5 rules to make the perfect espresso

Those who work in the Horeca sector know it well: espresso is an art that requires passion and dedication. For Italians in particular, coffee is much more than a drink: it is a morning ritual, tradition, and culture. That’s why the professionals of the sector rely on specific rules and guidelines. Read the full article to find out the 5 rules to make the perfect espresso!
Reading Time: 3 min
1. Coffee blend
The coffee blend is the first element to consider. In our collective imagination, Arabica is the best on the market. Actually, the quality of espresso does not depend on the type of coffee but, instead, on specific factors, such as the area of origin, the harvest, processing, and transport. Not to forget that it is also a matter of taste: Arabica beans have a sweeter flavour and are perfect for those who look for a delicate aroma, while others, such as Robusta, have a more intense and full-bodied tone. An important detail that baristas and Ho.re.ca professionals must also consider is that Arabica coffee is more complex and requires great skills. 

2. Coffee grinding
Coffee grinding is another fundamental aspect to take into consideration; it depends on both the type of coffee and the local weather conditions. To ensure the best quality of your espresso, it is necessary to adjust the grinding on the humidity level and, specifically, reduce it as much as the latter is high. 

 3. Coffee Machine
Coffee at the café is better, everyone says so, and there is no doubt that one of the main reasons is the coffee machine used. Specifically, bars, restaurants, and cafés use espresso machines that differ from those with pods or capsules (typically used at home) because they allow the person preparing the espresso to control the water temperature and pressure and to determine how long the water will remain in contact with the coffee. 

4. Barista skills
As in all sectors, the professional makes the difference too.  From this point of view, the quality of the coffee depends on the amount of coffee used and the pressure applied to the filter. The latter must be enough for the coffee to be adequately compact, but not too high or it would adversely affect the aroma of the espresso. Obviously, before proceeding, the barista must check that the machine is working properly and is clean.

5. Maintenance
Espresso machine maintenance means essentially one thing: cleaning. As a hygroscopic substance, in fact, coffee absorbs humidity and odours that, if not removed with proper cleaners, could ruin the coffee aroma. A further enemy of espresso, then, is limescale which tends to increase in the hardest kind of water. Residues settled in the water tank and coffee machine nozzles must be removed and to do so, we recommend using only professional products. Moka is Errecom’s espresso machine cleaner NSF registered. NSF is the most accredited independent third-party certification body that, since 1944, tests and certifies products to meet precise international public health and safety standards. Thanks to the highly effective formulation, Moka descales with great results and, if used regularly, prevents the growth of new encrustations and residues. Not only does Moka preserve the taste and aroma of the coffee, but it also extends the service life of the machine, reducing energy consumption.  Maintenance is one of the most important factors that affect the quality of your espresso and that’s why we highly recommend regularly cleaning your machines: your customer satisfaction and your reputation depend on it!  
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