Go to the Article: Espresso: Defined
I use a stovetop espresso maker handmade by Italian family in Ferrara.
Who's awake enough for a fussy machine?
This is how an espresso machine looks inside:
www.youtube.com/watch?v=WqBSfikYp7U
So happy they decided to do a class on espresso!!!
So the assumption is that all machines are fussy?
wow.... amazing graphics! I was waiting for this class!
Yes, our experience is that espresso machines as a technology are pretty fussy. Grinders are also pretty fussy. But the market of people who really care is pretty small, so progress from manufacturers is painfully slow.
Not only the espresso but also the ritual, the surroundings, etc... all add to the experience.
I was being sarcastic. I don't need to be awake for my non-fussy machine. Of course there are varying prices/qualities of machines and standards of perfection. I just thought it was funny how she threw a blanket generalization over the whole thing.
I hate to be "that guy" but a stovetop moka pot does not make "real" espresso. It makes something closer to a strong coffee/coffee concentrate. A moka pot does not have near the amount of pressure (9 bars) to extract like a "real" espresso.
That being said, everyone is entitled to enjoy the brew method they chose!
Amazing so far! While training on espresso that same thought about the "blonding" came up. Seemed totally arbitrary.
I definitely agree! To me the best part of espresso is enjoying it in a coffee shop or a cafe that I love, or picking one up at my favorite spot on my way to work. It's a highlight of my day, for sure.
Awesome!
Thanks! We all had a great time doing this work.
great topic!
Great class! I work for a major high-end cookware retailer and we sell a ton of espresso machines. This discussion, I'm sure, will exponentially increase my espresso knowledge! Can wait to see the rest of the series.
I´m loving it!!!
Perfect! We have a GS3 at work...and now I can finally learn how to use it!
Amazing!!!! Congratulations!!!!
As a chemist, i just had to post this.
http://www.compoundchem.com/wp-content/uploads/2014/01/The-Chemistry-of-Coffee-Sept-14-v2.png
At this point I'd like to give you guys props for your incredible work. You are awesome!!
Thank you, Sabrina! We hope you'll share the class with people who buy espresso machines—hopefully this information will increase their espresso knowledge, too!
i luv it just what i need
How are the bubbles just CO2? I would guess that they are regular air.
I am really going to enjoy getting to learn more about espresso. As this is one of my weaker points in the arts.
On another note I really like the animations in the video. These reay help for perspective as I am a Visual and auditory learner
Glad to hear!!
Thanks, Matt! We're really digging the animation, too. You'll see a lot more of that in upcoming content. We agree that they really help people learn.
CO2 is formed during the roasting process - breakdown of complex carbohydrates creates CO2. When water contacts dry ground this CO2 is expelled rapidly. I've found the darker the roast, the more CO2. If you youtube and watch the difference between a Japanese barista (Japan as a whole tend to roast darker) and a European barista (lighter roasted) prepare a pour over V60 method for example, you'll notice the initial wet phase or 'bloom' is different. Darker roast = bigger 'bloom' as more CO2 is being released rapidly.
CO2 also correlates with freshness. Roasted coffee will de-gas CO2 and other volatile aromatics straight away and the loss of these is the reason for coffee staling. That doesn't mean to say it can't be too fresh. Using coffee to make espresso the same day as it has been roasted is even more volatile and can also lead to gassy and smoky flavours in the cup. You'll find that coffee that been roasted a week to two weeks before being prepared will taste best and is easier to work with.
Great class on espresso. I'm excited!!!
Waiting to join the class! : )
Thanks for Chefsteps.com for all the knowledge.
Thank you so much! Love this link!
I am learning alot considering I've been working at Starbucks for 2 years
Hi I love Starbucks chai latte please,can u share the chai latte recipe with me ?
I've been working as a barista in different shops for about eight years now. I've taken classes with Counter Culture.
This is by far the best way to learn to prepare great espresso.
Love it! Looking forward to the rest of the episodes! Great job!
Been working as a barista in different places for about two years and I completely found this site helpful. Best thing is that is a free course!
Looking forward to see the rest of episodes.
Some simply art with chocolate . love espresso
how much are these?
http://www.starbucks.com/menu/drinks/tea/chai-latte
also look up teavanna opra chai or cinnamon chai tea latte: http://www.teavana.com/the-teas/black-teas/p/teavana-oprah-chai-tea
what other chai's do you like?
Question: you mention the espresso shot is made up of crema, and liquid. I have also heard it described as 3 parts, crema, body and heart. Does the later also work to describe a shot?
on the magical crema video-- it is brought up near the end of the clip that a shot sitting isn't necessarily losing taste value, but as the temperature drops the shot does change. My question: is there a point when a shot won't taste good, a certain temperature or time? or a prime temperature to drink it at?
Hi! Ristretto is the first haf-shot of the espresso.
Fuzzy about the brew ratio. I put 16 grams of medium roasted espresso in a double shot basket. I measured the shots pulled in the 25-35 sec. window (close to 30sec) and they both weighed about 52 grams. That is no where close to a 1-2 or 1-3 brew ratio. I pulled two ounces. Do I not worry about the volume, but watch the scale and stop the pull when it arrives at the preferred 1-2 or 1-3 ratio?
Good stuff. Thank you. Looking forward to the rest of the class. Also, I cannot see everyone e's comments as they get cut off on my iPhone. Including this note so sorry for any errors
Very clear and concise presentation of the essential information, without talking down to your audience. Thank you so much for making this kind of information so accessible to us in such a convenient forum!
I am currently a barista at a local coffee shop, and I didn't know anything about espresso it seems! I am enrolling culinary school soon, and am hoping to open my own bakery/coffee shop. What would be the best equipment to buy for that setting? Also, being as I work as a barista now, we do something called "saving the shot" and are required to get the pulled shot into dairy within 6 seconds after it is done pulling. Do you know anything behind this theory? It's supposed to help the shot not taste bitter.
They say: 'espresso's life - is 1 minute".
This is actually a myth. I believe Starbucks created it in an effort to get their baristas to move faster. There isn't any heat being added to the espresso after it is pulled, so the only thing that is going to change its flavor is the cooling-down process. They mentioned this in the video and alluded that heat actually masks the real flavor of the espresso - which I find facinating.
