ESPRESSO YOURSELF

It’s fair to say we like coffee in Australia – we spent $750 million on the stuff in 2008. And we’re not just drinking it in cafes – Harvey Norman reports that we spent more on espresso machines than any other small appliance in the past three years. So, to make sure you get the best DIY coffee experience possible, we roasted some top baristas for their expert knowledge…

KEEP IT FRESH
“Buy beans fresh – if they’re vacuum-sealed in a bag you don’t know how long they’ve been on the shelf,” says Karlee Slater, barista at Melbourne’s St Ali and Sensory Lab. She recommends you look for a “roasted on” date, rather than a best before date. Ground coffee deteriorates quickly, so “If possible, grind beans just before you use them,” says Slater.

STORE IT RIGHT
Beans should never be kept in the fridge or freezer. “These are wet environments; as soon as beans get moisture on them they start self-extracting and lose flavour,” says Slater. Store yours in an airtight container on a dark, room-temperature shelf.

MAKE LIKE GOLDILOCKS
With an espresso machine, the amount of coffee you put in the filter basket needs to be just right, says Will Young, director of Sydney’s renowned Campos Coffee. “Overfilling will give a burnt, sharp taste, and it’ll taste hollow if you underfill.” So fill it up, tamp it down until firm and about three-quarters full, then twist it into the grouphead – if it knocks the surface off the coffee, you’ve overfilled.

DON’T OVER-EXTRACT
Next, hit the switch to run hot water through the coffee. It should come out a “reddish auburn” colour, says Young. “Stop when it gets to a yellowy colour – that’s the secondary oils coming out. You only want the primary oils in the crema [the light-coloured layer on top].” Aim for around 30 seconds and 25-30ml for a single shot.

MILK IT – FAST
Tilt the jug so the milk rotates without frothing too much. The ideal temperature for the milk is 68˚C, but on the off-chance you can’t tell when that is, Young suggests holding the milk jug by its base – when it gets too hot for comfort, it’s ready.

POUR, YOU
“You need to get milk into the shot within about 30 seconds, otherwise the crema dissipates – and that’s where all the flavour is,” says Young. But don’t rush: pour slowly and carefully into the middle of the crema, tipping the cup the shot is in. “You’re looking for a brown colour all over,” says Young. “If it goes white and grey that means the crema’s broken up.”