The name is Italian espresso. It was invented around 1900 and, loosely translated, means a cup of espresso (only) for you. Today you will often find that people mispronounce or spell it "expresso."
Therefore, what makes a real espresso?
No beans. This is not the mix. This is not the roast. Not that this should be done by a certain type of machine.
The fact is that you can use beans, mix andRoast, depending on your personal tastes.
What makes Express is the way coffee was prepared. Espresso is a small (1-2 oz) of shooting with the pressure of freshly ground coffee, with about 1 tablespoon of finely ground coffee. Brewing is about 25 to 30 seconds and when done properly, there will be a layer of rich cream and gold, black, called the cream on the surface. This cream is an indicator of the quality of espresso. Making good espresso is truly an art andand a science.
Keyword Espresso
Like any other field, espresso is a little language that you need to know. Here's a short list of keywords that are often heard to read anything about espresso.
BAR: Degree of the most widely used pressure pump driven espresso machines. 9 bar, accepted the kind of pressure espresso is 8.8 atmospheres of pressure or 130 pounds per square inch.Almost all consumer espresso machine is able to produce this constant pressure.
Burr Grinder: is the recommended type of mill to make a good espresso. A factory has two discs, one fixed, rotating, which cut off portions of a grain of coffee into very fine particles.
Cream: One of the signs that a shot of coffee prepared properly (not improved cream machine) created by the dispersiongases - carbon dioxide from the air and - in a liquid at high pressure. The liquid contains gold and oil form a layer of dark brown, like the foam on top of an espresso.
Demitasse: a cup of coffee which contains the conventional vaccine is called a small cup - the fancy word for small 3 ounce (or less) cup. Small cups can be ceramic, stainless steel or glass, porcelain, but it is often the preferred material. The thicker the better, as it shouldkeep warm and drink in small 1.5 oz design.
Dose: the amount of soil used to produce a cup of espresso coffee. Refers in general, 7 grams per ounce shots Express 1.5.
Distributor: Mill Wheel located in many, especially those designed for use with espresso machines distributor. A distributor releases a coffee bean that you pull the lever which is integrated into the side of.
FilterCutting Edge: a metal, flat bottom "bowl" is added so that fits inside a holder. The basket filter has its bed of ground coffee and has a multitude of small holes in the bottom to allow the beverage extracted from seeping in and poured a half cup or other container. Most espresso machines include two media baskets A basket and a basket twice, although some machines have baskets convertible allow one or two single espressoproduced from the same basket.
Foam Tip: refers to the perforated edge in a steam pipe. They may have one to four holes, holes and can be tilted sideways or downwards. Allow the steam from the coffee machine for small planes had to stir and heat the milk at high speed and also provide adequate foam when used to introduce air into the milk.
Accommodation: (also known asGroup), the device has a finely ground coffee and filter and can quickly reach an espresso machine. Enclosures almost always have a handle for easy handling, and under the gutter to allow the coffee to pour into molds. In the best espresso machines are made of copper or brass and are chrome plated. The handles are usually made of wood, Bakelite or plastic. In less expensive machines that can be aluminum, steel and other metalsplastics.
: A term used to describe beer, a glass of coffee. Tire comes from the action used to make espresso in the years 1950, 1960 and beyond - by pulling a lever to cock a spring in a piston in a group espresso machine. Espresso also draws, fires a shot.
Steam pipe, an outer tube is visible in most espresso machines that is used to froth milk and steam to hot water (on some machines)coffee cups and heat. Some also use the steam to heat water. Is controlled by a steam control that opens and closes the steam valve in the machine.
Shot: Another term to describe a coffee.
Tamp: jam) the act of pressing and compacting a bed of finely ground loose in espresso machines. (Also require different methods of compaction. Steam Expressrequires an upgrade to Tampa, where the plunger handle, lever spring, and express the pump requires a settlement of the action. Some prefer a lead scan (with 25 or more pounds of pressure), others prefer a light action filler (less than 15 pounds of pressure).
Sabotage: The device used to attack a base of finely ground loose in a basket in preparation for the espresso handle most espresso. Machines include a plasticaccessories and after market battering rams to be purchased. They are measured in millimeters in size, which corresponds to the inside diameter of the filter basket of your espresso machine. More commercial, semi-professional and high-end consumer espresso machines use a 58mm tamper, other formats are 49mm , 53mm and 57mm.
Thermoblock: in some espresso machines, the heating system is like a car radiator, a series of heated metal coils or channelsthat water must pass through and become progressively warmer, as happens in the boiler.
Espresso machine
Let's start with the same machine. What it does is force hot water, finely shredded, compacted (tamped) Justification. There are different types of equipment there, though. There are machines super automatic, semi-automatic, manual, pod machines and cookers. What are they?
Super-automatic
With the touch of aMachines Super Automatic Espresso "to do everything necessary to prepare the perfect shot of espresso, latte or cappuccino. Grind whole grains, and the reasons for deposit in the filter, squeeze them, then drain. Superclass vending machines are very powerful conical burr grinders with speed reduction systems and a lot of parameters to control the strength of its preparation. steamed milk and foam is very easy with the adapter foam.
These machines are easy to usemarket but also the most expensive type of machine. Some people say that super-automatic means less control and lower quality beers, but the test itself, these machines produce consistent quality and very explicit. You lose some control over the filter pressure and compaction pressure but these things are not necessarily bad and may be offset by other features that let you adjust the grind settings, parameters and used distributorsize.
Semi-automatic
semi-automatic machines are the most popular model for home use, producing great coffee and are pretty easy to use. The main difference between a super automatic machine is a semi-semi-automatic does not grind. Some super-automatic will also clarify and purify themselves. Semi-automatic should be washed and cleaned for you.
Most automatic machines use a boiler to heat the water passing aseparate water tank, however, some models use a thermal unit that heats water instantly and reduces the waiting time. Some have on / off "Require users to press the switch once to start the extraction, then you have to press again to stop recording. Other semi-automatic requiring only a simple press of the button to start the extraction, then stops automatically after a preset time has passed. Semi-automatic foam can be simple, with few machines, but may require some skill with others. Thisreally depends if the machine comes with an adapter or foam. The adapter makes this process easier for the user, while the traditional steam pipes take a little practice to perfect.
Manual
Old World style, these machines look great and show the original prototypes built to create a tasty and consistent cup of espresso. Also called "piston-style machines, which were the first models to use a hand pump capable of generatingfrom 8-9 atmospheres of pressure is necessary to force water through the grounds digest - how to make a good cup of coffee.
These machines are recommended for true coffee lovers and those who love the process and effort to make a cup of espresso the traditional way. These machines are difficult to use and require a skill level higher than the machines. They also have a small water tank, making them impractical for largemeetings. Cleaning and maintenance is simple enough, but the exterior finishes, usually brass, chrome or copper, it requires special cleaning to remove stains and fingerprints. Frothing milk is pretty standard and powerful for domestic use.
It is also worth mentioning is that pulls down the lever to force water through ground coffee requires some arm strength and consistency of force is essential for coffeequality.
Pod Machine
Pod espresso machines can be either semi-automatic or super. They are called "pod" machines because they use "pods" field ready to throw it away after use. No crushing or compacting. You buy more pods to make coffee.
One thing to note is that the use of pods means that you will not be able to change the flavor of your coffee with the dose or the fineness of the grounds. Another drawback is that some machinesrequire that you buy the brand of your module, so if you can not find a pod that you like, you're lucky. Brands such as Nespresso and Tassimo works only with their own brand of espresso.
Stove
For those on a budget who still want to enjoy a home-brewed cup of coffee, espresso stove is an excellent option. These are very basic devices are fairly simple to use and maintain and require no electricity (which also makesa great place to camp!) remain the most popular method for making coffee in Italy, which must say something about the authenticity of the results they produce.
espresso grinder
The perfect cup starts with the beans properly. If you do not have an automatic preparation of the great whole bean coffee (the most acceptable to prepare), you must purchase a mill. EspressoGrain must be ground to a finer consistency than most typical coffee beans, so you can not buy a mill.
Well, I hope you can start making great espresso. However, to make outstanding espresso, you should learn a little more! Our heads on our website to get a free ebook entitled "How to make an espresso so good that you never lose money in a Starbucks again!
http://makingespresso.com/
Related : DeLonghi EN670.B Espressione 1329 Nespresso D120-US-BK-NE CitiZ
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