Fine ground coffee Fine-grain coffee is the ideal ground coffee for espresso machines because it produces a balanced and consistent drink with all the organoleptic qualities. The taste of the cup is enhanced by the ground coffee blend, which allows the water to extract the most vital characteristics. All coffee can be used for an espresso machine, as long as it has the right fine grind. That said, many prefer to use dark roasted coffee because of its stronger flavor.
No, you don't need unique coffee beans for espresso. Any dark roasted beans will work well. However, we recommend choosing whole grains with a rich flavor, a touch of dark chocolate and brown sugar. This soft, dark roasted ground coffee works perfectly for both espresso and regular drip coffee.
The main difference between an espresso machine and a superautomatic espresso machine is the way the coffee is extracted. Shake it well so that the beans settle evenly, and then place the filter basket in the coffee maker. If you want to avoid it even more, choose natural or pulped processed coffee; if, on the other hand, you want your coffee to be acidic, look for wet processed coffees. And now that coffee is being reborn, local coffee companies in many major cities (and some small ones) are offering barista classes that can offer a hands-on experience that can't be obtained with a lot of reading.
The ideal is to grind the coffee for each espresso just before throwing away the drink, as the coffee quickly turns rancid once it is ground. For greater accuracy, it's best to use a scale to confirm that you're dosing each injection (i.e., measuring the coffee beans) correctly, at least until you're sure that you're doing exactly the same steps the same way every time. Coffee is best when prepared with the pouring or espresso method, but it also works well in a French press. With coffee from Central and South America, East Africa and Indonesia via Portland, the sweet but complex mix characteristic of Stumptown is what put them on the map and, consequently, in the hearts of coffee lovers around the world.
Castillo recommends timing your shots to get the best preparation ratio (the ratio of ground coffee and hot water).
