How to make espresso

Question

How to make espresso

Answer 1

Espresso coffee can be very easy to make following few easy steps and with the right coffee maker.

Ground coffee

Water

Moka coffee maker with water pressure valve.

Add water to the lower water reservoir of the coffee maker (Moka) up to the mark in the inside. Place the aluminum filter on the water container and fill with coffee powder. s***w tightly the upper part of the coffee maker and place on the stove

Remove the coffee maker when the coffee pours out from the upper nozzle in the coffee maker.

Moka type coffee maker: http://www.ehow.com/how_2072115_great-es...

Answer 2

I guess it would depend on if you have an espresso maker, or perhaps a French Press?  

Answer 3

well making espresso is on of those things that has a lot of variables, all of which need to be controlled if you want to arrive at espresso nirvana.

so this doesnt turn into a novel we will assume that you have a burr grinder that is capable of grinding fine enough & consistent enough for espresso.  secondly we will assume you have a decent espresso machine as the 'toy' entry level machines really arent up to the job.

so, the first thing to obtain is some fresh, carefully roasted coffee beans that have been roasted with the intention of using as an espresso.

then you need to get some fine electronic scales & i would suggest 8g of coffee for a single shot, 16g for a double will do as a starting point.

then you need to tamp the shot with a tamp & time the shot.  11s for a single shot, & 22s for a double will do for starting point

look at the colour of the crema.  not much crema & whitish in colour means it has been underextracted.  set your grinder to grind finer & repeat.  keep your tamp pressure constant.

if the crema is a chocolate colour you have over extracted, so set the grinder to a coarser setting & repeat.

the crema should be a nice golden colour with very fine bubbles - so fine that they should only just be visible across strong light.

if you cant get much crema the beans are stale - it should be 3mm deep & be dense enough to support the weight of a sachet of sugar being tipped on it - i.e. the sugar shouldnt drop through the crema into the coffee - at least not for a while.

that will get you started.  if you need more advice feel free to ask.