4 Tips To Always Extract The Best Coffee From Your Espresso Machine

You no longer have to go to a specialized place or be a talented barista for delicious coffee. Today, coffee machines are affordable and affordable for those who love this traditional drink in Brazil.

You can choose to have that traditional coffee or use the full potential of your espresso machine to get practically a piece of art in your cup.

Invest in a quality raw material

It may seem a bit obvious, but it is important to make it clear that the quality of the coffee is directly linked to the bean that is used during brewing.

The raw material need not necessarily be among the best coffees in the world, but it is important to make sure of the attributes of the product. Of course, technology can soften the effects of poor quality grain; however, the blend is a key attributing for the final product.

To do this, you need to suggest blends that are refined blends of distinctive coffee qualities that can yield a unique end product. Now, if your machine is a capsule machine, be aware of the flavors each of these capsules can offer.

Have an Espresso Machine suitable for your demand

Like the beans, the machine used to make coffee must also be of quality. Households are usually automatic, with standardized presets. Baristas use professional machines, which are manually operated by those who know the operation well.

These machines vary by brand and purpose and produce distinctive coffees. Therefore, one must be aware of the specifications.

Another crucial factor is machine maintenance. It is imperative that you periodically clean all the compartments of your machinery. Accumulation of debris can clog some of the appliance’s ducts and compromise machine operation, and this can affect the final taste of your coffee.

Mill: essential for quality coffee

So Italians call the famous mills coupled with espresso machines. This factor is important for you to find the degree of grinding your coffee. Baristas recommend a 30-second brewing time to get 40 to 50 ml of consistent, even coffee.

To get to the perfect point, you need to test the grinding degrees of your machine to get it right.

Always remember to grind only what is needed for each cup of espresso and that the beans should be stored properly to ensure product validity and quality.

If you have a capsule or sachet machine, or if you buy ground coffee, this phase will not be important to you!

Learn how to get your hands dirty

As with everything in the kitchen, the drinker’s hand is very important. In an automatic espresso machine, the human factor is obviously minimized. Still, for those who wish to make coffees in professional coffee makers, a minimal notion of how to do it is required.

Espresso coffees are usually made at 90 ° C and served between 40 and 50 ml. Also, they are freshly roasted and subjected to a pressure of 9 bar, which gives the creaminess, consistency, and delicious foam of your coffee.

These are basic configurations of a coffee maker of how to make a quality espresso that obviously can be deepened to your liking.…

Features of Espresso Coffee: Why is Cream So Important?

When looking for a good espresso coffee, we almost always seek to know mainly about the origin of the beans, the quality of the coffee label, and even basic information about its brewing method.

However, among the characteristics of espresso coffee that can reveal a great deal about the brewing process and the peculiarities of the beverage, there is one that is still very little known.

Today, here on the blog, let’s talk about coffee cream. Also, sometimes called cream, it is one of the most characteristic elements present in espresso, and its features indicate much of the quality and mode of extraction of the beverage.

So if you’re one of the coffee lovers who don’t know these details yet, read on this post and learn more about it!

Cream: functions and features

Anyone who has had a good espresso has certainly noticed the coffee cream. It’s that thick creamy-looking layer that sits on top of the drink. For many, it is just foam in the cup.

A good cream can even stand the drops of sweetener or a spoonful of sugar without crumbling,

Pure Chemistry: How Coffee Cream Is Formed

Getting to the perfect cream is the dream of many baristas and cafe owners. This is why it is often called the Holy Grail of the coffee universe. Thus, rather than techniques, it is necessary to understand a little of how it is formed.

The cream arises from chemical processes that occur during the various stages of the manufacture and filtering of a coffee. From the roasting of the beans, which causes them to emit carbon dioxide, to the water pressure at the time of filtration, which promotes emulsification of the natural coffee oils: all this will influence the formation of a quality cream.

A good “foam,” then, needs a perfect match between the reactions and the coffee compounds, such as melanoidin, a substance present in a large amount of the beans on the market.

Color and texture: a guarantee of taste and quality.

At this point, it is possible to think, then that every good coffee can have a good cream. But not quite. Even a gourmet coffee can have a cream with features below expectations. In these cases, what should be observed is the extraction of the drink in the machine, i.e., its mode of preparation.

If the color of the cream is much lighter than conventional, for example, and the bubbles present are larger than normal, the coffee may have been “ironed” in less time than recommended, between 24 and 27 seconds. As a result, it did not form properly, and probably the drink tastes too weak.

On the other hand, the cream may also indicate that the machine time was longer than recommended. In these cases, it tends to be darker in color, and the coffee tends to taste a little stronger and bitter.

Now that you understand how the cream can be an ally when it comes to ensuring all the main features of espresso coffee, comment here in our post other tips or questions you have about this subject! Our coffee community will love to interact with you!…