Tamped espresso shot
What Exactly is Espresso:
The name espresso originally started in Italy. Around the 1900′s it was first coined and loosely translated, means a cup of coffee brewed just for you. In America, many people incorrectly pronounce or spell it “expresso”.
Espresso can be very confusing. Is it a bitter concentrated shot of caffeine? Where did it originate? Can you use sweeteners? What is the creamy base at the top? How should you drink it? Part of the confusion is due to the fact it might have been improperly prepared. A correctly dosed shot of espresso is made using a variety of espresso machines.
Is it the Bean?
Everyday that you expose the bean to air it degases and the acidity lowers. Typically, you have three days to achieve full fresh flavor, if left in a non airtight container. Make sure to use what you need for the day and try to store it when not in use.
Is it the Blend?
There are blends for espresso and many enjoy creating their own unique flavor roasting coffees by doing this. Honestly, many are using single origin coffees to effectively pull extraordinary shots and those are coming out ahead when judged for Americas Best Espresso competition. Basically it’s up to you to create your own avenue and have fun walking on it.
Is it the Roast?
Popular thought might lead you to believe that espresso must be an extremely dark roast, however espresso roasts varies from region to region. In Chicago you’d mostly likely find lighter roasts but in a certain region of California you’ll likely encounter a dark (French) roast. And in Northern Italy, a medium roast is generally used. Basically any roast you choose will do the trick but try each roast profile to see which one tastes better.
So, What is Espresso?
Espresso coffee is a small 1 to 2 oz. shot of pressure brewed coffee using between 18-20 grams of finely ground coffee. Brewing typically should be 16-22 seconds or judged by the blond coloring in the texture.
Drinking espresso can be an art form as well. In an Italian café, you might witness patrons breathing in the aroma as they hold the cup and saucer, and then drinking the entire shot in 3 or 4 sips.
Adding sugar to your espresso is an accepted practice in Italy, and there is no puzzling looks. But a truly great espresso is a joy to drink without any additives, so you can appreciate and profile it more completely.
There are many ways to prepare the best kind of espresso, now you see the history and appreciation for this wonderfully high concentrated flavor shot.
Try our Danesi Gold or Bristot Tiziano espresso here
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