Many people believe that creamy coffee depends only on the quality of the coffee bean. But actually the creaminess of the coffee in the cup depends on how the coffee is extracted and on the skill of the person extracting it.
Making a creamy espresso coffee is not that simple. It takes a little experience. Several factors influence a good final result.
First, it is necessary to use a quality coffee. Be it a blend of Arabica and Robusta or just 100% Arabica.
Preferably a specialty and organic coffee.
Quality coffee depends on the blend used, the machine, the weather conditions and the grind of the coffee. But also by the dose of powder inserted in the dispensing arm and by how much it is pressed, by the temperature and quality of the water. Without forgetting the time in which the liquid passes through the ground coffee to reach the cup.
Making coffee is an art. It is a delicate process. If only one of these factors is missing, have a coffee turns into a moment to forget.
There is even a specific professional figure, a person in charge of checking all the above parameters. The expert takes care of setting the machine with maniacal precision and timing, adjusting the pressure, temperature and degree of grinding of the beans.
In short, what are the optimal parameters that a barista must take into consideration to serve a magnificent espresso? How do you make coffee at the bar?
Essential points for make a creamy espresso coffee:
Coffee quality, understood as the chosen brand and blend.
Grinding, the more humid the air, the finer it must be.
Quantity of powder for each coffee, from 7 to 8 grams.
Pressing the coffee into the arm of the machine in a force of 12 kg should be applied.
Machine working pressure, between 8.5 and 9.5 bar, the ideal one must be around 9 atmospheres.
Water temperature, ideally it must be around 88/90 ° C.
Coffee brewing time, the water must flow inside the powder, with a process called percolation, from 23 to 25 seconds.
Daily cleaning of the filter holder.
In the typical volume of a cup of espresso coffee for 25 – 30 millilitres, the foam rappresents a further 10% of the total volume. The coffee foam or “crema” is made up of the liquid coffee content and the carbonic anhydride microbubble with a membrane made of grassi, protein, polyphenol, acidi, glycide and microglobule of oil.
The amount of foam depends on the type of coffee, it is great in coffee Robusta and minor in Arabica, with intermediate grade in the miscellaneous variety.
In the cup, the differences are also quite evident. Arabica coffee has more natural sugars, so it has a sweeter taste, smooth taste and slightly acidic. On the other hand, Robusta is bitter and more pronounced on the palate, ideal for those who appreciate stronger and more intense coffee.
Furthermore, Arabica is more aromatic, with fruit or sweet notes. Robusta has a denser aroma. In this sense, some Robusta varieties are appreciated in espressos, as they provide a deeper aroma and a denser cream.
In Robusta has almost twice as much caffeine (2.2%) when compared to Arabica (1.2%) and, for this reason, it is considered a strong drink.
After knowing all this, you have only one question in your head : Which is the best?
We cannot say that one is better than the other. In fact it all depends on your taste buds.
Overall, Arabica is more valuable and recognized for offering a richer experience in flavors and aromas. Therefore, 100% Arabica beans are used in the production of fine coffees, “So called: Specialty and Gourmet coffees”.
Robusta, on the other hand, is valued for the composition of blends by the instant coffee industry.
Fell like living a sensory experience with coffee?
Then discover the Specialty of Single Origin, Organic and Fairtrade, 100% Arabica Café Santa Helena from Brazil.