| Espresso is several things at once. It is a
unique method of brewing in which hot water is forced under pressure through
tightly packed coffee, a cup at a time. It is a roast of coffee, darker
brown than the normal American roast but not quite black. In a larger sense,
it is an entire approach to coffee cuisine, involving not only roast and
brewing method, but grind and grinder, a technique of heating milk, and a
traditional menu of drinks. In the largest sense of all, it is an atmosphere
or mystique: The espresso brewing machine is the spiritual heart and
aesthetic centrepiece of the European-style cafe.
The word espresso is derived
from the Italian word for express since espresso is made for and served
immediately to the customer. A double espresso is a 47-62.5 mL (1.5-2
ounce) extract that is prepared from 14-17 grams of coffee through which
purified water of 88-95°C has been forced at 9-10 atmospheres of pressure
for a brew time of 22-28 seconds. The espresso should drip out of the porta-filter
like warm honey, have a deep reddish-brown colour, and a crema that makes up
10-30% of the beverage. Espresso brewing is defined by four "M's": the
Macinazione is the correct grinding of a coffee blend, Miscela is
the coffee blend, Macchina is the espresso machine, and Mano
is the skilled hand of the barista. When each factor of the four M's is
precisely controlled, the espresso beverage that is produced is the ultimate
coffee experience |
