Just before and Soon after – Coffee Roasting
Picture by cgfan
The distinct beans that you see here are from a batch of Josuma Decide on Malabar Gold, a blend of coffee beans specially formulated for espresso.
In the center are the so called "green beans" before they were roasted, and on the outdoors are some beans following I roasted them in my property coffee roaster (a Fresh Roast Plus).
For espresso I manually grind them to a somewhat gritty but still fine powder in a manual burr grinder (a Zassenhaus). This gets loaded and hand-tamped into a double basket portafilter, conventionally used to dose for a double shot, and inserted into either the La Cara or La Pavoni manual piston espresso machines. Each of these machines involve the user by obtaining him push down on a lever to force the scorching water through the tightly compacted espresso grounds.
The shot then gets pulled below excellent stress into a pre-heated tazzina (a little espresso cup – I use a 68 cc feldspathic porcelain tazzina manufactured by IPA Porcellane in Italy), for a total draw of about 1.25-1.five ounces (2.5-3 tablespoons).
Such a extremely short shot is known as a ristretto, which when created properly has to be the purest form that a single can enjoy an espresso – a superb concentration of coffee flavor with a lot of mouthfeel and a pleasant bitterness.
…and once in a blue moon when everything is proper it generates the proverbial "god shot", which is in fact creamy in taste. (And yes, this is all without having making use of any milk! 🙂 )
Taken with an Epson Perfection 4990 scanner.
Picture search on Google
A few good coffee grinder pictures I located:
Cuisinart Coffee Grinder Assessment
Picture by jamieanne
Picture by khalid almasoud
An old manual coffee grinder.
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