How to make the perfect Espresso

A guide and useful tips

While a prescriptive recipe for espresso doesn’t actually exist, the parameters are generally understood to be: filtered water (so that as much of what’s in the coffee can be extracted as possible), pulled at the correct temperature and pressure. Each element has an enormous impact on the final product – even the water. This is why pulling good espresso can take a lot of practice and determination on the part of the barista. With all that in place, shot of strong, aromatic espresso is produced. It is usually poured straight from the machine into a pre-warmed cup or ‘demitasse’ (a tiny cup meant specifically for espresso).
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Coded by Sinead Doyle