coffeeespresso tips

Here are some recommendations for a new starter of Espresso making to produce heavy crema for the cup in regards to the control of these factors.
1. Fresh beans – contributing to a plenty of quality crema derive from the roasted beans no longer than 7 days in storage. With a longer period of time, this will reduce the crema. In particular, the beans are to be blended only for Espresso making of each time to avoid unproductive crema.
2. Adequate machine – is needed for Espresso making. The machine with ability to produce plentiful whitish foam should force at least 9 bars of water pressure during the process.
3. Adequate tamp – refers to the application of proper packing of coffee in the porta-filter with density described as 30 pounds of force.
4. Adequate grind – is regarded as another necessary factor to obtain fine coffee particles for Espresso. The operation should last 20 seconds for each shot of Espresso.
5. Fresh water – for this process should be well filtered, containing 97-98 % of purity.

Anyone who has all these factors in control deserves to receive a great cup of Espresso with the intense color, nice crema and better taste of authentic Espresso coffee.
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