The Four
M’s
The Art and Science of Espresso
To insure you are producing the proper
extraction, a full bodied crema
Miscela - the coffee bean blend
Macinadosatore - Grinder, grind
Macchina - espresso machine
Mano- the hand of the operator
Miscela
The blend of the beans as well as the roasting play a significant
role in the result of the extraction of the espresso. An espresso
with a balanced taste cannot be obtained from one type of coffee.
Many types must be blended together in proportions according to
the organoleptic characteristics of each. This need is less marked
in coffee beverages prepared by other methods such as infusion
or percolators.
The consumer should look for an Arabica blend roasted for
espresso that is a dry and medium brown bean, avoid black or
oily beans.
Macinadosatore
The grinder-doser with conical blades and micrometrical
adjustment is the best you can hope for. Each espresso machine
and each type of blend of beans requires a different grind as well
as an adjustment for the humidity. The distinctive feature of the
espresso is that it is prepared “at the moment”, and since ground
coffee disperses its aromas rapidly and its taste alters you should
grind “at the moment”. In powder like form coffee particles
posses a larger contact surface with the water thus permitting a
higher degree of extraction of soluble and non soluble
substances.
Coffee’s resistance to the flow of water is altered
by the varying degree of the grind, this enables to regulate
the flow of coffee while it pours into the cup.
It should be noted that each espresso machine requires a specific
grind in order to yield the best possible results for a creamy reddish
brown full bodied espresso. The standard espresso grind marketed
commercially is unlikely to fulfill these requirements.
Macchina
The first espresso machine was developed in 1901 by Bezzera.
These machines brewed espresso by extraction pressure from the
steam contained in the boiler. Later Achille Gaggia introduced the
use of a large spring lever which gave the correct degree of
compression to the water passing through the grounds. In 1961 the
development of the continuous flow machines replaced the previous
ones. These models compress water by means of a pump which
conveys cold water to a heat exchanger where the temperature
reaches about 185 degrees F. Then a shower distributes the water
uniformly over the coffee dose. Most home machines in the
department store do not have a heat exchange system, you are
extracting water directly from the boiler and you cannot steam and
brew at the same time. These machines therefore over extract
(burn) the coffee
and you must wait for pressure to build after brewing to steam the
milk and even then the steam pressure is weak.
Your Salvatore machine has a heat exchange system as with most
commercial style espresso machines. This system gives optimum
result for a perfect espresso extraction.
Mano
The ultimate quality of an espresso depends on the ability of the
hand of the espresso-bartender for about 50%.
The freshness of the coffee bean, the correct grind for your
machine, the pre heating of the brewing head as well as the
portafilter (handle) and the cup, the correct amount of ground
coffee, the tamping of the coffee (30lbs.) is all chosen and achieved
by the careful hand of the espresso-bartender (Barista).
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