Those of you who brave the Jersey Shore reviews here have noticed that I start watching every episode with a nice double espresso just like they do in Italy.
Today, I’m gonna take you into the world of what I’m calling “The derryX Espresso Experience.”
Here’s the setup:
I currently have a Breville Café Modena machine, equipped with a 15 bar (218 PSI) pump and cup heater. Those of you who have been following from the very beginning know I was having a pretty nasty fight with my old espresso maker when I started this blog.
I have my very nWo, very derryX, and very cool espresso cup and saucer, painted by yours truly at The Pottery Place in Stuyvesant Plaza in Albany.
And, of course, I have a bag of freshly ground espresso blend beans from Uncommon Grounds. Yes, I know that they’re no longer freshly ground by now and that the quality diminishes every minute, no, every second, the grounds sit in that bag. Look, I don’t have money to fiddle with a burr grinder right now. But, if you’d like to donate to the cause, this one will work (I’ll even make the first cup just for you). The point is I like to get my coffee beans (ground or whole) at Uncommon Grounds, and that’s for a number of reasons. Ethically, they are good about dealing in fair trade beans; ecologically, they claim to try to deal with shade-grown beans, which means the beans are grown in ways that do not have a negative impact on the environment. Practically, they are local and sell the best beans I have ever personally used for espresso. That last reason alone should be enough.
After I let the pump and heating element warm up, I prime the pump by pulling 6 volumes of water through. I get my (approximately) 16 grams of finely ground espresso into the portafilter, press down on it with my fancy tamper with about 40 pounds of pressure,
…and I enjoy a nice cup of fresh espresso.
…and sometimes I watch Jersey Shore after that. Sue me.
You’ll notice that it looks pretty light. Well, a properly pulled espresso has a decent layer of less water soluble organic oils on top. This is named “crema” and is probably the best part of the espresso. I can assure you, however, that what lies under the crema is a strong, dark, tasty cup of the finest espresso this side of the University of Albany.
…and I love every damn drop, every damn time!