A lot of forum members ask how to make espresso, and we decided to make a sticky topic where we will give all useful info about espresso making. We will tell you what we know and you may add anything useful abot espresso as well.

The first important rules about espresso:\r\n\r\nPreparing espresso is a genuine ritual fusing art and science, and it has its rules. \r\n\r\nThe Blend: Only a blend made up exclusively of Arabica coffees provides a harmonious, well-balanced taste striking happy compromise between bitterness and acidity as well as imparting rich,fragrant aroma and a full body. \r\n\r\nThe Grinder: You can experiment with an adjustable grinder until you find the perfect setting (allow an extraction time of between 15 and 20 seconds for home brewing). The exact dose of coffee: 6 to 7 grams per cup! \r\n\r\nThe Machine: Espresso machines must be able to heat water up to 90’C (194’F) and to exert pressure equal to 9 atmospheres or more. \r\n\r\nThe Operator: His or her main function is to follow the other three rules and to press down the coffee in the machine with just the right touch of the hand.

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

Hello, eimports! Welcome abroad, we are glad to meet one more coffee expert in our forum.\r\n\r\nPlease, post one and the same message in one section only. I deleted the same recipe of Espresso from two other sections where you posted it.

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Nothing can compare with a cup of my morning Latte!\r\nhttp://www.800espresso.com/

Hello, \r\n\r\nI'm gald to be a member of this forum. \r\n\r\nI just tought i would share as much info as possible to ensure everyone is aware of the real meaning of "Espresso", and how to make the perfect shot. \r\n\r\n

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

Espresso is an approach to coffee cuisine, involving not only roast and brewing method, but grind and grinder, a technique of heating and frothing milk, and a traditional menu of drinks.