History of the Espresso Machine

Posted By: Aabree Coffee
Posted At: Nov 28, 2011 at 11:14 AM
Related Categories: Espresso Essentials

Key Ingredients In Perfect Espresso

Posted By: Aabree Coffee
Posted At: Nov 28, 2011 at 10:53 AM
Related Categories: Espresso Essentials

Tamp Pressure
This is the amount of pressure used to compact the coffee grounds in the portafilter prior to brewing. As a general rule, we recommend consistently using 30 lbs of tamp pressure. If you’re not sure what that feels like, drag out the ol’ bathroom scale and try it out – it won’t feel nearly as heavy as you’re expecting. By always using the same amount of pressure, you’re reducing the number of variables involved in brewing, so it’s easier to target and resolve an issue. We’ll talk more about possible problems you’ll run into and how to solve them later in this article.

Brewing Pressure
In order to brew a proper espresso, hot water must be forced through the coffee grounds at around 8 or 9 BAR of pressure – roughly 135 PSI. The pump inside every espresso machine is designed to produce these exact measurements of pressure, so this isn’t something you’ll need to control yourself. Some machines advertise they are able to produce pump pressures of 15 to 19 BAR. However, this doesn’t mean that they will they produce better espresso than those of lower pressures. As described above, it is only necessary to have about 8 to 9 BAR of pump pressure to produce good espresso. The pressure ratings on these units pertain to the maximum pressure or BAR the espresso machine is able to produce, not what it will actually brew the espresso at. Just remember that it isn't important to buy an espresso machine with the most powerful pump. Any pump driven espresso machines we carry provides more than enough pressure to produce fine espresso.

A single shot is made with 7 grams of coffee, and should yield 1 – 1.5 oz of espresso in 20 –25 seconds.

A double shot is made with 14 grams of coffee, and should yield 2 – 2.5 oz of espresso in 20 –25 seconds.

Latte Art Made Easy

Posted By: Aabree Coffee
Posted At: Nov 28, 2011 at 10:17 AM
Related Categories: Espresso Essentials

Leonardo da Vinci turned a blank canvas into the Mona Lisa. Michelangelo shaped a hunk of marble into the Statue of David. So, how about making your latte into a piece of art? No pressure.

Viewed by coffee lovers as the ultimate finishing touch, latte art has become a source of pride for accomplished baristas, as evidenced by the Millrock Latte Art Competition. Held annually, the contest challenges American baristas to make the best tasting, most aromatic and visually appealing drink. Regarding the competition’s growing popularity, professional barista Chris Deferio says, “Millrock, itself, is getting to be more and more prestigious. It’s gaining in notoriety and is becoming a norm in the lexicon of the coffee professionals.”

Mastering a free pour, required to create works of latte art, is critical creating a creative “signature” to give your beverage that personal touch.  “Latte art is the professional ethos of a barista, like the handshake after the deal is made,” notes Deferio.

To create latte art, you’ll want to have these items handy:

1. Whole milk
2. An espresso machine
3. Frothing thermometer and pitcher
4. A wide mug
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The Art and Science of Making Espresso

Posted By: Aabree Coffee
Posted At: Nov 28, 2011 at 10:16 AM
Related Categories: Espresso Essentials

Achieving Java Nirvana requires an understanding of the rituals associated with making great espresso. First, you need to know what to look for; crema, or the foam that materializes on top, is the universal sign of a good shot of espresso. A thick crema is easily recognized and respected by coffee lovers worldwide, but achieving a good shot can be a trying experience. So, we’re here to demystify the process for you! Don’t worry; we’ll have you brewing like a pro in no time.

The Art
Generally, a double shot of espresso should contain 2-2.5 fl oz and take roughly 20-25 seconds to extract. In order to get the optimal results, you’ll need to spend some time getting acquainted with the nuances of your grinder, espresso machine, and coffee. This is the “art” part of the process, as the interactions among your coffee, grinder, and espresso machine can have an effect on the resulting shot.

The Beans, The Beans! Won’t Somebody Think About The Beans?
Nowadays, coffee beans come many varieties; what you ultimately end up choosing is largely a matter of personal preference. However, it’s important to have a basic understanding of the three different kinds of roasts available. Coffee comes usually comes in light, medium, and dark roasts and can be easily identified by the shade they exhibit. Generally, light roasts are not appropriate for espressos, so we’ll be better served by focusing on medium and dark roasts.  

While most people equate a dark roast with a “true espresso,” a great shot can also be made with a medium roast. You can easily distinguish between two by examining the beans, a dark roast will have a glossy surface and because of their oily texture, they have a habit of sticking together. When it comes to down the practicalities, it’s important to keep in mind that a dark roast will require a coarser grind than its medium roast cousin for the same extraction. Also be careful, of a grind that is too fine, as it can wear out your grinder burrs, clog an espresso machine, and make a bitter-tasting cup of Joe! Ideally, you should shoot for a texture that is slightly finer than granulated sugar.

You’ll know you have the right grind when your shot makes its time target (20-25 seconds). Keep in mind that as your beans age, the extraction time will shorten up, even if all the other factors remain constant. This is because the beans are drying out, which causes less resistance when you tamp. Unfortunately, this is also a sign that the flavors are drying out…an indication that perhaps it’s time to kiss those beans goodbye.

Back to the Grinder
Grinders come in two variations, blade and burr. For espresso-making purposes, steer clear of anything with a blade in it! Blade grinders are responsible for causing inconsistent grind fineness, heat, and dust—all factors you want to eliminate, when making a shot of espresso.

Instead of whirling blades, burr grinders have two opposing wheels and it is the distance between them that determine the size of your grind. The grinding is normally slower with a burr grinder, but this is a good thing, because the process produces less heat—helping to preserve the flavors in your coffee.

Burr grinders can be broken down into two categories, conical and flat. There is really no difference in quality between the two; you should be happy regardless of which burr grinder you decide to use.

The ideal espresso grind setting should fall within the 3-8 range on the grinder’s index; the lower the number, the finer the grind. However, the level of finesse of the grind settings is not universal, so you shouldn’t assume that a 4 on one grinder will be the same if you switch brands. It’s also important to note that the grinder should be running when you’re adjusting the settings, to prevent damage to the machine.

Brewing Pressure and Temperature
Drum roll, please, this is where your espresso machine comes in! While home machines may indicate a maximum pressure rating of 15-19 bars, you only need 8 or 9 bars to achieve the optimum environment for extraction. As a general rule of thumb, you really don’t have to worry about the pump’s pressure. Most machines are designed to allow for no more than 11 bars; if the pressure exceeds this level, the back pressure relief valve will open to divert the water. This will prevent your coffee from being over extracted and protect the pump from excessive pressure build up.

Your brewing temperature is controlled by the espresso machine’s thermostat. All of the machines we offer fall within the right temperature range (190-196 degrees). Your in-cup temperature should ideally be between 160-165 degrees. In order to ensure the correct in-cup temp, you should preheat your cup as well as the brew group (the portafilter and it’s the part of the machine that it locks into). Simply letting your machine warm up (5-6 minutes) will automatically pre-heat your brew group. You can also go the extra step and run water through the brew group (with the handle in place). As for your cup, you can heat it using the cup warmer on the espresso machine or by running hot water through it. Hey, whatever works!

So, You Think You Can Tamp?
Tamping, or packing coffee into the portafilter, is often the most difficult part of the espresso making process for beginners. The tampers, supplied with most machines, should do the trick just fine—regardless of whether they’re made of aluminum, wood, stainless steel, or plastic. Generally, you should use 30 pounds of pressure when tamping. Don’t know what 30 pounds of pressure feels like? Fake it, until you make it with the Espresso Gear Click Mat, which will make a clicking sound when you’ve hit the mark. Hey, it’s not cheating. Cheating is having your brother, mother, or significant other do the heavy tamping for you. Think of this mat as your partner in coffee.

Now, if you don’t like working under pressure, consider an espresso machine with built-in resistance technology. These bad boys are designed with pressurized filter handles, which will let you get away with a light tamp.

Quick Tips of the Trade

1. While it’s tempting to jump into the thick of things when that espresso machine shows up at your door step, make sure you take the time to dial in your machine. This is usually best done with a double shot.
2. Once you’ve tamped the coffee, the surface should look smooth and even. A rough surface can cause a lot of trouble—from uneven extraction to imbalanced pours—so, make sure you brush any loose grounds away! Getting rid of those stray grounds will also help keep your brew group clean, allowing for a water-tight seal with the portafilter.
3. Once you’ve pressed the pump button, start watching the clock! At the beginning, the coffee will be dark; but don’t worry, if all goes well, it should take on a golden tint. When you’ve hit the 20-25 second mark, check your shot. If you’ve got about 2-2.5 ounces, congratulations are in order. If there’s less than 2.5 ounces in your shot glass, try a lighter tamp or coarser grind…the opposite applies if you’ve got too much espresso in the glass. Keep in mind, it’s usually easier to vary the grind fineness rather than attempt to switch up your tamp pressure. 

Now that you’ve successfully completed our version of Espresso Making 101, make sure you check out the Buyer’s Guide to find your perfect machine.

The Espresso Rule of Thumb

Posted By: Aabree Coffee
Posted At: Nov 25, 2011 at 5:19 PM
Related Categories: Espresso Essentials

Money Saving Tip — Beat the Recession Blues with Homemade Brews

Posted By: Aabree Coffee
Posted At: Nov 25, 2011 at 5:05 PM
Related Categories: Espresso Essentials

Frugal is the new black. Seriously. With the economy sputtering for the past year and a half, cost consciousness is on the rise among savvy Americans. But instead of quitting our indulgences cold turkey, many of us are looking for ways to cut costs while still retaining our quality of life.

If your routine includes stops at the local café, those daily drinks can add up quickly—and put quite a dent on your wallet. For instance, if you buy a $4.27 Venti Mocha every day, that comes out to be almost $120 a month or nearly $1500 a year! Ouch.

But, we at Aabree would never tell you to give up your java, not with all the health benefits it provides. Instead, consider brewing at home. If you invest in a decent espresso machine, you could make those fancy frappe-cappa-lattes at home and save some big bucks in the long run.

Once you’ve already decided to become a home barista, a great way to save even more cash is by checking out sale items. Aabree has an extensive sale section, featuring everything from machines to coffee and accessories for up to 50% off. You could, conceivably, create your very own home café for half off retail price.

If there’s a machine you’ve been lusting after and it’s not on our sale page, consider getting a reconditioned unit. Aabree has a wide selection of reconditioned machines available for up to 44% off regular price. Our reconditioned machines are guaranteed to be in perfect working condition and all come with warranties, ensuring your complete satisfaction.

Now, if you’re a true bargain hunter, make sure to keep an eye on your e-mail inbox, we send weekly specials and coupons that will save you a ton of dough. So, there’s no excuse to overpay for another a cup of Joe. It’s never been easier to brew your own morning latte, cappuccino, Americano, or espresso. Take a peek at our inventory and discover the money saving secrets home baristas have known for years.