Every barista (professional maker of coffee drinks) will have his or her own method of making a great cup of espresso. That said, here is mine...
It all starts with the right water. No not coffee grounds, it does not matter the quality, the quality of the coffee grind can not overcome an association with poor water. The poor taste of the water will overcome the coffee. Yes, even water can get stale, thanks to mildew, poor cleaning practices, and inadequate filtering. It must be fresh and very hot. The optimum temperature should be 203F (95C), nearly boiling.
Next comes the coffee. The best coffee that I would recommend is arabica - whether from Brazil, Bogota, or elsewhere. It is grown above 3000 feet (915m) and delivered fresh for roasting. Either self-roasted or bought within a few days after, the coffee should have that 'fresh food' smell.
A more common coffee is Robusta - though it is easier to grow and more disease resistant it has more caffeine and not as much flavor. Because of the increase caffeine this type of coffee should be reserved for those quick pick-me-up cups, not used for an espresso. Espresso is meant to be savored which is an exact opposite of what Robusta offers.
Next, it is time to finely ground in burr, not blade grinders. Blade 'grinders' actually chop, not grind. Burr grinders have pyramid shaped teeth on two plates that grind the beans between them. The grinders of the roast should be dark - French or Viennese. The name refers to the color, not the origin.
The next question is how long to grind the ground?
The distance between the plates determines this, which determines the fineness of the granules. Sand grain-sized is good and is what should be the goal. Grinding the ground to powder is too fine, and small-gravel grounds are too large. While grinding the grind should not be exposed to air any longer than necessary. Coffee, like any food, will oxidize and absorb odors from the air. Neither is conducive to a good cup of espresso.
And, last but not least the espresso machine. A good cup of espresso is not possible without a good espresso machine. Good espresso requires a clean machine of good quality. Not of excellent quality. 'Good quality means: generates heat by boiler or thermoblock and is capable of producing pump pressure of 9 bar or better. Let me explain 'thermoblock'. A 'thermoblock' heats water as it passes through the machine on the way to the pump. This feature is present in most middle tier machines on the market. Avoid the cheaper units that rely on steam to create pressure.
Above are just the basic elements of a good cup of espresso. Next comes the process.
Let get the espresso machine out to begin. Plug it up and Pre-warm the equipment by running that good water that I mentioned earlier through the clean machine. You can turn the machine on, let the water heat, and run a cup through with no coffee to warm the surfaces and flush the system. This step is very important as it takes away the impurities that can ruin an espresso shot.
Add the roast that was ground earlier and pack down slightly, as you would pipe tobacco. Just as with pipes, you should be feel some springiness, but the coffee shouldn't scatter.
Insert the hopper in the machine firmly to make sure it does not fall out and place a warmed not cold espresso cup at the outlet. Running it under hot water can warm up the cup. Now, hit the start button to start the machine and in about five seconds you should have a thin, steady stream of espresso. (About 20 seconds for a double shot.)
If cappuccino is your preference, continue the same process as if making a cup of espresso but add these few steps. Warm a half a cup of organic milk in the microwave about 90 seconds, froths, and add to the espresso. Garnish the top froth with a taste of freshly ground cinnamon, nutmeg or chocolate. For those who like it sweet a little organic sugar goes a long way.
That is it, a simple but straightforward way to make a great cup of espresso. Simple wasn't it. The key to this recipe is to start with good ingredients, keep your equipment clean, and don't burn the roast. The result? A great cup!
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