- Coffee
- 18 g
- Water
- 110 g
Hot water first and double espresso above: the Australian version of the American, with the cream intact.
By Equipo Cocinoa
What you need
Tap each piece to see its catalogue entry.
- EssentialEspresso coffee makerWater to 9 bars of pressure through fine and pressed coffee. Here are the machine types, from the lever to the double boiler.€150–3500approx.
- RecommendedEspresso grinderElectric grinder with very fine adjustment, designed for espresso. It matters more than the machine itself.€150–700approx.
- Optional0,1 g baseA scale with precision of 0,1 g and timer. Weighing coffee and water is the easiest way to repeat a good cup.€15–250approx.
- OptionalBreastThe usual electric kettle. It heats up the fast water for almost any method; with a bit of water, it even serves the drip.€15–50approx.
No Espresso coffee maker? This works too
- Portable espresso€130–350Hand and compact equipment, type Picopresso or Flair, that reach the pressure of the espresso without electricity. To travel or to begin.
- AeroPress€35–55A plastic cylinder with plunger: immersion and a soft pressure. Versatile, resistant and almost unbreakable. Ideal for travel.
Method
Heat 100-120 ml of water at about 90 ° C and pour it into a pre-heated cup.
Prepare a double espresso ("Espresso" recipe) and remove it directly over the water, or gently pour it from a jar.
Serve it unremoved to keep the cream up.
Tips and warnings
It is the usual long coffee in Australia and New Zealand. When the espresso is put on the water, the cream is intact and the aroma is above. It usually comes out something shorter and more intense than an American.
One last thing
First the water, then the coffee, and the cream intact. The order matters; the ko@-@ fi can come whenever you want.