Category Archives: Espresso

Espresso Or Cappucino Which Is The Best

Oomph is espresso the intricate inner feeling of that touch of power, unexplained yet real, that comes with the drinking of coffee

I espresso had been a long term tea drinker, preferring tea to any other beverage for years, until one day, I had a new assistant.

I was working as a dealer representative for stocks and shares at that time, and that means in a really stressful environment, being in the trading room all the time.

espresso

So espresso taking some time off to catch a cuppa and to be back to trading and watching the trading screens for the best prices was the perfect break anyone could hope for.

My new assistant was a young lady in her mid twenties, and it was interesting to see her prepare her drink.

No, she wasn’t a tea drinker like me. Instead, she was a coffee fan, perhaps even an addict to coffee, you may say. On her first day at work, she took out of her handbag three packs of instant coffee 3 in

1  namely instant coffee sugar and non dairy creamer

and then proceeded to empty the three packs into one cup,adding hot water, making a strong coffee. She wasn’t through yet, because she also opened another pack of chocolate powder and sprinkled

the chocolate powder on to her hot coffee, creating a tremendous aromatic smell that pervaded the trading room.

That was some oomph in her coffee.

After a period of three months, I found I was suddenly drinking coffee myself and wasn’t a pure tea drinker anymore.

It was a subtle conversion process, and soon I found I really need that coffee in the afternoon trading session.

Now, looking back, I have learnt a lot of techniques to add more oomp to my cup of coffee.

One way is to enhance the taste with some special add on ingredients.

My most popular add on ingredient is powdered ginseng.

Ginseng is the traditional chinese herb which is a root, and american ginseng is preferred to korean or chinese ginseng.

This herb makes one alert when taken, and is normally taken to strengthen one’s immune system or body.

You can get the ginseng powder from the Natural Herb Store or in the form of capsules that you can empty into a cuppa when you need the oomph.

Be reminded that the ginseng root powder carries a somewhat bitter taste. So don’t equate quantity with more oomph. You just add sufficient to give you the enhanced aroma and the oomph you need.

Another way is to add the tongkat ali root powder, which may be slightly harder to obtain. This root is from an original plant in Malaysia and is a well researched herbal root with aphrodiasic features.

The aborigines of the tropical jungles of Malaysia use this to enhance their maniless and this they prove by having big families.

Commercially to espresso you can get a bottle of this Tongkat Ali powder under the brand name Power Root throughout the world. Just add a small pinch and you will find the difference in your taste and feel the subsequent well being.

Now you can have that extra edge and oomph when you next take your coffee, irregardless whether it is an espresso or a latte.

Espresso Making Is An Art Form Make A Great Cup

Ever espresso making wondered what the secrets are to making Espresso as good as the coffee house baristas do.

Well espresso making stay with me a while and I will give away some of their trade secrets so you too can master the art of making a great cup of espresso.

The most important ingredient in making a good tasting espresso is to use pure fresh filtered or rain water.

Regardless of what quality coffee grounds you use it won’t override the associated taste of poor water. For most of us chlorine and other chemicals in our tap water will put us at a real disadvantage.

It might surprise some to know water can get stale so make sure it hasn’t been sitting around in plastic containers or in the fridge for too long before you use it.

To make a new brew of espresso remember to use very hot water with an optimum temperature of around 203F (95C) or nearly boiling water. If you don’t want to get too technical using a

thermometer, just switch the jug off as the water is starting to boil and then count to ten. That has always worked for me.

Of course the next most important ingredient is the coffee.

These days there is an abundance of choice and sometimes it’s hard to know where to start. I like to be a little adventurous and try coffees from different countries all over the world.

Each one has its own unique flavour. Some I like and some I don’t go back for a second go.

One of my favorites is Arabica coffee which comes from the high country in Brazil or Bogota. Some people like to roast the green beans themselves while others are content to buy them freshly roasted.

Either espresso making way it is important to make sure the beans are fresh and have a good aromatic smell to them.

Also Robusta is one you might like to try. This variety has more caffeine but is a little less full bodied flavour than Arabica.

Generally it should be used for those quick pick me up cups but it’s not at all suitable for an espresso that is to be savoured.

Once you start exploring different types of coffee, blending is something you might like to try your hand at. A blend of 70% Arabica and 30% Robusta is a great favorite of mine because it takes away

the heavy chocolate taste of the Arabica and gives a mellower and more creamy texture to the brew.

Women more often enjoy this blend as it is milder in flavor and is not such an assault on the taste buds. In Australia you can find this blend already ground in the map brand red packet.

From personal experience let me tell you adding a grinder to your kitchen appliances will open up a whole world of espresso coffee tasting for you. Being able to buy beans of any type and bring them

home and finely grind them yourself is essentially a defining experience.

Another important point is that the quality of the espresso machine you buy will of course affect the quality of the espresso coffee it produces. Here I should remind you to look for a machine that is easy to clean and maintain as well as one that generates heat by

boiler or thermoblock and is capable of producing pump pressure of 9 bar or better. A thermoblock heats water as it passes through the machine on the way to the pump.

For a really professional and satisfying brew it is best to avoid the cheaper units that rely on steam to create pressure.

Now that we know all that we are ready to make a top cup of espresso. For the best results pre warm the equipment by running clean water through the machine is a good idea.

Then when you turn the machine on, let the water heat, before running a cup through with no coffee to warm the surfaces and flush the system.

Next you can add the freshly ground espresso roast and then tamp it down slightly with the back of a spoon, just like you would in a tobacco pipe till you feel some springiness but the coffee shouldn’t scatter about.

Then put the espresso making hopper in the machine and place a warmed espresso cup at the outlet. Now comes the good part, start the machine and in about five seconds you will have a steady stream of beautiful espresso coffee.

For a double shot it will take about 20 seconds to complete.

espresso making

Making cappuccino is easy this way as all you have to do is warm half a cup of milk in the microwave for about 90 seconds, froth it with the wand and add it to the espresso. If you are like me and love the froth use full cream milk rather than reduced fat milk as it froths better.

To espresso making make it just like a bought one, sprinkle some cinnamon over the top. However if you really want to create a sensation you could shave some chocolate or sprinkle cocoa on the top.

For espresso making the sweet tooth you will probably need a teaspoon of sugar.

In a espresso making nutshell the secret to making a good cup of espresso at home that tastes just like one from your favourite coffee shop is to start with good quality coffee, keep your equipment nice and clean

use fresh water, don’t burn the roast the espresso making  and make sure you grind it properly.