Time to extract a double shot espresso

It should take between 20 and 30 seconds to pull a double espresso shot. Shorter than that and you have either a problem with the grind being too course, or your tamping pressure being insufficient. If it takes longer than 30 seconds, the reverse applies: grind it too fine, or tamping too hard.

My step by step guide to making the perfect espresso shot.

Books on making espresso at Amazon.com.

What is Long Black Coffee

In this post that I ran across online written by an American discovering the pleasures of coffee in Auckland, New Zealand,  the writer mentioned how she was a little lost because of the different coffee terminology used in New Zealand, and one of the coffee drinks she referred to while scratching her head was a "long black". It seems that by the end of her visit she still didn't know quite what the heck a long black was, so let me answer the question for her and anyone else out there in cyberspace.

A long black is a double-shot of espresso pulled over hot water. Take note: the espresso is pulled into the hot water so as not to break the crema; there should be crema floating on the top of a long black.

As a matter of convenience, the hot water is typically taken from the espresso machine itself rather than from a separate hot water source. In a way, a long black is similar to an Americano, but Americano is typically a single shot of espresso with more hot water, and it is likely in the U.S. that the espresso will be extracted separately into a small pitcher and the espresso then poured into the hot water. Oh what a shame; crema down the drain!

Long black's partner is the "short black" coffee which is simply the traditional shot of espresso coffee served in a demitasse cup.

The Right Milk for Coffee Drinks

When I say that New Zealand has the best coffee, I'm sure my friends in California think I'm just biased because I'm a Kiwi, i.e. a native New Zealander.

Well, to back me up, here's "Exhibit A": check out this post by a "real" Calfornian from iNeedCoffee.com who states she found "coffee paradise in Auckland, N.Z."

"Exhibit B" for today is that you can buy milk in New Zealand that is specifically formulated for its superior frothing qualities for espresso coffee-based drinks. As of yet, I haven't heard of Americans taking their lattes that seriously, and actually one of the things I don't like about coffee drinks in the U.S. is the unpleasant aftertaste left by the milk. A lot of that in my opinion has to do with the fact that the milk is too often heated to the point where it starts to get a scalded flavor to it. Could it also be the milk?

In New Zealand there are three commercially produced milk formulations for making coffee drinks: Sun Latte, La Vie, and Froth Top. Here's an extract from an article from New Zealand's "Cafe" Magazine that rates the virtues of milk forulated for making latte plus "blue top" which is how standard homogenized milk is typically referred to in New Zealand. The article is posted on the Sun Latte website.

All of these milk formulations are distinguished by being non-fat and high in calcium and protein. Not only are they good for you, but they are one of the key elements to making the taste of coffee in New Zealand something that leaves the U.S. equivalents in its dust. Could we say "Eat my froth"?

http://www.sunlatte.co.nz/body_critical_review.html

What is a "skinny latte"?

"Skinny" is used in New Zealand and Australia to refer to coffee drinks such as latte and cappuccino made with non-fat milk. Simply order a "skinny latte" and the barista will whip you up a non-fat latte. It's as easy as that.

Can you microwave milk to make lattes?

Someone asked today if you can microwave milk to make lattes. My unequivocal answer is "yes". At the risk of being lambasted by purists who insist you have to steam the milk using the steamer wand on your espresso machine, some time ago now I abandoned that for the more convenient method of preparing the milk for my lattes and flat whites by heating the milk in the microwave and then whisking it with an Aerolatte battery-powered milk whisk. Believe me, I get the same outcome that I used to get using the steamer wand, without the cleanup hassle. The Aerolatte just needs a quick rinse under the tap when done. For more specifics, read my article on steaming your milk with the steam wand or alternatively using an Aerolatte whisk.

Removing calcium deposits from your espresso machine

Regular cleaning of your espresso machine is a key step to being able to continue to pull the perfect espresso shot just like you did when your machine was new. All tap water, and even most bottle water, contains minerals, and over time calcium forms a hard deposit in the plumbing of your machine. Unless you remove these deposits on a regular basis, your machine will become less able to pump the water and maintain the correct pressure necessary for making espresso. The calcium deposits, which are the same ones you may have observed on the insides of a kettle, are gray and very hard. The chemical composition of the calcium is alkaline and is removed by exposing it to an acid solution. Most of the descalers you buy off the shelf have citric acid in them. Another "home remedy" is to use a vinegar solution. I recommend and use an inexpensive cleaner called Cleancaf which is available from Amazon.com. Just like your teeth, regular cleaning of your espresso machine avoids bigger problems down the track.