Coffee Myths Debunked: The Truth About Espresso And The Machines Which Make It

Since coffee was first discovered people had been drinking it in different forms. Nowadays, we have lots of machines which help us make great coffee, but this also comes with a problem: the art of brewing a cup of coffee is not taught. Baristas and coffee addicts just rely on experienced professionals to learn how to make great espresso. This is how myths started to appear, as not all everyone can provide solid tips, as Espresso WAKE Up Call can do.

To make sure you don’t get caught into the web of myths, here are the most popular ones, debunked!

30-30 rule

There are many baristas and general espresso lovers who still believe the 30ml at 30 seconds rule, but this is only a myth!  If you are not familiar with it, here is: some people in the industry say that a perfect espresso is made by pushing 30ml of water through coffee for 30 seconds.

The truth is each type of coffee beans has different features, which are due to the environment they grew in. This means they produce different amounts of espresso under the same time. This is why the 30-30 rule is false. The right way to make espresso is in the color of the liquid which pours into the cup. The first type is dark brown and it’s the actual “body” of the espresso; the second type of liquid is caramel-like and brings in the balance of the espresso. The last drops, which are “blonde” are not to be added to the cup, as they are the “leftovers” and don’t taste too nice.

You don’t need to adjust the grind

Another false idea which makes Espresso WAKE Up Call pros cringe: if you don’t adjust the grind over the day or weeks, depending how frequently you use the espresso machine, you will be left with ever-changing coffee cups. When the grind is too coarse, the water is going to flow too quick through the coffee, leading to a watery cup of espresso. When the grind is too fine, the water is going to flow really slow, producing strong coffee, with a bitter taste. All in one, the grind is important when you make the espresso and you do want to adjust it, as it is affected by residual heat and air pressure. If you just leave it as it is, you have high chances to get different espresso each time you use the machine, so get more personal with the grinder for better coffee.

You need to skip the first drops of coffee for a good espresso

Long gone are the days when espresso machines had trouble pushing the water through coffee, struggling to adjust the temperature and the pressure – thus, long gone are the days when you needed to skip the first drops of coffee. As we’ve said, the first drops of an espresso are the best part, which give it the sweetness and texture, so place the cup, then allow the liquid to fill it with the delicious espresso.

Low fat milk is the best for your espresso

This comes from the fact skim milk tends to separate more than full cream, which makes it easier to foam. However, this doesn’t provide the espresso with more taste or better texture. In reality, full cream milk does a better job at enriching the espresso and create foam, as well as making it more glamorous: full milk is the best option for latte art.