Espresso - what is it and how is it different from coffee? Espresso is a delectable drink that is generally for the iron stomachs of the coffee world. The focus here is strength, not amount. Espresso is usually sipped from small cups, in small doses. The flavor and strength of espresso is different for a few reasons. While coffee is a very delicate process with many different methods and flavors, espresso has its own category.
Espresso is the human attempt of reaching ambrosia - very finicky and fine-tuned dark broth of solid goodness. The word "espresso" has roots in the word "express", because it is brewed fast and upon request. However, espresso does not percolate like coffee - nay, that would be too common for such an extraordinary drink! Instead, almost boiling water is forced through fine ground coffee - using pressure to force water through the grounds, extracting flavor and strength. It takes about 30 seconds to force the water through what is called a "puck" - a compacted coffee cake from the fine espresso grounds. A normal double serving of espresso is 2.5 ounces or less. Coffee, on the other hand, is nearly boiling water steeped through larger coffee grounds, allowing it time to soak into the grounds.
Espresso is judged on a number of things, including:
- color and appearance of the brew when it's completed;
- The aroma that wafts from this dark broth to tempt drinkers;
- the body of the brew and how it feels in the mouth;
- delightful and strong flavors, or lack thereof; and
- the aftertaste it leaves in the mouth.
Once espresso is tasted, it can never be untasted. Questions, concerns or want more information regarding this wonderful concoction? Please, contact us.