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Why Adjusting your espresso grinder is so important to making PERFECT ESPRESSO |
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Thursday, 21 June 2007 |
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Believe it or not many people that own and or work in a espresso cafe environment don't know just how important the proper espresso grind is. I have personally witnessed many places that don't ever adjust their espresso grinder. I have even seen signs on grinders that say "don't adjust". If you realized that the grind can make or break a proper espresso extraction then you would know that understanding how to adjust your espresso grinder properly is so important. Take the time and read my other article on how to adjust your grinder or have someone train you on your espresso grinder.
Your grind can change up to 10 times in a day due to weather changes
& opening new bags of coffee. The proper extraction time is 18 to 24 seconds and that has 100% to due with your espresso grinder! REMEMBER YOUR ESPRESSO MACHINE IS CONSISTENT & YOUR ESPRESSO GRINDER IS NOT!
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Why is tamping your espresso so important to a good espresso coffee |
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Wednesday, 13 June 2007 |
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Everyone that starts getting serious about making espresso starts to hear about tamping . There are many web sites that sell tamping devices that can do a decent job of tamping however one should look further than just a tamper that just looks good in your hand. There are many designs of tampers that have specific shapes that all have an impact on your espresso. The industry standard that everyone agrees with is that the proper tamping pressure is between 30 and 35 lbs that is flat and even And the reason for needing this correct pressure and the need for an even and flat tamp is due to espresso extraction .
The espresso extraction is the process of 194 to 205 deg water that is pumped through the fine ground espresso . There are basic laws of water flows to path of least resistance period! So its easy to understand the importance of a flat and even tamp with the proper pressure has a direct result in how good the espresso with be.
The most common espresso tamping device is mounted to the front of your
commercial grinder. This is one of poorest designs due to the fact you
are expected to lift up the handle with coffee in it and press against
the espresso grinder to get an even and flat and 30 to 35 lbs. The
problem is most full size grinders only weigh 24 lbs max so even if
lifted the grinder off the counter one can not achieve the correct
pressure. The second is its near impossible to get a flat even pressure.
The next one is a light duty convex or flat plastic hand held tamper
that fits very loose with lots of extra room around the inside handle
basket. This weak design lacks and even flat tamp due to the convex and
or the extra space around the coffee leaves a ridge of coffee pushed up
from the sides. Also very uncomfortable in ones hand.
The better designed tampers are of a heavier metal such as stainless
steel and fit very snug with very little extra space around the
espresso tamper head so coffee does not get pushed up around the
basket. Also the end that comes in contact with the hand is very
comfortable due to a rounded design. The only problem with this hand
held tamper is its up to the operator to be consistent on his or hers
ability to produce an even flat and consistent pressure the same time
drink after drink.
Then some companies have produced a clicker style tamper that clicks
once you have achieved the proper pressure it should give you a audible
click. The problem is that its still up to you to stop applied
pressure which in a split second is hard to do and its still up to the
user to make it even and flat.
With the invention of the Autotamp www.autotamper.com all of these
problems go away not to mention its much easier to simply pull a handle
down and avoid long term problems with carpal tunnel syndrome.
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