The five"M's" that define a good espresso!
Before espresso conquered the entire planet, it gradually conquered its homeland, Italy. The demanding Italians have their own code for espresso and their own particular culture, defined by 4 (+1) "M's".
For the Italians, from the South to the North, espresso is definitely more than a coffee - espresso was born and evolved in Italy before it spread throughout the world. The entire Italian coffee culture is based on espresso, and with the term "coffee culture" we mean a set of behaviors that touch not only gastronomy but also everyday life, social life, sometimes even politics.
Years have passed since the development of superfast espresso machines that made good coffee available in every home. In the early years of its existence, espresso was not an easy task, as the success of it required the cooperation of various factors, which is still the case. The Italians argued that espresso's success depended on 4 "M" (to which one more was added later).
These are basically simple but basic tips to be followed by any espresso, professional or amateur lover. Their Italian name, "5M", can offer a little more myth, but the advice of the Italians is, after all, practical and useful. Let's get to know them!
The 4+1 "M's" that define a good espresso!
Miscela: Τhe Blend
Great espresso starts with a good blend, as the quality of the raw material will, of course, play a crucial role in the quality and taste of our cup. Whether to choose a blend of 100% Arabica beans or a blend that combines the characteristics of Arabica and Robusta depends on our personal taste, but it is important to choose quality coffee from companies we know and trust to be sure that all the way through our coffee, from harvest to mixing and roasting, has been done in the right way. A inferior quality blend, or a blend of unknown origin, unfortunately will not give you the result you want, even if your equipment is good and your experience is great.
Macinadosatore : The grinding
Grinding our beans is the first step in preparing espresso. Initially, it is important to grind your coffee just before extraction to get the most aromas from your cup, while it is important to grind it properly, as a thicker or a finer grind can distort its flavor. The milling machine you use (whether it is incorporated into our machine or not) must be clean, well-maintained and be sure it works well. Smudged or dirty blades (and, in general, a milling machine in poor condition) can spoil or even destroy the taste of oyur coffee.
Μacchina: The Machine
Espresso, both as a beverage and as a whole culture and coffee, would not even exist if there were no espresso machines. The espresso machine is, of course, an Italian invention and has behind it a story that goes beyond 100 years of continuous evolution until we reach today's machines. The choice of the machine plays a vital role in the success of our coffee: either we choose a semi-automatic or supercharged machine, or a fully manually operated machine (which requires more effort but at the same time offers more control over the extraction). a reliable machine that works as it should, and to devote some time to learn how to handle it properly. Especially in manual machines, the slightest variation of any factor will be tasted in your cup.
Mano: The barista's hand
The barista's "hand", professional or amateur, the human touch, that is the experience of using the machine, was considered by the Italians to be the most decisive factor for the right espresso, at a time when the espressores were completely manual and difficult to handle their. If our espresso machine is manual, the above fully applies: experience is taken step by step, cup by cup, and is the continuous experimentation that will reward us with really tasty cups. If we have an automatic machine, the hand factor is naturally minimized, but even so, the experience in making espresso can differentiate a delicious from an indifferent espresso.
Manutenzione: The maintainance
Initially, the Italian "M" of the espresso was four, but over the years and the widespread use of domestic machines, one more was added: the Manutenzione, that is the equipment maintenance. For both our espresso machine and grinder mill, it is well known that thorough cleaning and maintenance should be respected by every espresso lover! A poorly maintained or dirty equipment will ruin your extractions, giving you poor results. Although tedious sometimes, cleaning and regular inspection of our equipment is a routine that should be followed steadily if we want to enjoy really quality espresso.
Things are simple, the Italians tell us ... or not! Get a good blend, grind it right, prepare your coffee in a good (and clean, well-maintained) machine and if you have the necessary experience then you will enjoy an authentic espresso ... the coffee you deserve!
