Ask Spence - Part Deux

[JohnnyD]

Originally Posted by spence

First off, espresso is espresso, there's no milk in it.

You got me on this one. Firing this off too fast, I misspoke. Meant when brewing the espresso, not making.

Now assuming you intend to make a cappuccino, latte, or other milk based drink...the espresso shouldn't turn bitter that fast once the shot has been pulled. If it does, I'd wager it's coming bitter off the pour...

Now to learn you something... Espresso begins an oxidation process as soon as it leaves the machine. A typical shot is only good for 20-30 seconds from the time the shot is pulled - you can almost watch it turn from a nice creamy looking tan to a dark brown. When I get a latte from Starbucks, I can tell from the first sip if they let the shot sit too long before pouring in the milk (quite frequent when there is only one person working and there is a line.)

Fess up, are you establishing a nice thick crema or is the espresso thin and lifeless?

Try a finer grind and make sure your pack is tight an even. If you don't have an air conditioner be sure to compensate for the humidity.

All of this assumes you have top quality equipment of course. If not, throw it all away and get a cup of joe at the corner store. You're not ready to make espresso at home.

-spence

I have a pretty good machine that does a good job. However, I do need a better device for tamping the grounds. Generally, my better half doesn't care so she'll make one first and II steam the milk for both of us at the same time and make mine second.
Only thing I don't like about my machine is that I can't steam milk while it's brewing.