Welcome to part two of our blog exploring why the humble espresso is truly the king of coffees, and the vital role it plays in the success of your business.
In part one - click here if you missed it - I talked about how important it is to make consistently perfect espresso all day, every day so that all of your coffees are the very best quality every time. The sort of coffee that makes your customers come back for more and tell their friends too! I focused on having the right equipment and making sure you regularly maintain it.
But that’s just the beginning. Here, in part two, we’ll explore the next stage - how to make the perfect espresso.
Mix these two key ingredients together – the right equipment and making high quality espresso, and you’ll have a recipe for success!
So how do you make consistently high quality espresso? Here are my top tips:
- Quality is key
- Regular checks
- The perfect brew
- All in the timing
- Fresh is best
- On the level
Source a good quality roasted coffee bean from a reputable coffee roaster, and work with your supplier to establish and maintain a good business relationship.
Check the grind of the coffee and the shot time on a regular basis - at least four times a day.
Just like a good cup of tea, you have to brew the coffee to the correct temperature to achieve the best results. The extraction is made by passing
hot water - 190 to 202 °F (or 88-94°C) with a pressure of 9 bar through the ground coffee.
To create the perfect espresso, aim for a 22-23 second shot. If your shot is too short (10-15 seconds) it will be under extracted and thin, and
if it’s over extracted (28 seconds plus) it will be bitter.
To ensure the freshness of each espresso shot, don’t store more than 250 grams of coffee in your hopper.
Use the Tamp to even out the coffee to ensure it is level in the portafilter. If the coffee isn't even, the flavour of the coffee will be affected; it’s important to make sure there are no gaps, and your coffee is as even as possible.
Remember - the espresso is the basis of the majority of coffees, so your espresso needs to be perfect every single time to keep your customers coming back for more.
As well as my top tips above, practice is really important. I recommend you produce at least three or four espressos every morning before you sell one single cup of coffee.
We’d love to hear your views on making the perfect espresso. Perhaps you have some tips you can share with us? If you do, please leave us a comment.
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