Hardly any other element shapes the Italian self-image more than the small, strong coffee that is drunk at regular intervals throughout the day. The espresso is prepared fresh to order using a portafilter machine under high pressure and at a constant temperature. The typically dark roasted espresso beans are ground very finely and provide the hazelnut-colored crema.
What makes espresso so special?
Espresso as we know it today became popular in the early 1950s. The first "espresso machines" were developed around 1900, but they could not generate the same pressure as the later espresso machines with a hand lever brewing group. With the advent of these lever machines, very aromatic coffee with a firm crema could be prepared reliably for the first time. The special thing about espresso is the high extraction rate, i.e. how much aroma from the ground coffee actually ends up in the cup. Contrary to what is often assumed, a single espresso does not have a higher caffeine content than a cup of filter coffee. The concentration of the stimulant is of course higher, but the amount of drink is also much smaller in comparison.
How to make espresso
Espresso preparation is often described as a craft, and rightly so. To make the perfect espresso, you need a portafilter machine and an espresso grinder with a disc grinder. The espresso is prepared in three steps. First, the espresso is freshly ground for each espresso individually thanks to fast and precise grinders. The right grind is important during the grinding process; it determines how quickly the espresso flows. A rule of thumb for espresso is 25 seconds/25 milliliters. In the second step, the coffee grounds are pressed into the portafilter. Professionals call this pressing “tamping.” The third step is the actual espresso extraction. The portafilter with the pressed coffee grounds is clamped into the machine and the extraction is started. With the help of the pump, the water is pressed through the coffee at around 93°C and 9 bar. You drink an espresso immediately after it has been prepared.
Which coffee beans are used for espresso
A typical espresso blend (blend = bean mixture) consists of a mixture of Arabica and Robusta beans. The ratio varies from region to region. The further south you go in Italy, the higher the proportion of Robusta beans. Robusta provides an earthy, strong taste, Arabica beans are more aromatic but also more sensitive to roasting and preparation. In addition to the bean mixture, the roasting of the espresso beans is also crucial for the final taste. Espresso beans are roasted darker than coffee beans for filter coffee. The art of roasting is a highly valued tradition in Italy, and there are countless small and large roasting plants in every part of the country. The selection is so large that the right bean can be found for every palate.
The different variations of espresso
There are different types of espresso, the most important types and their preparation:
- Espresso – A normal espresso with about 25-30ml, brewed with a ratio of about 1 to 3. From 1 gram of coffee grounds, about 3 grams of drink are brewed in the cup.
- Doppio Espresso – Prepared the same as a simple espresso but with twice the amount in one cup.
- Ristretto – A “short” espresso with a ratio of 1 to 2. Very high extraction and therefore very strong aroma.