What is espresso?
For many coffee connoisseurs, espresso is the essence of good coffee. For others, it is the bitter coffee taste in lattés that takes away from the sweetness of the syrups. Some see it as a roast blend on the shelf (FYI - espresso is not a roast blend).
Most importantly, espresso is a method of brewing that creates a concentrated cup of delicious, rich coffee.
The History
Espresso came about because people became impatient with the time it took to brew a regular cup of coffee. They wanted a faster, more efficient way to make coffee that still delivered the caffeinated punch they desired.
What resulted was a steam method of making coffee. Although there were steam coffee makers prior to the start of the 1900’s, a man named Luigi Bazzara is credited with inventing the first espresso machine in 1901. The patent for his design was purchased just four years later in 1905 by Desidero Pavoni, who adapted it to create the first commercial espresso machine.
The Brewing Method
The espresso machines used today have advanced a lot since the start of the 1900s and now most of them are automatic.
These machines push pressurized, nearly boiling water through the finely ground, tightly packed coffee. That process quickly pushes out the shot of espresso that is rich with flavor and steeped in caffeine.
Just like in making a French press (See our How To post here!), the ideal temperature for making espresso is generally between 195 degrees and 205 degrees. Anything less causes the flavors to stay trapped in the bean, and anything higher results in a burnt taste.
Even after a shot is poured, it is possible to have a “dead” shot. While working as a barista, I quickly learned that in order to serve the espresso with the best flavors, I had to use it quickly. It could burn or become bitter in the glass cup that it was in within a minute if I didn’t transfer it.
After experimenting with a Moka pot and making something similar to espresso at home, I haven’t had much of an issue with shots “dying”. But that is something to keep in mind if you are going to be using a fancy machine and glass shot glasses.
The Heart, Body, and Crema
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When you successfully create a really good shot of espresso, often in the fancy espresso machines, it separates into three parts: the heart, the body, and the cream. Each of these layers has a unique contribution to the shot as a whole. Let’s work from the top down!
Crema -- The top layer is the crema. This part of the shot is where we taste the fats, sugars, and proteins that were extracted from the beans. Because of that, the crema is where the sweet flavors and aroma are.
Body -- The body is the middle layer and has a caramel color to it. It acts as a middle ground between the sweet crema and the heart of the shot. Therefore, it is less sweet and reaches into the bitter side of the shot.
Heart -- The heart is the bottom of the shot and is the darkest of the layers. This is where we encounter the bitter flavors of espresso and coffee beans. It acts as a nice compliment to the sweet crema.
** If you are looking at your shot and see that the body doesn’t exist and that the crema is getting dark, your shot has died. It will taste burnt and bitter. It is better to remake it than to suffer the dark, unforgiving flavors of burnt espresso.
However you drink your espresso, whether black or overflowing with syrups and milk, there is an appreciation for the art of making espresso that goes into every sip. There are ways to make espresso copycats at home without the expensive equipment, but nothing will taste quite like the fancy shots do from the automatic machines.