An espresso machine is used to make strong Italian coffee. It can be connected to a water supply or use a tank. A barista grinds and compresses coffee into a mesh basket, which is then locked into place under the hot water supply line. The water flows through the basket and into a demitasse, creating a concentrated hot coffee with half the caffeine of brewed coffee. A home espresso machine can be used with flavored syrups and roasted coffee beans ground into espresso size.
An espresso machine is specialized coffee-making equipment used to create a very strong Italian beverage called an espresso. A commercial espresso machine displayed in a coffee shop is often very ornate, with several large compartments and an elaborate plumbing scheme. Ironically, the espresso machine is often the largest piece of equipment in a café, yet the actual espresso drink is served in the smallest cup, called a demitasse.
A professional espresso machine can be connected directly to the shop’s water supply or a tank of hot water can be created through carefully regulated heating elements. The water used to make espresso should be kept just below boiling point (212°F or 100°C). Boiling water will only create a coffee soup, not a delicious drink.
The barista (professional coffee maker) will use a “grinder” to transform the roasted coffee beans into the ideal ground for espresso. The grinder and bean storage unit may also be on the espresso machine itself. Once the barista has enough ground coffee beans for a single serving of espresso, the process moves into a mesh basket with a handle. The ground coffee is placed in this bin and the barista uses a “tamper” to compress it to a suitable density.
The packed mesh basket will then be locked into place under the espresso machine’s hot water supply line. Traditional espresso machine technology employs a mechanical pump that the barista depresses to dispense hot water.
Modern espresso machines often replace this pump with automatic pistons that force water into the basket. It should take 25-30 seconds for the hot water to fully flow through the bagged coffee basket. A skilled barista can develop a feel for the proper timing of a “shot of espresso.”
Hot water strips most of the essential oils and flavors of the ground coffee beans as it passes through the basket and into the demitasse. The result is a highly concentrated form of hot coffee – surprisingly, containing only half the caffeine of brewed coffee. The speed of the water flowing through the espresso machine does not allow all of the caffeine to be released. Espresso is usually enjoyed black, but steamed milk can be added to create cappuccinos or other specialty drinks. One of the things a barista looks for in a good espresso is the formation of a golden brown layer called crema. If he sees this layer of concentrated coffee oils forming a pool on the surface of the espresso, he knows the espresso machine is working perfectly.
A home espresso machine may not be as fancy as its professional cousin, but many coffee aficionados enjoy making their own espressos and other specialized beverages. Flavored syrups can be purchased at coffee shops or grocery stores, and virtually any brand of roasted coffee bean can be ground into espresso size in minutes. For best espresso results, the beans should only be ground before adding them to the mesh basket for brewing. Gourmet roasted coffee beans have a shelf life similar to bread, so buy only what you need for a few days. When it comes to espresso, the darker and richer the bean, the better.
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