So what's the big deal about espresso? Glad you asked. Made correctly, espresso can be a very enjoyable drink that gives a little boost of caffeine and a lot of taste with less volume than even the smallest cup of brewed coffee.
The first step to producing a good shot of espresso is to chose the right beans and the correct roast profile. It's usually best to use a blend of Indonesian, African and Latin American beans since each of these origins offer particular characteristics that enhance the espresso. It is possible to use a single origin for espresso, but in most cases the final taste may be too acidic, not acidic enough, or just plain drab.
I prefer a 50/50 blend of Indonesian and Latin American for my espresso. To me, it gives a balanced, sweet taste with a ton of body and not much acidity. In some cases it smells a bit fruity. A friend of mine prefers a blend that has more African in it since she likes a good, strong bite to her espresso.
Choosing your blend is a trial and error exercise that can only be accomplished by pulling a lot of shots and comparing their tastes.
Thursday, March 20, 2008
Monday, March 17, 2008
Espresso
Over the next few days I'll be writing everything I know about espresso. While I know more about espresso than the average coffee shop visitor, the extent of my knowledge is, in the larger scope of the craft, minuscule.
So how much is there to know about espresso? LOTS! As a craft, making espresso is both an art and an exacting science. Minute, visually undetectable differences in the grind, or 1 or 2 degrees difference in the temperature, or a slightly non-uniform tamp, all can either make a nice espresso with a golden head of crema, or a bad, bitter espresso that isn't fit for man nor beast.
I started learning about espresso about 18 months ago when I first watched a video called Espresso 101 produced by Bellisimo Coffee Company. It is a training video that we will be using with our interns at Jamani Java. Of course, watching a DVD and actual hands-on training are about as far apart as watching a ball game on ESPN and playing in the big leagues.
Since then, I've done hands-on training at Coffee Fest 2007 in Chicago, Columbia Street Roastery in Champaign, and Midwest Barista School in Holland, Michigan. In about a week, I'll be taking our first barista intern to Champaign for her first espresso training. It will be exciting.
So, if you are wondering what espresso is all about, check in on this blog for a primer in the craft. Who knows? You may one day be an intern at Jamani Java, too.
So how much is there to know about espresso? LOTS! As a craft, making espresso is both an art and an exacting science. Minute, visually undetectable differences in the grind, or 1 or 2 degrees difference in the temperature, or a slightly non-uniform tamp, all can either make a nice espresso with a golden head of crema, or a bad, bitter espresso that isn't fit for man nor beast.
I started learning about espresso about 18 months ago when I first watched a video called Espresso 101 produced by Bellisimo Coffee Company. It is a training video that we will be using with our interns at Jamani Java. Of course, watching a DVD and actual hands-on training are about as far apart as watching a ball game on ESPN and playing in the big leagues.
Since then, I've done hands-on training at Coffee Fest 2007 in Chicago, Columbia Street Roastery in Champaign, and Midwest Barista School in Holland, Michigan. In about a week, I'll be taking our first barista intern to Champaign for her first espresso training. It will be exciting.
So, if you are wondering what espresso is all about, check in on this blog for a primer in the craft. Who knows? You may one day be an intern at Jamani Java, too.
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