Espresso Excellence

Pulling the perfect shot of espresso is a matter of pride among baristas, and it does take some practice. You have to get the grind right, the grounds tamped down just right, and the extraction rate just right if you hope to produce a dense, aromatic, yet mellow espresso capped with golden crema.

Espresso is the cornerstone of café culture. For many, it provides an essential jump-start in the morning and a necessary pick-me-up in the afternoon. And it is the foundation of most coffee drinks, including cappuccino, caffè latte, caffè mocha and macchiato.

The ideal espresso is a 1- to 1-¼-ounce shot with three identifiable parts. The crema is the caramel-colored foamy layer on top. The heart is the dark rich bottom, and the body is the ligher-colored section in the middle.
A few pointers for the would-be barista:

The grind: Coffee for espresso must be evenly and finely ground, although not so fine that it's sandy or powdery. If the pull time on the shot—ideally about 20 seconds—is too fast, the grind is too coarse. If the pull is too slow, the grind is too fine.

The tamp: The grounds must be tamped down firmly and evenly. If they are tamped too tightly, the water can't get through and the espresso may taste burnt. If they are too loose, the espresso will be too watery. With practice and observation, a determined barista will develop a feel for this.

The extraction: Manual machines take 18 to 23 seconds to pull the proper-sized shot; automatic machines run 3 to 4 seconds faster. Use a timer until you get the hang of it.

The milk: Always steam or foam milk before you pull the shot. Use fresh cold milk for every drink; don't re-steam milk. Steam milk to a temperature between 150°F and 170°F. Heating milk beyond that point can produce a burnt taste.



Watch Major Cohen of Starbucks demonstrate the proper technique for steaming and foaming milk.

Recipe links:
Savory Cheddar Bacon Scallion Scones
Mango and Chai Yogurt with Candied Ginger Oat Crisps