Espresso Coffee Beans: What, How and Why

While we can thank the Italians for crystallizing the mechanics of making espresso, the whole world has been making a ritual of coffee for hundreds of years. You and I are fortunate to live in an era where the marriage of taste and technology coupled with the desire to learn and improve skill level can only lead to a whole new kind of espresso fanaticism.

You can remain unapologetic about this need to rise to a higher quality standard because, the truth is, you’ll end up enjoying your espresso that much more when your passion, conscientiousness and desire to educate yourself become firmly ingrained and ritualized.

You have embraced Absolute Espresso.

I live with this techie guru who, having received the ECM Giotto for Christmas a few years back, then spent countless hours trying to finesse all aspects of his perpetual coffee habit.

While at first it was amusing, I later understood that it was the technology the machine offered that enticed him to play and mess around and enjoy his learning curve. And this man had been pulling espresso for over a decade on a fully manual Pavoni. Curious, I had to participate and so here is what we can share about making great espresso at home. This is an abbreviated version. I can’t stand advice so here is my only tip:
Go for it. Perfect practice makes perfect.

What is espresso? Espresso is a method of making coffee, typically using a blend of origins, full flavored that boasts a frothy head when served and is brewed within a narrow range of temperature and extracted under a set pressure. Wow!

Here are our Golden Rules to master the Nectar of the Gods:
Buy an espresso machine capable of maintaining water pressure (between 120 to 130 psi) and water temperature (between 193-197 F). Occasionally check the group gasket (the seal) for wear and tear. The portafilter handle, which holds your espresso, when ready to go should point slightly to the right. Quality water. Filtered is best. Water does have a taste – do you like it? Minerals can impart a taste you may or may not like, but in any case, too much mineral content in the water can lead to a damaging build-up in the machine. Cleanliness. A clean machine is a happy machine. Be sure that all the surfaces that come in contact with the water and coffee are clean. Back wash regularly (maybe once a week) and you can prevent much of the problem associated with the build-up of oils and residue that can turn your coffee rancid. Tools of the Trade. We keep a small paintbrush handy for general cleaning up, a blind filter for back washing, a short screwdriver so when you want to clean the screens it’ll fit, and a tamper with a flat not rounded surface. Plus your espresso cup. Burr grinder. With clean blades. A reasonably good grinder is an investment as important as your espresso machine. Do your research and save up to buy a good one or get your specialty coffee store to grind your beans. Or make it the only thing on your Wish List. Grind for each shot. Fill the portafilter and tamp. Now tap the side to distribute the loose grounds around the edges. Learn to tamp the coffee so it is level with the standard line in the filter basket. This is easier to see when the filter is empty. Tamp a second time and finish with a quick turn. Pre-heat your cup. Practice this step a lot. Timing. 20-25 seconds for ¾ oz. The espresso should pull nice and slow like thick oil. When coffee pulls too quickly, the grind is too coarse; when it pulls too slowly, the grind is too fine.

That crema coating caramel cover…it’s hiding all the secrets inside – aroma, fragrance, nose, taste and aftertaste. When you make as many espressos a day as your local barista, your consistency will improve dramatically. Focus on quality and you’ll soon be enjoying your hard won results.

Lift your cup and use your senses to analyze your drink, your Absolute Espresso.

By: Susan Bate

About the Author:
Susan Bate is a coffee connoisseur. She owns and operates Coffee Tree Roastery, a Toronto coffee shop located in Bloor West Village. You can also purchase espresso coffee beans from Su’s online store. Read more about coffee on her site coffeetree.ca.