Do you know the 5 rules for preparing a perfect espresso? They are called the 5 Ms, and you can find them in this article.
The espresso coffee cup is a ritual, a habit, a small vice that we Italians just can’t give up. For us, there is no break without coffee, and lunch is not complete without a steaming cup. As baristas and restaurateurs, we are the keepers of this tradition, and in front of the coffee machine, we are the masters of espresso coffee.
The rules for the perfect espresso:
1. Blend (In Italian Miscela):
If you want to get a good espresso coffee, you must choose a good blend and store it correctly. Consider these two important aspects:
– Make sure the blend is consistent over time. Some roasters may have variability between different batches or during roasting. Consistency in the blend composition is essential for achieving consistent results.
– Check the freshness of the coffee. Coffee beans gradually lose their aromatic characteristics after roasting. Always check the packaging date and try to use the coffee within the first 3 months of production.
2. Grinder-doser (In Italian Macinadisatore):
The grinder-doser is a fundamental tool for grinding whole coffee beans and dosing them accurately for each single portion:
– Avoid filling the grinder-doser hopper in advance. Grind the coffee beans only when necessary to preserve the freshness of the aromas.
– Grind the necessary amount of coffee for each portion instead of keeping a large quantity of already ground coffee. This way, you will avoid rapid aroma dispersion.
3. Espresso coffee machine (In Italian Macchina da caffè):
The espresso coffee machine is the heart of the preparation. Make sure it is well calibrated and functioning properly:
– Maintain a temperature of about 90°C and a pressure of 9 atmospheres to obtain a coffee with unmistakable aroma and flavor.
– Choose a machine suitable for the needs of your establishment, capable of delivering the required number of coffees without compromising quality.
4. Operator’s Hand (In Italian Mano dell’operatore):
The human factor plays a crucial role in espresso coffee preparation. Pay attention to these details:
– Use a manual tamper to press the coffee powder in the filter with a force of 20 kg.
– Ensure the coffee bed is even and well-tamped to avoid areas of irregular extraction.
– Brewing: Before attaching the portafilter, run a little water through it to remove residues from previous coffee. Tighten the portafilter firmly into the brew group.
5. Equipment Maintenance (In Italian Manutenzione delle attrezzature):
Regular maintenance of the equipment is essential for obtaining consistently high-quality espresso coffee:
– Clean the portafilter, shower screens, gaskets, and steam wand daily.
– For the grinder-doser, use a brush to remove coffee residues from the dosing star, and regularly clean the hopper with hot water or an odorless degreaser.
With these 5 Ms, you can prepare a perfect espresso and meet the needs of your customers. Remember that each step is important and contributes to the final result in the cup. Develop your barista skills with experience and dedication, and your espresso coffee will always be appreciated by coffee connoisseurs.