| What is Espresso? | | | | composed of vegetable oils, proteins and sugars. |
| The word espresso comes from the Italian words | | | | Crema has elements of both emulsion and foam |
| caffè espresso which literally means | | | | colloid. |
| pressed-out coffee. Espresso is brewed by forcing | | | | Because of the high pressure brewing process, |
| very hot water under high pressure through coffee | | | | espresso tends to be a very highly concentrated |
| that has been ground to a consistency between | | | | "shot" of coffee. While there can be significant |
| extremely fine and powder. This process extracts a | | | | variation, on a per-volume basis, espresso contains |
| very flavorful concentrated coffee beverage. In Italy, | | | | approximately three times the caffeine content of |
| good espresso is defined by the "four Ms" - Miscela, | | | | regular brewed coffee. In most cases, 1 shot of |
| Macinazione, Macchina, Mano. These four words | | | | espresso will have about half the caffeine of a |
| loosely translates to: blend of coffee beans, the | | | | standard large coffee. For this reason, it has become |
| grinding process, the machine, and the person making | | | | the base ingredient for other drinks, such as lattes, |
| the espresso. | | | | cappuccino, macchiato and mochas. |
| Espresso was developed in Milan, Italy in the early 20th | | | | Which type of coffee beans is used to make |
| century, but up until the mid-1940s it was a beverage | | | | espresso? |
| produced solely with steam pressure. A simple | | | | Contrary to popular belief, there is no specific coffee |
| espresso machine uses a pot, a filter, ground coffee | | | | bean type or roast required to make espresso. |
| and a spout. The as water in the pot is heated | | | | Remember, espresso is made from the process, not |
| pressure builds inside the pot, and theonly way for it to | | | | the bean or blend. Typically, espresso is made from a |
| escape is up the spout, through the coffee and out of | | | | blend of beans that can be roasted ranging between |
| the spout in the top. Since the end of the spout is | | | | dark and light. Depending on the consumer, the blend |
| under water, the pressure forces the hot water up | | | | chosen is purely a decision on taste. Commercial |
| through the spout. Modern day espresso machines | | | | espresso makers like Starbucks go with a darker |
| have really caught on since the invention of the spring | | | | roast of beans to produce their traditional flavor. |
| piston lever machine. This machines commercial | | | | What the heck is a Barista? |
| success changed espresso into the beverage we | | | | Barista is the Italian word for bartender. So an expert |
| know today. Starbucks has taken espresso production | | | | operator of an espresso machine is considered a |
| to a new level and the market continues to grow each | | | | barista. Starbucks uses this term to refer to their |
| year. | | | | counter staff and thus the term has gained popularity |
| How does Espresso Differ from Coffee? | | | | in the U.S. A "home barista" is one who enjoys making |
| So what makes espresso so much different than | | | | espresso at their home. |
| regular coffee? For starters it has a thicker | | | | A final word on espresso |
| consistency than standard drip coffee. It also contains | | | | As more and more Americans pour (no pun intended) |
| a higher amount of dissolved solids than drip coffee | | | | into the local Starbucks or the Seattle's Best coffee |
| per relative volume. And probably the most noticeable | | | | shops, the popularity of espresso grows. Owning your |
| thing when you pay $6 bucks is that the serving is | | | | own espresso maker has become quite popular in |
| much smaller. Espresso is usually measured in shots, | | | | recent years and there are many styles of machines |
| which are between 25 and 30 ml (around 1 fluid ounce) | | | | to choose from. Some operate with just the touch of |
| in size. Espresso is also chemically complex and | | | | a button. I encourage you to do your research before |
| somewhat volatile, with many of its chemical | | | | you buy there are many different options and many |
| components quickly degrading from oxidation or loss | | | | different price ranges to consider. Good luck on your |
| of temperature. Just by looking at it, the most | | | | quest for the perfect cup of espresso be it home |
| distinguishing characteristic is "crema". Crema is the | | | | brewed or Starbucks original. |
| reddish-brown foam that floats on the surface and is | | | | |