Great
espresso depends on a hand-full of factors. This
manual is designed to help you learn how to make
coffee drinks that taste good. Discipline and
some basic skills are required. Our goal is to
help you learn the art and science of the barista...
the coffee maker in Italy that oversees the espresso
machine.
| There
are several basic rules: |
- Espresso
should be served hot! It's important to
keep the handles (also known as portafilters)
in the groupheads at all times. The handle
should never be left on the drip tray when
not in use. You cannot make great tasting
espresso with a cold handle.
|
- Speed is of the essence.
Do not prepare a shot and leave it in the
handle without brewing the espresso. In just
a few seconds the coffee will start to burn
leaving the shot bitter with pale crema.
|
- Double handles are designed
to make TWO espressos. It's
not meant to be used when only one espresso
is required. To achieve the thick, brown
crema necessary for great tasting espresso,
two measures of ground coffee are required.
You cannot make a single espresso in a double
handle - always make two.
|
| The
4 factors... |
1.
Freshness of the coffee |
2.
The grind |
| 3.
The machine |
4.
The hand of the barista |
