As usual, in each issue of the newspaper we will present a method of coffee preparation. This time we will focus on espresso coffee. Although it may sound like a lot to the ear, it is the most complex method, involving the most factors that can influence the final result.
The history of the well-known espresso coffee is the same as that of the machine with which it is obtained - the espresso machine. The Italian Angelo Moriondo was the first to build and patent the first espresso coffee maker, in 1884. Another Italian - Luigi Bezzera - was the one who devised the quick coffee preparation method in 1901. The main reason behind this decision was the fact that his employees were wasting far too much time during the breaks when they served coffee - it required 5-10 minutes to prepare, and drinking the coffee involved additional time, which the Italian believed that it could be invested in another way.
The word "espresso" is effectively a descriptor of what happens at the moment of preparation: the water pressure extracts the compounds from the coffee. The machine that made fast coffee was built according to the principle that is the basis of espresso machines found everywhere nowadays. A precise amount of coffee was kept in a compartment fitted with a valve, which opened and allowed the steam to press the water passing through the coffee.
Preparing a proper espresso at home starts with...choosing the espresso machine. Below are some criteria to keep in mind in this process.
• the espresso machine must have electronic or mechanical control of the water extraction temperature for coffee preparation
• the presence of precision filters in the portafilter, with a diameter of 58 mm (for professionals, 58.4 mm, 53 mm or 54.5 mm)
• the size of the sieves should be suitable for the dose of ground coffee (17 – 18 g)
• constant pressure of 9 bar or pressure control with the lever (see Leva models)
For best results, carefully follow the ingredient requirements and steps listed below. You need:
- Espress
- Espresso grinder
- Tamper
- TIMER
- Weighing
- Cup
- 18 g of coffee beans, resulting in 36 ml of coffee
- Water
The optimal coffee grind for espresso is very fine, similar to ground pepper. Once you have the necessary things at hand, the preparation of coffee is carried out in the following way:
1.Grind the coffee beans. The oils that give coffee its inviting flavors evaporate very quickly after the beans have been ground. For this reason, we recommend that you strictly grind the amount of coffee you are going to prepare. In our case, using the scale, measure 18 g of coffee beans, then grind them to a very fine texture. 
2.Doses and tamps the coffee in the portafltru. The ground coffee must be distributed in the filter portafilter as evenly as possible. It must be pressed with a force of 10 to 20 kg, perfectly perpendicular to the sieve. The tamper must be suitable for the size of the sieve in the portafltru.
3. Put water in the espresso machine. The water must be fresh, clean, odorless, with a mineral content between 60 - 120 ppm (parts per million - information found on the labels of plain water bottles).
4. Pre-infusion of coffee. Place the cup on the scale under the portafltru. The pre-infusion time is 5-7 seconds and lasts from the moment the extraction starts until the moment the water makes its way through the coffee bed.
5. Coffee extraction. The extraction temperature must be 93 degrees Celsius, and the total extraction time 25-32 seconds. You can adjust the pre-infusion and extraction of the coffee by the grit of the grind.
