Our next few posts will focus on the various types of Espresso Machines, their primary functiion and differences.
Since their invention in 1901, multiple machine designs have been created to produce espresso. They generally share some common elements. The portafilter(or group handle) contains a metal filter-basket and holds the ground coffee. It is locked under the group head’s diffusion block.
An ideal double shot of espresso should take 20-25 seconds to arrive, timed from when the machine’s pump is first turned on. Varying the fineness of the grind, the amount of pressure used to tamp the grinds, or the pump pressure itself can be used to bring the extraction time into this ideal zone. Most baristas prefer to pull espresso shots directly right into a pre-heated demitasse cup or shot glass, to maintain the ideal temperature of the espresso.
An espresso machine may also have a steam wand which is used to steam and froth milk for beverages such as the cappuccino and latte.
Compliments of Wikipedia
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