Espresso - Small and aromatic
An espresso - in Italy “un caffè” - is a small cup with an aromatic drink that brings the surroundings to a standstill for the moment of enjoyment. The taste is dreamlike and intense and cannot be compared to anything else. Why does it taste so great and what is a perfect espresso? Is it a special bean or the way it is prepared? It is a mixture of everything which makes it so irresistible.
What is espresso? - what is an espresso shot?
The preparation of espresso became popular in Milan (Italy) around 1900 and from there it began its triumphal march to other countries of the world.
The word espresso is derived from the Italian word espressamente, which means expressly... for somebody. The name comes from the fact that espresso is a freshly prepared drink expressly made for a guest at his or her request. The second word that is included is pressione, which means pressure. This part of the word indicates that espresso is prepared under pressure. Often it is assumed that the word has something to do with express, i.e. fast preparation, etc. This derivation of the name is incorrect. Therefore the spelling Expresso is wrong.
Bean and roasting
The beans used are usually a mixture of Robusta and Arabica beans; the typical mixing ratio is 80% Robusta and 20% Arabica beans. This blend produces the coffee beans espresso. The classic roasting for an espresso is dark, which results in a heavy body and roasted aromas in the taste. Currently, there are also lighter roasts on the market that have a lighter body and a more fruity aroma, mostly with a higher proportion of Arabica beans, which can be up to 100%. The more northern the coffee roaster is in Italy, the more frequently light roasts and high Arabica bean proportions are found; the more southern the espresso beans originate, the darker they are roasted and the Robusta proportion is usually much higher - up to 100%. Buying coffee online offers the opportunity to get a diverse selection of varieties, each with their own stories and tastes. The coffee shop offers the ideal variety for every taste and every form of preparation.
Serving form of espresso shots
Espresso is served in a preheated cup with a capacity of 40 ml. The cup contains 25 - 30 ml of espresso including crema. Espresso is often drunk with sugar and served with a small glass of water.
How can espresso be prepared?
There are different ways to prepare espresso. No matter which method is used to prepare the espresso, a good espresso crema is a must. It is the quality mark of a good espresso. The crema is a dense, golden-brown foam consisting of oils, carbon dioxide, and proteins. A minimum pressure of 6 bar is required for the crema to form. Due to the composition of the crema, conclusions can be drawn about the roast freshness of the bean and the extraction.
Espresso preparation at home
Making espresso at home
It is possible to prepare a delicious and tasty espresso at home. There are different procedures for this, which differ in the purchase price of the necessary equipment, the optimal grinding degree, as well as the taste of the prepared coffee espresso.
Before the coffee can be prepared, the right espresso coffee must first be purchased in a coffee shop. If coffee is bought online, the choice is manifold. In addition to the intensity of the roasting process, the cultivation of the beans and the fair prices are also important for the coffee farmers. Fairtrade coffee and organic coffee are possible choices here.
If possible, espresso coffee should be ground just before preparation so that it retains its aroma. In a fully automatic machine, this step is integrated into the machine. A coffee grinder is required for preparation in a sieve carrier machine or Moka pot.
Buying espresso is not difficult, but the preparation is very difficult. Is this statement correct? NO! The preparation of espresso coffee is not witchcraft, but a pleasure and aromatic experience.
Portafilter (screen carrier machine)
With a little practice, a sieve carrier machine conjures up an espresso just like in the last holiday in Italy.Espresso - Description of the Italian classic.
The amount of coffee powder used is one of the important factors for a screen carrier machine. The decisive question here is how many grams of espresso strainer are to be filled with. About 7 g of ground espresso coffee for a simple espresso is seen as a guideline. The powder is pressed on firmly with a so-called tamper. For the preparation, the machine should have a pressure of at least 9 bars. This pressure is necessary for the beautiful crema that makes you dream of Bella Italia. During the brewing process, 25 - 30 ml of espresso should be produced in the cup within 25 - 30 seconds.
The preparation requires some practice and, in contrast to a fully automatic machine or a Moka pot, takes a little longer. However, the form of preparation allows for more variation in terms of the taste and intensity of the espresso.
Wanna make some espresso shots in your porta filter now? Look at our huge selection of ➽ espresso coffee beans from premium roaster.
A fully automatic coffee maker can prepare different types of coffee. It has a system that can grind the coffee beans. Therefore, no extra coffee grinder is required for a fully automatic coffee machine. The water in the machine is heated to the required temperature by a continuous flow heater and coffee is then brewed. A fully automatic machine presses the freshly ground coffee powder fully automatically into the machine. The pressure is also applied during the brewing process. The machines reach pressure between 7.5 and 9 bar.
With fully automatic machines, variations, e.g. with milk foam, can also be prepared at the touch of a button. Practice is not necessary to operate a fully automatic machine, as everything functions by the push of a button.
You have a fully automatic machine and are looking for the right beans?
Take a look at our ➽ coffee bean range for fully automatic coffee machines.
The jugs made of stainless steel or aluminum are a cost-effective way of preparing espresso coffee at home. With the help of this jug, espresso can be prepared without a machine. The pot was invented in 1933 by Alfonso Bialetti, who gave it the name Moka-Kanne. Today it is mainly called espresso maker or espresso pot. The term mocha pot has nothing to do with the preparation form of the Turkish or Greek mocha. Hence the spelling with a "k".
Water is filled into the lower part of the jug until just below the safety valve. For the preparation, coarsely ground coffee powder is filled into the insert and then not pressed on. The pot can be placed on a hob or gas cooker. The steam produced by the boiling water creates pressure which transports the espresso through the riser. The pressure in these jugs, at 1.5 bar, is however too low for the formation of a crema.
Therefore, the end product of this type of preparation is often not regarded as espresso because the characteristic crema is missing. However, there are currently Moka Pots on the market that have a crema valve that helps the espresso to get a crema.
Want to get some mocha? Take a look at our ➽ Moka Pot range.
Espresso variations - Cappuccino - Americano
Barista coffee at home
Make espresso like a barista? With the right coffee beans, the knowledge and a few tricks this is possible. Each of the preparation forms has its advantages and disadvantages. The method used depends on your personal taste. The preparation forms hardly differ from the actual brewing time. They all take between 25 and 30 seconds.
No matter which method is used to prepare the espresso, it can be used to prepare various drinks by adding other ingredients.
For the perfect espresso you need about 7g of coffee and 25ml of water. Hazelnut colours, intense aroma, creamy and soft taste, served in a thick-walled espresso cup. In Italy, espresso is simply called un caffè (the full name is caffè espresso), and you should drink it in a few sips - it sets the tone after dinner and during the day.
An Espresso Cortado is an espresso that has been "cut" 1:1 with steamed milk. That's why it got its name. It comes from Spain and cortado means "cut". First, pour the espresso into a slightly larger cup. Then simply add the same amount of hot milk and enjoy.
A Cafe Americano is an espresso to which hot water is added. Pour the espresso into a slightly larger cup. Then add about three times as much hot water (90-100ml) and stir briefly.
And already is your Cafe Americano.
First preheat the cappuccino cup with hot water.
Then pour 30ml of freshly brewed espresso into the cup.
This is infused with 60 - 120 ml of foamed milk. Then stir and enjoy.
For the classic Latte Macchiato, froth about 100ml of milk in a heat-resistant glass (180-200ml).
Then carefully pour a single espresso into the glass. And ready is your Latte Macchiato.
For a Caffe Latte, you need a cappuccino cup, a single espresso, hot milk, and some milk foam.
First, pour the espresso into the cup.
Then pour hot milk over the espresso.
However, make sure that there is about one centimeter of space left to the edge. Now add some milk foam to the top - ready is your Caffe Latte.
Caffe con Panna
This espresso creation is coffee served with whipped cream. First you brew the espresso in the quantity you want. Then beat the cream until stiff and cover the coffee with a spoon. And ready is your Caffe con Panna.
This is an aromatic coffee of Moroccan origin.
A wonderful creation with many spices.
Use 2-3 tbsp freshly ground espresso bean, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground pepper, 3 ground or chopped cloves and ½ tsp grated nutmeg. You can, of course, add other spices and ingredients such as anise, cardamom, fennel, sesame, almonds, walnuts or bay leaves.
Then mix all spices well and powder with a mixer if necessary.
Now put the water, the ground espresso beans and about 2 tablespoons of the spice mixture into a saucepan and let it boil for 10 minutes at low heat.
If necessary, filter the coffee and enjoy afterward!
This creation is espresso with Italian brandy.
An espresso glass is best suited for this. For two portions you need two parts of freshly prepared espresso and 4cl brandy. First you preheat the glasses. Then divide the brandy into the two glasses and pour one espresso each. Sprinkle with some brown sugar and enjoy.
If you enjoy trying it out, you can also take the following variation: You put only half of the brandy into the glasses and pour it over with the espresso. Serve the remaining brandy in a separate glass. Now sweeten the espresso with brown sugar and drink it. Pour the rest of the sugar that remains in the glass into the remaining brandy, stir briefly and enjoy.
If no brandy is available, you can also use grappa, sambuca, cognac or whiskey.
This coffee creation is the perfect coffee drink for the summer.
For this, you need ice cubes, approx. 50ml espresso and approx. 250ml cold milk and 1 tablespoon sugar. First add the sugar to the still-hot espresso so that it dissolves quickly. Then mix all ingredients well. A cocktail shaker is best suited for this. And Ready is your Caffe Freddo.
So that the drink does not become too watery, you can use coffee ice cubes instead of normal ice cubes. To do this, pour espresso mixed with a little water into an ice cube bag and let it freeze.
This great coffee creation is also a perfect summer drink.
For this you need a freshly brewed espresso, approx. 150ml milk, 1 tablespoon sugar, ice cubes and some cocoa powder.
Foam up the milk first and pour it into a glass together with the ice cubes so that it is filled to ¾ . Then add the sugar to the still-hot espresso so that it mixes well and pour into the frothed milk. At the end sprinkle with some cocoa powder and serve.
Moka Espresso + Cioccolato
Now we have a creation for the sweet tooths under you.
For the Moka Espresso Cioccolatto you need 1TL cocoa powder, 1TL instant espresso powder, 1TL sugar, some vanilla sugar, 50ml cream and 200ml hot milk.
First mix the cocoa, espresso and sugar. Now pour the cream into a heat-resistant glass and add the powder mixture. Then mix well. (This works well with a mini blender or milk frother).
Finally, pour in the steamed milk and stir again.
If wanted, top with whipped cream and a little cocoa powder.
Ready is your Moka Espresso Cioccolato.
Whether single or double, with or without sugar, with milk foam or hot water, the espresso is small and aromatic but every time a new threat.
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