Espresso

Coffee Making tips

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.

October 8, 2002

Coffee to go!

Macchiato

Espresso (short black) Espresso is a concentrated, full-bodied coffee with a stable layer of cream on top – known as ‘crema. Espresso is the foundation of all café coffees, as you’ll see. Just don’t call it an ex-presso – very uncool… Long Black (Americano) A standard espresso with hot water, served in a regular coffee cup or mug. The hot water should be added first so that the crema is not disturbed. Macchiato Macchiato, Italian for ‘to stain or mark’. Traditionally served as a standard espresso with a dash of milk and a small dollop of froth into the middle of the crema. Flat white Another old favourite, the Flat White is an espresso with steamed milk, served in a regular coffee cup or mug. Caffe Latte An espresso with steamed milk typically served in a glass. A real breakfast favourite in Italy and France, and any time of the

Con Panna

day in Australia. Cappuccino This delicious drink is an espresso with steamed milk, topped with creamy froth and a dusting of chocolate. Caffe Mocha A SheSaid personal favourite. The Caffe Mocha is made in a similar way to a cappuccino but with the addition of drinking chocolate added to the espresso prior to topping with steamed milk and froth – and lots of chocolate on top! Con Panna A variation on the original Vienna coffee, this delicious drink is made up of an espresso topped with lightly whipped cream. It can be dusted with cinnamon or drinking chocolate.
October 8, 2002