4Ms Ensure the Ideal Espresso
To achieve the perfect shot of espresso is both an art and a science. Requiring real precision, it would now appear that there are four factors that come into consideration when creating an espresso, also referred to as the 4Ms.
Macinazione, Miscela, Macchina and Mano stand for the correct grinding of the beans, the quality of the beans and therefore the blend, the coffee machine as well as its proper usage and the skill of the barista respectively.
In terms of grinding, experienced baristas grind their coffee beans immediately prior to use, as after just half an hour in their ground state, the beans are already said to be past their best. Also of importance is the granularity of the grind, between fine and powdery, with consistency throughout being a key factor.
The quality of the coffee blend used to create the perfect espresso, in addition to being properly acquainted with how an espresso machine operates are both driving factors, with the skill of the barista an essential element that can only be acquired – and adjusted in line with changing tastes – over time. Some espresso enthusiasts will encourage tamping the ground coffee whilst others suggest a non-tamped cup.
Coffee of the espresso style was first made in Italy, where it was – and still is – savoured as an experience, not just a drink. In their originating market, espressos are most often served in glasses and are rich in both taste and aroma. Achieved with hot, as opposed to boiling, water being forced through coffee beans at pressure, the perfect espresso should always have a crema, the foam on the surface of every quality shot.