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Advice
for a good “espresso”
The word “espresso” means “made at the moment”
and underlines the fast extraction of under- pressure coffee
in order to obtain a concentrate drink, with an intense taste
and aroma. A good espresso has following characteristics:
 Cream
It is the icon of espresso coffee that marks it under the
other preparations and it is the result of the emulsion between
coffee oils and carbonic anhydride that comes out, thanks
to an elevated pressure, during the extraction inside the
cup of percolator. Ideal cream is compact, persistent and
has a hazel-brown colour. The compactness of cream is obtained
thanks to a preheating of the cup at around 35-40 degrees
centigrade. It hasn’t to be foamy, fleeting or too clear
(sign of sub-extraction of coffee) or too dark (sign otherwise
of over-extraction).
Body
It is the sensation of fullness that one tastes at the palate.
It derives from the oily emulsion and from the presence of
little suspended particles.
Aroma
It is the intensity of espresso, due to concentration of flavours
in a little amount of drink.
A good espresso is the right meeting of 4 M-Factors (for
Italian language): Blend, Grinding, Espresso Machine and Manuality
of barman. Barman with experience and professionality
chooses a quality blend and a right degree of grinding plus
the use of a professional espresso machine permit him to prepare
an espresso with great skill.
Blend
Blend is a real work of art. Kaffa chooses and doses in
the right proportions taste, aroma and body of the most valuable
coffees, in order to complete them harmoniously together.
Grinding
It is a fundamental operation. A thick-ground coffee becomes
less soluble and water flows away without extracting all aroma
and taste; if, otherwise, it is thin-ground, it produces a
too strong or even burnt infusion.
Therefore, coffee-grinder has to be regulated in order that
a normal doses of ground coffee (6,5 grams) for a normal espresso
(25/30 milligrams) comes out within 25/30 seconds. If extraction-time
exceeds 30 seconds (over-extracted coffee) one needs to loosen
grinding; if, otherwise, it is below 20 seconds (under-extracted
coffee) you must straighten grinding, to slow down flowing
of water through coffee.
Coffee being sensitive to moisture, it is required to change
degree of grinding according to moisture degree of atmosphere.
On rainy days, when moisture increases, it will be required
to regulate grinder on a thicker measure than usual; on the
other hand, on windy or dry days, grinding will be thinner.
Both bell and doser of coffee have to be cleaned periodically.
Coffee incrustations on paddles cause lack in doses and, furthermore,
they leave residuals of fat and oil, that lead to a going
rancid of coffee.
Doser inspection has to be done periodically, testing at least
ten doses and checking that the average of them corresponds
to the basis dose.
Another advice is to maintain in the doser a minimum amount
of dust, in order to have always a fresh ground coffee to
avoid loosen part of aromas.
Finally it is important to change grindstones as soon as already
ground coffee results lukewarm, too dusty or when dregs (coffee
grounds) remain wet. Usually substitution of grindstones should
take place after grinding of 400 kgs, for the flat ones, and
after 1200 kgs , for the conic ones.
Tasting
Espresso being more variable than other methods of preparation,
customer should taste coffee within two minutes after preparation
at a temperature of about 60 degrees centigrade. Cooling of
the drink breaks up cream and accentuates bitterness and sourness.
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