Making your Espresso How it is done

The espresso has become an integral part of many of our morning routines. Rushing out of the house on our way to work; whether we have children to get ready to go to school or it’s just us living singly, many of us stop at a Starbucks, Dunkin Donuts or any other coffee shop you can think of and order an espresso to start our day. That extra shot of caffeine in the morning to wake us up is necessary at times but how many of us wonder how an espresso is made? This espresso machine will help you: Nespresso Pixie Espresso Maker

The simple answer is that, “by passing extremely hot water at a high pressure through ground and compacted best espresso machine of 2016 is made. Cramming or compressing the coffee encourages the even penetration of the grounds by the high pressured water. By doing this process, a beverage with a syrupy consistency is produced extracting the dissolved and solid components.

The more elaborate answer is detailed in the following steps.


The grind required to make an espresso is almost an exacting kind and varying it too much in either fineness or coarseness can cause an over- or under-extracted shot. The perfect fineness is a bit like dusty sand and it is recommended that you “feel the coffee”, with clean hands of course, to find the perfect texture.


The coffee for the espresso is held in a portafilter. They come in different sizes depending on the shots being made; 7, 14, 21 grams. To ensure that the right amount of coffee is used for each shot, weigh the coffee in the filter once ground. The coffee can change during the course of the day as it ages or it releases the gases built up in it during roasting. Remember that putting it through this process enhances all characteristics of the coffee, both good and bad, it is important to make sure to keep your shots as consistent as is possible.


Once in the filter we have to ensure that the ground is evenly packed so as not to allow the water when forced through to “play favorites” and extract too much from some areas and not enough from others. After checking for even distribution by sight, you can manually distribute the grounds by using your fingers or using a tool called a tamper to get rid of the potential “favoritism” when the water is a passed through the filter.


The next step in the process is to purge the machine head; the spot where the filter with the grounds will be placed by running a small amount of water through to wash it out and remove any particles that may be clinging to it from the old shot and possible spoil the new shot.


This is the stage in the process where the filter is locked into place and the high pressure water is forced through the grounds to generate the shot of espresso. There is a pre-infusion stage where a small amount of water will be introduced to the grounds automatically to prepare the grounds for the shot to be drawn.


A typical shot will take between 20-30seconds to draw. When you watch the shot, you look for the speed of the flow/draw and you also watch for color. In the beginning, it will be thick and dark then gradually gets lighter. Before drinking or serving the espresso, it is recommended that it be swirled or stirred.


Once the shot is finished drawing, remove the filter and dump it then wash it out by purging then last but not least, SERVE AND ENJOY!

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