Espresso

            

             Description

Concentrated beverage brewed by forcing nearly boiling wate runder pressure with ground coffee. Espresso has more caffeine per unit volume than most beverages.

The World “shot” is most commonly used as the basic unit of measurement in cafes and restaurants. People used term “shot of espresso”. A solo shot is usually 1 ounce of espresso, doppio is most often used for a double shot, and triplo for a triple shot.

A Professional operator of an espresso maschine is called barista, which is Italian for bartender.

            Perfect Pull

Freshness: Freshly roasted coffee beans ( i.e. within 4 days of being roasted) will create more bubbles when pulling a shot. This makes a shot run slower when pulled causing less taste. Old roasted beans (i.e. after 14 days of being roasted) will taste flat with less aroma. The optimal range for most espresso shots is 1 to 2 weeks after being roasted.

Speed: If you notice that your shot speeds vary dramatically from one shot to another, it may be a sign of inconsistent doses. Check to make sure you use the same amount of grounded coffee beans for each shot for a more consistent speed.

Taste: If you notice that even with proper speed and amount your shots are tasting bad, it may be a good sign to clean your maschine.

            Variation

Dose: The amount of coffee used for a shot espresso. An example for a single shot is 18g.

Time: The time it takes to pull a shot of espresso is usually 20-30 seconds long.

Grind: Having your grinds too long may results in longer extraction time. Having your grinds too coarse or low dose may results in shorter extraction.

Pulling: Action of making a shot of espresso.