The Definition of Espresso
Until recently, the American consumer had little direct experience with espresso, and when it did the experience was usually not favorable. The term "espresso" has been used loosely, and what positive connotations that it had - evoking romance, mystery, sophistication - usually had no firm basis for definition. Given the general quality of espresso sold in restaurants in the United States even today, it would be preferred if we could start off with a new term, because many of those people that have been brave enough to have ordered and tasted espresso in the past, probably will not be brave enough to try it again.
In truth, espresso - when skillfully prepared with high quality coffee - is one of the most enjoyable beverages that humans have ever invented. It is also a very powerful component to a wide menu of popular beverages such as caffe lattes, cappuccinos and caffe mochas. But, what is Espresso ?
As a general definition, Espresso is a coffee beverage prepared using water under pressure. But, a more exact definition is necessary because the brewing method requires strict conditions be satisfied for the beverage to be acceptable, and even more strict for the beverage to be at its potential which can be nothing short of phenomenal.
We will explore more of the details of the definition of Espresso . But let us be clear about one thing before we go on, and that is what Espresso is not!
What Espresso is not
The term espresso has been applied as a descriptor and modifier to ice cream, cakes, tortes, paint color, and many other not-so-deserving things. As for coffee, the term espresso is often construed inaccurately as a definition for a darkness of roast, a a general fineness of grind, a specific blend of coffees, and even mistakenly as if Espresso was a country where coffee is grown!
Although a particular roaster may have established a specific blend and darkness of roast that they have defined as the coffee that they will use in making espresso, and thus named the blend their "Espresso Blend," and the darkness of roast their "Espresso Roast," this casual naming of products for their intended use should not be allowed to confuse anyone about the true meaning of Espresso which is:
"a fine beverage made using the espresso method of brewing."
THE SCAA?s DEFINITION FOR ESPRESSO:
Espresso is a 45ml (1.5 ounces) beverage that is prepared from 7-9 grams of coffee through which clean water of 192¡ - 198¡ F (88¡ - 92¡ C) has been forced at 9-10 atmospheres of pressure, where the grind of the coffee has made the brewing "flow"* time approximately 22-28 seconds. While brewing, the flow of Espresso will appear to have the viscosity of warm honey and the resulting beverage will exhibit a thick dark gold cream foam ("crema") topping. Espresso is usually prepared specifically for, and immediately served to its intended consumer.
Preferably, Espresso is brewed directly into a small thick flared china cup that has been preheated, and is served immediately to the consumer. The presentation is important, like with any food or beverage because of the aesthetic value that presentation provides, but the purpose for the "small thick flared-mouth china cup that has been pre-heated" has functional value as well. Because the beverage is small in volume (at 1.5 ounces, it would not even fill 20% of a normal cup), if it were served in a large, thin-walled cold mug its "structure" and all of its heat would immediately be lost. The flared mouth design forces the drinker to open their mouth, allowing enough air to be mixed with the beverage and exposes more of the drinker?s taste buds to the flowing beverage. The cups that Espresso is served in are generally called "demi-tasse" cups.
The term "espresso" comes from the Italian language, the English translations which include both "quick" and also "expressly for a special purpose". Both of these definitions suggest the original intent that inspired the invention and perfection of Espresso, in that satisfying the inherent urgency and ego of human nature, people wanted their coffee personally made for them as quickly as possible upon their requested demand. Espresso perfectly satisfies these human desires given its very quick brewing time, and the fact that it is brewed in individual portions. It is an added benefit that the brewing method tends to create, when all of the underlying conditions are right, the most extraordinary of beverages.
From Andrea Illy?s recent book, Espresso Coffee: The Chemistry of Coffee, comes another definition for Espresso:
Italian espresso is a polyphasic beverage, prepared from roast and ground coffee and water alone, constituted by a foam layer of small bubbles with a particular tiger-tail pattern, on top of an emulsion of microscopic oil droplets in an aqueous solution of sugars, acids, protein-like material and caffeine, with dispersed gas bubbles and solids.
Illy goes on to say:
"The distinguishing sensory characteristics of Italian espresso include a rich body, a full fine aroma, an equilibrated bitter-sweet taste with an acidic note and a pleasant lingering after-taste, exempt from unpleasant flavour defects."
The noted coffee author, Kenneth Davids, has another valuable approach toward describing Espresso in his book " Espresso: Ultimate Coffee":
"To extend the technical definition somewhat, we might say that espresso is an entire system of coffee production, a system that includes specific approaches to blending the coffee, to roasting it, and to grinding it; and that emphasizes freshness through grinding and brewing coffee a cup at a time on demand, rather than brewing a pot or urn at a time from pre-ground coffee and letting the result sit until it is served."
How to Make Espresso
Espresso preparation requires care and consciousness on the part of the operator. The job is given so much respect that in Italy the term "barista," or espresso bartender, is earned through proven skill and experience and considered an honorable title. The Italians refer to the four M?s as being key to the creation of espresso:
La Macchina - the machine
The Espresso machine provides separately controlled heat and pressure to the water that passes through the ground coffee, "capturing" its taste and aroma.
La Miscela - the blend of coffee
A blend is any combination of "single-origin" coffees. Coffees from different origins exhibit unique flavor profiles - aroma, taste, acidity and body. Many roasters believe that no single-origin coffees can provide all of cup characteristics necessary to make a great Espresso. Blending coffee is an art form and creating a combination of beans that synergizes each coffee?s flavor characteristics into a melody that offers a unified theme takes knowledge, skill and practice.
Il Macinadosatore - the grinder/doser
The coffee-grinder/dispenser cuts the roasted beans into smaller particles. This process increases the surface contact of the coffee with the hot water enabling the desirable soluble and insoluble substances to be extracted into the cup. As there is no absolute correct size of particle in making espresso, given that the extraction is influenced by many variables, the barista must use a method for adjusting the grind until they have determined the appropriate setting. The "doser" feature of most commercial machinadosatores allows for quick and consistent measurement of the proper quantity of coffee into the portafilter handle.
La Mano - the hand that makes the drink
Playing a vital role with early steam-pressured machines as well as with today?s technologically advanced Espresso machines, the skill of the operator continues to be of great importance in choosing the right coffee blend and grind, setting the grind, preheating the cup, dispensing the correct amount, proper tamping and keeping the machines and utensils clean and efficiently operating.
Espresso Making - A Procedure
The actual steps that a barista does when making an Espresso on a contemporary semi-automatic machine can be arranged in the following prescribed order:
1.Preheating the cup - by rinsing or soaking it under a stream of water from the brew port.
2.Fill the espresso basket with fresh ground coffee from the doser/grinder
3.Tamp the grounds firmly and wipe clean the top edge of the basket
4.Fix the basket handle into the port head of the espresso machine.
5.Start the pump on the espresso machine.
6.Observe the flow for the quality characteristics of the espresso
7.Stop the pump or pull the receiving cup from the flow at the appropriate extraction level/time.
8.Serve the Espresso, or use it to make the ordered espresso-based beverage .For the details of epsresso-based berverage , please refer the Recipes section
10.Unfix the basket handle and knock out the spent grounds into the knockout box.
11.Rinse or wipe the basket and port head clean.
12.Refix the handle into the port head of the espresso machine so that it will stay hot
Kwow how to order Espresso
Espresso: a shot of espresso where the cup is filled about 2/3
Espresso Ristretto: Literally "restricted" espresso. A shorter draw. The goal being a thicker and more flavorful espresso. The cup is only filled 1/2
Espresso Lungo: A shot that is pulled long for a bit of extra espresso. While many believe this maximizes the caffeine, in most shops this merely produces a bitter cup. The cup is filled 3/4
Espresso Macchiato - Espresso with a minimal amount (or "mark") of steamed milk on top.
Espresso Corretto - Espresso with a minimal amount of Liquer such as Sambuca, Anisette or Brandy (sweet syrups are not used at all in Italy to flavor espresso)
Espresso con Panna - Espresso with a minimal amount of fresh whipped cream on top.
Espresso Doppio - Double the amount of Espresso served in a bigger cup.