A shot of rich and intense black coffee made using a brewing method in which a pump-driven coffee machine forces hot water through fine grounds at high pressure (9-bar). It comes from the Latin word 'expressus', meaning ‘expressed’ or ‘pressed out’.
A shot of espresso with steamed milk and a big head of foamed milk – spooned on to maintain the warmth. The ratio of espresso to steamed and frothed milk is typically 1/3 espresso: 1/3 steamed milk: 1/3 frothed milk.
In Italy, drinking cappuccino after 10am is a serious no-no. The iconic coffee is believed to work wonders for one’s digestion. But only when drunk at breakfast time.
What's the difference between filter coffee and espresso?
Filter coffee and espresso have different methods of preparation and therefore require different types of beans. Filter coffee is usually made from Arabica beans in a drip coffee maker. While espresso is made in an espresso machine using a mix of both: approximately 60-70% Arabica beans and 30-40% Robusta beans. When it comes to roasting, filter coffee is given a light or medium roast to enhance the flavors and create subtle aromas. While an espresso is given a dark and intense roast to brings out the toasted chocolate nuances and decrease acidity.
A perfect shot of espresso should have an extraction time of between 20-30 seconds and a manual pressure adjusted to 9-bar. This ensures the positive flavour components are extracted and the fats which create the crema are emulsified. Always use pure water for the purest taste.
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