Wednesday, June 2, 2010
The term espresso refers not to a different variety of coffee bean or a specific roasting style, but to a method of preparation. In Italian, espresso means just what it sounds like, “express”. The name reflects the intentions of the Italian creators, which was actually save time. But they soon discovered that this invented machine in 1901 that brewed single, super concentrated servings of the beverage as quickly as possible using steam pressure, was more than a time saver; it was a potent one-ounce distillate of the best the bean had to offer. At the end of the day what we are looking for is to make coffee taste as good as fresh roasted and ground coffee smells. And espresso is certainly the best method for doing so, because the short brewing time pulls the best flavours out and leave the negatives behind. Done well, the process yields a syrupy, naturally sweet elixir, with flavours so intense that they linger in the mouth for as long as 20 minutes after drinking. Done poorly, it produces an astringent, off-tasting fluid that has to be buried under heaps of sugar and a cupful of milk.