Coffland Corp: Discover the Secret Behind the Espresso Coffee

If you know how to identify a good espresso, you're halfway through to be a connoisseur!

Have you ever find yourself thinking in how does your barista do that amazing espresso? Well, today is one of those days where we give you the secret behind the most amazing coffee. You already know we love to provide you with secret formulas.

If you love our weekly exposing the barista tricks, you may enjoy this one too. When you find out what’s behind this technique, you definitely will want to try them at home to prove the hidden knowledge we’re teaching you.

What’s the truth behind a good espresso?

There are too many things to keep in mind when you want to make a perfect espresso. We know, espresso is just grounded coffee brewed with hot water, but what’s behind in the preparation and the specifications they might meet, are the real secret to make it perfect for you.

Did you know that depending of the quality on your coffee beans and it species the taste will change? That’s why you need high-quality and selected beans for a perfect espresso. They must be perfectly roasted to have the flavor you’re looking in.

Something that will make your coffee taste different is the water you’re using for it. Why? We already know water must be unflavored, but we also know that’s impossible. In fact, the taste of the water will change depending on the location it’s coming from.

Another fact you must know is that the grinding size influences the taste of the coffee; a small grind might end in a tasteless coffee; a big grind could end with a disgusting bitterness in the coffee extraction. For that reason, you must check your grind size. Eventually, you’ll find the ideal size. If you have problems with it, you can also think in investing in another grind. This one may be the essential part of a good espresso.

Precision is another important part. As time passes, you will know how to get the exact measure of the 7 grams or the 14 grams, and you’ll have the precise time for each extraction without any problem. Some things might help you to know where to stop the extraction. In this case, for a regular espresso, you can count to 25 or 30 seconds depending on your machine; you can also see if the extraction is done by the malt cover that the coffee machine will throw into your cup.

Time and practice will make everything perfect. But the information we’ve recently given to you is the most important to keep in mind. One day, you’ll see you can make an ideal coffee in an exact minute or even in less time. Don’t put too much pressure on your shoulders; nobody was born knowing everything or being a perfect barista.

Those are today’s advice for you to be the best barista and for making the best cup of joe in your town. Coffland Corp will always look forward to you turning yourself in the best version of you in this coffee business.