While it is certainly true that the ritual of espresso coffee unifies the Peninsula, it is equally beyond doubt that the enthusiast is not of easy taste. Aroma, intensity, selection-these are all elements that contribute to the goodness of the cup. And if at home we can rely on the means at our disposal, choosing between the traditional mocha and an automatic machine, those who work in a bar certainly cannot slacken their concentration in order to always satisfy the patron's palate.
Here, then, we thought we would give you some tips, as many as ten precious golden rules to be followed scrupulously so that serving the perfect espresso coffee and conquering even the finest palates becomes child's play, a habit to be repeated day after day with increasing naturalness.
The 10 rules for serving espresso coffee
1. Pay attention to the dose
First rule to always keep in mind when preparing coffee is to pay the correct and necessary attention to the amount of blend we are going to select to prepare it: in fact, a cup of espresso requires, approximately, 7 grams of coffee. A dose that, mathematically, should be doubled for a long coffee and consequently can be adjusted for all variants such as cappuccino, macchiato, Moroccan and the possibilities that are generally offered on the menu.
2. Calibrate the machine
Of course, in order to achieve the perfect result, it is equally important to precisely calibrate the grinder-doser. In this case, the suggestion is simply to stick to the doses proposed by the parent company, manufacturer of the professional coffee machine supplied in the establishment where we work. In general, we find such an indication: one dose for espresso coffee, two for double.
3. Pay attention to the setting
The setting of the coffee machine is another crucial step in order to properly set up our professional-type instrument and, as a result, derive from it the best possible product to serve to customers.
Speaking precisely of setting up the instrument, we have to follow three precise directions regarding the three basic elements, which are boiler, pump and spout:
- The boiler pressure must be between 0.9 and 1.0 bar;
- The pressure of the pump, on the other hand, between 8 and 10 bar;
- Finally, the spout temperature, at the most, must range between 88 and 90°C.
4. Coffee extraction: timing and quantity
Once we have set up our professional machine correctly, it is time to actually extract the espresso coffee in the most effective and, at the same time, quickest way.
Even in this area, there are hints and tips that, if followed carefully and on time, guarantee us a perfect result. In fact, an espresso should contain about 25 ml of coffee and should be extracted in 25 seconds, starting from the moment the pump is turned on. Double the amount of coffee, of course, in case we need to brew double, but, be careful, the brewing time does not exceed 30 seconds so that the spout always stays hot enough and the coffee, therefore, is served at the desired temperature.
Not sticking to these rules that, over time, become automatisms can lead us to under-pressing, too tight coffee, too coarse grind. These are all elements that will make the espresso less palatable and, therefore, less palatable.
5. The descent of the coffee
As we watch the espresso coffee descending from the spout, we can dwell on the way it comes out of the machine because even this element that, perhaps, we would be accustomed to thinking of as mechanical, automatic and therefore not worthy of special attention holds some surprises. In fact, for coffee to be perfect, the percolation must resemble a rat tail, or honey slipping, slowly, from a teaspoon. Only if we observe this effect could we be sure, even at this stage of coffee brewing, that the result is likely to be satisfactory.
6. The "right" color
Once in the cup, then, we just have to observe the result as well because, yes, there is a "right" color of espresso coffee. Areddish-brown tonomarrone, sometimes with darker streaks, which should replicate itself almost identically for every coffee we brew, assuming it is always of the same type and using the same blend.
The issue changes, of course, if we replace the machine or choose a different blend. In this case, the advice is to try equally to identify what color our best espresso takes and try, accordingly, to replicate it as similarly as possible each time.
7. Cream yes or no?
Bar espresso is also characterized by the presence of crema. It too has very specific characteristics that we must learn to readily recognize: the thickness, in fact, should always be around 2-3 mm, it must be absolutely compact and without air bubbles. In short, it should be, for every espresso, the prototype of the perfect crema, at least visually speaking.
8. Cream and sugar
Another element that should not be underestimated when preparing an espresso that we want to serve to the discerning customer is the relationship, as well as the clash, between cream and sugar, a crucial point for those who like to employ it to sweeten espresso. In fact, the rule of art dictates that the sugar should be allowed to float on the crema for a few seconds before sinking in slowly and not suddenly.
9. A matter of taste
Once the coffee machine has been set up correctly and all aspects of espresso aesthetics have been observed, it is also useful to dwell on the key element of a successful cup, namely taste. Aromatic, full-bodied, with a hint of bitterness and a long aftertaste: a mix of these elements is the secret to winning over even the most discerning palate.
10. A matter of care
We conclude our decalogue for serving espresso coffee with a few tips to make sure that the success once achieved is replicable. In fact, it is good to remember that ground coffee loses its aroma very quickly. So, you need to empty and clean the doser with a brush every night, and always throw away the first couple of doses of coffee taken from the grinder.
Now that espresso coffee has no more secrets, we can only recommend that you discover the features of Co.ind's bean and ground coffees, perfect for those who want to open a business and want to focus on quality.
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