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Espresso coffee remains a classic among drinks ordered in restaurants. With the democratization of home espresso machines, espresso coffee is now prepared in the proper way and enjoyed at home as well. The preparation of Italy's queen beverage is the object of real intransigence for coffee lovers. An international exhibition is dedicated to it and a certification even attests to the authenticity of the recipe. But what is the real history of espresso? What rules should you follow to make one at home? Here is an overview of all the particularities of espresso coffee.
Also known as short coffee, espresso is one of the most consumed drinks in the world. In fact, an espresso is made up of the oils and flavors from the extraction of the coffee and the heated water needed to make it.
The espresso is made with a blend of finely ground coffee. The strong characteristic aroma of the drink is obtained by the high pressure of the hot water (it goes under 9 bars). The preparation is done with the help of an espresso machine.
Expresso comes from the Italian word "espresso", which is derived from the verb "esprimere" meaning "to extract by pressure ". The Italians are not the only ones to use the term espresso. English speakers also use the word espresso for "pressed out", which translates as "extracted by pressure".
However, writing expresso with an x is not a mistake. In fact, the French and Portuguese use the term, which this time comes from the Latin "expressus" ("pressed out"). However, coffee lovers tend to say "espresso" in homage to Italy, since that is where the famous drink was invented.
Espresso coffee was born in Turin in 1884, through Angelo Moriondo. Owner of the Grand Hotel Ligure and the American Bar in Turin, Moriondo decided to design an instant coffee machine to meet the demands of his customers in a hurry. At the time, coffee was prepared using the Neapolitan method, which took a long time and was similar to the preparation of mocha coffee.
The invention of the espresso machine was then protected by an international patent registered in Paris on 23 October 1885. For several decades, the espresso machine worked with steam: it sent out a pressure of about 1.5 bar. During this time, it underwent several improvements, for example with the addition of a piston to produce additional pressure. In 1961, the first continuous-flow espresso machine was born, still in Italy. An electromagnetic pump, designed by Carlo Valente, set the standards for today's espresso coffee with a pressure of 9 bars to extract it.
The preparation of espresso coffee is achieved by following a few points. First of all, the grind must be well chosen: its size, the quantity to use for an espresso, as well as its handling. In addition, the coffee machine must be set to the right water temperature and pressure. Any self-respecting barista follows these precepts in the restaurant. At home, coffee machines are a little different from professional machines. They have their own settings.
In France, a cup of espresso contains about 6 cl of coffee. A real blasphemy for the Italians, since in their country, an espresso contains only 3 cl of coffee. In short, the French espresso is more or less equivalent to a double Italian espresso.
In addition, any espresso ideally made is topped with a "crema". This thick, creamy, hazelnut-colored layer is the sign of a quality, fresh, properly roasted coffee. Finally, a good espresso has a chocolate, spicy, floral or fruity aroma.
The espresso grind is finer than the ground coffee used for filter extraction. Nevertheless, the grind must not be extra fine, otherwise the extraction will be too bitter. This type of coffee is more suitable for oriental coffee makers.
The real enthusiasts take care of grinding the coffee beans just before preparing the espresso. This way, the coffee retains all its flavors and transmits them ideally during extraction. Today, many coffee machines have a grinder and electric or manual coffee grinders abound on the market. Regarding the variety of coffee, espressos are traditionally prepared with a well roasted robusta coffee. It is also possible to use an Arabica coffee, although the pressure generated by the machine may reduce its flavor.
According to the certifications of the very serious Italian National Institute of Espresso, the amount of grind required for extraction is 7 g per dose. In reality, it is not uncommon for doses to reach 8 to 10 g, especially at home. Handling (especially the tamping of the grind) remains essential for the final taste in the cup. Indeed, the grind must remain carefully homogeneous in the filter holder so that the water is completely impregnated. This step is a prerequisite for the aromatic oils to be extracted and the crema layer to be formed.
To carry the oils and flavors contained in the ground coffee, the water should ideally reach a temperature of 90-95°C. Logically, the espresso machine automatically sets this temperature. However, some machines require adjustment. If this setting is followed, the espresso coffee should land in the cup at a temperature of 67°C.
Be sure to use filtered water for each espresso preparation. The best quality water prevents the taste of the coffee from being altered and protects the machine from limescale deposits that could affect its proper functioning.
In restaurants, a professional coffee machine is set to achieve a pressure of 8 to 9 bar. For domestic coffee machines, the pumps used to generate the pressure are quite different. The pressure can reach 15 to 19 bar. The extraction time should not exceed 30 seconds.
The world's leading beverage, espresso remains the basis for many other preparations:
Espresso coffee is therefore the most consumed caffeinated beverage in France and in other European countries. Its ease of preparation at home allows it to be consumed at any time of the day.
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