HOW TO RECOGNIZE A REAL Top good espresso coffee maker machine 2020?

How to evaluate your espresso? How do you know at a glance if you will be able to enjoy a good coffee?

Here are all the indications that will help you become an espresso specialist!

The cream is the first indicator of a successful espresso. Its function is twofold:

• - It prevents aromas from escaping by confining them to the gas.
• - It limits heat exchanges with the ambient air, preventing the drink from cooling too quickly.

The most important characteristic during the visual evaluation of an espresso is therefore the cream, and in particular: its color, its intensity, its nuances, its consistency or texture, its persistence or time before it dissipates.

The espresso must be evaluated within a maximum of 2 minutes after preparation, after two minutes the interpretation is distorted.

The sub-extracted espresso:

The cream is clear, pale beige, thin and short-lived (less than 1 minute)

If the espresso is cold:

• The cup is cold

• The filter holder is cold

• The volume is reduced (less than 20ml)

• The machine is installed in a draft

If the espresso is too acidic:

• The water temperature is below 88ºC (190 degrees Fahrenheit)

• The extraction time is less than 20 seconds

• The dose is insufficient: less than 6.5g

If the espresso is without body:

• The coffee is old (too much time has elapsed since its grinding)

• The dose is insufficient: less than 6.5g

• The water lacks mineral salts

Other causes:

• The ground coffee is too large

• The compaction of the ground coffee is too weak (less than 5kg)

• The grindstones are worn

• The pump pressure too low

• Coffee stale (dry)

The over-extracted espresso:

The cream is too dark, presence of a hole or presence of a halo

If the espresso is hot:

• The water temperature is above 92 ° C (197 ° Fahrenheit)

• The cups are too hot

If the espresso is too bitter:

• The coffee beans have been outside for too long

• The grind is too fine

• The water temperature is too high

Other causes:

• Dose of more than 8g

• Pump pressure too high

• Compaction of the ground coffee is too strong (more than 20kg)

• Extraction time more than 30 seconds

The perfect espresso:

The well extracted espresso will give you a cream of brown-hazelnut color, uniform, dense, long-lasting and thick, 5ml on average.

• Dosage of 7g, +/- 0.5

• Water temperature of around 90ºC +/- 2

• 5 '' pre-infusion + 25 '' extraction

• Volume in cup of 25 +/- 5ml

• Just packed (5-20 kg)

• Good balance between acidity and bitterness

• Cream with nuances ranging from hazelnut to reddish-brown, tending towards dark brown, sometimes with dark brown stripes.

They say you have to find 4 shades of brown in the cream of a successful espresso.