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