Generally, a good coffee is a coffee without defects in its flavour, such as excessive bitterness or acidity. A good espresso should be sweet without the need for adding sugar or milk. This is reasonably easy to achieve if you respect each step: the origin of coffee, roasting, packaging, water, grinding, maintenance of the coffee makers and the barista’s techniques. It seems complicated, yet these steps are key to obtaining a good espresso!
Percentage of dissolved coffee in grams per 100 g of roasted and ground coffee. Optimal extraction (18-23%).
The concentration is the percentage of coffee per 100 ml drink and ranges between 1.2% of a filtered coffee at 8% of a strong espresso.
The different systems for preparation are classified in filtered pot and espresso. For each one, the grinding (coarse, medium and fine), temperature (85-95°) and the dose (grams per cup) should be set differently.
Filters hot water at approximately 90° with a pressure of between 8-10 bars for around 20 to 30 seconds for each finely ground coffee, extracting its cream in a uniform way (without bubbles) and hazelnut colour. Fine grinding is ideal for this type of coffee.
Espresso coffees require a taper-shaped cup. This lets the coffee flow down along the walls while shaping the characteristic cream (uniform and hazelnut coloured).
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