Archive for October 21st, 2009
We’ve talked before in these pages about the idea that making great espresso is more of an art than a science. That merely implies that it will take numerous attempts for a beginner to craft an espresso that would be considered acceptable to coffee snobs. Of course experimentation is always encouraged. I’ve tried to boil down the essential ingredients to making quality espresso in the following few paragraphs.
No matter the precise type – espresso, cappuccino or plain, black joe – good coffee comes down to three basic factors. First, the variety and freshness of coffee beans makes a huge difference. It goes without saying that the use of fresh ingredients can take an otherwise uninspired beverage to the next level. Freshness should not be undervalued. If you end up with leftover coffee after opening the package, store it in an airtight container.
Second, the quality and integrity of the coffee machine itself can be crucial. Remember that you get what you pay for. A Saeco espresso machine is in a whole other league in terms of quality when compared to run-of-the-mill machines. Last but not least, the operator or barista adds personal flair and a trademark style to each cup of coffee or shot of espresso made.