Exploring Espresso: The Heart of Espresso-Based Beverages
Hello! This is Harry. As summer ends and we transition into autumn, I hope you’re all taking good care of your health during this change of seasons.
In our previous posts, we discussed how to understand Q.lab’s coffee profiles. From this session, we will delve into espresso-based beverages, starting with the foundational drink: espresso itself.
What is Espresso?
The term “espresso” comes from Italian, meaning “pressed” or “immediate.” It refers to the method of quickly extracting coffee using high-pressure water.
The History of Espresso
Espresso originated in Italy in the early 20th century. In 1901, Luigi Bezzera invented the first espresso machine, which evolved into the modern machines we use today. As a result, espresso has become a beloved coffee method worldwide.
The Extraction Process
Espresso is extracted by passing water at high pressure (about 9 bars) through finely ground coffee. This process takes approximately 25 to 30 seconds, allowing for a rich and intense flavor. The coffee grind must be very fine to ensure that the water effectively absorbs the flavors during extraction.
What is Crema?
Crema is the golden froth that forms on top of espresso and is an important indicator of its quality. It consists of coffee oils and gases, enhancing the aroma and texture of the drink. However, opinions on crema vary; it contains both beneficial compounds and potentially undesirable gases like carbon dioxide. To fully appreciate the flavor, some recommend waiting for the gases to dissipate before tasting or gently removing the crema. Ultimately, it’s all about personal preference.
Different Types of Espresso
Espresso can be transformed into various beverages. Here are some common types:
- Espresso: The basic form, made with 8-10g of coffee to produce 30ml.
- Ristretto: A shorter extraction yielding 15-20ml, resulting in a sweeter and more intense flavor.
- Lungo: Made with the same amount of coffee but using more water (130-170ml) for a lighter yet more bitter drink.
- Doppio: A double espresso, using 16-20g of coffee to yield 60ml.
- Macchiato: An espresso with a small amount of steamed milk added for a smoother taste.
- Espresso con Panna: Espresso topped with whipped cream for added sweetness.
Q.lab’s Espresso
Espresso is not just a simple coffee; it’s a complex and rich experience. The details shared earlier about coffee weight, water volume, and extraction time are just the basics. Each café and barista has their own unique espresso recipe. At Q.lab, we strive to maintain the highest quality espresso with our special recipes, fresh beans and five grinders. We encourage you to visit us and explore the various espresso types we can offer to suit your taste.
That’s all for this session! See you in the next post. Thank you!
