What is espresso?
In this blog we ask the question; what is espresso? We explore what's in an espresso, the difference between a single and a double shot, how to make an espresso, and the history of this classic essential part of many of your favorite coffee varieties, from an Americano to a flat white.
Espresso is a small, strong cup of coffee with a big history. Espresso is the basis of most coffee drinks and is made with an espresso machine. The espresso machine has evolved since its first design patent in 1884, although it was never commercialized. Luigi Bezzera took the initiative and patented an espresso machine design in 1901. Bezzera sold the patent to Desiderio Pavoni who, adding a pressure relief valve and steam wand, presented the machine at the Milan fair in 1906, announcing the invention of 'caffe espresso'. Although the machine offered a fast coffee method compared to other brewing methods at the time, it was essentially a kettle that did not produce enough pressure for true espresso extraction. The biggest development for the future of espresso came in 1946 when Achille Gaggia introduced the spring lever, which helped with pressure and speed. In 1961, Ernesto Valente introduced a motorized pump to the espresso machine, which maintained pressure while using tap water: the modern espresso machine was born, and the rest is history.
The Espresso Coffee Brewing Method: Key Features
Brewing the perfect espresso shot involves a few important steps, making it both a skill and an enjoyable daily ritual. Here we explore the brewing process, appearance and taste of espresso, as well as the importance of time and pressure for espresso, to understand the essential elements of the espresso brewing method.
Pressure from the espresso machine
An espresso machine uses high pressure to extract the espresso shot. Pressure is a measure of the force exerted by the atmosphere. To make an espresso, the pressure must be controlled. Finely ground coffee is pressed into the portafilter, creating a coffee puck—this dense, uniform area of coffee resists water when the espresso shot is pulled through under pressure. With some domestic espresso machines, the ability to manipulate pressure is limited—and sometimes not possible at all; This doesn't mean these machines can't produce great espresso—you just can't experiment as much and adjust every variable of your brew. The pressure level of your espresso machine can affect the taste, texture, aroma and color of the espresso shot. If the pressure is too low, your espresso may look weak and thin, with a sour taste, probably under-extracted; if the pressure level is too high, you can end up with an over-extracted espresso that tastes bitter and astringent, with a dark, uneven and bubbly crema.
Best pressure for espresso
Pressure is essential for brewing espresso; Unlike filter coffee, which relies on gravity, coffee brewed using the espresso method requires a high level of pressure. The standard pressure recommended by coffee experts is nine bars for quality espresso extraction.
Crema
While it has aesthetic appeal, there's more to the crema on top of your espresso than just its appearance. It all comes down to science. When coffee beans are roasted, carbon dioxide (CO2) is created in the beans; when the water in the espresso machine is under pressure, it can dissolve more CO2. When the espresso shot is pulled, the brewed contents in the cup return to normal pressure. This espresso coffee, as a liquid, cannot contain all the CO2, so it is released in small gas bubbles. The gas bubbles cannot escape completely and become trapped in the espresso liquid, creating the so-called crema.
Crema is a distinctive layer in an espresso: you won't find it in manual brewing methods, such as a pour-over coffee; crema cannot be produced without pressure. Freshly roasted and ground coffee will produce more crema—but a good crema on top of your espresso is no guarantee of a good coffee: taste remains the key.
Portion size
Most standard espresso cups are designed to serve a single espresso shot with an average serving size of 30ml, and a double espresso shot with an average serving size of 60ml.
Taste & Aftertaste
A properly extracted cup of espresso has a balance of bitterness, acidity and sweetness. Although it is a short drink, normally enjoyed in just a few short sips, the flavor notes in an espresso are celebrated for their complexity. Intense. Slippery. Sweet. Rich. The next time you brew an espresso to enjoy, take note of some of the adjectives that come to mind with each sip. A brilliant espresso is not dominated by a single note; each note will complement the other.
Aftertaste is the final sensory experience that comes with enjoying a quality cup of coffee. Aftertaste, also called 'finish', is the lingering taste that lingers after you finish your cup of coffee. The aftertaste of an espresso is particularly strong and can linger for up to fifteen minutes after that last sip.
Espresso Shots: Everything you need to know
When preparing and pulling an espresso shot, there are a few important things you need to know to perfect the process and enjoy a perfectly brewed cup.
What is an espresso shot?
An espresso shot is one or two fluid ounces (30 or 60 ml), depending on whether you requested a single or double espresso; it is a concentrated form of full-bodied, flavorful coffee that is brewed on an espresso machine and usually served in a demitasse cup.
How much caffeine is in an espresso shot?
The amount of caffeine in your espresso shot varies depending on several factors, including the type of coffee used (Robusta contains more caffeine than Arabica); the type of roast (the darker the roast, the less caffeine), and the brewing method. A single espresso shot contains approximately 60 mg of caffeine on average; you can expect about 110 mg of caffeine in a double shot.
What does a perfect espresso shot look like?
It's pretty hard to tell if your espresso shot is going to be great just based on its appearance—but once the shot starts to brew, you'll quickly see if it's running too fast or too slow; too fast, and it's under-extracted; too slow, and you have an over-extracted espresso. A good—but not guaranteed—indication of a perfect espresso will be visible in the form of a thick crema (the Italian word for 'cream').
How do you serve espresso?
Espresso is a small portion of coffee with a big impact. Traditionally, espresso is served in a demitasse cup. Some coffee bars serve you a single or double espresso shot with a saucer and teaspoon; some places choose to serve it in a small glass. At home you can choose your own favorite drinking cup: you may prefer the tactile feel of something handmade or find that the temperature is better maintained in one type of cup than another: it's completely up to you.
You can serve your espresso with a small glass of still or sparkling water—something that has long been common in Italy. Sparkling water is supposed to act as a taste freshener, while the bubbles are said to stimulate your taste receptors.
How do you drink espresso?
While the small size of the espresso coffee might lead you to believe that this is a coffee to be drunk in one sitting, like a shot of alcohol, that is not the case. An espresso, although a short drink, should be savored. Your espresso should be enjoyed in just a few sips—especially before it has time to cool—but definitely not as one sip.
Whether you're standing at the coffee counter or taking the time to sit down, there are a few things to consider before taking that first sip. Some people choose to scrape the crema from the top of their espresso before drinking; others prefer to stir the crema into their coffee. Crema not only looks good, freshly served, and passed from barista to you, but it is an indicator of the freshness of your coffee. In addition, crema retains the aromas in your cup longer. Crema just doesn't taste great, and the bitterness can affect the overall flavors in your espresso. But, if you choose to stir your espresso, you are mixing those flavors. Espresso
