How to make an espresso at home so that it is as delicious as at the local bistro? No need to be a genius to brew a coffee but some basics and knowledge of the Barista are still essential to make a successful espresso at home, as if it had just been prepared by the best Barista in the area! So what are the tricks to infuse to perfection? How do you recognize a perfectly brewed espresso? Which are the errors to avoid These are the themes we are going to cover in our article today. A little knowledge, a good machine, good water and good coffee no magic. Successful coffee is above all to be equipped with the best equipment to do so 5 Best Tips for Making Espresso at Home? The knowledge.
To prepare a good espresso coffee at home, you need above all knowledge. So, we get information from the greatest coffee books or directly on the internet, where the resources are indefinitely available to everyone. So, we learn the weight, the quality of the water, the type of coffee machine to have, or the quality of the coffee which will also determine the quantity of coffee to infuse. Amateur or professional, it will be necessary to respect the same points to obtain a delicious homemade espresso. What is less well known is the budget to be determined in order to have quality: you will have to invest your money, both for a coffee machine and for the coffee itself… because in the end, what gives a good coffee is mostly coffee. How to prepare an espresso at home?
To prepare a homemade espresso, we focus on the quality of the following points:
Coffee machine
Eau
Weight Coffee quality
Brewing time No magic, it will take good to do good. A coffee machine should be of good quality with precisely set bars. It will also be necessary to ensure that you only have water of similar quality to mineral water. Water that is too calcareous will not offer a good infusion, so let’s evaluate our calcareous level or directly choose a mineral water like Evian. The gram mage will depend on the coffee; a 100% Arabica coffee will need a greater weight compared to a coffee on “assembly”, composed of Arabica and Robusta, therefore a less dense weight. It’s all in the test: an Arabica should be tried at around 20g for two cups, and an assemblage blend at around 17g for two cups, without forgetting the infusion time which must be 25 seconds against 25cl in a cup. A precision How to prepare an espresso without making mistakes?
By respecting the points above, we manage to perfectly extract an espresso at home, in a few minutes. However, some common mistakes slip in and deteriorate the whole quality of the coffee. What are the most avoidable mistakes? Grind too coarse/fine
A grind that is too thick causes under-infusion. We thus obtain a sock juice which will have flowed twice as fast as recommended. We quickly obtain 50cl in a cup against 25 seconds of pouring.
no cream
Each espresso coffee must offer a cream. The cream is made thanks to the pressure of the coffee machine. If your coffee does not have a tiger cream, it may be due to a lack of heat in the machine, a scaled-up machine or even poor quality coffee. The coffee does not flow
A coffee that does not flow is a frequent phenomenon that occurs due to too much weight, or due to too powerful tamping (manual pressing on the percolator). It will be necessary to juggle between these two examples to understand the error.
