Steaming in with espresso machine tips.

So what exactly is espresso coffee?  An espresso coffee is sold at the café in a small cup and is an extremely strong cup of coffee.  Espresso is used in making café latte, cappuccino and café mocha.  Espresso is made in the espresso machine by forcing about two ounces of hot water through tightly packed finely ground espresso coffee.  The resulting liquid is a deep brown color with a slight froth on top.  Espresso makers differ in the water temperatures, the fineness of the espresso coffee, the pressure with which the water is pressed through the coffee and how tightly the coffee grinds are packed in the machine.

There are many different types of espresso machines available in the market place today in different sizes, styles and abilities.  Just like any other appliance it is important to do your homework before venturing out on your shopping excursion.  Start by asking yourself how often will you use your espresso machine, what will you be using your machine for, how much are your willing to spend and are you willing to trade quality for price.

If you rarely partake in the espresso ritual and prefer an occasional cappuccino or latte, then don’t spend too much money on your machine.  If you are a coffee enthusiast and have acquired a preference for espresso taste then a high end espresso machine is worth the investment.  An espresso coffee machine doubles as both a coffee maker and espresso maker.  If you have limited counter space and like the best of both worlds this machine gives you that option.  Diligently compare espresso machines and find one with features that suit your particular need.

Do your homework before heading out.  Make sure to read espresso machine reviews.  These unbiased consumer reviews give valuable consumer insights.  There are many places to purchase your home style espresso machine; kitchen supply stores, department store home sections, catalogues and online vendors.  Make sure you purchase a machine that matches your level of expertise.  Making espressos is considered an art with a professional espresso maker being referred to as a Barista.  Being an espresso barista in some countries is considered a serious occupation requiring occupational training.  Baristas learn and practice making a consistently high quality shot of espresso.  They learn how to grind the perfect espresso coffee, how to pack the coffee right and how to operate the commercial espresso maker.  Being a home espresso maker however does not require that you take Barista training.  Home style espresso machines are simplified versions of the more complex café style espresso maker. 

Once you have purchased your espresso machine remember to purchase the accessories that make the espresso/cappuccino experience more enjoyable.  There are special espresso cups and spoons and espresso machine cleaning brushes and detergents that can be purchased from different vendors online.  It is important to care for your espresso machine as recommended by the manufacturer for the machine to last longer producing delicious tasting espresso each time.

Okay, I've Made My Espresso, Now What Do I Do With the Milk?

I did all of the right things to make espresso at home.  I bought myself a good espresso machine.  I learned which espresso beans have the best taste and how to grind them to the correct fineness.  I managed to insert the gadget with the grinds, known as a portafilter, into the espresso machine, lock it into place, turn on the machine and let her rip.  Great espresso!

But I wanted a cappuccino.  Sue wanted a latte.  Time to figure out how to steam the milk. 

Sue is always dieting, so she wants nonfat milk.  I found out that low fat and nonfat milk foam really easily.  Whole milk takes more practice. Same thing with half and half if you want a breve.

Some espresso machines have a built in steam nozzle and some don't.  You may need to buy a separate steamer.  I recommend getting an espresso machine with one built in.  Saves space. 

The first thing to do is to put that stainless steel pitcher and milk into the refrigerator to get cold.  Always start with them cold.  And then my next learning curve came with remembering to fill the pitcher about a third to a half full.  Milk expands really well when it's steamed.  It takes only once for it to foam up, overflow and hit the floor to remember to start with a pitcher no more than half full.

Start by putting the nozzle on the surface of the milk and turning the steam on full.  The milk is going to begin to foam, so keep lowering the pitcher so that the nozzle is just under the surface of the milk.  About a half inch will do fine.  You can turn down the pressure when the foam really begins to rise, or just take the pitcher away.  Now the milk is just about at the boiling point.

Now here is something important.  Don't let it boil.  This is another way to get the milk to overflow the pitcher.  Or even worse, it will taste burnt.  Ugh.  Nasty. 

Your steamed milk should have little bubbles all the way through it, and there should be a light foam on the top.  There you are.  That's it.  Now you go make whatever espresso drink you want.  Next up, you can start learning how to make all those fancy designs in the top.

Barista Competitions

A barista is a person who prepares coffee drinks in a coffee house as his or her profession and especially strives to create the <b>perfect espresso</b>. The barista possesses extensive knowledge on different kinds of beans and roasts and has the technical skills required to master the espresso machine.

Baristas consider the extraction of coffee as art and they actually perform in front of their customers each time they prepare an espresso, a cappuccino, a caffe latte or a caffe mocha. However, if they wish for larger audience and consider themselves as really talented they can consider competing in <b>barista competitions</b>. These events take place every year and they are held at local and national levels. The ultimate title to win is the World Barista Champion.

The World Barista Championship was first held in 2000 in Monte Carlo and it became quickly a public event where the best baristas from different countries battled for espresso making supremacy. The World Barista Championship takes place every year in a different country and the competitors are the winners of the national barista competitions.    

In the United States the Specialty Coffee Association of America (SCAA) hosts several local barista competitions. There are ten regions, and each state has been assigned to a region. Local competitions are sponsored by businesses, and the winner of each of the local events has the chance to try to impress the jury at the US Barista Championship. There are many barista competitions in Europe and the United Kingdom. Canada, Australia and Central America also have barista competitions at the local, regional and national levels.

In a barista competition the judges have to assess both the contenders and the coffee drinks they make. The criteria based on which they score each barista involve the quality and taste of the beverage, personal presentation, technique and also the presentation of the coffee drink.

The baristas race against the clock as they are only allowed to perform for 15 minutes. They also have 15 minutes before the actual presentation to prepare with every detail for the show - ingredients like syrups, chocolate sprinkles or anything that you can think of except alcohol, cups, trays, blenders, mixers and portable burners. Contenders even roast their own coffee and bring it with them at the competition. After serving their drinks, baristas have 15 minutes to clean their station before they make room for another contestant. The espresso machines used in the competition are key to the taste of the coffee. The machines must be left absolutely clean and free from any impurities.

During the 15 minute performance interval baristas have to prove their skills by preparing <b>4 espressos, 4 cappuccinos and 4 signature drinks</b>. Four sensory judges that have to decide on the quality of the drinks sample each one of the beverages. While preparing the beverages, the baristas have to present their work, give details about the ingredients they used to the audience and also treat the judges as customers in a coffee shop. One can only imagine the stress.

After the espressos and cappuccinos, which are finished with latte art - complicate designs drawn atop the cup with foamed milk by using the pitcher, the time comes for the <b>signature drink</b>. It is the competitor's original creation and this is where baristas reveal their creativity and skills combining roasts, syrups, steaming and frothing milk and using all sorts of ingredients and flavours that turn their beverages into savory works of art. The baristas can spend even months to invent this perfect drink that can bring them the victory in a competition. 

Here are some examples of drinks that barista champions have invented:

<ul><li>Troels Poulsen, the 2005 World Barista Championship winner, created a drink called ESB, as in "enhanced sensory balance" by combining melted pepper-gel, espresso and lavender syrup.</li><li>Phuong Tran, the 2005 USA Barista Champion, was inspired by her childhood in creating the Crimson Sage, a drink made of sugar cane juice, white pepper powder and steamed milk infused with sage leaves. She said that as a child she loved drinking sugar cane juice with ice and she always dreamed of using it in a drink.</li><li>Sammy Piccolo, the 2004 Canadian Barista Championship winner, created "Insieme" by using raw sugar, egg yolks, curry, bittersweet chocolate and milk.</li><li>Bronwen Serna, USA Barista Champion of 2004, entitled her signature drink "Sweetness" because the main "secret" ingredient was honey. She also used dark chocolate powder and served it with a dark chocolate square.</li></ul>

Baristas train hard for these competitions, especially if they have the chance to participate in the World Barista Championship. They try to bring to perfection their technique and put together their program as during the competition everything has to work smoothly, no glitches are allowed. They can actually be compared to athletes rehearsing for the Olympic games as some of them even have coaches that sometimes play the role of judges in preparation for the competition. 

<b>Barista training</b>

Well, perhaps after reading about the competition requirements it might be wise to brush up a bit on your skills. There are several ways to either get basic skills training as a barista or enhance your existing skills:

<ul><li><b>Books and manuals</b>. There are many books or manuals available that take you step by step through the processes of making an espresso, a cappuccino and other specialty coffee drink. The drawback is that you only have still pictures to look at which may make it difficult for beginners to see the details of the methods.</li><li><b>Videos</b>. These provide both visual modeling as well as commentary on how to produce the perfect cup of espresso.</li><li><b>Training classes</b>. There are training locations in most areas that offer courses that range from three hours to a full day on learning the secrets of a barista. Many of these programs also deal with how to care for the espresso machine and offer a certificate upon completion.</li><li><b>Hands-on</b>. Some experienced barista will offer personal training or mentoring for those interested in becoming a barista or in improving their skills.</li></ul>

Whatever you decide to do, if you have a talent for making a great cup of espresso you should consider entering a barista competition. You will meet other people that share your passion for coffee and will certainly get some new ideas to try in your coffee shop.

Impress Dinner Guests - Make Lattes At Home

With an espresso machine in your kitchen at home, you can make your own latte’s to enjoy for yourself- and to impress your dinner guests! Some people look at the price of a home espresso machine and change their minds, but if consider what you typically pay when you buy a latte at your local coffee shop, whether it is a mom & pop shop or a chain (like Dunkin’ Donuts), you’re spending anywhere from $2 to $4 for a latte! Your espresso machine will more than pay for itself in a short time of making your lattes from home. Having your own espresso machine means having the ability to make latte’s for much less than you spend on them when you go out. Plus you can enjoy them anytime- not just when you’re on the road. Also, lattes are a wonderful after dinner complement- particularly when you have guests over!

Making a latte is all a part of the fun of having an espresso machine. While some people like to drink espresso shots right out of the machine, most people would prefer to make a latte or cappuccino to sit and enjoy with a good book, or good friends and conversation!

The espresso machine will grind your espresso beans fresh for every cup, giving you the fresh taste latte lovers have come to recognize as an integral part of the latte. Depending on your particular brand of espresso machine, you’ll probably dispense about 7 grams of espresso into the handle. Once you’ve extracted the espresso shot into the provided espresso shot pot (usually stainless steel, with a pouring spout), you can start steaming your milk!

The basic recipe is 1 to 2 ounces of espresso to 8 fluid ounces of milk. Put your milk into the frothing jug, and slide the entire container over the steam arm nozzle. Make sure you keep the nozzle as close to the bottom of the container as possible to avoid making a lot of foam out of your milk. Use a thermometer so you know when the milk reaches 160 degrees Fahrenheit.

Now you are ready to pour your steamed milk into the serving cup. A glass latte cup will look the best, and really impress your friends! Pour the steamed milk into the glass, using a spoon to hold back most of the foam that forms on the top of the milk. Once you’ve filled your cup with the milk, allow some of the foam to lie on the top for a “professional coffee shop latte” look.

Your final step to preparing a latte at home is to take your espresso shot and pour it slowly down the inside of the latte serving glass. Some of the espresso will mix with the milk at the bottom of the glass and some will layer itself in between the milk and foam. You’ll have cloudy areas and several different shades of “latte brown”, making for a wonderful presentation that rivals that of the best coffee house. Only you won’t be paying $4 a cup, and you can make it and drink it in your pajamas if you want to!

If you really want to make the presentation impressive, place your guests’ lattes on a cute little serving tray, with a decorative plate of fancy cookies. Biscotti’s are typically served with lattes, but you can be creative and serve anything you like. Maybe you could make some tiramisu using your espresso to make it from scratch for dessert, and enjoy slices of tiramisu with your homemade lattes! Your guests will want to come for dinner all the time once they experience your after dinner lattes.