Pg 34 Pg 35
MANO
The skilled hand of the barista
What is espresso?
• Espresso is a 25-30ml (50-60ml for a double) beverage prepared
from 7-9 grams (14-18 grams for a double) of coffee through
which clean water of 90.5 °-96.1°C has been forced at 9-10
atmospheres of pressure, and where the grind of the coffee is
such that the brew time is 20-30 seconds.
• While brewing, the ow of espresso will appear to have the
viscosity of warm honey and the resulting beverage will exhibit
a thick dark, golden crema. Espresso should be prepared
specically for, and immediately served to its intended consumer
(as dened by the Specialty Coffee Association of America).
HOW TO MAKE BEAUTIFUL ESPRESSO
1. Place fresh coffee grounds into the portalter basket until full or
overowing.
2. Knock the handle on the tamping mat once to settle the grounds.
3. Evenly distribute the grounds to a level ush with the rim of the lter
basket. Release any excess grounds back into the doser hopper.
4. Compress the grounds with a tamper, pressing rmly, then
twist the tamper to smooth the surface of the grounds. Tamp
pressure should be around 30kg so the applied pressure should
be very rm.
5. Rocket Espresso lter baskets have a reference line inside
them, that the grounds, once tamped, should be level with.
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