Espresso – you should know that
Espresso is, if you will, the bedrock of coffee. A variety of coffee specialties such as cappuccino or latte macchiato are based on it. Anyone who regularly uses an espresso machine or is at least considering buying an espresso machine knows the strong aroma and intense taste that characterizes espresso.
But how do you make a really good espresso and how do you recognize that such a masterpiece of coffee art is in front of you? Of course, as the saying goes, there is no arguing about taste. Nevertheless, we have summarized a few tips for you that will help you to recognize a good espresso.
The eye drinks too – visual references to a good espresso
You can find the first signs by looking closely at the espresso. The espresso should have a 2 to 3 mm high and dense crema that has a nice, hazelnut-like colour. An inferior espresso can be recognized by light-colored, light foam with large air bubbles – in this case, the expert speaks of under-extraction.
But the other extreme is also possible, namely when the foam is very dark. Then the espresso is over-extracted. The ultimate test: sprinkle sugar on the crema. If the sugar sinks slowly and the crema forms again afterwards, you have a good espresso in front of you.
Hmmm…taste!
Now comes the taste test for a good espresso: the taste of the coffee should be characterized by strength and richness. The taste is aromatic, full-bodied, slightly sweet on the tongue and lingers on the nose for a long time. The aroma typical of espresso, which is created by the roasting process, accompanies the connoisseur from the first sip to the last sip.
Blends of Robusta and Arabica beans or pure Arabica coffees are often used for espresso. The robusta coffee gives the espresso depth, while the arabica variety is responsible for the intensive aroma. Furthermore, flavor nuances such as chocolate, vanilla or cocoa can be tasted in an exquisite espresso. Even citrus or fruit flavors are possible and make a high-quality espresso so special.
What temperature and grind can tell us about the espresso
A good espresso should definitely be served and drunk hot and not below 79°C. This is the only way that the various flavors and aromas can develop optimally. And since it looks weird sitting in a coffee shop with a thermometer in front of your espresso cup, only experience can give you a feel for the right temperature.
Incidentally, the professional drinks his espresso with two or three small sips in rapid succession. The degree of grinding of the beans can also give us information about the quality of an espresso: the powder must never be too coarse, as it only comes into contact with the hot water for a short time. The taste must be able to develop in this short time.
Are you now a full professional and would like to prepare a good espresso at home? With an espresso maker, the Italian coffee specialty can be easily prepared at home.
Good espresso from the espresso machine
Night owls and morning grouches value a good espresso as a quick pick-me-up – after all, with just a push of a button on the espresso machine, it brings an effective caffeine kick against all types of tiredness, midday slumps and overtime in the office. In about 25 seconds, espresso is pressed through the espresso machine or a portafilter machine at a pressure of around 9 bar.
In the process, caffeine and flavorings are released from the ground coffee in a different way than would be the case when brewing coffee, giving the espresso its peculiar taste. Of course, the degree of grinding and roasting of the coffee beans as well as the factors of water quality, type and condition of the espresso machine and the correct preparation also determine the end result of the espresso.
Good espresso from the espresso machine
In addition to the classic espresso, an espresso machine provides you with numerous other options: You can also easily select an espresso Doppio, which is prepared in double the amount (50ml). If you want a slightly lower caffeine concentration, it is best to ask for an espresso lungo, americano or a café crème: here the water content is increased to up to 50 to 120ml. The exact opposite is the ristretto: the water content is reduced to a total of around 15ml, while the amount of ground coffee through which the water is pressed remains the same. This results in a significantly higher concentration of caffeine – so if you need an energy boost, the ristretto will help you get back to peak performance.
You can enjoy many other creations with milk or other ingredients: With a dash of milk, the espresso from the espresso machine becomes an espresso macchiato, hot milk and milk froth make it a cappuccino, and in combination with hot chocolate, chocolate syrup and a cream topping, a mocha is created (also called Mochaccino). For the flat white, however, a simple espresso from the espresso machine is not enough, here you need a double (!) ristretto, which is then poured with milk froth in often artistic milk froth patterns (also known as “latte art”). You will notice: a good espresso is not only a pleasure in itself, you can use it to create many other delicacies.
Buying an espresso machine: is it worth it?
When people talk about buying an espresso machine, most of the time the conversation revolves around a portafilter machine. An espresso machine is equivalent to a fully automatic coffee machine. Both systems usually generate the required pressure of 9 bar to press the water through the finely ground espresso powder and to produce both classic espresso and the other variants mentioned.
Depending on which model of espresso machine is chosen, setting options and manual modules are given. An espresso machine often makes it easier to make coffee specialties from espresso with milk, while a portafilter machine does not necessarily have to be equipped with a milk foam system. However, anyone who appreciates the craft and is not afraid to do a few more things is also well advised to buy an espresso machine.
