Sometimes you go into a cafè and have an espresso with an unusual taste, with a burning taste or even a non-existent aftertaste.
Often these characteristics are due to the mistakes, most of the time involuntary, that the bartenders and restaurateurs make.
Preparing a good espresso is a complicated art to learn, but if you follow some simple concerns, the aroma won’t be altered at all.
Here you can find some useful steps to make a great espresso:
1. Clean the machine at least once a day, and, with a cloth or a brush, clean the filter and the filter holder after each coffee.
In fact, the lack of proper cleaning can alter the coffee taste; the remains left on the edge tend to burn, giving the coffee a smoky flavor.
2. Adjust the coffee grinding in a proper way. When the coffee flows in a “rattail” manner, you’ll have reached the optimal level.
3. Press the coffee with strength.
4. Before placing the filter holder, make water flow to clean any residual of previous coffee.
5. Use filtered and chlorine-free water.
6. Serve the coffee in a hot cup to avoid any changes in the perception of the aroma.
It is a common mistake to put all the available cups on the wrong side on the coffee machine. The right way to do is to put them in the right way, forming two overlaid rows maximum, to avoid heat dispersion.
7. Don’t make a too large coffee.
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