| All professional coffee makers (baristas) | | | | much exposure to the air makes it oxidize and |
| will have their own technique for making the | | | | absorb nearby smells. Garlic infused coffee |
| perfect cup of coffee. Here my home-grown | | | | would be horrible! |
| suggestion... | | | | |
| | | | A great cup of espresso requires a clean and |
| The whole process begins with simple water. | | | | top quality espresso machine, or the |
| This water has to be good or no amount of | | | | experience is not worth it. What does this |
| decent coffee grounds will matter. Water | | | | mean? Without a 9 bar pump pressure or more, |
| should be fresh and piping hot. Water should | | | | the machine will be unable to generate |
| not be stale, mildewy, unclean and not | | | | thermoblock or boiler heat to properly stew |
| properly filtered. The perfect temperature | | | | the grinds. The boiler will heat the water |
| is just about at boiling point. | | | | to the right temperature. Avoid |
| | | | steam-pressurized machines and be careful not |
| Now for the coffee - choose any coffee that | | | | to burn yourself. |
| is grown above 3000 feet above sea level. | | | | |
| There are many varieties - Brazilian, Bogotan | | | | The next step is to make the coffee! Warm up |
| - my favourite is espresso. It should be | | | | your machine and clean it by running fresh |
| pre-roasted, fresh within at least three days | | | | water through it. Simply turn it on, allow |
| and smell good. | | | | time for the water to heat up and flush the |
| | | | system and warm the inner surfaces by pouring |
| Robusta is one type of coffee that some | | | | a cup of water instead of coffee into it. |
| people use for espresso machines, but it is | | | | |
| not the best because it has very little | | | | Now carefully add your grounds and slightly |
| flavour and way too much caffeine. It is | | | | pack them down like you would with pipe style |
| considered an easy to grow plant and fairly | | | | tobacco. It should feel slightly springy, |
| disease resistant than other coffee trees. | | | | but it should not move around suddenly when |
| | | | you remove your finger. |
| Coffee should be ground in what is called a | | | | |
| burr. Burr blades are pyramid in shape and | | | | Put the hopper back into the machine in a |
| have plates with two teeth that force the | | | | firm manner. Warm your espressos cup and |
| coffee to be ground in between. However, | | | | stand it underneath the outlet. Press start |
| coffee types like Viennese or French roasts | | | | and in under five seconds you will have a |
| are darker and are best chopped in grinders. | | | | shot's worth of piping hot espresso. |
| Grinder blades chop only. | | | | |
| | | | Cappuccino is easily constructed by heating a |
| The fineness of the grind is determined by | | | | half-cup of milk in your microwave for 90 |
| the space between the plates. Good-sized | | | | seconds until it froths. Add this to your |
| grains are the size of sand. Avoid grains | | | | espresso. Garnish lovingly with nutmeg, |
| that resemble dust or gravel. Be speedy when | | | | chocolate or cinnamon. I like all three. |
| removing ground coffee from a grinder. Too | | | | Then sprinkle with brown sugar. Enjoy! |