Espresso Coffee

Initially developed in Milan, Italy in the early 1990s, espresso coffee has quickly become a popular component to many coffee drinks. It is the primary ingredient for many coffee drinks, such as cappuccinos, lattes, macchiatos, and mochas. Espresso itself is a highly concentrated form of coffee, created by the forceful compression of hot water through coffee beans that have been very finely grinded, sometimes down to a powder. This causes all the flavourful chemicals from the coffee beans to become extracted into a very potent solution.

Espresso Machines

Originally, espresso machines consisted of a lever which was manually pulled to apply pressure to the hot water and coffee bean powder. The phrase "pulling a shot [of espresso]" was coined from this physical act. Modern-day espresso makers no longer use this handle to pull a shot of espresso, because they are pump-driven and internal computers have taken over the task. Advanced espresso machines will also monitor and control the temperature of the water used, since cooler water will produce a sour-tasting coffee, and hotter water results in a bitter tasting shot.

Brewing single shots of espresso require 7 to 10 grams of ground coffee, while double shots require somewhere between 12 and 18 grams. The espresso machine will inject extremely hot pressurized water at about 85-95 °C and apply approximately 900 kPa of pressure to the ground coffee.

The perfect cup of espresso should take 20 to 30 seconds to make, starting from when liquid begins to exit the machine. Espresso needs to be served or mixed immediately after, as it soon begins to degrade from oxidation and the loss of heat.

A shot of espresso should ideally be consumed within 2 minutes of brewing.

Espresso Beans

There is much debate over the appropriate type of beans and their roasting level as it pertains to espresso coffee. The fact of the matter is that an authentic shot of espresso can be produce from any kind of bean and roasting level. Nonetheless, darker espresso roasts are more popular throughout North America. Widely used in Northern Italy are medium roasts, which have also been the source of winning espresso blends at the World Barista Championship.