Congratulations, I have managed to start my new job in a coffee shop and I have started my new professional barista course.
As an introduction they spoke a brief description of the materials used to make said coffee, which in this case I will present to you how I made my first perfect espresso.
To begin with, the teacher in charge of teaching me calibrated the coffee bean grinder to extract a fairly fine coffee but not too fine at the same time, just a perfect measure.
After that I placed the coffee in its respective places and pressed until it formed what we baristas know as a pellet, applying a higher pressure of 25 kg so that the coffee is completely compact.
Once ready on one side of the machine we preheat the cup so that when we add the coffee it stays hot enough until it reaches the customer's table, who ordered it.
Returning to the context of coffee making, I understood that coffee extraction is done by calculating a measurement or counting approximately 6 to 7 seconds of water extraction per coffee so that the coffee is completely concentrated and also has what we baristas call body. The body is the foam that is on top of the coffee itself that looks like cream.
And so, gentlemen, the step-by-step process of how to make an Expresso is carried out. I also present a photo of each step that I take and I also present the person in charge of teaching me, which we are talking about as one of the best baristas in the city.
I am very happy with what I am learning, I enjoy it very much and I am eager to learn more and be able to share it with you.
All the pictures were taken with my Samsung A15, the edits were made with Canva App and the translation with DeepL.
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