All Questions
Tagged with brewing-process espresso
24 questions
3
votes
3
answers
280
views
Espresso for hundreds of people
I would like to offer espresso (and possibly cappuccino) at an outdoor event with hundreds of people. What is the most cost and capital effective way to do this?
I have power connections, but not ...
- 131
3
votes
6
answers
1k
views
Why are Costa or Starbucks lattes so good?
I’m a coffee addict and I have been always having Starbucks as well Costa. I just love their lattes , but it become too expensive over time, so I am on a road to discover how to make coffee like them.
...
- 199
3
votes
1
answer
208
views
How much leverage pressure is it needed to compress coffee for an espresso?
Some espresso machines come with a lever to compact the ground coffee before the espresso starts the brewing, other machines do the compacting part by themselves.
How much leverage or pressure is it ...
- 183
1
vote
2
answers
123
views
Does an inconsistent roast affect espresso extraction? If so, how?
I'm not really asking about flavour, I understand that an inconsistent roast causes inconsistent flavour.
My question is how it affects the extraction itself. Does an uneven roast lead to an uneven ...
JJJ♦
- 1,367
4
votes
3
answers
1k
views
Espresso consistency
Amateur just getting started with a Breville - not happy with the results but I know I have lots to learn so I'll start with an aspect I am curious of - consistency. The Breville guide says the ...
- 41
5
votes
1
answer
1k
views
Can you prepare orzo coffee in a moka pot?
I have a Bialetti Moka Express and would like to try orzo/barley coffee.
I know they sell an orzo express model, but was wondering if I can just use my moka pot
- 151
5
votes
1
answer
1k
views
What produces more crema?
What produces more crema when extracting espresso, darker or lighter roast?
What produces more crema when extracting espresso, finer or coarser coffee grind ?
why am I getting a very thin layer of ...
- 71
8
votes
1
answer
7k
views
Non-plastic version of an AeroPress?
I'm interested in getting a device like the aeropress that has no plastic in it.
Ideally, double-walled tempered glass housing, cork plunger, fine stainless steel filter, stainless steel cap. I'm ...
2
votes
2
answers
637
views
Problems with Rancilio Silvia: How could I prevent getting too much or too sour espresso?
I bought an older Rancilio Silvia machine and try to adjust the grind of my CM90 grinder.
On grinding level 24 I get with 15g powder after 25 seconds 73g espresso in two cups which is way too much (...
- 121
2
votes
0
answers
54
views
Americano, water before the shot? [duplicate]
I was in a coffee shop the other day and noticed the barrista was pouring in the hot water before the espresso shot for my Americano. Is there a reason for this?
- 930
6
votes
1
answer
270
views
When preparing a ristretto shot, should the brew time remain the same as a normale?
I have heard that a ristretto shot is in the realm of 1:1.1-1.5 bean to coffee yield ratio here. Is the brew time to remain the same? I have used about 25s as a rule of thumb for my espresso shots. ...
- 609
4
votes
0
answers
110
views
Do any coffee chains do real mochas? [closed]
When I make a mocha for myself at home I make a hot chocolate with real cocoa and then add a double espresso (made using a Bialetti Venus). Every coffee I have had at popular coffee shop chains use "...
- 339
7
votes
2
answers
275
views
Easiest way to brew an espresso in the office?
In our office we only have an automated espresso machine that makes capuccinos, lattes etc. and of course they all taste awful. It's fully automated, so there's no way to use your own coffee with it.
...
- 83
5
votes
1
answer
403
views
Ideal Way to control shot extraction with Gaggia Classic
Wanted to know if anyone has a really good, possibly verified method of controlling shot preparation and extraction with an unmodified Gaggia Classic espresso machine. I don't have, nor do I want to ...
- 609
7
votes
2
answers
229
views
Is rate or consistency of flow related to quality when pulling a shot?
Depending on the many variables applied when pulling a shot of espresso, the rate and consistency of the flow of the espresso varies.
Does variable speed or consistency suggest that a shot will be of ...
- 907
19
votes
1
answer
49k
views
End result of Americano vs Long Black?
There have been a few questions now asked about the difference between a Caffe Americano vs a Long Black and the merits of each (here and here). The main difference seems to be that the Long Black ...
- 881
18
votes
4
answers
6k
views
Do I need to use a tamp if using a Moka pot stove top espresso maker?
Can I just add the coffee powder to the basket and let the the water vapour do the work or should I make use of a tamp same as with a professional Espresso machine?
- 533
17
votes
2
answers
28k
views
Coffee Bean Vs Espresso Bean
What is the difference between beans intended for coffee use vs beans intended for espresso? My understanding is the beans come from the same plants as mentioned previously but they are prepared ...
- 881
8
votes
2
answers
9k
views
How do I know when to stop pulling my shot?
I have a manual espresso machine. I have to turn the pump on and off with a switch and judge when to stop by myself.
How do I judge when the best point is to stop pulling the shot? Do I do it by ...
- 6,977
14
votes
2
answers
4k
views
Procedure for making a Caffe Americano
When making a Caffe Americano, does it matter whether you put the hot water or espresso in first? This is not a complicated drink to make, but I've seen it prepared both ways.
If it does matter, why ...
- 881
6
votes
1
answer
2k
views
What equipment do I need to make espresso at home?
Excuse the rookie question, but I am a newbie to coffee. (I blame my nationality; I grew up with tea. ;) )
What equipment, exactly, do I need to get from coffee beans to a cup of espresso that I can ...
- 669
10
votes
1
answer
440
views
Downsides of brewing espresso with high pressure?
The Italian National Espresso Institute requires the following properties for a certified Espresso:
Water pressure: 9 bar ± 1
Percolation time: 25 seconds ± 5 seconds
I'm using a Quickmill Pegaso ...
- 1,060
5
votes
1
answer
779
views
What is the optimal length of time for pulling a shot of espresso?
Assuming:
The beans are ground correctly, and are of good quality
You have the right amount of grind in the basket
The grounds are tamped correctly
The machine is set to the correct temperature (90°C ...
- 907
10
votes
2
answers
258
views
Is it necessary to allow a shot of espresso to rest before adding it to a drink?
After making a shot (or multiple shots) of espresso, there appears to be a lot of activity going on. The best I can compare it to, visually, is a pint of Guinness settling.
Is it best to allow the ...
- 907