Baristas - The Coffee Lovers Blog #4: The Espresso Coffee

There is a misconception that espresso is nothing more than a stronger form of coffee, but in reality, it is the coffee distillation method. Most espresso lovers prefer this definition than simply defining it for the strong and intense flavors it offers. 

What is an Espresso coffee? 

Espresso coffee is a drink of Italian origin. It is a type of coffee preparation. It owes its term to obtaining this drink through an espresso machine. It is characterized by its rapid preparation and its more concentrated flavor.

Espresso is introduced as a need for Italians to obtain this precious beverage without waiting so long. In the year 1901, Luigi Bezzera patented the first espresso machine known, and from that moment, brands like Rancilio, Faema, La Marzzocco, among others... 

In 1988, the Istituto Nazionale Espresso Italiano (INEI) was created, and from that moment, conditions were defined, established and standardized to make a perfect espresso, as they say, a certified espresso. And in this time he has become an ambassador of Italian gastronomic culture, such as pasta, Grana Padano, balsamic vinegar and wine.

The espresso grind is particularly different from another type of grind, it is a texture similar to flour, which is adapted to the capacity of the espresso machine to extract the coffee. If the grind is very fine, then the water slugs very slowly, therefore the slow, cold and bitter coffee comes out. If it is very thick, it comes out too fast, burned and watered down.

The color of the espresso cream should be countersunk, with some stains, called trigaturas. In addition, the cream of a good 100% arabica coffee, with washing process should be bright and with a rather compact texture. In blends containing robusta coffee (typical of commercial brands in Italy) the cream is porous, and rather opaque.
The flavor of espresso may vary depending on the type of coffee bean used and its characteristics, the level of roasting of the beans, and so on. It can be more or less sweet, more or less acidic, more or less bitter, sometimes even slightly salty. But it is said that in a good coffee a balance is sought between acidity and sweetness, bitterness and astringency are sensory defects of coffee that indicate that there was a bad process of harvesting, benefit or roasting of the beans. 

The smell of espresso is also important and must express the attributes of the coffee used, being clean and pleasant. You can help yourself in the cupping of the espresso by gently moving the cup in a circle to release more aromas. Beware, the espresso presents aromatic notes of concentrated coffees, different from those present in a filter preparation, you have to learn to identify them!

The body is a fundamental aspect when evaluating a coffee. The body has nothing to do with the feeling of force in the taste, it is a tactile sensation caused by the density of the drink and by the elements in suspension essentially fats and oils.

Adding sugar to coffee depends on the taste of each person, but to taste and analyze each of the flavors is said that a good coffee does not need sugar.

I imagine that you have heard many different terms when it comes to espresso coffee.
It is confusing to decide what drink we are going to receive, when we do not know what each name means. Each adjective simply tells us how much concentration of coffee and water each preparation has. Being Italy the cradle of Espresso coffee, most of the names are marketed in Italian. I give you some examples that will facilitate this experience in the new art of coffee:
 
Simple or simple espresso coffee or espresso. 30 milliliters of strained coffee, concentrated flavor, a pleasant experience on the palate.
Double espresso or doppio coffee: double a simple Espresso.
Short espresso coffee or ristretto. Watch out! Very concentrated and only for palates already used to a very strong coffee.
Long espresso coffee or lungo. It is an express in which 40 milliliters of water and 10 grams of coffee are needed.
Espresso cut or macchiato. It is an espresso mixed with 10 to 15 milliliters of hot or cold milk, according to the customer's request. It is also known as "spotted" or "brown."
Latte macchiato It is a cup of whole milk (or cremada) mixed with a small amount of espresso coffee. Ideal for those who like a "coffee with milk" but with much more cream and aroma.
Cappuccino beverage prepared with 1/3 cup of Espresso, 1/3 cup of milk and 1/3 of milk foam. Delicious for any time of day.

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