Here are a few barista tips to make your espresso taste perfect:
Preparation for the perfect espresso:
The coffeemaker and the grinder, as well as all of their interior parts, should be cleaned regularly depending on the amount of usage.
The brewing and drip temperature should be constantly monitored.
Always leave the group head in the coffeemaker. This way you ensure the group head always remains at the correct brewing temperature and does not drop too low.
Always leave coffee grounds in the group head to maintain the correct temperature.
Do not put cloths on the cup tray (otherwise the machine becomes too hot, the air cannot escape upwards and the brewing temperature gets too hot).
Do not serve espresso too hot as this impairs the taste! It must be consumable when served at the table.
Check the grinding discs to ensure the coffee is ground properly and extraction remains perfect.
Creating milk froth is dependent on the protein content of the milk, not the fat content. The fat content does however, have a significant effect on the flavour of the beverage.
The milk must not be hotter than 62–65°C, because at 65 °C the milk protein starts to curdle and the froth will collapse.
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