BARISTA ART

The name Gaggia is almost synonymous with espresso. Indeed, it was the skill and passion of the Milanese barista Achille Gaggia that led to the invention of a revolutionary system to extract coffee, able to best preserve its flavor and aroma, while creating a wonderful “crema” layer on the top of the drink.
The espresso with «crema naturale» was born.

 

Achille knew there was no pleasure in life greater than sipping this new drink, characterized by a strong visual impact, an intense aroma, a delicious crema and a lingering after-taste. However, making the perfect espresso requires patience, precision and practice. When you’ll learn this art, it will soon become your daily ritual.

How to make

Espresso

You don’t need to be a professional barista to make a perfect Italian espresso. Everyone can learn. With the right equipment, a little study of the brewing process and practice, you could proudly serve your friends an excellent espresso.
Once you have learnt how to make it, you will be able to create a wide range of beverages.

The secrets for

a perfect espresso

THE RIGHT BLEND

THE IMPORTANCE OF TAMPING

THE PERFECT AMOUNT

ESPRESSO

25-30 seconds

The brewing of an espresso takes between 25 and 30 seconds. This is called «flow» and mainly depends from the kind of grinding. If it is too fast, it means that the grinding is too coarse and water flows too rapidly through the filter-holder. On the contrary, with a too fine grinding, the space among coffee particles shrinks and water flows slowly: there could be an over-extraction or difficulties in extraction.
To find the perfect combination, we suggest to experiment different blends and grinding.

ESPRESSO

EXTRACTION

Once the water starts flowing, two fundamental things should happen. First, the espresso should flow from the machine in a slow but steady stream, resembling a little “mouse tail”. Secondly, the colour of the stream should change from dark to light, as the “crema naturale” begins taking form.
The sour notes are exalted within the first few seconds of the extraction process, while the bitter elements complete the body of the drink.

ESPRESSO

CLEANING THE FILTER-HOLDER

After every use, rinse and dry the filter-holder with a clean cloth to ensure a fresh coffee aroma at every use. After cleaning, leave the filter-holder in the machine, so it maintains the right temperature.

How to make

MILK FROTH

It’s crucial to make an excellent milk froth to prepare cappuccino, espresso macchiato, latte macchiato and various other drinks. Milk froth needs to be homogeneous, shiny and uniform like a cream, consistent and with no bubbles. Obtaining a great result is easy, there are only a few rules to follow.

MILK FROTH

WHOLE COLD MILK

The base for a good milk froth is whole milk, as it contains the best balance of proteins and fats and produces a thicker foam than semi-skimmed milk. You can also use organic whole milk but, just like single-origin coffee, its composition is more inconsistent. This means you can notice differences from one time to another. To get excellent results, we suggest you to use always cold milk straight from the fridge, as it gives you more time to create a smooth, velvety foam before reaching the correct temperature.

 

MILK FROTH

FROTHING

Start by putting the steam wand in the jug so that it is just a few millimeters below the surface and close to the sides, not in the middle, with the right angle to make a consistent swirl. Turn on the steam knob at the maximum level. When the milk froth increases, maintain the steam nozzle immersed in the milk and not in the foam, and avoid touching the base of the jug. Once you get the perfect froth, push the steam wand to the bottom of the jug to warm the milk at the right temperature.

MILK FROTH

FINISHING

Once you have finished to froth milk, we suggest to gently pound the jug on the counter and let it rest for at least 30 seconds. The milk froth is now more velvety and smooth. In the meantime, you can start preparing what else you need to assemble your favourite drink.

How to make

ESPRESSO MACCHIATO

The espresso macchiato is an espresso with a small drop of milk froth in it: in fact «macchiato» means «stained» in Italian. It represents the perfect combination between the strong taste of coffee and the sweetness of milk.

It’s easy to prepare: after making the espresso, froth the milk in a jug and immediately pour a little quantity of the foam in the espresso, almost filling the cup. Now your espresso macchiato is ready.

ESPRESSO MACCHIATO

WARM OR COLD?

It is possible to taste two kinds of espresso macchiato in Italy, depending on the temperature of the milk used.
If you want to prepare a «warm macchiato», you have to add a little amount of milk froth straight in the espresso, just as explained before. If you prefer to make a «cold macchiato» instead, you need to serve, next to the cup of espresso, a little jug of warm milk to be added later.

How to make

CAPPUCCINO

Cappuccino is one the most beloved Italian drinks in the world. It is composed by an espresso and equal parts of hot milk and milk froth.

If you want to prepare it, start by frothing the milk and let it rest for at least 30 seconds, so its surface can even. In the meantime, prepare the espresso and brew it directly in the cappuccino cup. At this point, pick up the jug with the frothed milk and make a rotary movement for a few seconds, to revive the emulsion. Now slightly tilt the espresso cup and pour the milk froth and the underlying hot milk in it, starting from the center. Your cappuccino is ready!

CAPPUCCINO

YOUR PERSONAL TOUCH

After learning how to make a traditional cappuccino, you can make everything even more creative, with chocolate sprinkles, raw sugar, cinnamon or other spices, to dust on the surface of the drink. If you prefer a yummier taste, before pouring the milk, let some chocolate melt inside the espresso.

Instead, if you want to try “latte art”, we suggest to start by creating a “rosetta” on the top of your cappuccino. Gently pour the milk in half of the cup at once. At this point, start to shake the jug while moving it slightly backwards. To finish your “rosetta”, make a longitudinal movement on the design you just created going up to the center.

Now you can serve your cappuccino with a flaky croissant, as in the finest Italian tradition.

 

How to make

LATTE MACCHIATO

Latte macchiato is a unique typical Italian beverage. If you want to make it, start by frothing the milk in a jug with the steam wand until you obtain a velvety and uniform foam. Now you can pour it into a tall glass, until it is almost full. Let it rest fro a few seconds.
In the meantime you can prepare the espresso and put it in a little jug: this will help you to slowly pour almost all of it in the center of the glass of milk.

As its elements have different weights and textures, your latte macchiato will be layered in three marvelous sections: on the bottom there is hot milk, then the espresso and, on top, the foamy milk froth.

LATTE MACCHIATO

A UNIQUE BEVERAGE

Latte macchiato has this name because it is frothed milk «stained» (macchiato, in Italian) with the espresso. It is often mistaken for «caffellatte», but there are important differences among the two. Actually, latte macchiato is layered, and it also has a part of milk froth on the top. On the contrary, caffellatte is mixed and composed by an espresso and plain milk, without any milk foam.