By DK Publishing
Espresso Obsession indicates the way to make latte, cappuccino, and the entire iconic espresso types completely with real recipes and step by step barista ideas. Take a trip from bean to cup in all of the coffee-producing international locations, together with Papua New Guinea, Ethiopia, and Tanzania. With extra espresso recipes than different titles, and investigating the topic in some distance higher intensity, this e-book is for espresso obsessives looking for the main ideal cup of espresso on this planet.
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Additional resources for Coffee Obsession
Many people also use the term “espresso” as a way of describing a roast color, but in fact, you can brew espresso using any level of roast, and any bean or blend that you prefer. PREPARING THE MACHINE In addition to your machine manufacturer’s recommendations, here are a few guidelines that can help make the road to a good home espresso a bit smoother. WHAT DO I NEED? Equipment espresso machine espresso grinder dry cloth tamper tamping mat cleaning powder cleaning tools Ingredients roasted coﬀee beans (rested) 1 Fill the clean espresso machine with fresh water and the grinder with beans that have been given a week or two to rest and de-gas since roasting.
Use a small clean brush to clean oﬀ the rubber gasket in the group head of your machine. To make sure your gasket stays in place, keep the portaﬁlter locked into the machine even when you are not using it. 2 Knock the spent puck out of the portaﬁlter, and wipe it clean with a dry cloth. 1 Set the cup to the side, and remove the portaﬁlter from the group head. 3 Flush the group head with some water to remove any coﬀee stuck on the screen, rinsing oﬀ the spouts at the same time. Place the portaﬁlter back in the group head to keep it warm for the next shot.
WHAT’S IN YOUR WATER? Water for brewing coﬀee should be odorless and clear in color. The combination of minerals, salts, and metals that can aﬀect the brew may not be perceptible by sight or taste. Some areas have water that is clean and soft, while others have hard water that may contain chemical ﬂavors such as chlorine or ammonia. If the water in your area is too hard, it is in essence already saturated with minerals and may under-extract the coﬀee, leaving you with a thinner, weaker brew. You may ﬁnd it necessary to use a higher dose of coﬀee or a ﬁner grind to compensate for this.
Coffee Obsession by DK Publishing