Barista Skills – Pulling Espresso Like A Pro
Here are the Ten Steps To Pulling An Excellent Shot of Gourmet Espresso Coffee
1) A Burr Grinder is highly preferable for grinding your coffee because it creates a more consistent grind size than a Blade Grinder.
2) If you have a steam-driven espresso machine (you put water in the top and screw a lid down), the use an extra-fine grind.3) If you have a pump-driven espresso machine (it has a large water reservoir and a panel with buttons) then you can use a slightly coarser grind. This is because the pump-driven espresso machine has more pressure and thus a greater ability to push the water through the coffee grinds.
4) For one to two ounces of espresso, the shot should be pulled in 22 seconds using about 7½ grams (1½ ounces) of coffee.
Also see: The Top Ten Coffees in the World
5) The water for the espresso should be 90 degrees Celsius.
6) The force generated by the machine should be 9 Bars (Atmospheres) of pressure.
7) Note the current temperature and humidity as well as the quality of the coffee you are using, including how it was stored, and any other variations that may affect your fine-tuning of the espresso shot-pulling process.
Ultimately the Barista must decide on how to pull a great shot of espresso. Make adjustments as needed.
9) Drink the espresso right away while it retains all of its best flavor characteristics.
10) Italian tradition also requires you to drink it “solo,” – in one confident gulp! The fullness of the espresso’s flavor will quickly degrade due to oxidation as the temperature decreases.