It takes its name from the Italian word espresso (“quick”).
This is because it is both quick to make and quick to drink.
Espresso is the main ingredient in many coffee presentations. Cappuccino, americano, latte, macchiato etc coffees are obtained by adding water & milk & foam to espresso. It takes experience, skill and training to prepare a good espresso with its rich, aromatic and magnificent cream.
The ideal coffee measure for 1 cup of espresso is 7 grams (approximately 50 coffee beans). Coffee beans should be ground as fine as powder & sea sand (fine than filter coffee, coarser than Turkish coffee). If you grind your coffee too finely, your extraction time will be longer, the pressure will spoil the coffee and more bitter flavors will occur. If you grind it coarser, the water flow will accelerate, you will not be able to get the aroma and more sour tastes will be revealed.
Espresso is obtained when water at a temperature of 88-93 °C passes through the ground coffee at a pressure of at least 9 bar, forming a mixture of maximum 30 ml, excluding the cream, between 20-25 seconds. You can reach your own golden ratio by grinding fineness, compression or time changes of coffee.
The beans used, whether Arabica or Robusta, must be of good quality.
The original Italian espresso uses a 30-50% Robusta blend.
The reason for this is the thought that single origin coffees can cause the taste we call 'sour'.
In addition, it is the Robusta bean in its content that increases the creaminess of the espresso.
One of the important indicators of a good espresso is the cream on it. Ideally, 5-6 mm of cream should be formed.
The quality of the water you will use will affect the aroma and taste of the coffee.
It is aimed to clean the way that the coffee will pass by drinking water before drinking. Espresso at a drinking temperature of 65-70 °C should be consumed in a special cup and the cup should be preheated. It is drunk quickly without sipping and water is not drunk on it to keep the taste in the mouth.