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A Brief History of the Espresso Machine

A History of that Heavenly Elixir – Espresso

Espresso originated in Italy, and was originally produced by a large piece of equipment run by a person called a barista. But, these days, you can purchase your very own espresso machine for use in your home or office. They are available in a range of designs, but every one of them essentially do exactly the same thing – make a delicious cup of espresso.

The very first espresso maker was designed in 1901, by Luigi Bezzera, the owner of a manufacturing company. This espresso maker was created to minimize the amount of time that it had been taking for his factory workers to have a coffee break. It did brew more quickly, but Luigi‘s machine produced coffee which was bitter and didn’t taste nearly as good as most of the slower machines. Following several trials, he came up with the idea that the steam had brought about the bitterness, and that brewing at exactly 190 degrees made the very best coffee.

Modern day espresso machines, however, are more directly based on the invention of “The Gaggia Crema Caffe Machine” constructed in 1947 which brewed even faster than Luigi‘s model; his device was still the initial big step made toward a quicker cup of coffee. Just after these types of designs, many followed and the popularity grew even more.

Since then espresso machines have grown to be a part of the workplace lifestyle. Espresso machines can be easily bought online, or at your neighborhood kitchen appliance store. Prices range from a couple of hundred dollars to over two thousand dollars, depending on make, model, and grade. But any way you go, the espresso machine is sure to satisfy your desire for that perfect cup of espresso.

Find lots of additional information on espresso machines, espresso machine reviews and more at EspressoMachineReviewsBlogSite.com, the site for espresso lovers.

4 Quick Tips to Make a Great Espresso

Here are 4 great tips that I came across online that can help you make a consistently delicious espresso with your Rancilio Silvia Espresso Machine:(1) It starts with high quality espresso beans.

  • Your espresso is only going to be as good as the beans that it is extracted from.
  • You shouldn’t necessarily seek out the roasted beans from the “big roasters”; they aren’t necessarily the best.
  • You can find lots of great “boutique” coffee roasters online that will offer quite a variety of roasts and flavors.

(2) You Need High Heat and Pressure For Best Flavor

  • Coffee beans contain quite a bit of oil, around 12%, so you need a lot of pressure and heat to extract the intricate flavors of espresso.
  • For the best espresso extraction temperatures should range from 198 to 201 degrees.
  • Use about 8-9 bars of pressure to properly unlock and pull the flavor from the bean.

(3) The Right Grind = Maximum Flavor

  • Espresso requires a fine grind, but getting the grind perfect is a trick.
  • When properly gound espresso is not quite powdery. Ideally it should still have a slightly gritty feeling to it.

(4) It’s All About the Crema

  • The rich, caramel-colored crema is the dissolved oils and solids that are released during extraction.
  • Crema should take up at least 1/3rd to 1/2 of the shot glass after the extraction is complete.
  • Crema packs a lot of flavor so either drink the espresso right away, or get it into heated milk to help “save’ the integrity of the flavor.