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How to make espresso with coffee Maker?


The name claims all: an espresso is usually to be newly prepared and enjoyed immediately. Expressly.

For coffee purists, espresso is the quintessential coffee planning – wealthy, aromatic and velvety all at once; a natural level of crema on the top belying a full-bodied, however deftly balanced liquid below. Whenever if at all possible realized, a little wonder of biochemistry and physics: technology and art gliding together on environment.

Espresso’s authentic formula is obvious and standard, its proper execution a matter-of education, experience and all-natural skill. A jet of hot-water at 88°-93°C (190°-200°F) passes under a pressure of nine or higher atmospheres through a seven-gram (.25 oz) cake-like layer of ground and tamped coffee. Done correctly, the result is a concentrate of only 30 ml (one oz) of pure sensorial enjoyment.

Genuine espresso preparation preferably begins by newly grinding beans mastered with this purest of techniques. The skill of the barista is always to calibrate the routine, skillfully tamp the ideal level of coffee into the filter, then hold close watch on time, temperature and force. Even today’s advanced, automatic machines require proper vigilance; perfection hangs in the balance.



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