Recipes
There are also a number of common methods apart from such specialist techniques as espresso, ristretto, cappuccino, caffè macchiato, caffè latte, caffè lungo, etc.
The fineness of the grounds plays a key role in the coffee-making process, whichever method is used. This is because particle size determines the overall surface area of the ground coffee that comes into contact with the water, which in turn regulates the rate at which it flows through to make them release their aromatic substances and flavourings. Other important factors are the quantity ratio of water to ground coffee, and the quality and temperature of the water used.
The highly intensive, aromatic flavour of espresso coffee depends largely on the extremely high pressure of the water as it passes through the tightly-compressed pellet of finely ground coffee. This also causes some of the oils in the coffee to emulsify, which is what gives quality espresso the top layer of fine, creamy foam, thick and velvety consistency and robust full flavour for which it is famous.
How to make proper coffee
- Use only fresh, cold water (i.e. not from a water heater). Its degree of hardness should ideally be 12.46 – 21.36 ° fH. To check water hardness (this example refers to Switzerland), go to www.trinkwasser.ch for details of each local authority’s area.
- Prepare your coffee in a clean vessel only. Clean the coffee maker at regular intervals.
- Use containers that are not likely to impose their own flavour on the coffee.
- Grind your coffee just before you need it. There is an optimum degree of grinding for each brewing method.
