KitchenAid Coffeemaker, 4KPES100, 88 manual Techniques Of A Barista, What is Espresso?

TECHNIQUES

OF A BARISTA

What is Espresso?

Espresso began as an attempt in the 1800s to quickly brew coffee on demand, by the cup. The goal was to serve the freshest, most flavourful coffee possible and avoid the burned, stale taste of coffee kept warm on a stovetop. To speed the brewing process, coffee pioneers struck upon the idea of forcing water through the grounds under pressure. Steam was initially used to supply the pressure, followed by compressed air, lever operated pistons, and finally, the electric water pump.

Through the decades, the elements of espresso brewing were tested and refined to produce the standards we have today: 1 oz (30 ml) of true espresso comes from exposing 1⁄4 oz (7 grams) of finely ground and packed coffee to 195–205° F (90.5–96° C) water under 9 bars of pressure. In a brief 25 seconds, most of the highly flavourful coffee aromas and oils are extracted, while the more bitter compounds and off-tastes are left behind.

When the ground coffee is fresh and the brewing is done well, the pressurized brew water emulsifies the coffee oils into the golden foam called crema, which crowns the espresso shot with ultimate flavour and aroma.

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