Espressos.org

What is Espresso? The word espresso comes from the Italian words caffè espresso which literally means pressed-out coffee. Espresso is brewed by forcing very hot water under high pressure through coffee that has been ground to a consistency between extremely fine and powder. This process extracts a very flavorful concentrated coffee beverage. In Italy, good espresso is defined by the “four Ms” - Miscela, Macinazione, Macchina, Mano. These four words loosely translates to: blend of coffee beans, the grinding process, the machine, and the person making the espresso.

Espresso was developed in Milan, Italy in the early 20th century, but up until the mid-1940s it was a beverage produced solely with steam pressure. A simple espresso machine uses a pot, a filter, ground coffee and a spout. The as water in the pot is heated pressure builds inside the pot, and the only way for it to escape is up the spout, through the coffee and out of the spout in the top. Since the end of the spout is under water, the pressure forces the hot water up through the spout. Modern day espresso machines have really caught on since the invention of the spring piston lever machine. This machines commercial success changed espresso into the beverage we know today. Starbucks has taken espresso production to a new level and the market continues to grow each year.

How does Espresso Differ from Coffee?

So what makes espresso so much different than regular coffee? For starters it has a thicker consistency than standard drip coffee. It also contains a higher amount of dissolved solids than drip coffee per relative volume. And probably the most noticeable thing when you pay $6 bucks is that the serving is much smaller. Espresso is usually measured in shots, which are between 25 and 30 ml (around 1 fluid ounce) in size. Espresso is also chemically complex and somewhat volatile, with many of its chemical components quickly degrading from oxidation or loss of temperature. Just by looking at it, the most distinguishing characteristic is “crema”. Crema is the reddish-brown foam that floats on the surface and is composed of vegetable oils, proteins and sugars. Crema has elements of both emulsion and foam colloid.

Because of the high pressure brewing process, espresso tends to be a very highly concentrated “shot” of coffee. While there can be significant variation, on a per-volume basis, espresso contains approximately three times the caffeine content of regular brewed coffee. In most cases, 1 shot of espresso will have about half the caffeine of a standard large coffee. For this reason, it has become the base ingredient for other drinks, such as lattes, cappuccino, macchiato and mochas.

Which type of coffee beans is used to make espresso?

Contrary to popular belief, there is no specific coffee bean type or roast required to make espresso. Remember, espresso is made from the process, not the bean or blend. Typically, espresso is made from a blend of beans that can be roasted ranging between dark and light. Depending on the consumer, the blend chosen is purely a decision on taste. Commercial espresso makers like Starbucks go with a darker roast of beans to produce their traditional flavor.

What the heck is a Barista?

Barista is the Italian word for bartender. So an expert operator of an espresso machine is considered a barista. Starbucks uses this term to refer to their counter staff and thus the term has gained popularity in the U.S. A “home barista” is one who enjoys making espresso at their home.

A final word on espresso

As more and more Americans pour (no pun intended) into the local Starbucks or the Seattle’s Best coffee shops, the popularity of espresso grows. Owning your own espresso maker has become quite popular in recent years and there are many styles of machines to choose from. Some operate with just the touch of a button. I encourage you to do your research before you buy there are many different options and many different price ranges to consider. Good luck on your quest for the perfect cup of espresso be it home brewed or Starbucks original.

About the AuthorDale Martin hosts a site that posts reviews and information on espresso machines. If you would like to learn more or to read reviews of specific espresso machines, please visit us at www.espressomachines-review.com

No Comments »

In Italy there is a traditional rule, known as the five M’s, which all must be achieved to make good espresso. 1. Miscela (Espresso Blend)
Whilst it is possible to make a bad espresso using a good blend, it is impossible to make a good espresso using a bad blend. The exact blend you choose is purely down to personal taste but you should use coffee which is: a) fresh and; b) of high quality.

Coffee oxidizes in air and quickly changes taste, so coffee you use should be recently roasted and kept in an airtight container. A word of warning though: coffee can be too fresh. If you try and make an espresso with coffee roasted less than 48 hours ago you may produce a shot with tons of crema which quickly dissipates. This is because the coffee is still ommiting too much CO2 as a result of the roasting process.

The espresso blend should use high quality beans. However, this does not mean that the blend needs to be 100% arabica. Traditionally, espresso blends from Northern Italy contain a small percentage of high quality robusta beans. Robusta can add character to a blend if used sparingly, giving it that bit of extra zing.

2. Macinadosatore (Grinder)
To make good espresso you need a good coffee grinder. Concical burr grinders are regarded as the best as they operate at lower speeds, which reduce the amount of heat created, and so are less damaging to the flavour of the coffee.

The most important aspect of a good coffee grinder is its ability to make very small changes to the coarseness of the grind. The perfect espresso takes 25-30 seconds to make. It is the job of the grinder to control the flow rate of the espresso through adjusting the grind. If the espresso is coming out too fast the grind needs to be finer. If it is coming out too slow then the grind needs to be coarser.

Finally, for the best results, the coffee should be ground immediately before use as once ground, it has a larger surface area and so is more vunerable to oxidization.

3. Macchina Espresso (Espresso Machine)
A good espresso machine is not necessarily needed to make good espresso. However, if you want consistantly good shots you need a good machine. You see for the perfect espresso you need to have your machine at the right temperature and pressure. With a cheap machine there is too much variation and so you have to rely on a bit of luck to get good results.

4. Mano dell’operatore (Skill of the User)
You do not have to be World Barista Champion to make good espresso. Once you have learned the basics it is just a case of lots of practice and experimenting.

5. Manutenzione (Maintenance)
This M is often overlooked. Your espresso machine and grinder must be cleaned regularly not only to prolong their life but also to keep them producing good espresso. Afterall, there is no point putting fresh coffee through your coffee grinder if it has leftover grounds from previous grinds in it, as these are going to contaminate the fresh coffee and impart a stale and rancid taste on your espresso.

About the AuthorJames Grierson is the owner of Galla Coffee: http://www.gallacoffee.co.uk - UK online retailer of designer coffee accessories. Through the Coffee Knowledge section of his website he aims to help people understand more about coffee and give them tips on how to make great tasting coffee in their home.

No Comments »

This is the basic technique to brewing espresso. Once you have mastered this you can then start to experiment and find your very own ‘Espresso Nirvarna’ Use filtered water in your espresso machine. Water from the tap may contain particulates (such as dirt, sediment and rust) that can affect the taste, texture and aroma of espresso. Particulated water also causes added wear on parts; and can clog solenoids, valves and groupheads.

You should aim to complete all these steps as quickly as possible, but it is important not to rush any stage, particularly the tamp.

1. Fill the water tank of your espresso machine with filter water, attach the portafilter (empty at this stage) and turn on the machine. Wait for the machine to warm up.

2. Switch on the espresso function (pump) and allow hot water to pour out the portafilter for between 10-20 seconds. This will ensure that the grouphead and portafilter are hot. A small variation in temperature can make the difference between a great espresso and a passable one, so it is very important to ensure that the water inside your espresso machine is at a constant temperature.

3. Remove the portafilter and quickly wipe dry with a soft clean cloth.

4. Grind you coffee beans and dispense 7 grams of grounds (14 grams for a double shot) into the portafilter basket. Level the grounds by gentle knocking the portafilter against the palm of your hand a couple of times.

5.Use a coffee tamper to press down the coffee grounds into the portafilter basket to form a tight puck. You should apply 30lbs/13.6kgs of downwards force to avoid the ‘channelling’. Before you remove your tamper, twist it round to leave the puck with a polished surface. The concept behind tamping: is to ensure that the grounds are evenly distributed in the basket; and that there are no tiny air pockets. The tamp is very important as water always seeks the path of least resistance; so if you tamp light or not at all, the water will find the areas where there is least grounds and channel through them. The resulting espresso will be thinner and taste under-extracted. To work out exactly how much pressure to exert, practice pushing down your tamper on the bathroom scales till you reach the 30lb mark.

6. Attach the portafilter back onto the machine and switch on the pump. Ideally, it should take between 25-30 seconds to produce a 1.25oz/35ml shot (or 2.5oz/70ml for a double shot). If it takes longer than 30 seconds, adjust your grinder to a slightly coarser setting; and if it takes less than 25 seconds, adjust your grinder to a slight finer setting. It will take several attempts with a new grinder to get it dialled exactly right for your espresso machine.

N.B. The level of moisture in the coffee grounds affects the flow-rate of espresso, as the higher the moisture content the tighter the grounds will pack. As different espresso blends contain different levels of moisture you will need to adjust the settings on your grinder accordingly. Also as coffee is hydroscopic (it absorbs moisture from the atmosphere) it is therefore, a good idea to regularly monitor the flow-rate of espresso, even if using the same blend, as changes in humidity may need to be compensated by altering the grind slightly.

About the AuthorJames Grierson is the owner of Galla Coffee: http://www.gallacoffee.co.uk - UK online retailer of designer coffee accessories. Through the Coffee Knowledge section of his website he aims to help people understand more about coffee and give them tips on how to make great tasting coffee in their home.

Check out http://www.gallacoffee.co.uk/acatalog/Coffee_Knowledge.html for more articles.

No Comments »

Do you own a restaurant, diner or coffee shop? If you do, then you have no doubt had customers requesting espressos. If you have a lot of customers wanting the best espresso that money can buy, then you owe it to yourself to invest in a commercial grade espresso machine. A commercial grade espresso machine will not only churn out espressos with record speed to handle the large influx of customers, but you’ll also get the best espressos that can only come from such a machine. Once word gets out that your store is offering a great and consistent cup of espresso, you will have customers beating down your door. If you don’t believe me just take a look the growth chart of Starbucks stores across the country, although..they grew a bit too fast and had to close a few of their stores recently. How To Compete

Coffee shops have quickly become the in thing. Places like Starbucks, McDonals and Dunkin Donuts all offer a high priced, high quality coffee, and many are now also offering espressos. The only way to compete with these big named places, however, is by offering your espressos made from commercial grade espresso machines, although you may have to start out by offering them much cheaper than these big name competitors. You will be able to afford to offer them cheaper when you start pumping out espresso after espresso with your commercial grade espresso machine. Most commercial grade machines are ultra powered so they can make espressos faster and because your overhead is likely lower than the big named places, you can offer them cheaper. If customers find out you offer a equal or superior product at a much lower price they will convert to your brand in no time and word will quickly spread about your great espresso.

Advertising

Once you get a commercial grade espresso machine, and start churning out espresso after espresso you will need to make sure you advertise heavily that your store is offering great espressos at a lower cost than your competitors. America is crazy about its caffeine and you’ll likely have customers lining up just to get their caffeine fix. When they see how fast you can make espressos, and how good they are, when they are made from a commercial grade espresso machine, the customers will flock to your establishment like you wouldn’t believe.

Increase Your Business

It’s a proven fact that once you have a commercial grade machine you can expect an influx of customers to your business. Most coffee shops are busy all of the time. Many have created an environment for people to come and relax. Many shops now offer free internet access and may offer books for sale or have magazines and newspapers available for their customers to read. Remember, the longer they stay, the more espressos they will drink and the more money you will make. So get on the ball and purchase a commercial espresso machine for your establishment and start increasing your sales today.

About the AuthorIf you want to learn more about commercial grade espresso machine or to read product reviews or to buy a commercial grade espresso machine, please visit us at http://www.espressomachines-review.com

No Comments »

There are two different kinds of freddo coffee. The first is espresso freddo and the second is cappuccino freddo.

Espresso freddo is made with ice, coffee and sugar (only if you want). Cappuccino freddo is the same as espresso freddo but also has some milk.

So where do we start? Espresso freddo is a good start, because it is easier to make!

Espresso Freddo

In order to make espresso freddo at home you need an espresso machine, some good espresso coffee, ice cubes, (sugar) and a couple of minutes time.

Prepare a double shot of espresso and put in in a tall narrow glass. There are some very nice looking tall narrow glasses made by Illy and other companies, which you can find both online and offline.

So, after you pour the espresso, add some sugar (if you want) and stir a bit.

Then, add 2-3 icecubes and use a milkshake mixer to stir it vigorously until it becomes dense and creamy. If you don’t drink you coffee strong you can add some cold water.

Use a nice straw and enjoy!

Cappuccino Freddo

For the cappuccino fredddo you basically prepare an espresso freddo and then you top it with frothed cold milk. In order to prepare this milk add some COLD milk in a small container and use the milkshake mixer to froth it until it becomes creamy enough. Then just add it on top of the espresso freddo.

So there you have it!

Two vey nice cold coffees for the summer!

Now listen, if you don’t have a milkshake mixer you can also use a shaker but don’t expect the same quality, OK?

About the AuthorKarolos Tsiligirian is the author of the “Fresh Coffee Encyclopedia” and the owner of FreshCoffeeShop.com, where you can find fresh roasted espresso.

No Comments »

Ah, espresso! It’s been called the nectar of the gods and the elixir of energy. Properly prepared, the perfect shot of espresso is an unparalleled sensory experience, encompassing four of the five senses - five, if you include the sound of this delicious drink as it is prepared and consumed. A perfectly turned out shot of espresso is an incredibly refreshing hot beverage and has been termed ‘the god shot’. There has been a great deal written about how to achieve a perfect shot/cup of espresso every time. Brewing the perfect cup of espresso consistently is a talent to which most baristas - both professional and at-home - aspire. What does it take to brew a perfect cup of espresso? Here are ten tips to help you make every shot of espresso a perfect shot. 1. Start with a clean machine. That should go without saying, but far too many people neglect the necessary maintenance needed to keep their espresso machines scrupulously clean. A film of coffee oils on your filter basket or group head can mar the flavor of your coffee, and mineral buildup in the various parts of the machine that hold and carry water can give your espresso a tinny or metallic flavor.

2. Choose the right coffee. It’s not necessary to choose an ‘espresso roast’; in fact, espresso roast is often darker than the roasts suggested for making espresso. Because espresso brewing extracts so much rich coffee flavor, you will get incredibly good results with coffee in the medium to medium-dark roast categories. Of course, you want to use GOOD coffee, but the variety is less important than the perfect grind.

3. The perfect grind is almost impossible to achieve with a cheap bladed grinder. The right grind for espresso is very fine, almost as fine as talcum powder. Aim for a grind somewhere between sugar and flour in consistency, and you will have it about right. You CAN get that consistency with a blade grinder, but you will generally ‘burn’ the coffee in the attempt. A burr grinder can be adjusted to exactly the right grind for espresso without damaging the flavor of the coffee.

4. Use the right amount of coffee. The “Espresso Rule of Thumb” calls for 7 grams of coffee for a single shot and 14 grams of coffee for a double shot.

5. Use good water. Filtered water is best for making espresso because you will leave behind all the little impurities that can affect the flavor of your coffee. On the other hand, distilled water can leave your coffee tasting a little flat. If you are lucky enough to have a semi-automatic machine with a built-in water filter, be sure to keep the filter clean.

6. Heat the water to the correct temperature. Espresso is defined as a coffee beverage brewed by forcing water heated to between 190 and 195 degrees through finely ground, packed coffee under high pressure. If the water is colder than 190, it will not extract enough flavor. If it is hotter, it can ‘cook’ the coffee.

7. Run a ‘blind shot’ through the group head before you make your shot to heat the group head to the right temperature. To make a perfect shot of espresso, the temperature should remain consistent all the way through the brewing time. If your group head is at room temperature, it can rapidly cool down the coffee right in the middle of the brewing process, resulting in weak coffee.

8. Tamp the coffee in the filter basket to pack it tightly. The “Espresso Rule of Thumb” says that you should get 1.5 ounces of espresso in 20-25 seconds. There are two major factors that affect how fast the water goes through your ground and packed coffee. The first is the pump pressure on your machine. The second is how firmly packed your coffee is. If the water is flowing through too fast or too slow, try adjusting either the grind of the coffee or the pressure that you use to tamp the coffee into the filter basket.

9. Use the right size tamper. This is a surprisingly simple solution that is often overlooked. If the tamper that you use is too small, the coffee around the edges of the filter basket won’t be packed firmly enough. The water will take the path of least resistance through the coffee - right down the sides of the filter basket, missing most of the coffee flavor in your basket.

10. Use the right pump pressure setting. The correct setting for your pump pressure is 8-9 BAR.

Making perfect cup of espresso is not much different than making a perfect cake. Once you learn the recipe - which in the case of espresso includes pressure and temperature - you will be able to produce consistently excellent shots of espresso even when you start experimenting with different kinds of coffee.

About the AuthorStephanie Larkin is a freelance writer who writes about topics pertaining to the food and beverage industry often discussing specific brands such as Tassimo

No Comments »

Single-serve coffee systems and one cup coffee makers were first introduced in the late 1990s, and have become more and more popular with each passing year. If you are considering a one cup coffee maker for your house or office, there are a number of things you should consider in making your decision. Types of Single Serve Coffee Makers

These days, a one cup coffee maker is more than a just a miniature drip coffee maker. There are many different kinds of coffee makers that only make one or two servings of coffee at a time. They include some of the oldest types of coffee makers in the world - the French press and the steam mocha pot, for instance. However, when most people refer to one-cup coffee makers today, they’re talking about automatic coffee makers. These fall into two different types of machine - a drip coffee maker that serves up one cup of coffee at a time, or the so-called single-serve coffee systems that use pods, cups or some other sort of special delivery system for coffee.

The first thing to consider when deciding on a single cup coffee maker is whether you’re willing to be limited in your choice of coffee. The major brands of single serve coffee makers - Senseo, Tassimo, and Keurig - all require that you use coffee that is specially packaged for their machines. If a wide selection of coffees is important to you, or if you have a specific favorite, you’ll either want to be sure that the coffee maker you choose offers your favorite brand of coffee or choose a standard drip coffee maker that brews a single cup at a time.

What to look for: One-Cup Drip Coffee Makers

There are only a few considerations if you’re choosing a one-cup drip coffee maker. They include:

• Does the coffee maker require paper filters, or does it use a permanent filter?
• Does the coffee maker dispense coffee into a regular sized mug?
• Can the height be adjusted for a larger mug or does it come with a thermal travel mug for easy dispensing?
• Can you make two or more cups immediately after one another?
• Can it be set to start your coffee automatically on a timer?

What to look for: Single Serve Coffee Systems All single serve coffee systems have a number of things in common - they all have a reservoir to hold water, a boiler or heater to heat water, and some sort of specially designed coffee-and-filter combination through which the water is either pumped or dripped to extract the coffee. The major difference between the brands is in the coffee holder/filter mechanism. Each of the major brands uses a different kind of system.

Coffee Pod Systems

Many of the single serve coffee systems use coffee ‘pods’ (sometimes called coffee pads in other markets). The pods are an all-in-one coffee and filter arrangement that most often look like a large, round tea bag. There are standard pod sizes for single serving, double serving and espresso pods, and the better coffee pod systems will include coffee baskets to fit each of the three sizes so that you can use the coffee maker with the widest variety of coffees. In addition, there are products on the market that allow you to create properly sized coffee pods using any brand of coffee. The results are variable and it can be time-consuming to make your own coffee pods, though, so you may want to be certain that your favorite coffee is available in pods before choosing one of the coffee pod systems.

Single-Serve Coffee Brewing Systems

In addition to the pod systems, there are several one cup coffee systems that use a patented, proprietary ‘mini-brewer’ that is sized to fit their machines. The most popular of these are the Keurig brewing system, the Senseo and the Tassimo brewing system. Each of them uses a very similar mechanism for making your coffee. You simply drop one of the pre-packed pre-measured coffee ‘cups’ or ‘discs’ into the coffee maker, hit a button and wait. The cup or disc contains both the coffee and the filter. The machine is designed to force water through the disposable brewer and dispense it directly into the cup. When your cup is finished brewing, you simply remove the spent brewer and toss it out - no dealing with messy grinds, and since the coffee never touches any part of the machine, you can easily make multiple cups of coffee in different flavors and roasts without worrying about crossing flavors.

The biggest thing to consider when choosing one of the coffee brewing systems is whether the coffee that you prefer is available in packages that fit your machine. Currently, Keurig’s K-cups seem to come in the largest variety, with more flavors and roasts being added frequently, but each of the major brands is affiliated with one of the world’s major coffee roasting houses.

One further consideration when choosing a coffee brewing system is the cost of the coffee. As a general rule, you will pay more for coffee when you’re buying capsules, cups or pods for single serve machines, and in most cases, you have to order your coffee through the manufacturer. Also, few of them are sold in supermarkets or groceries.

About the AuthorStephanie Larkin is a freelance writer who writes about topics pertaining to the food and beverage industry often discussing specific brands such as Tassimo

No Comments »

Espresso Buyers Guide Introduction Throughout many forums and espresso groups there lies the questions of, “What espresso machine should I buy?” People than flock to answer, each giving there own advice. This advice is sometimes biased or does not give a clear cut answer, leaving the questioner with even more questions. This then leads to the mistake of buying a machine that does not meet their needs, or leads to them buying a $1500 machine that will be used once a week!

This guide is designed for those of you who are buying your first serious espresso machine. It is here to help you understand some terms that you may not know and help you find a machine that will fit your very needs. This guide will help you learn about certain types of espresso machines and their specific abilities. Those who are knowledgeable in the subject of espresso machines will not get much help hear except maybe pointing a fellow espresso lover to a new machine. So let’s begin!

Cost of An Espresso Machine When one decides that they want to venture into the idea of an espresso machine they quickly halt when they see the prices tags. Who really wants to spend $1000 dollars on a espresso machine? You may think that is absurd, but people often spend that kind of money on similar appliances. Refrigerators fall into the same price range as do quality washing machines and dryers. An espresso machine is a long term investment. It may cost $1000 dollars now, but that sucker will most likely last you a lifetime. So $1000 spread out over 20 years doesn’t sound so bad does it?

Cheap machines are very tempting. I mean wouldn’t you rather spend $200 than $500? I know I would. But you have to once again look at this long term. Do you want to spend $200 now and then in a year or two spend another $200 to fix something that broke? Or do you want to start off with something of a very high grade and not have to worry about it? I would go with the latter of the two, wouldn’t you? In no way am I saying $500 machines are problem free, but they are less prone to have problems…

About the AuthorKeith Nederhoed owns and operates the website Discount Espresso Machines. To read the complete guide click here.

No Comments »

Wega Lyra is a brand company that is a popular one in the market and its products are highly admired and accepted by a large number of people in every corner of the world. Based in Bologna Italy, the company is a leading manufacturer in the field of espresso coffee machines. Since 1985, Wega is a highly renowned company and is known for its great product reliability, quality, durability and pricing. Wega espresso machine is one of the most demanded and liked product produced by Wega.Wega espresso machine has the striking feature that it be purchased as separate items. Moreover, these espresso machines can also be taken in various packages that are needed to have espresso and cappuccino. The package includes main components like chocolate shaker, saucers, cups, espresso beans and frothing jug. Wega also trains their professionals so that the potential buyers can have demonstration of how to use Wega espresso machine and what its features are. Cleaning guidelines are also stated clearly so as to make customers aware of how to keep the machine and equipments clean and in working order.

There are mainly two categories of Wega espresso machine, the Professional Espresso and the Commercial Espresso. The category of Wega professional espresso features Faema E61 which is considered as the finest model in the industry. The main qualities of this are its reliability, large boilers, great rated equipments and high quality items. It also has the characteristic of holding thermal stability even in the busy locations and ensures that each espresso will be of same high quality than the first.

The Wega Venus range has been specially designed keeping in mind the commercial needs along with providing style to it. This category of espresso is comparatively higher than the others, and allows taking out around 16oz cups. The machine is fitted with a copper boiler and it is bordered by a composite shell that is made of plastic so that there is no risk of getting hurt from any hot surface. It also has boiler heat exchanger that helps in keeping a proper temperature of the espresso. The safety valves in the machine ensure that there the espresso does not drain out unnecessarily.

There are various other groups of Wega espresso machine too that are of very good quality and provide satisfactory features. They are Wega Atlas, Wega Sphera, Wega Atlas2, Wega Nova2, Wega Polaris, Wega Polaris2, Wega Nova Ale Lever and various other categories. The Wega Atlas group is specially designed on a tough chassis, copper boiler, automatic level control for the boiler, Sirai Pressostat and manometer with double gauge so that the customers can have satisfactory results by using the Wega espresso machine.

There is also a special Wega USA range which has been made with special considerations. The arms of the machine have been designed so that it can easily reach the jugs and the user can take out the content without any difficulty. One can also choose a semi-automatic or an automatic model according to ones needs and specifications.

So, if you are looking for a brilliant quality espresso machine, Wega is the best option to go for.

About the Author

Francisco Segura owns and operates http://www.espressomachineweb.com Espresso Machine

No Comments »

Have you ever heard someone order a macchiato or ristretto in the coffee shop queue and wondered what it was? Don’t know a doppio from a mocha? Never fear, help is at hand with our quick guide to speciality coffees below.All speciality coffees can be made from a standard espresso machine.

Espresso - The base from which all speciality coffees are made - Hot water is forced through finely ground coffee to produce a maximum of 1 to 1.5 fluid ounces of beverage.

Crema - Thus is the golden head of the espresso, which is made of the oils extracted from the coffee during the brewing process.

Doppio - A double shot of espresso. (doppio is Italian for double)

Espresso Con Panna - A shot of espresso topped with whipped cream.

Romano - Espresso served with a twist or slice of lemon.

Ristretto - A restricted or short shot of espresso for an intense espresso taste.

Macchiato - Espresso with a small amount of steamed milk dappled on top to give a spotted effect.

Cappuccino - One shot of espresso, one part steamed milk, one part foamed milk with an optional dusting of chocolate or cinnamon.

Mocha - Cappuccino with a shot of chocolate sauce or syrup.

Americano - A standard sized cup of coffee made by dispensing a double espresso into hot water. Add milk to taste.

Latte - One shot of espresso mixed with steamed milk.

Skinny - A term used before all coffee drinks containing milk e.g. Skinny Latte - Means served with low fat skimmed milk.

With Wings - A term used to ask for a take-away drink e.g. a cappuccino with wings (originates from the early take-out paper cups which had folding paper handles resembling wings)

Lungo - Meaning ′long′ in Italian e.g. Espresso Lungo, a long espresso with more hot water.

Corretto - Means ′corrected′ or laced with an alcoholic spirit or liqueur.

Dry - A cappuccino with no steamed milk - just foamed milk.

Flavoured - A latte or cappuccino with a dash of flavoured syrup added such as vanilla, hazelnut, mint, almond or many others.

As you can see, many of the terms originate from Italy, where the first espresso coffee machine was patented in 1938 by Achille Gaggia. The Gaggia name has been synonymous with quality traditional espresso coffee machines ever since.

Spend a few moments familiarising yourself with these terms, and then next time you glance at the coffee shop menu board you will know exactly what to order.

About the Author

For more information about coffee and coffee making equipment visit http://www.cafebar.co.uk

No Comments »