The Perfect Coffee

From the Espresso Shot to the Perfect Foam.

 Step 1 – The Best Espresso

The espresso system was born from a need to obtain the coffee
beverage within a brief space of time to make the preparation stages
practically simultaneous with those of consumption.

The word “espresso” in Italian means fast, at the

moment.
How to Make The Best
Espresso
1. 7g dose of ground coffee (give or take 0.5 g)

2. outgoing water temperature from the group within 88 and 94° C

3. water pressure during the infusion stage of 9 bar (+/- 1 )

4. a percolation time of 20 to 25”

5. temperature of the coffee in the cup between 64 and 70°C

 1. Take out the portafilter, remove any
coffee dregs and wipe clean with a
cloth;
2. For each cup, add a 7-gram dose of
freshly ground coffee to the
portafilter;
3. Press the coffee firmly, making sure
that it is evenly distributed and
compact and then remove any coffee
residues from around the edges of
the filter holder.
4. Dispense for about 25 seconds. A
perfectly prepared espresso will fill
around half of the cup and have a
delicious nut-coloured cream on the
Preparation: surface.
Characteristic of an ideal
Espresso:
1. Cream: this is the first thing we see and it needs to cover every
good espresso. The ideal cream is fine in consistency with an even
surface and a thickness of about 3-4 mm. It should last in the cup
for 3-4 minutes, to trap the volatile components of the coffee.
Hazelnut in colour with reddish tones and dark brown streaks.
2. Aroma: the release of hundreds of aromatic substances triggers
the unmistakable fragrance of real Italian espresso: balanced and
full-bodied.
3. Body: High, dense, full and rounded. There is a distinct acidity that
conveys an idea of freshness but with a low degree of astringency.
4. Taste: the perfect espresso needs to have the right degree of
balance and harmony without there being a prevalent specific
flavour. Balanced and very persistent.
Step 2 – The Perfect Milk
Foam
The trick is ... lots and lots of practice. Most people can be
trained to extract the perfect espresso in a reasonably short
time but getting the milk just right may takes hundreds of
cups.

Milk’s chemistry consists of proteins, fats and sugars. It is the

proteins in the milk that are critical in the foaming process.
When high pressure steam and air is introduced into the milk,
it is the proteins that form a film around the introduced air
which then creates bubbles.
How to make the
Velvet-Foam (or Micro-Foam)
1. start with chilled milk straight from the fridge

2. use 2-3 day old milk for best results

3. make sure the espresso machine has a full head of steam no

boiling water extracted recently

4. make sure the steam wand has clear and clean steam vents

5. use a reasonably sized stainless-steel jug 1ltr to allow for a

two cup serve and the expanding foam
 The process
1. make sure the steam wand is at the bottom of the 1ltr stainless steel jug containing the two
serves of chilled 2-3 day old milk.
2. turn on a full head of steam.
3. as quickly as possible, move the steam wand head in and out of the milk 6-8 times within
about 10 seconds. Note: make sure the steam head does not completely clear the milk.
4. don't let the steam wand breech the surface adding any more air but keep the milk in the jug
circulating. You are now blending the micro-foam through the milk and creating your desired
'creamy' outcome. Any foam cleated late in the process will be your large 'spongy' bubbles.
5. if you have a musical/baristas ear you will know from the lowering tone of the steam jets
when the milk/foam has reached the right temperature. The key here is don't let the milk boil.
Just before milk boils it goes very quiet and then the milk violently shakes in the jug. If this
happens, throw it out and start again. Boiled milk tastes and smells bad.
The Serving

1. as soon as the steam wand is completely turned off, remove the

stainless-steel jug containing the milk/foam.
2. pour milk/foam immediately but slowly into the cup while the
micro-foam is still part of the total milk supply. Leaving it too long will
cause a separation of the milk solids from the milk foam.
3. pouring the milk slowly will break the surface tension created by the
espresso creme and the micro-foam will get under the creme and raise
it to the top of the cup.
4. once the poor has raised the beverage to slightly over the rim of the
cup, stop pouring. Wait about 15 seconds for the surface tension to
form with the lip of the cup and pour in the center of the micro-foam.
The dome should raise because by now the milk solid has separated
from the foam in the jug and the surface tension will keep the dome
from collapsing into the saucer.
Most Common
Coffees:
Practice Time