makerMaking a perfect Espresso is not easy - you need the right Espresso makers the right Espresso bean and the right technique for the perfect crema. Once perfected the Espresso becomes the basis for making a Latte, Americano, Cappuccino, Iced Latte and Mocha.

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Expresso Makers

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Expresso is a very strong black coffee that you make only from 100% Arabica Beans served in a small cup. Expresso forms the basis of many other types of coffee such as Latte, Americano, Cappuccino etc...

 

The mark of a good Expresso is the light brown caramel coloured top - this is called the Crema and gives the Expresso it's distinctive flavour, then you have the almost jet black coffee layer.

Making Espresso

To make the best Expresso you need roasted Arabica beans (100%) and they must be very finely ground and a good quality maker capable of a high pressure of steam. (Lavazza have a good quality product range.)

Put the ground Expresso beans into the Expresso maker and very lightly press down (- see your makers manufacturers instructions). They key to a good Expresso Crema is the pressure of the steam and the steam flow rate - so it is vital to have a good quality Expresso maker.

With time and patience you will acquire the skill to make perfect Expresso every time.		 Tip for Expresso makers - ensure that the water reservoir is fully topped up - this will enable a larger pressure to build up and therefore will give better Expresso.

NEVER - reuse Arabica grounds once it has been extracted otherwise you will have a very bitter tasting coffee.

Don't spoil it by adding milk and sugar!! This is a purists drink.

Instructions on how to make the best . . .

Espresso: The basis for the following drinks.

Use a very finely ground Arabica bean, ensure that there is sufficient steam pressure as the extraction should be quick otherwise you get a bitter tasting drink with little or no crema on the top. Toward the end of the extraction the liquid becomes almost clear - if this happens I recommend using more Arabica grinds or stopping the extraction at the point the liquid starts to run clear. To create a double Expresso you use more Expresso grinds but keep the same quantity of liquid a true double is double strength not double the size.

Americano:

This is 1 shot of Expresso mixed with hot water - milk can be added to suit your taste.

Cappuccino:

One third Espresso then add one third hot milk and top with one third frothy milk then on top of the frothy milk you put a generous sprinkling of chocolate powder. (For the best results use a full fat milk and ensure it is chilled before you start frothng it - the frothng is best done before the Expresso comes out of the maker to leave the greatest pressure of steam for the Expresso extraction - on some Expresso makers this does not matter.)

Latte:

Served in a glass. Two Thirds milk and one third Expresso - the Expresso is poured on the milk slowly to provide a dual layer drink - white at the bottom then a brown turning black at the top layer over this. As you drink it the layers remain and both get proportionally shorter so you are not left with a layer of milk at the end.

Iced Latte:

The same as above but this is made with chilled milk - a generous layer of ice cubes and the Expresso is poured slowly over this (you can cool the Expresso first by pouring into a large glass that has previously had a chilled liquid in it - this stops the ice from disappearing. (This is my choice for the summer!)

Extras:

For a change add a little cinnamon or vanilla essence to the drinks above The milk could be coloured easily with food colourings to add a degree of mystery. Put a scoop of hot chocolate powder in the Americano to create a Mocha.

To buy the best quality professional Expresso maker I would recommend the following store.

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Espresso - often mispronounced as Expresso is a very strong black coffee that you make only from 100% Arabica Beans served in a small cup. Espresso forms the basis of many other types of coffee such as Latte, Americano, Cappuccino etc...