There are several essential steps behind an espresso with a distinctive flavour and rich crema, and one of them is undoubtedly pressure. In this article, we'll look at why 9 bars of pressure is the best pressure for making espresso.
Have you noticed them? The wheels that go into the portafilter. That's the puck screen, and if you want to take your espresso to the next level, you need one. I'll explain why, and what they do.
Why not get a lever coffee machine for your home? Read on to find out if making espresso from a lever is what you really want.
"Macchiato" is an Italian word that loosely translates as speckled, dotted - and is commonly used to describe the coffee drink of the same name. If you were to ask a barista what to think of as an espresso macchiato, he'd tell you simply. It's espresso with a few spoonfuls of whipped milk foam.
Unfortunately, not all cafes will serve the real espresso macchiato we're going to talk about today. So let's take a look at what it's all about.
Whether you work with coffee as a barista in a café or are a home enthusiast who starts every day with the perfect cup of espresso, finding the perfect and balanced espresso recipe is a daily challenge. That's why we've put together a detailed guide to take you through the entire process of making the perfect espresso.
![10 mistakes in espresso preparation [for beginners]](https://lazenskakava.s24.cdn-upgates.com/_cache/a/3/a36ec21e9e037182d81fbedee3e2053c-dsc-0046.jpg)
Buying a lever coffee machine is the start of your journey to the perfect cup of espresso at home. If you want to save yourself some coffee-making frustrations, check out these ten common mistakes novice home baristas make.
Flair coffee machines were invented for those who really love coffee. Making espresso by hand with Flair is a combination of science and art. You decide the grind and the dose of coffee, or the strength of the pressure. Flair is only a manual tool, but it can make espresso comparable to that of professional coffee machines.
Brown foam spread over the surface of the espresso. The first look into the cup, you see it. Sometimes lighter, sometimes darker or "tiger". Is this crema really the sign of a good espresso or is it just a waste product? Coffee drinkers' views on the importance or the actual function of crema in espresso change over time and with experience and research, and would quite certainly cause a great deal of debate on the subject. We now offer you our take on crema.
One of the myths about coffee is the claim that strong crema means great espresso. It is true that the sight of a coffee with a smooth crema can make you feel that the liquid hiding underneath will be delicious. After all, it is true of coffee that we eat, that is, we drink with our eyes. This, by the way, is why baristas create images in milk drinks, so-called latte art. Crema on espresso looks smooth, or rather "creamy", and people just like creamy things.
A common problem that grates the nerves of many home baristas and can annoy even a professional is "channelling" or channelling of espresso. This phenomenon fundamentally affects the espresso extraction process. The coffee in the cup is then unbalanced, over-extracted or, on the contrary, under-extracted. Do you have a similar problem with your espresso? Let's see what can be done about it.
Because you wanted to make your own espresso, you bought ahome lever espresso machine. You look forward to making coffee in it. You're excited about your new coffee machine and can't wait to try those beans that caught your eye in the store with their fruity aroma. You gobble up information on select coffees and specifically on espressoextraction, so you know what the procedures are for making espresso and you also know how to adjust the grinder. Despite all this, you still fail to prepare the coffee in a way that is properly balanced. Behind this failure is probably a problem called channelling.
