Enter the world of espresso expertise and experience the ultimate espresso enjoyment with Davidoff Espresso 57. To first cleanse the palate, espresso is best enjoyed with a glass of water.
Grind the beans with a medium grinder right before brewing. The correct grind makes sure the water flows through the coffee at the right speed. Grinding it too finely will result in a burnt taste; grinding it too coarsely will lead to thin, watery coffee with a bitter taste.
The perfect dosage is 7-8 g of coffee for 40-50 ml of water. To ensure that the water runs smoothly through the coffee, the coffee should be pressed in the portafilter down with a tamper. Less pressure may lead to a bitter taste.
To avoid a bitter taste, soft or filtered water should be used. Hard tap water hinders the aroma nuances in unfolding.
The electric espresso machine offers the perfect preparation for Espresso. Only fully automatic and semi-automatic espresso machines provide the ideal pressure (9-12 bar) and necessary temperature (90-95°C). These factors ensure a perfect golden, velvety and long-lasting crema, and provide an enduring espresso taste.
Crema quality indicators
The crema is the golden brown foam on top of a freshly brewed espresso. A perfect crema is the result of the right brewing method, where pressure is sufficient and temperature just right. It can be tested by putting some sugar on top of the crema. If the sugar gradually sinks into the crema and the layer of foam reforms itself, the crema is perfect.