Espresso with crema, the foamy “cap” on the espresso produced not by milk or cream, but by the pressure of making the drink.
October 2006
Updated June 2008
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Expressly Espresso
Part II: Espresso-Making Tips
This is Part II of a four-part article. Click among the links below to read the other parts.
Espresso Tips
The flavors in a typical cup of espresso are very concentrated. Some coffee-drinkers prefer a single or double shot of espresso instead of one or two cups of coffee to get a quick shot of caffeine. Some coffee-lovers just prefer the intense, dark flavors of espresso to other forms of coffee.
- Bean. Espresso is not a type of bean, but a roast. Espresso is typically a blend of beans roasted anywhere from very light to very dark with a lot of surface oil evident. In Southern Italy, a darker roast is preferred but in Northern Italy, a more medium roast is the most popular type. Companies such as Starbucks and Peets have popularized darker roasts in their blends. Smaller companies buy from different coffee roasters. Ask whose beans a shop buys until you find the one that you like best.
- Caffeine. Because a cup of espresso takes no more than 30 seconds to brew (28 seconds is the ideal brewing time), less caffeine is extracted from the ground beans than in drip coffee, which takes anywhere from 5 to 7 minutes to brew.
- Size. Espresso cups are intentionally small and thick—they’re different from delicate porcelain demitasse cups. Thick cups hold the heat, while large cups dissipate the heat and the crema which carries the aroma in a fine cup of espresso. The proper portion of espresso is one ounce for these reasons. If you want a larger serving of espresso—have another and drink it in its peak form.
- Garnish. You may see coffee served with a piece of lemon peel. This was originally used to counteract the taste of over-roasted, bitter espresso—the oil in the peel blocks the bitterness. Italians traditionally serve fine espresso without lemon peel. However, if you like the added flavor of the lemon peel (we do), feel free to serve it as your own tradition.
- Freshness. Somehow, a tip circulated that coffee beans should be kept in the freezer for freshness. False! Freezing the coffee coagulates the natural oils contained in the bean. In an espresso, those oils need to emulsify to produce the body and mouthful of the coffee. Coffee can be stored in the refrigerator, but airtight containers are crucial. An airtight container keeps out odors and protects the internal moisture of the coffee bean. No matter what kind of coffee you buy, the best rule of thumb is to buy only what you need for a week, or two weeks at best. Ground coffee will begin to go stale in 24 hours. Keep coffee away from direct light and heat. Direct light and heat begin to cook the coffee oils, and will affect the flavor and aroma properties.
Coffee & Espresso Books
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Uncommon Grounds, by Mark Pendergrast. An in-depth look at the rich history of coffee and how it transformed our world. Click Here for more information. |
Coffee—A Dark History, by Antony Wild. This informative book covers the many ups and downs of coffee's past 500 years. Click Here for more information. |
The World Encyclopedia of Coffee, by Mary Banks. Explore coffee's many different uses from aromatic beverage to indispensable cooking ingredient. Click here for more information or to purchase. |
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Coffee - A Guide to Buying, Brewing, and Enjoying, by Kenneth Davids. Dazed by the myriad of coffee choices? This book shares everything you need to know about the humble cup o' joe. Click here for more information or to purchase. |
Espresso Coffee - The Science of Quality,
by Rinantonio Viani and Andrea Illy. Get down to the nuts and bolts of coffee with this intriguing read. $84.95. Click here for more information or to purchase. |
The Coffee Book,by Gregory Dicum and Nina Luttinger. Follow your favorite beverage from the pod to your mug. $11.02. Click here for more information or to purchase. |
Continue To Part III: Espresso Glossary Terms A To C
Return To Article Index Above
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