TECHNIQUES
OF A BARISTA
Great Tasting Water
An often overlooked element of great espresso is the brew water. If you don’t enjoy the flavour of your tap water, don’t use it to brew espresso
–use bottled, purified water instead. Since it doesn’t take long for fresh water to acquire a “flat” quality and taste, it’s also a good idea to change the water in the reservoir often and refill the boilers after a long period of
Do not use mineral water or distilled water – they can damage the espresso machine.
The Right Grind – and Grinder
Espresso demands a very fine, very consistent grind. Blade grinders and inexpensive burr grinders usually fall short when it comes to producing the grinds needed for outstanding espresso.
The best espresso requires a quality burr grinder, like the PRO LINE™ Series Burr Coffee Mill. A good burr grinder will maximize the flavour and aroma of espresso by producing an extremely consistent grind with very little frictional heating.
Espresso Brewing Technique
Brewing Temperature
Water temperature and temperature consistency have a direct impact on the flavour of espresso. Great espresso comes from brewing at an optimum temperature, ideally between 195° and 205° F (90.5° and 96° C). Modern boilers and thermostats excel at producing and maintaining the right temperature, but there is a complicating factor that is a major concern for baristas: maintaining heat in the brew group.
If water is pumped from the boiler at a near perfect 200° F (96° C), but flows into a portafilter that’s at room temperature, the water will cool dramatically – and the actual brewing temperature will be far less than what the best espresso requires. If the water temperature drops below 195° F (90.5° C) the espresso might still exhibit good crema, but it will acquire a distinctly bitter or sour note.
To Insure Proper Brewing Temperature:
•Always attach the portafilter (with filter basket) to the brew head when the espresso machine is heating. This warms the filter.
•Always wait until the boilers are fully heated before brewing – at least 6 minutes.
•Dose and tamp your coffee quickly, and brew immediately. This prevents the portafilter from cooling significantly.
30
