Coffee Making tips
October 8, 2002
Did you know it takes 43 coffee beans to make an espresso? Or that virtually all of the world’s coffee is grown within 1,000 miles of the equator – that is from the Tropic of Cancer in the north, to the Tropic of Capricorn in the south? If you love your coffee, you’ll love these top tips designed to help you get the most out of your favourite roast.
- A single shot of espresso should result in only 30-35 mls of coffee.
- The grind of coffee is critical. Use a fine to medium grind for domestic espresso machines.
- A common mistake is running too much water through the ground coffee, resulting in a thin and bitter tasting espresso.
- Ensure your coffee grinds are ‘tamped’ evenly. ‘Tamping’ refers to the amount of pressure with which coffee grinds are packed into the filter.
- If your espresso pours too slowly, tamp the coffee grinds more lightly, or try a coarser grind.
- If your espresso is thin and watery, tamp the coffee grinds harder, or try a finer grind.
- Always use cold milk and a clean stainless steel jug when steaming.
- Don’t boil the milk when steaming. The ideal temperature is when the jug becomes too hot to touch.
- Always use the freshest beans or ground coffee available and store in an airtight container in a cool, dry, dark place.
- Keep your espresso machine clean and thoroughly rinsed. Run water through the brewing head and flush the steaming nozzle in fresh water.
- Little things count – warming your cups using filtered water and serving the coffee immediately after brewing do make a difference.
Coffee making tips brought to you by Sunbeam, makers of the super sexy stainless steel Café Crema espresso machine.