Espresso. The start to everything
“When you become more familiar with coffee, life does not get easier, unless you are willing to drink bad coffee”
When you become more familiar with coffee, life does not get easier. Quite the opposite (unless you are one of those who does not care). If you do happen to be the latter, stop reading this now. Yet, if you are interested in what you find in your coffee cup – join me, but know that this requires a change in your coffee routine, pickiness when coffee is served, and searching for special coffee shops in foreign lands and cities to enjoy good, well-prepared coffee.
“Another clue that your espresso will be good is the presence of tiger stripes”
Espresso has different associations for everyone. But the basics are the basics. Espresso is coffee in a small cup – a few sips of joy and pleasure. A well-made espresso can take you to heaven, but a bad one can ruin your day.
Espresso came to be at the end of the 19th century in Italy, and the drink has two translations from Italian. The first means “quick”, but the other – “pressed” or “prepared under pressure”. Espresso is the foundation for everything – an Italian feeling of well-being, a successful transaction, a good cappuccino, caffè latte, espresso macchiato, and even the end to a wonderful evening. Italian espresso has become the benchmark worldwide, although it should be said that there are places influenced by the new coffee movement where baristas serve better coffee than in Italy itself.
That little cup of coffe is a powerful drink prepared under 9 atmospheres of pressure by forcing a small amount of almost boiling water (92‒96ºC) through a precise amount of ground coffee beans (known as extraction time). The first way of telling that the espresso is good is by standing next to the barista with a stopwatch and checking the time – if she or he pours 25 ml of the drink in a cup within 25‒30 seconds, then that’s a good start, but that’s not all. Another clue that your espresso will be good is the presence of tiger stripes (a beautiful reflection of a tiger’s coat in the coffee foam) and a layer of crema. If that happens, then there are two things in your favour – and that’s a lot. In addition, the beautiful layer of crema (no – that’s not a layer of added cream) means that while pouring, a beautiful layer of coffee foam has formed.
Thicker consistency, higher caffeine content and aroma, and crema in a 24‒30 ml drink – that is the secret of great espresso. The flavour depends on the manufacturer and bean blend. And – no – it’s not ok to pour espresso into a cold cup, because then the only thing you will taste will be sour and it will be slightly cool. Espresso must be served in a warm (65º) cup. The cup should be small, narrow, and thick. One portion of espresso is prepared from 7–8 g of coffee and contains 40‒75 mg of caffeine. Before drinking the coffee foam, in which the taste of coffee is concentrated, mix it into the coffee.
Espresso
Serve in a 80 ml cup.
The cup should not be warmer than 60ºor the coffee will taste bitter, but if it is cooler, the coffee will have a sour taste.
7‒9 g coffee (specialtycoffees have different standards).
25‒30 ml of coffee.
Extraction time is 25‒30 seconds.
Stir before drinking to rejuvenate.
Sip it so you can taste more of the flavours.
If the coffee drips through more quickly, it will be more sour; if it drips through longer, it will be more bitter.
Ristretto
Shortened espresso. The amount of coffee and cup temp and size are the same as for espresso.
20 ml coffee.
Extraction time is less than 25 seconds.
More concentrated.
You must have tigerstripes.
Less caffeine, more intense flavour.
Espresso macchiato [mak’kja:to]
This is the morning drink for Italian men or an all day drink for Italian women, particularly if they don’t want strong espresso in the morning when downing this can be a pretty brutal move. The amount of coffee and cup temp and size are the same as for espresso.
1 part espresso + 1 part whipped milk.
Whip the milk as for cappuccino – silky, smooth, mild.
Serve in an espresso cup.
Serve in a 80 ml cup.
Double espresso macchiato
The same as classic espresso, just:
Serve in a 120 ml cup.
Double the espresso.
Double espresso
The same as classic espresso, just:
Serve in a 120 ml cup.
Double the espresso.
Extraction time‒
Caffè Americano
Serve in a large cup that is, of course, warmed.
1 portion espresso, but there are no exact proportions.
Boiled water – either the barista pours it just before serving, or the espresso and water is served to you at the table and you pour it over yourself.
Lungo
A long espresso. Also known as caffè crema.
Prepare just like espresso. The only difference is the ground and amount of water – it’s course so more water can pour through it.
A rarity in Italy – you most likely won’t find it here because everyone has their coffee grinder set for espresso and people probably won’t reset their grinders just for you.
It’s not the same as caffè americano because it’s pushed through with pressure, creating a beautiful crema.
Important!
Latte art – a drawing formed on the foam.
All coffee drinks should be consumed without sugar, because sugar kills the taste.
All coffee drinks should be served in cups that are 60º warm.
Extraction time – the period of time it takes for water to drip through the filter into the cup.
Crema – properly prepared coffee foam that is created when coffee pours into the cup, depending on the proper pressure and ground.
Tiger stripes – stripes on the coffee crema.
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