Many mistakenly believe it is a specific bean or grind that makes an espresso when in actuality, it is also the perfect combination of pressure and brew time that produce the quintessential cup. A good espresso is intensely concentrated, dark and full-bodied but filtered, which distinguishes it from Turkish-style coffee.
In 1903, Italian Luigi Bezzera invented espresso by adding pressure to the coffee brewing process. espresso, meaning "pressed out" or made on demand "expressly" for a consumer, produces a better cup of coffee as it allows the best qualities of the bean to be extracted.
Making a proper espresso can be almost as sensual as drinking it. You will need an espresso machine, the best quality espresso roasted beans such as Café Britt, and some important know-how.
First, fresh coffee is ground into the portafilter and manual pressure is applied using
a tamp to pack the grounds into a "cake." You can also take the "easy way" and
use an espresso pod which has the precise measure and required compactation.
Next, you rely on a quality espresso machine to force water through the coffee
resulting in a shot of espresso. A properly brewed cup will have a satiny mouth feel and
will be topped with a rich, uniform hazel colored cream without the dark "tiger" lines
atop that are present in a poor quality cup. The alluring aroma will encourage immediate consumption, which is important as the complex and volatile liquid breaks down in quality quickly.
Consider these tips for a great cup:
Avoid these big No-no's when brewing espresso:
Roasting process for espresso beans takes a few minutes longer than other blends. It allows all natural oils and sugars to rise to the surface, giving their characteristic appearance and color.