Espresso Recipes For Dummies
EASY ESPRESSO
Capture the classic taste of espresso without the hassle of expensive brewing equipment! For best flavor, serve espresso immediately. Pour leftover espresso in ice cube trays and freeze to use later in cold drinks.-:Taste of Home Test Kitchen
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- Place ground coffee in the filter of a drip coffeemaker. Add water; brew according to manufacturer's instructions. Serve immediately in espresso cups with lemon twists if desired.
Nutrition Facts : Calories 7 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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- Latte. Latte is prepared with a single shot of espresso in a cup filled to top with velvety smooth milk. As the coffee settles, you are left with a foam, about your finger’s width.
- Flat White. The ratio of the milk and espresso is the main difference between a flat white and a latte. The flat white has less milk compared to the latte.
- Cappuccino. A cappuccino has a foam similar to that of a latte. Then you can sprinkle some chocolate on top. For other espresso drink flavor recipes ideas, you can sprinkle ground cinnamon, nutmeg, vanilla powder, or powdered cocoa.
- Mocha. A café mocha is prepared in various ways, but basically, it is just a chocolate-flavored latte. Put two teaspoons of hot chocolate in your latte glass, pour one coffee shot, and then mix them.
- Deluxe Iced Coffee. Begin with one teaspoon of castor sugar and two shots of espresso. Add two ice cubes and wait for them to cool down. Use a tall glass and add a teaspoon of honey.
- Doppio. Doppio is just a double shot of espresso. Be sure to use raw sugar for a fuller taste. It tastes better than when you use white sugar.
- Short Black. A short black is just one shot of espresso but served in a small glass or cup. It’s pretty simple to make and tastes good when you are a fan of strong coffee.
- Café Cubano. Cuban coffee is recognized for its strong taste, and it is very popular in Cuba and some places in the United States. The coffee is often served after meals.
- Macchiato. A macchiato is an espresso that has little amount of milk on top. It has a small touch of milk and a strong espresso flavor. Traditionally, a macchiato does not need a foam on it.
- Long Black. A long black is just a double shot of coffee. It is usually topped up with boiling hot water about your finger’s width from the top of flat porcelain or ceramic cup.
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- The Cup. It’s important to warm the cup before using it. Rinse it with hot water so that the porcelain or glass won’t cool down your beverage on impact.
- The Portafilter & Basket. Next, check your portafilter handle to ensure it’s clean and dry. Remember, old coffee residue will affect the taste of the new espresso you’re making.
- Grind & Dose. Dose your ground coffee into your portafilter. Pay attention to the grind size as well as the dose to make sure you don’t over- or under-extract your shot.
- Distribute Grounds. Tap the portafilter handle gently on the tamp mat to distribute the ground coffee evenly, or – if you have one – use a distribution tool.
- Tamp. The next step is to tamp. Again, the aim is to remove any air pockets and ensure the coffee is completely level. Take your tamper and press it down onto the ground coffee, making sure you both tamp straight and use sufficient pressure.
- Polish. Finally, using the tamper, polish the surface of the ground coffee. To do this, place the tamper on top of the puck and spin. This will smooth out any small ridges, ensuring the surface of the coffee really is smooth and flat.
- Clean. Can you imagine ordering a cappuccino and finding coffee grounds in it? To avoid this ever happening, make sure to clean any excess dry coffee off the top, ears, and spouts of your portafilter.
- Rinse. Rinse the group head before inserting the portafilter (brush the group head if you need to). This will remove any old coffee particles from the shower head.
- Pull The Espresso. Finally, you’re ready to insert the portafilter handle into the group head and start brewing your espresso! Make sure to begin brewing immediately, otherwise the heat might cause the surface of the coffee to burn.
- Serve. Once the machine stops – either automatically or because you’ve manually stopped it at 25 seconds – remove the cup from the machine tray.
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- Clean your portafilter. Before dosing the coffee to your portafilter, make sure that the portafilter is clean and tidy. Both moisture and leftover grounds might (and most likely will) make your future espresso taste over-extracted = astringent and bitter.
- Dose correctly. This should be pretty easy. With on-demand grinders you just need to push a button with your portafilter or hand and the grinder will dose your pre-set dose.
- Distribute your grounds in the portafilter. Most likely your grinder will dose the grounds to the portafilter’s basket to a mountain or a pyramid shape.
- Tamp evenly and consistently. I had my first barista training in 2012 when I was taught that I should tamp with 20 kilos of pressure. After “a few” tamps and several years, I still don’t know how much is 20 kilos of pressure.
- Rinse your group head. Before inserting the portafilter to the group head, you might want to rinse the group head to remove any old coffee from it. Easy way to keep your espresso machine clean.
- Insert the portafilter and start brewing immediately. After rinsing, insert the portafilter to the group head and start brewing IMMEDIATELY! If you don’t start brewing immediately, the heat from the group head might “burn” the surface of your coffee which leads to bitter notes in the cup.
- Be aware of the yield & brew time. Now you are brewing your espresso. If you are using a volumetric machine, be aware of you brew time. In the case of too short extraction time (under-extraction) or too long extraction time (over-extraction) you might want to make a new espresso and/or check your grind size and dose.
- Serve with a smile. If you followed these steps and you’re using a good brewing recipe, most likely you will have a tasty espresso in the cup. It is important to remember that we baristas are in the hospitality business so be sure to serve your customers well.
- Discard the puck, clean the basket and rinse the group head. After serving keep the places neat and tidy. Clean the basket from any old coffee and moisture, rinse the group head and insert the portafilter back to the group head.
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