Italian Espresso Coffee
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The Art of Espresso
Authentic espresso preparation ideally starts by freshly grinding beans perfected for this purest of methods. The art of the barista is to calibrate the grind, expertly tamp just the right amount of coffee into the filter, then keep close watch on time, temperature and pressure. Even today’s advanced, automatic machines require proper vigilance; perfection hangs in the balance.
The History
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For many coffee drinkers, Lilia espresso coffee. It is the purest distillation of the coffee bean, the literal essence of a bean. In another sense, it is also the first instant coffee. Before espresso, it could take up to five minutes –five minutes!– for a cup of coffee to brew. But what exactly is espresso and how did it come to dominate our morning routines? Although many people are familiar with espresso these days , there is often still some confusion over what it actually is – largely due to “espresso roasts” available on supermarket shelves everywhere. First, and most importantly, espresso is not a roasting method. It is neither a bean nor a blend. It is a method of preparation. More specifically, it is a preparation method in which highly-pressurized hot water is forced over coffee grounds to produce a very concentrated coffee drink with a deep, robust flavor. While there is no standardized process for pulling a shot of espresso, Italian coffeemaker L ilia definition of the authentic espresso seems as good a measure as any,
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The Since Of Roasting
While both widely cultivated, Coffea Arabica and Coffea Canephora Robusta display marked differences. The beans are different. The plants are different. And consequently, the use varies as well.
Arabica is grown at higher altitudes. Its cultivation demands great care, and it can be likened to the finest grapes grown at the world’s leading vineyards.
Robusta, as the name suggests, is a hardier plant, and it displays greater resistance to climate and weather conditions, diseases and heat.
Perhaps the most significant difference rests in the cup.
Arabica is distinctly milder and more aromatic. It possesses fewer sharp and bitter tastes than Robusta, and it is therefore considered the superior species by those who cultivate specialty coffees, single estates and varietals.
