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Espresso TampingPage 1 | Page 2 This article is the first of a series of articles about espresso preparation. Espresso has the potential to be the ultimate form of coffee, but is too often sour, bitter, and overpowering. To prepare espresso properly a number of factors must be monitored. The espresso must be freshly roasted, freshly ground with a sharp conical burr grinder, properly dosed and distributed, tamped correctly, and monitored closely during extraction. If done correctly the resulting espresso will be smoother, more aromatic, and more flavorful. The crema will be darker and thicker and the bitterness will be minimized. This article will focus on the grinding, dosing, and tamping of the espresso. Future articles will describe espresso extraction, latte art, roasting, and blending. The GrindTo extract espresso properly it is essential to use a burr grinder and to grind per order. The two major types of burrs used are flat and conical. Conical burrs are desirable because they increase the surface area of each coffee particle and the amount of flavor that can be extracted from the coffee. Since conical burrs have longer cutting edges, the burrs can rotate at a lower speed, which reduces the heat created. Flat burrs should be replaced after a total of 600 pounds of coffee has been ground and conical burrs should be replaced after a total of 2000 pounds of coffee has been ground. Espresso quality burr grinders can range in price from $500-$5,000. Espresso is ground to a size in which the extraction process takes 23-28 seconds. It is important to only adjust the grind and not the pressure one tamps with to control the flow rate. In addition to particle size, the humidity plays a dramatic role on extraction time. Since coffee is hydroscopic, it absorbs moisture from the air causing a tighter pack and longer extraction time. Thus, the grind setting must be changed slightly throughout the day as the barista perceives changes in extraction time. PreparationCoffee is freshest immediately after it is ground. After grinding the volatile oils that were previously protected inside the bean are exposed to the air, which oxidize and stale the coffee. This effect occurs immediately after grinding so it is important to tamp and extract the espresso as quickly as possible. The grinder should be activated for 15-20 seconds every time a shot is desired so that only freshly ground coffee is used. While grinding, preheat and warm the group head by turning on the pump for several seconds. Remove the porta-filter, dump out the espresso, and wipe the basket dry with a clean towel. Wiping the basket dry will prevent water from finding a path of least resistance and will help ensure an even extraction. To dose the freshly ground coffee the barista should pull several times until the entire basket is filled with ground coffee. To reduce wasting coffee use a timer to determine how long you must let the grinder run to fill the basket.
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