type of coffee that some people | | | | instead of coffee into it. |
| use for espresso machines, but it is not the best | | | | Now carefully add your grounds and slightly pack |
| because it has very little flavour and way too | | | | them down like you would with pipe style |
| much caffeine. It is considered an easy to grow | | | | tobacco. It should feel slightly springy, but it should |
| plant and fairly disease resistant than other coffee | | | | not move around suddenly when you remove |
| trees. | | | | your finger. |
| Coffee should be ground in what is called a burr. | | | | Put the hopper back into the machine in a firm |
| Burr blades are pyramid in shape and have plates | | | | manner. Warm your espressos cup and stand it |
| with two teeth that force the coffee to be | | | | underneath the outlet. Press start and in under |
| ground in between. However, coffee types like | | | | five seconds you will have a shot’s worth |
| Viennese or French roasts are darker and are | | | | of piping hot espresso. |
| best chopped in grinders. Grinder blades chop only. | | | | Cappuccino is easily constructed by heating a |
| The fineness of the grind is determined by the | | | | half-cup of milk in your microwave for 90 |
| space between the plates. Good-sized grains are | | | | seconds until it froths. Add this to your espresso. |
| the size of sand. Avoid grains that resemble dust | | | | Garnish lovingly with nutmeg, chocolate or |
| or gravel. Be speedy when removing ground | | | | cinnamon. I like all three. Then sprinkle with brown |
| coffee from a grinder. Too much exposure to the | | | | sugar. Enjoy! |
| air makes it oxidize and absorb nearby smells. | | | | |