Espresso Tamping (INeedCoffee.com) (#)
„After grinding the volatile oils that were previously protected inside the bean are exposed to the air, which oxidize and stale the coffee. This effect occurs immediately after grinding so it is important to tamp and extract the espresso as quickly as possible. The grinder should be activated for 15-20 seconds every time a shot is desired so that only freshly ground coffee is used. While grinding, preheat and warm the group head by turning on the pump for several seconds.“
http://www.ineedcoffee.com/00/08/tamping/ - Cached
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Espresso Tutorial Chapter 5 - coffeecrew.com - victoria, b.c. canada
„I will be spending a lot of time talking about the grinding of the coffee, but not in this chapter. I am going to assume that you have the espresso coffee ground to the suitable specifications. At this point I will state that the finished product; espresso, cappuccino or latte, depends entirely upon the quality of the main ingredient. That ingredient is the coffee of course!“
http://www.coffeecrew.com/articles/.../ espresso-tutorial-chapter-5-2.html
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„Coffee is freshest immediately after it is ground. After grinding the volatile oils that were previously protected inside the bean are exposed to the air which oxidizes and stales the coffee. This effect occurs immediately after grinding so it is important to tamp and extract the espresso as quickly as possible. The grinder should be activated for 15-20 seconds every time a shot is desired so that only freshly ground coffee is used. Instead of two pulls on the doser, the barista should pull several times until the entire basket is filled with ground coffee. See the tamping section for additional instructions.“
http://www.coffeeresearch.org/espresso/ grindanddose.htm
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Grind Your Own Beans (INeedCoffee.com)
„Don't get tired of grinding your own coffee. Return to the daily grind and enjoy the taste of fresh coffee.“
http://www.ineedcoffee.com/01/01/grind/
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„Grinding your own beans is pretty simple, and will be worth the effort. Roasted whole bean will last 1 to 2 weeks, when stored at room temperature. You should keep it in an airtight container that blocks the light. Plastic or metal containers may contaminate the taste of your coffee, so try to use ceramic if possible.“
http://coffeetea.about.com/library/weekly/ aa112002storage.htm
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Archived in Espresso