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Espresso is coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. As a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated compared to other methods of brewing.

Because manual machines work under the same premise as automatic machines, you can follow the standards for a normal espresso. Id suggest looking at other guides to making a good espresso, or even … watching how the espresso is poured at your favorite cafe. Consistency The ideal consistency for espresso should come out between a pour and a drip in what I'm coining a half-drip. It should look …
answered Nov 8 '13 by alex-e-leon
profiles which adjust the pressure at any point during the espresso shot. Also note that all the resistance HAS to come from the coffee puck, so you may be grinding too coarse or not tamping hard … enough. If you need to measure the pressure from the grouphead, espresso machine techs use a device like this. You could probably make your own at home if you are so inclined. …
answered Jun 7 '14 by alex-e-leon
I evaluate espresso based on the taste, aroma, and body/mouthfeel. There are no guidelines for espresso taste and aroma. You can find many different notes in cofee, and many people prefer some … styles of coffee to others. That being said there is a standard for the mouthfeel: full-bodied, round and smooth; A good espresso should coat your tongue like condensed milk. Most of the taste is going to …
answered Sep 1 '13 by alex-e-leon
because they are using double ristrettos (2 half-shots of espresso) instead of a single shot. Some people prefer the flavor profile of a double ristretto. As you pull hot water through your shots, you …
answered Mar 23 '14 by alex-e-leon