The perfect shot of Espresso:\r\n------------------------------------------------------------------------------------------------\r\n\r\nUse 7-9 Grams of Ground Coffee (Arabica Coffee Beans are Recommended for Espresso)\r\n\r\n1 oz of Water\r\n\r\nBrewing Time: 28-30 Seconds\r\n\r\nVery Fine Grind\r\n\r\nThe water temperature should be around 195-200 degrees F\r\n\r\nWater Pressure should be at 8-10 bars. (140 pounds / square inch)\r\n\r\n*** Driving out the oils from grounds is what actually makes a proper espresso. This can only be done using an Espresso Machine. If oils are not extracted properly, all you have is brewed coffee. \r\n\r\nAbout 20% of Grinds should extract and come out along with the hot water. The rest of the grinds should not be used for a second shot; because on the 2nd and 3rd shot, you will only extract bad grinds, which causes poor flavor.\r\n\r\nAnother thing to keep in mind is that an espresso must flow out like warm honey, and you should immediately start to see the cream pour out at the top of an espresso shot. \r\n\r\nCrema is a good sign that you have a PROPER espresso. Crema also attaches to the taste buds, which provides long after-taste.

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Sam Hozan\r\nE-Imports\r\nwww.e-importz.com\r\nwww.espressostands.net