Sunbeam EM7000 - Espresso Pour and Quality Assessment; Making the Perfect Espresso Pour; Identifying Espresso Quality Indicators

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Guide to making coffee continued
The Espresso Pour
Greatcoffeesstartwithfreshlyroastedbeans
thatwilldeliverasweetespressothatwillbe
richintexture,bodyandaroma.Controlling
eachpartofthecoffeemakingprocessisthe
realsecret.
• Neverextractanymorethan30mlsof
espresso.
• Alwayspurgewaterfromthegrouphead
beforelockinginthegrouphandlewith
coffee,thiswilldislodgeanygroundcoffee
residuefromthegrouphead.
Thewaytheespressopourswilltellyou
everything.Whatyouarelookingforis;
1.Infusiontime;whenpressurisedwateris
beingforcedthroughthegroundcoffee.
2.Colouroftheespresso;shouldbedark
brown.
3.Resistance;lookingforathickness,ora
niceoozinesslikedrippinghoney,with
resistanceatabout2/3fromthespoutsto
thebottomofthecup.It’sgoingtofalland
pullbackup.
4.Evenextraction;notextremelytightatthe
beginningorpouringexcessivelyfastatthe
end.
5.Lookforcolourchange;whentheespresso
changesfromadarkbrowntoacreamy
orlightcolourthesweetestflavoursand
oilshavebeenextractedandthisusually
happensaroundthe25-30mlmark,after
whichtheespressopourisfinished.