EspressoIdiot.com
Welcome to the home of the Espresso Idiot, the antipodean espresso aficionado.
"Where would we be without it, and why did it take so long for the whole world to get switched on to such a great thing?"
Espresso Idiot, 24 September 2006.
The Espresso Idiot's History of Espresso
Espresso is a brew made from coffee beans that have previously been roasted and ground to a fine consistency. In truth, the roasting can be either light (less time in the roaster) or dark (more time in the roaster). The length of time that the beans or seeds are in the roaster affects the colour of the bean, and once ground, the colour of the final product. The term espresso itself does not mean that the beans or seeds have been roasted for a particular period of time.
The heart of espresso is the method by which the coffee brew itself is conducted. The essence of espresso is that very hot water (but not boiling) is forced under pressure through coffee that has been roasted and then ground into a fine powder. In the early days the pressure used was steam pressure, but in the 1940's the lever piston pressure systems were developed. These are the machines with the handle that is pulled down to force, by additional pressure, the hot water through the coffee. The commercial success of these machines lead to the espresso that we know and love today being served all around the world using pressure to force the water through the coffee material. Espresso originated in Italy, and means 'pressed out'. Espresso spread from Italy to the rest of the world with varying degrees of popularity, and also varying methods of preparation and subsequent methods of altering the espresso before serving it. This includes the addition of milk or cream, as well as the more recent addition of syrups and other flavouring substances.
The purpose of forcing the water through the coffee under pressure is to produce a higher concentration of dissolveable coffee solids in espresso than can be found in other forms of coffee. This results in a thicker consistency of drinkable liquid. There are 3 parts to the espresso once brewed, the body, the heart, and most distinctively the crema. Crema is composed of the reddish brown bubbles that form on the top of properly made espresso. The crema is composed of vegetable oils that come from the coffee bean or seeds, as well as dissolved proteins and sugars.
Espresso is usually served in, or measured by shots. A shot is an amount of liquid that is produced from forcing the hot water through the coffee and is a regulated amount in most quality espresso establishments. The intensity and concentration of coffee and the associated caffeine that is ingested along with the espresso can conveniently be measured by the number of shots. Many people who choose to mix their espresso with milk and other flavourings, use the shot system to regulate the strength of the coffee that they will have in the final drink once mixed.
As espresso has become more popular, so has knowledge about the varying types of consumable coffee that can be prepared from the espresso shot once produced. The extent of this phenomenon has entered popular culture to the extent that comedians have prepared a lot of material that focuses on the many and particualr ways that coffee drinkers take the espresso shot. Another side effect of the popularity of espresso has been the increased availability of different types of coffee bean and different types of roasting to suit that bean. Bascially the degree of roasting is now performed to match what is considered the ideal for the bean being roasted to bring out the best in it.
The popularity of espresso in the commercial area has also lead to a rise in the popularity and availability of home espresso machines. Most appliance stores have espresso machines for sale and allow consumers of espresso the luxury of preparing their favourite drink at home. These machines are of variable quality and you can find out more about the mvarious machines that are available at the Espresso Idiot.com tech page.
Associated Terminology
What follows are a few terms that you should know about that are used in connection espresso and are indicators that you are in either the right, or the wrong place for a decent espresso!
Expresso. This is a pet hate of the Coffee Idiot. Anyone that has a sign, menu, or any advertising with the word 'expresso' on it in connection with coffee should be given a wide berth by anyone wishing to consume a decent espesso. This is particularly prevalent in small towns in the antipodes, such as Dargaville or Cairns where purveyors of coffee are trying to squeeze $4 for a cup of coffee out of the unsuspecting public for something that is not espresso. Beware!
Barista. This is the name for a person, usually a professional, that prepares and brews the espresso at a cafe. There are competitions held on a regular basis to determine whom is the best barista in certain areas, and there is even a world championship. The winners of these competitions are normally sought after workers that can raise the status of a particular establishment by joining the staff there. Also being a winner of competitions, and in general being professional with the preparation of coffee, these are recognised and tradeable skills. The term arises from the Italian word for barman or bar person. A barista should never be confused with a barrister!
Pulling a Shot. This is an expression that covers the act of producing a shot of espresso. It arises from the original machines that had a lever that needed to be pulled to force, with the extra pressure exerted by the pulling of the lever, the hot water through the coffee.
Demitasse. A small cup, holding about 60ml (2 or 3 fl oz) used to serve espresso. Normally either glass or ceramic.
Latte Art. The crowning glory on a latte where the foam is embellished with designs, words, and other effects to add an extra dimension to the espresso flavoured milk that makes up the drink. Part of the Barista competition experience and adds an extra dimension to the enjoyment of espresso.
Espresso Variations
Espresso: the formal Italian term, meaning pressed out. In many countries, 'espresso' is used solely. In France, the term café is normally used as well, but the French café is slightly larger and the coffee is usually dark roasted.
Ristretto: Espresso with less water, yielding a stronger taste (10-20 ml). In France this is known as cafe serre.
Macchiato: A small amount of foam is spooned onto the espresso.
Lungo (long): More water (about double the normal shot) is let through the ground coffee, yielding a weaker taste (40 ml)
Doppio (double or doubleshot): Two shots of espresso in one cup.
Trippio (triple or tripleshot): Three shots of espresso in one cup.
Cortado: espresso cut with a small amount of warm milk.
Cappuccino: traditionally, a drink of 1/3 espresso, 1/3 steamed milk, and 1/3 microfoam. The foam is usually sprinkled with powdered drinking chocolate.
Espresso con Panna (with cream): An espresso shot, or shots, with whipped cream on top. Also known as a Vienna in the antipodes.
Flat White: A coffee drink popular in both Australia and New Zealand, made of 1/3 espresso and 2/3 steamed milk.
Affogato (drowned): Served over ice cream (traditionally vanilla). Some customers prefer chocolate ice cream (this variation is sometimes called an 'affogato mocha').
Long Black: Espresso and hot water in equal parts. The water is often served on the side in a separate jug or other decanter, so that the customer can add as much or as little hot water as they prefer.
Latte: This term is an abbreviation of "caffè latte", coffee with milk. This drink is normally served as an espresso based drink with a volume of steamed milk, from 6-12oz (180-360 ml) total volume, served with either a thin layer of foam or none at all, depending on the shop or customer's preference. Often served in a handleless glass.
Mocha: normally, a latte blended with drinking chocolate.