Principles of Great Espresso
Whether you own a super automatic espresso machine or an old-fashioned manual, there are some basic principles of espresso-making everyone should know.
In Italy, the land of espresso, the job of preparing quality espresso is given so much respect that the honorable title of “barista,” which means espresso bartender, is granted only after demonstrating proven skill and experience at the craft. Italians refer to the four M’s as the key to making espresso.
La Machina – The Machine
The espresso machine must provide the required controlled heat and pressure to the water that passes through the ground coffee to become espresso.
La Miscela – The Blend
The coffee blend should be a medium to dark roast. Good beans are essential to a good cup of espresso.
Il Macinadosatore – The Grinder
The coffee grinder probably doesn’t get the attention it deserves. The grinder cuts the roasted beans into smaller particles that are exposed to the hot water. The size of these particles goes a long way to determining the quality of espresso.
La Mana – The skilled hand of the barista
Despite the technological advances in espresso machines, the skill of the operator continues to be of great importance from start to finish - selecting the blend of coffee, ensuring it is ground correctly, preheating the cup, using the correct amount of coffee, tamping it, operating the machine and keeping it clean and working properly.
