Experts say barista that the espresso is the purest form of coffee, as well as the base of any of them. To understand both the origin and the essence of this type of form of preparing we have to move up to the Italy of the early TWENTIETH century.

Specifically, we're going to move up to 1901, at which time he created the first prototype of the ...

Experts say barista that the espresso is the purest form of coffee, as well as the base of any of them. To understand both the origin and the essence of this type of form of preparing we have to move up to the Italy of the early TWENTIETH century.

Specifically, we're going to move up to 1901, at which time he created the first prototype of the machine expresso, fruit, no doubt, of the industrial revolution lived in that time. Was Luigi Bezzara who managed to develop the first coffee fast and hot, thus responding to the definition of espresso coffee in Italian.

But that was only a prototype industrial. It took four more years, 1905, when Desidero Pavoni started to produce the first espresso machine commercial. The same will be called The Cruiser, although it has little to do with the machines of espresso coffee today.

Little by little, this type of machines were growing in the Italian society and, in fact, by 1920 there were different bars that offered this type of service, especially among workers who were demanding a good shot of caffeine and quickly.

This is only part of the history of the espresso machine, but we could spend hours talking about it, when what really matters is the type of coffee that is used to produce it, as well as the way of doing it, or the different recipes that can be prepared with the same, that is to say, the different ways to make it and take it.

Now I will move on to explain this, but before, if you let me, I would like to tell you a story with regard to the history of the expresso. Did you know that the same is associated to the occurrence of the word barista?

So it is and no, we don't have to come until our time to talk about it, since this term was coined in Italy in 1938, because of Mussolini and his movement the word bartender, which was the one previously used to define the professionals of the sector, this term they seemed very american, and wanted to find another one that sounded more Italian. It was thus that arose the word barista.

What is the espresso coffee

Probably this variety is one of the most go to the end of the day, and to be the best, not what you know. But, what is an espresso coffee? If you think, I'm going to explain some of their properties and characteristics

  • Aromatic: even if you are not a master of coffee, right away you'll notice the difference between an espresso and another that is not, as the aroma of the first is really heady and powerful. In general, tends to have floral notes, with hints of fruit and chocolate. At least this should be the espresso coffee Italian excellence.
  • Taste: the notes that I have just mentioned that they feel in the nose, also take place in the mouth, and for a long time, since the effect is long-lasting.
  • Round: it is a smooth coffee, where the acidity and bitter taste are perfectly balanced, neither one dominates over the other.
  • Color: usually hazel, but tends to a dark brown. The cream is created on the top is very thin and there is an absence of small bubbles (at least if you are well prepared).

So, it is not surprising that this kind of variety is one of the favorite of the enthusiastic growers. A variety that is not allowed to add or flavors, or other flavors, since that would eliminate your purity.

In addition to the above features, we must not forget that this type is the purest form of consuming this drink thanks to the force exerted by the water pressure on the coffee beans. In fact, the pressure, as well as the quality of the water and of the coffee bean will be what will determine the final quality of the infusion.

So, it is not surprising that teachers baristas are a few great “engineers” of the machines for expresso, so I can take full advantage of this and noticing their customers.

How to prepare an espresso coffee

In the bar or in the cafeteria you will have to rely on the art of the person who prepares it, but if you do it at home, I advise that you take note of the following data:

  • Use mineral water instead of tap water. In this way we achieve, on the one hand, that the taste of the water has no influence on our drink, and, on the other, that the amount of lime to be much lower. Even so, and in regard to the lime, I recommend that you clean your machine every two months, using a few pills suitable for that purpose.
  • The amount. The barista recommended 7 grams of espresso coffee for each cup and, a little tip: when you put in your coffee, give it a small tap to the dispenser, so that you distribute the powder evenly.
  • Be careful with the time! The espresso coffee is made quickly, but will not be ready until the coffee out of the coffee is homogeneous and has a continuous flow. If you see that this does not happen, press the coffee more strong.

Once you prepare, so that everything round must also take into account the cup in which it is served. And is that the espresso coffee Italian par excellence is served in a cup, white porcelain and small. You will have just the right amount to drink it, practically, than a sip.

Not only that, but do you want to know a trick to know if you have prepared well or not? Look at the foam top that is: if it is not, is that it is badly made and if it is, but it has lumps, also. Keep in mind what I have said above: it is fine and colored blonde.

In this regard, always ask this type of coffee in a bar, it's best that you take it in the bar. Why? Because if you wait to take it quietly on the table, the foam will disappear and you'll lose the essence more pure, since that is where most feel the taste and aroma of which I have before mentioned.

Of course, this type does not usually take milk, but in recent years, with the rise of the coffee makers single serve for use at home, there are increasingly more varieties and, among others, a well-known brand of espresso machine for home, has developed the espresso macchiato, which is not another thing that the expresso of all life, but with a drop of milk, so that softens the flavour and, of course, changes the color.

Differences between espresso, americano and ristretto

Cut off, alone, or with milk tend to be the most common forms of ordering it in Spain, but with the tourism boom, which we have full access to the information of other countries and the culinary always triumphs, as well as with the rise of the machines single-serve coffee and specialty shops in this product, it is becoming increasingly normal to hear other ways of asking for coffee.

And, precisely, one of them is the american. A long espresso, to which has been added water. This makes the intense flavor is less and, therefore, more pleasant to take for those people who do not like the pure taste of the coffee.

But we cannot confuse an american, with an espresso lungo, or long espresso, which is as it is known in Spain. The lungo is characterized by getting a larger amount of coffee and water in the case of espresso normal and is more bitter than the american.

On the contrary, when we speak of expresso short, or ristretto we are talking about a coffee made with half the water in the expresso original, so that the drink that is obtained is much more concentrated. So, if you ask a ristetto this will be more acid and a much stronger flavor, but it is not recommended for people who have delicate stomach.

And you, do you know how to differentiate them? Do you have a preference between any kind of coffee expresso?

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Taste bitter and spicy, which does not lose the sweetness basic of all good expresso. It is the result of the mixture between grains Indonesia and Brazil.

3,56 € 3,95 € -10%

With a distinctive wood-like flavor, earthy, this coffee impresses with its strength and flavor, that leaves a long and pleasant aftertaste.

3,95 €

Coffee 100% arabica beans, made with the finest beans from Brazil, Africa and Asia, it combines sweet and spicy. Complex Aroma and thin.

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