How to brew espresso? (Kako skuvati espreso?)

Espresso coffee is a concentrated beverage prepared by passing hot water under pressure through finely ground coffee. It is characterized by a rich taste, an intense aroma and a characteristic layer of golden brown foam on the surface, known as cream. Due to its small volume and pronounced taste, espresso is the basis of many popular coffee drinks.

Characteristics: small, concentrated black coffee, base for lattes and cappuccinos.

Ingredients (for 1 cup, 30 ml): 7–9 g of finely ground coffee, 30 ml of hot water under pressure.

Preparation:

1. Put the coffee in the portafilter and compact it.

2. Pass water under a pressure of 9–10 bar for 25–30 seconds.

3. Serve immediately.

 Tips: 

1. Use freshly ground coffee for a fuller aroma and better taste.

2. The water should be around 90-96°C (194-205 °F) for optimal extraction.

3. If the espresso comes out too quickly, grind the coffee finer. If it comes out too slowly, use a coarser grind.

4. Preheat the cup so that the coffee keeps its temperature longer.

5. Espresso is best drunk immediately after preparation, while the aroma and cream are most pronounced.

6. For a balanced taste, use quality water with a low limescale content.

7. Clean your espresso machine regularly to preserve the quality of the taste and extend the life of the equipment.

Espreso kafa je koncentrovani napitak pripremljen prolaskom vrele vode pod pritiskom kroz fino mlevenu kafu. Odlikuje se bogatim ukusom, intenzivnom aromom i karakterističnim slojem zlatnosmeđe pene na površini, poznatim kao krema. Zbog male zapremine i izraženog ukusa, espreso je osnova mnogih popularnih napitaka od kafe.

Karakteristike: mala, koncentrisana crna kafa, osnova za late i kapucino.

Sastojci (za 1 šoljicu, 30 ml): 7–9 g fino mlevene kafe, 30 ml vrele vode pod pritiskom.

Priprema:

1. Stavite kafu u držač filtera za espreso I sabijte.

2. Propuštajte vodu pod pritiskom 9–10 bara 25–30 sekundi.

3. Poslužite odmah.

 Saveti: 

1. Koristite sveže samlevenu kafu za puniju aromu i bolji ukus.

2. Voda treba da bude temperature oko 90–96°C (194-205 °F) za optimal up ekstrakciju.

3. Ako espreso izlazi prebrzo, sameljite kafu sitnije. Ako izlazi presporo, koristite krupnije mlevenje.

4. Šoljicu prethodno zagrejte kako bi kafa duže zadržala temperaturu.

5. Espreso je najbolje popiti odmah nakon pripreme, dok su aroma i krema najizraženije.

6. Za uravnotežen ukus koristite kvalitetnu vodu sa niskim sadržajem kamenca.

7. Redovno čistite aparat za espreso kako biste sačuvali kvalitet ukusa i produžili vek trajanja opreme.