Espresso at Home うちでエスプレッソ (Bialetti/ビアレッティ)

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コーヒー (極深煎り、マンデリンのフレンチローストを使用しました) —– 26g ~ 27g

水 —– 100g

砂糖 —– 好みに合わせて[spacer height=”20px”]


北欧 コーヒーメジャー

Cagliari エスプレッソカップ&ソーサー

*** 今回使用したミルがカリタのネクストGでした。細挽きに調整しましたが途中豆が挽けなくなりました。中を見たら粉が歯にくっつぃてました。理由としては二つ考えられました。深煎りにするとかなり油が出るのでそれで粉が湿ってくっついた。また、豆の品種がマラゴジッペというかなり大きい豆でしっかり挽くのが難しかった。中を掃除して、今度は少しづつ挽いたらできました。




一番適切な方法としては自家焙煎展(コーヒー屋)で豆をエスプレッソ用に挽いてもらうことかもしれません。[spacer height=”40px” id=”2″]

Hi guys,

Today I’m here to give you my recipe for a creamy and delicious espresso. The Kalita NextG is not necessarily known for its use as an espresso mill but it gets the job done. Espresso is becoming quite common throughout Japan with the people acquiring a taste for it.


Coffee Beans ( Dark roast – French to Italian roast, I used a single origin Mandheling ) —– 26g ~ 27g

Water  —– 100g

Sugar  —– However much you prefer

*** One problem I had was that the machine stopped grinding the beans. After opening the inside, I noticed that the grinds had stuck onto the teeth of the mill. It was odd since I didn’t have that problem previously when grinding for an espresso. I thought of two explanations.

One, the bean size. This variety is called Maragogipe and tends to be quite large compared to other varieties. Perhaps this might have caused the mill to slow down and allow time for the grinds to stick to the teeth. Two, the oils. The higher the roast level, the more the oil. Which means that the oil wets the grinds and in the process sticks to the teeth.

Either case, it’s better to clean your coffee mill before you grind for an espresso. Or perhaps have the coffee roaster grind for an espresso, for you.