A Coffee Snob Rant

Here's the kind of rant from a writer for Connecticut's theday.com that wins our "coffee snob badge of honor". Even the title, "Bad coffee is inexcusable" got our attention right away as the kind of sentiment we here at espressocoffeesnobs.com live by. The writer makes the statement that all it takes to make good coffee is "good beans and good equipment", and we agree with that as far as it goes, but tell that to a novice home-based espresso brewer, and they will be left wondering what comes next. As you know, we have all the nitty-gritty specifics on the "how to" when it comes to making perfect espresso coffee at home. May we recommend you start here with our post How to make espresso coffee at home like a pro.

After reading theday.com Bad coffee is inexcusable be sure to come back and take advantage of all the step-by-step advice you can find here about making perfect espresso coffee drinks at home.

How to Make Perfect Espresso Crema

Crema is the essence of good espresso coffee. I like to think of it as the Holy Grail of espresso coffee. Without it you might as well pour it down the drain, and in fact at the cafe where I was trained as a barista, MacFarlane's Caffe in Inglewood, New Zealand, that's exactly what we had to do; no crema or bad crema and we had to start again. Down the drain it went. The test was to drag a teaspoon through the crema and if it didn't close up again and completely cover the surface of the coffee, then it was not good enough. So don't forget: espresso coffee without good crema is not good espresso.

There are several elements to "extracting" espresso coffee and achieving rich, creamy crema.

The beans. Some beans will never produce crema, even some that are sold as espresso roast. The best espresso roasts use primarily Arabica beans, which originated in Ethiopia, but have spread throughout the coffee-growing world. Some Robusta beans are typically included in the blend because of their ability to generate crema. Most people imagine espresso roast beans to be dark, but it all depends on the roast. You can get both light and dark espresso roasts. The beans in an espresso light or mid-roast tend to be quite dry and shrunken when compared to dark roasts which are plump and oily. If you are buying your beans from a good source, they should be able to describe for you the crema-producing qualities of the beans.

The grind. It seems everything has to be just so when making espresso and producing good crema. The next thing is the grind. Basically you are aiming at not allowing the water to pass through too quickly, but not making the grind so fine that your machine won't be able to force the water through without straining. This is achieved in two ways: the fineness of the grind of the beans, and the tamping of the beans in the portafilter. To achieve good crema, for a double shot, extract 2 to 2.5 ounces of coffee into your cup in 20 to 30 seconds from the moment you turn on the pump. You will see this referred to in various places as "The Golden Rule". (I have a completely different Golden Rule for perfect espresso you should read about.) A single shot should still take 20 to 30 seconds, but now you will want 1 to 1.5 ounces of coffee in your cup.

The flow of the coffee when being extracted should be steady and even, coming from both holes of the portafilter. If your coffee beans are ground too coarsely, the flow will be too fast and no crema will be produced.

On the other hand, if they are ground too finely, the flow will be too slow, or hardly any flow at all and your pump will be straining. To a certain extent, you can make up for the grind being too coarse by tamping the coffee harder, or if the grind is too fine, by tamping more gently. With a bit of trial and error, adjust your grinder setting until you achieve the correct flow and perfect crema production. You need to use a conical burr grinder that grinds the beans to an even consistency and which has multiple variable grind setting. Here is my recommendation for a conical burr grinder.

Tamping. Tamping is the process of pressing down on the ground coffee in the portafilter with a tool known as a tamper. The tamper should fit snuggly into the filter basket. Tamp with even pressure of about 30lbs. How do you know what 30lbs is? Get out your scales and put them on the counter and practice so that you get the feel for how hard you need to press down. Tamping is aimed at achieving an even and consistent flow of the water through the coffee. If the coffee is packed unevenly, the water will find its way through gaps in the coffee, flowing too quickly through them for there to be a good extraction; most of the water will flow through the more loosely packed coffee, and not flowing through some of the coffee in the filter basket at all. In fact it is possible to bang out the coffee after the extraction is finished and see whole areas of coffee that are completely dry. You can't make good crema without tamping your coffee before the extraction.

Correct brewing temperature. The temperature of the water has to be hot enough to caramelize the sugars in the coffee to make the crema. The optimal temperature range is around 92 to 96 degrees Celsius (198 - 205 Fahrenheit). The best machines use a metal for the boiler that has good heat retention, such as brass. Also, many machines offer separate boilers for coffee brewing and steam generation. This is because the water used for steaming has to be heated to a higher temperature than is the optimal temperature range for brewing the coffee.

Correct brewing pressure. Effective brewing requires pressure of at least 130 psi, which some domestic machines just don't seem capable of. The pressure rating for your machine will be quoted in "bars". Many of the cheaper domestic machines achieve 8 bars of pressure, which is a stretch when it comes to achieving good crema. Get a machine that is rated about twice that. Sometimes these machines are described as "semi-commercial", but don't you believe it; consider this the minimum standard for your home espresso machine.

At the beginning, you will have to accept a certain amount of trial and error. Practice, practice, and practice some more. Vary everything: the grind, the amount of tamping pressure you use, and your beans.

With just a little bit of practice, provided you are using good fresh beans, you too will be pulling the perfect espresso shot with a rich layer of crema floating on top. Yum!

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.

EspressoCoffeeSnobs.com's step by step guide to making the perfect espresso shot.

Books on making espresso at Amazon.com.

How much ground coffee to make espresso

We all start with whole beans, right? I always make my espresso-based drinks with a "double shot". The other day I heard an expression I'm not familiar with, what was it now? Oh yeah, something that sounded like "single shot". If you know what that is, please let me know. So for my double shot of espresso, 2 x 2 tablespoons of whole beans works out perfectly. The scoop that comes with your machine will be calibrated to fit your portafilter, so after grinding I get two scoops of ground coffee. That's perfect for the perfect cup of espresso coffee. You'll find that your portafilter will have a sweet spot: too little or too much and you end up with an inferior extraction. Just experiment to find your machines sweet spot but essentially, it's close to 2 tablespoons per shot.

Making Espresso Coffee in the Microwave

Yes, believe it or not, this question comes up from time to time. Well my answer would be no unless I don't know of some fancy-dancy gaget that has been developed. For a start the correct temperature is absolutely essential for making perfect espresso, so how can you control temperature in a microwave oven? If you can't afford an espresso machine, then go for the option of a stove-top espresso maker.