WMF ESPRESSO PRO Bedienungsanleitung Seite 47

6| THE PERFECT ESPRESSO
A perfect espresso is more than just a small,
strong coffee – it is characterized by a velvety,
golden-brown crema, a full body, a perfect bal-
ance of acidity, sweetness, bitterness and a
complex taste. It is the result of a carefully bal-
anced interaction of numerous factors - from
the choice of coffee beans to the correct grind-
ing quantity to the pre-infusion time. In this
chapter, you will learn what makes a perfect
espresso and which steps and settings are nec-
essary to create the perfect espresso with your
WMF Espresso Pro.
Coffee Beans
The choice of coffee beans is decisive for the
espresso taste. The two main types are Arabica
and Robusta. Arabica beans are characterized by
more complex aromas and pronounced acidity.
Robusta beans, on the other hand, have a stron-
ger taste, contain more bitter substances and
provide a denser and more stable crema. A clas-
sic blend of beans for an espresso consists of
70 % Arabica and 30 % Robusta.
The roast has a significant influence on the
taste. Light roasts are fruity and acidic, but are
less suitable for espresso as they lack the neces-
sary depth and intensity. Medium roasts are bal-
anced and aromatic - ideal for a harmonious
espresso. Dark roasts are intense, strong and less
acidic, typical for an Italian espresso.
We recommend the "WMF Espresso 3 – Pre-
mium Mild" coffee beans. This 70/30 blend of
dark roasted beans is balanced and mild, low in
acidity and delights with a long-lasting, golden
crema. Enjoy an exquisite hint of caramel and
hazelnut in the finish.
If you prefer an espresso with a strong body full
of character and a hint of chocolate, then the
"WMF Espresso 4 – Premium Intense" with a
50/50 blend and dark roast is the perfect choice
for you.
When buying, pay attention to the roasting
date and use freshly roasted beans if possible.
The beans should also be evenly roasted and not
damaged. Store the beans in an airtight con-
tainer in a cool, dark place (not in the refriger-
ator) to preserve the aroma. It is best to only fill
the bean container with the quantity that you
will use in the next few hours.
Water Hardness
The water hardness has a significant influence
on the taste of the espresso. Water that is too
hard can enhance the bitterness and affect the
crema, while water that is too soft can make
the taste appear flat and acidic. The optimum
water hardness for espresso is 7 – 8 °dH (degree
of German hardness). If necessary, ask your local
water company or local authority about the
water hardness of your tap water. If needed, use
a water filter to regulate the water hardness or
special mineral water.
Extraction Time
The ideal extraction time for an espresso is
between 20 – 30 seconds; 25 seconds are opti-
mal. An extraction time that is too short results
in under-extraction, which makes the espresso
taste acidic and less aromatic. The crema is
very light and quickly collapses. Conversely,
an extraction time that is too long results in
over-extraction, making the espresso watery
and bitter. The crema is dark brown and uneven.
The extraction time is regulated by adjusting
the grind setting.
Brewing Pressure
The optimal brewing pressure for espresso
preparation is 7 – 11 bar, ideally constant at 9
bar. If the pressure is too low, this results in
under-extraction; if it is too high, this results
in over-extraction. The brewing pressure can be
regulated by adjusting the grind setting or the
amount of ground coffee.
Tamping
Tamping should be carried out evenly and
with a pressure of 10 – 15 kg, as this influences
the flow of water through the coffee powder.
Before tamping, the coffee powder should be
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