Ok, real quick. For the curious, yes, Espresso is coffee. But, making espresso is a bit more involved than simple coffee brewing that is performed on a daily basis. Espresso requires attention. Espresso inspires passion. Dedicated espresso machines, rather than separate electric kettle cordless appliances are de rigeur for those attempting to make espresso at home.
Have you ever seen a barista making espresso in a coffeehouse? If you, you may begin to understand where we are coming from. Watching the process can be quite daunting for the uninitiated. It is loud, owing to a combination of taps, hisses, and whirs. The barista closely monitors every step. Minding multiple settings on a grinder, machine, and steam wand requires absolute concentration. And your reward after all that? A tiny but luscious shot of espresso.
Aficionados know that espresso is dark, robust, and regretfully, served in a rather small cup. And whether it is sipped alone or mixed with steamed milk to make a latte or cappuccino, it’s no ordinary cup of coffee. The taste is a heap sweeter with a hint of bittersweet slowly introducing itself to your taste buds.
Espresso is made from coffee that’s usually roasted somewhere between medium and dark. Near boiling water is pushed through roughly 7 grams of compressed occasional grounds. The finished shot will end up being approximately 1¼ ounces and ready in approximately less than half a minute.
Sitting high on the espresso, is its most noted feature: a frothy crown of bright red crema. This crema is the one thing ahead of taste that hints whether the shot will turn out to be wonderful or detestable. Even before they take the drink to their lips, savvy baristi study this crema quite carefully once they’ve pulled a shot to check for sure visual characteristics that will ultimately influence taste. Crema on a shot pulled properly has tiny speckles and a beautiful golden-red color. And a full, fragrant aroma tips off baristi to a smart shot before even the initial sip.