The perfect espresso coffee needs 30 seconds to extract – that’s 30 seconds between switching the water flow on and off again. Timing depends on achieving good grind, which requires frequent adjustment as no two batches of beans are the same and even a change to the temperature of the grinder burrs (burr grinders trump blade grinders for evenness of grind, and won’t overheat and cook the coffee) will make the fineness fluctuate.
Prep Time: 1 minute
Cook time: 1 minute
The Coffee Recipe
Features
The Coffee
Recipe
Instructions
Howto steps
1
The hot water will seek easy channels through the coffee so the grains must be uniform for full saturation and an exemplary brew.
2
Collect the right amount in your basket evenly, smooth the surface, then give a decisive, firm tamp.
The Coffee Recipe
Nutrition facts:
- Calories 9
- Carbohydrates1 g (.1%)
- Fat0 g (0%)
- Protein1 g (1%)
- Saturated Fat1 g (1%)
- Sodium14 mg (1%)
- Polyunsaturated Fat.1 g
- Fiber0 g (0%)
- Monounsaturated Fat0 g
- Cholesterol0 mg (0%)
The Coffee Recipe
Gallery
Video
Bialetti How to prepare perfect espresso
Video
Several species of shrub of the genus Coffea produce the berries from which coffee is extracted. The two main species commercially cultivated are Coffea canephora (predominantly a form known as ‘robusta’) and C. arabica. C. arabica, the most highly regarded species, is native to the southwestern highlands of Ethiopia and the Boma Plateau in southeastern Sudan and Mount Marsabit in northern Kenya. C. canephora is native to western and central Subsaharan Africa, from Guinea to Uganda and southern Sudan. Less popular species are C. liberica, C. stenophylla, C. mauritiana, and C. racemosa.
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