Tag Archives: espresso extraction

All stovetop Moka jugs work in roughly the same way.

Screw the jug apart in the middle and remove the funnel – Fill the boiler (the bottom bit) with fresh cold water, to just below the safety valve and replace the funnel – Fill the funnel with medium fine ground coffee (ask for a Ditting No. 4 grind), pack it evenly but not tightly – Check that the upper disc and rubber ring seal are correctly positioned (in the top part of the jug) then firmly screw the two halves back together so that the seal will not leak – Heat on the stove at a low to medium heat – The water in the bottom boils and is forced through the coffee trapped in the funnel, the ground coffee itself forms part of the filter – The top half of the jug will start to fill with espresso – As soon as the top is full, turn off the heat (otherwise the jug will boil dry) – Serve and ENJOY!

(If you already own a stovetop jug and the manufacturer has provided additional or alternative information about its use, please follow the manufacturer’s guidance.)

The cup capacity of a Moka jug is the number of single espresso shots that it will brew (i.e. 6 Cup Moka brews the equivalent to six single shots of espresso) – It is important to remember that, by the nature of the system, traditional Bialetti design Moka jugs only brew one quantity (the full capacity of the jug) and cannot be used to make a smaller quantity – As a buying guide, choose the size of jug (or jugs) of the capacity that you will use most frequently – A 9 Cup jug will probably be too big for two for breakfast, unless you are a caffeineoholic!

Maintenance 3 or 4 Times a Year

Descaling

Descaling (sometimes called decalcification) is an essential part of machine maintenance:-

• The machine should be descaled 3 or 4 times a year, depending upon the hardness of the water used
• It is important that you use a descaling product specifically designed for descaling espresso machines, such as Ascaso Descale Powder, full instructions for how to use the product are shown on the packet

Lack of regular descaling is a major cause of machine breakdown and is usually not covered by the guarantee or extended warranty.

Toxic chemicals are not recommended as a descaling agent.

 (IMPORTANT  Additional or alternative cleaning and maintenance may be recommended by the machine manufacturer, please follow carefully all instructions as detailed in the users manual.)

Crema is the thick golden layer that sits on the top of perfectly brewed espresso.  It is formed from oil in the coffee that has become whipped in the filter basket when all the brewing conditions are correct.

Crema is the crowning glory of the perfect espresso brew and is ONLY achieved if ALL brewing conditions are ABSOLUTELY correct!

Ascaso i-Mini Grinder - Black

Using the single (small) filter basket and 7g of freshly ground coffee, through a combination of fineness of grind and firmness of tamp you are aiming to extract a 30ml (single espresso) within a window of time of 18 to 23 seconds.

The best and most accurate way to ensure that you have the correct grind setting for brewing the perfect espresso is by brewing a number of test shots using a Barista Shot Glass and a stopwatch. Start the stopwatch when the first drip of espresso hits the glass and time until the liquid of the espresso (i.e. not the crema) reaches the 30ml line.

Using the rule ‘the finer the grind the slower the water will pass though’, adjust your grinder until a comfortable tamp produces the extraction within the 18 to 23 second window of time. For Rosie & Java Continental Roasts, such as Monsoon Malabar or Santos & Java, a 21 second extraction is the 'sweet spot' producing the ultimate flavour and aroma.

So we now know Fresh is Best, you’ve chucked out your old coffee, you now have fresh, ground perfectly for your machine..... BUT you don’t like Espresso, it’s Latte you want. You need to make a perfect Espresso in order to make a great Latte.

Therefore today we will look at Espresso.

One rounded scoop of freshly ground coffee for the single basket (7 grams.)

Two rounded scoops for the double basket (14 grams.)

Tamp it down evenly (Never lose your Tamper while doing this...Lol!)

Lock the brew handle in nice and tight.

Press the brewing button.

A single basket of coffee will give you 30 mls of Espresso. A double basket of coffee will give you 60 mls of Espresso... NO MORE!

TOP TIP: Get yourself a Barista Shot Glass to measure the 30mls that you need for the perfect Espresso. http://www.rosieandjava.com/equipment/barista-tools-accessories/barista-lined-shot-glass

The art to achieve the perfect espresso extraction is in the timing of the shot. It all needs to happen in a window of time 18 to 23 seconds. Too quickly, the Espresso will be weak thin and bitter. Too long and it will be strong and grainy and bitter. Perfection is when all the caramelised sugars in the coffee have been extracted. Full, sweet and lovely.

The timing is controlled by a combination of the fineness of the coffee grinding and the frimness of the tamping, lighter or heavier to speed up or slow down the flow. Don’t bother to try this with old coffee, or coffee that is ground too course......and beware of packets of ready ground coffee that say ‘Suitable for all brewing methods’, it’s not going to work!