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guidetoespresso.com

Italian Espresso
Espresso is a concentrated coffee beverage brewed by forcing very hot, but not boiling, water under high pressure through coffee that has been ground to consistency between extremely fine and powder.

Invention: Espresso was invented and has undergone development in Milan, Italy, since the beginning of the 20th century, but up until the mid 40s. It was a beverage produced solely with steam pressure. The invention of the spring piston lever machine and its commercial success changed espresso into the beverage we know today, produced with between 9 and 10 atmospheres or bars of pressure.

What defines an espresso?
Espresso includes a thicke ... (more)

Italian Espresso
Espresso is a concentrated coffee beverage brewed by forcing very hot, but not boiling, water under high pressure through coffee that has been ground to consistency between extremely fine and powder.

Invention: Espresso was invented and has undergone development in Milan, Italy, since the beginning of the 20th century, but up until the mid 40s. It was a beverage produced solely with steam pressure. The invention of the spring piston lever machine and its commercial success changed espresso into the beverage we know today, produced with between 9 and 10 atmospheres or bars of pressure.

What defines an espresso?
Espresso includes a thicker consistency than drip coffee, a higher amount of dissolved solids than drip coffee per relative volume and a serving size that is usually measured in shots, which is about 1-2 ounces in size.

Heart, body and crema
Espresso is chemically complex and volatile, with many of its chemical components degrading from oxidation or loss of temperature. Properly brewed espresso has three major parts: the heart, body and the most distinguishing factor, the presence of crema. Crema is reddish-brown foam which floats on the surface of the espresso. It is composed of vegetable oils, proteins, and sugars. Crema has elements of both emulsion and foam colloid.

Brewing: As a result of the high-pressure brewing process, all of the flavors and chemicals in a typical cup of coffee are concentrated. Some people prefer a single or double shot of espresso instead of one or two cups of coffee to get a quick shot of caffeine.

Serving up a cup: A professional operator of an espresso machine is a barista, (Italian for a bartender), and the act of producing a shot of espresso is termed “pulling a shot.” The term derives from lever espresso machines, which requires pulling down a handle attached to a spring-loaded piston, which forces hot water through the coffee at the requisite pressure.

Short and double: To pull a shot of espresso, a metal filter-basket is filled with either 7-10 grams of ground coffee for a single shot or 12-18 grams for a double shot. Popular drink

Espresso is the most popular type of coffee in Argentina, Brazil, Cuba, France and southern Europe, Italy, Portugal and Spain. It is also popular throughout Europe and North America.


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