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The term "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 color,
and a crema that makes up 10-30% of the beverage.
Definition of Espresso
Espresso coffee 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.
Main
Subsections in Espresso Coffee
Espresso
Factors
Espresso
Coffee Maker Machines
Espresso
Preparation: Includes roasting,
blending, grinding,
tamping, and extraction
Advanced
Techniques: Milk
texturing and temperature
stabilizing.
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