Espresso Brewing Tips

Coffee experts tell us that while many different places, such as the local cafe bar, offer espressos, not many people realize what it should taste like so they may not know if it has been brewed correctly. It is said that the aroma should be robust or potent yet still be extraordinarily sweet.

The crema, which is the thin layer of foam at the top of the cup, should be a dark brownish red, and it should be smooth, yet thick. The perfect espresso should have a pleasant aftertaste that stays on the palate for several minutes after drinking.

The coffee blend needs to be fresh and no more than four days old (after roasting), as freshness is a must. The roasting for espresso often times turns out too dark making for a very bitter cup of coffee. Light roasting will avoid the bitter taste and preserve the aroma and sugar.

When a barista (coffee bar server) is being instructed on how to make the perfect espresso, they are taught that the grinder should be on for only 15 to 20 seconds every time a shot is ordered to ensure that only fresh coffee is used. Next, there is the art of tamping.

Take the tamper in one hand and press gently on the freshly ground coffee that is in the porta-filter, while tapping the filter at the same time to ensure even distribution. The whole process should take about 25 to 29 seconds and the even distribution will ensure perfect espressos every time.

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