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.
The Espresso must be obtained by a spring piston lever machine with 0.82–1.8 MPa (8.2–18 atm; 120–265 PSI) of pressure.
To prepare a perfect Espresso is important to follow some simple rules:
- choose a blend of coffee to achieve the sweetness, aromatics and smoothness
- coffee must be freshly ground to achieve peak flavours
- the grind must be continuously monitored to achieve an extraction time of 25-30 seconds. Do not change the pressure you tamp with to compensate for a grind that has become too large or small.
- distribute the coffee evenly after dosing in the porta-filter before tamping
- tamp the coffee once very evenly with 5 lbs of pressure, then once with 30 lbs of pressure, and polish 720° with 20 lbs of pressure
- the water temperature should be stable and somewhere between 92-96°C
- the pressure of the water forced through the espresso should be between 9 and 10 atm. This pressure is responsible for the development of the crema
- extraction time to fill two 1-oz cups should be between 25-30 seconds
- the Espresso cup should be pre-heated
- the machine, basket, and porta-filter must be cleaned regularly, otherwise the Espresso will always taste rancid.
The defining characteristics of espresso include a thicker consistency than drip coffee, a higher amount of dissolved solids than drip coffee per relative volume, and a serving size that is usually measured in shots, which are between 25 and 30 ml. The most distinguishing characteristic is crema, a 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.
In Italy the Espresso is not only a coffee beverage but is a part of Italian lifestyle. For this reason in 1993 born The International Institute of Coffee Tasters (IIAC), a non-profit making association, supported by members’ fees. The IIAC turned immediately to espresso coffee, as this was a symbol of “Made in Italy”. The Institute compiled a method for tasting and one for sensorial analysis. Moreover, the IIAC, since its foundation, has carried out many licensing courses, which have been attended by people from Japan, Spain, the USA, Australia and Germany. In 1999, IIAC created the “Italian Espresso Specialist” course. It is devised as a qualification for coffee machine operators who work in bars, offering Italian Certified Espresso. The Institute is complemented by an important scientific committee, which programmes research to keep abreast of any innovations in the coffee sector. The committee comprises university tutors, technicians and famous professionals.
The Espresso must be obtained by a spring piston lever machine with 0.82–1.8 MPa (8.2–18 atm; 120–265 PSI) of pressure.
To prepare a perfect Espresso is important to follow some simple rules:
- choose a blend of coffee to achieve the sweetness, aromatics and smoothness
- coffee must be freshly ground to achieve peak flavours
- the grind must be continuously monitored to achieve an extraction time of 25-30 seconds. Do not change the pressure you tamp with to compensate for a grind that has become too large or small.
- distribute the coffee evenly after dosing in the porta-filter before tamping
- tamp the coffee once very evenly with 5 lbs of pressure, then once with 30 lbs of pressure, and polish 720° with 20 lbs of pressure
- the water temperature should be stable and somewhere between 92-96°C
- the pressure of the water forced through the espresso should be between 9 and 10 atm. This pressure is responsible for the development of the crema
- extraction time to fill two 1-oz cups should be between 25-30 seconds
- the Espresso cup should be pre-heated
- the machine, basket, and porta-filter must be cleaned regularly, otherwise the Espresso will always taste rancid.
The defining characteristics of espresso include a thicker consistency than drip coffee, a higher amount of dissolved solids than drip coffee per relative volume, and a serving size that is usually measured in shots, which are between 25 and 30 ml. The most distinguishing characteristic is crema, a 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.
In Italy the Espresso is not only a coffee beverage but is a part of Italian lifestyle. For this reason in 1993 born The International Institute of Coffee Tasters (IIAC), a non-profit making association, supported by members’ fees. The IIAC turned immediately to espresso coffee, as this was a symbol of “Made in Italy”. The Institute compiled a method for tasting and one for sensorial analysis. Moreover, the IIAC, since its foundation, has carried out many licensing courses, which have been attended by people from Japan, Spain, the USA, Australia and Germany. In 1999, IIAC created the “Italian Espresso Specialist” course. It is devised as a qualification for coffee machine operators who work in bars, offering Italian Certified Espresso. The Institute is complemented by an important scientific committee, which programmes research to keep abreast of any innovations in the coffee sector. The committee comprises university tutors, technicians and famous professionals.
18/05/2012
01/06/2012
