Adult Toys

...if the title prompted you to read this post, you've a dirty mind tsk tsk... ;)

We just settled down after a quick trip back to Singapore. I think I've mastered the art of packing light - minibeanie & my check-in luggage weighs a total of 9.5kg ...leaving me a little more than 20.5kg for the return luggage heheh. And it did come in handy because I bought a Kenwood Chef that I've been eyeing for a very long time ;P It even came bundled with a meat mincer accessory - perfect for mincing lamb for Shepherd's Pie. Yes, I'm having fun with my newest toy.

Speaking of toy, DH's toy du jour is the espresso machine that has been sitting in our kitchen for a year. It's a hand-me-down from his former boss but it still works like a charm. Lately, after threats of the machine being banished to the storeroom because it's sitting on highly valuable kitchen top real estate, DH finally started decalcifying it and starting his research on how to be a home barrista. This weekend we've had 2 shots of espresssos each. Nice. The second attempt today was a lot better. More crema and less watered down. Apparently, tamping & increasing the pressure made the difference. Tamping the coffee a little more to get the water to flow through slower (and thereby extracting more flavour) and increasing the pressure achieved a fuller bodied taste. But there's a limit to how much pressure... too much and it results in a brew that's too strong or bitter (hmm, I don't confess to be a connoisseur)

There's a lot of science behind making that perfect cuppa.

• Grind. Not as fine as Turkish or Greek coffee but finer than that for the moka pot and definitely that for drip coffee. Best if it's grinded on the spot or less than a week old because the oils from the bean turn ground coffee rancid. The evenness of the grind also makes a difference. For that matter, electric grinders with blades seldom do the job well because they don't produce an even grind...or by the time it does, it has become coffee dust. Those with burrs do a lot better.
• Roast. Dark roasted or espresso roast is the best.
• Water. Fresh 'softened' water. Not distilled or mineral water.
  
• Technical factors. These include things like water temperature which should be 92-96c, pressure should be 9-10atm and extraction time is ideally about 25sec.

Since it's hard to get all these factors right at the same time and because every espresso home machine is different, I think it's still going to take a lot of experimenting before we get a consistent head of golden crema each time. Meanwhile, we're all going to be running around & talking a little faster.


minibeanie is 1 year, 8 months, 1 week & 5 days old