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What is an Espresso?
We all know the word espresso as a coffee served in a local coffee shop, Starbucks, Coffee World and similar. But what goes into making this coffee we all call "Espresso"? Simply put an espresso is a kind of coffee where hot water is forced through tightly compacted coffee grounds, generally using a machine called an espresso machine.
The beginning.
The invention of the espresso machine began with Luigi Bezzera in 1901, who created a machine that produced coffee quicker. In 1905, Desidero Pavoni bought Bezzera's design and improved upon it and figured out how to make a better quality coffee also known as the espresso. The machine was called La Pavoi.Several improvements have been made through the years and some of them are highlighted here.
1938: Change from steam to hot water being forced through the compacted ground beans.This improved the coffee and reduced burned flavors.
1946: Commercial hand operated piston machines are introduced. This resulted in the now well known crema on top of the espresso.
1961: The introduction of the pump based machine. Instead of a hand operated piston the machine now has an electrical pump that forces the hot water though the ground coffee. Water is taken from the fresh water supply and travels through a tube that is passed through the boiler and then through the coffee. This allows the water to be at the optimal temperature (~97C), filtered and does not have to stay in the boiler for a long period.
2005: ASUKA super-automatic espresso machines are introduced. The machines improves coffee flavors.
2007: XPRESSO Thailand is founded. The goal is to inform clients about the superior coffee made by ASUKA espresso machines.
Today.
Modern well equipped espresso machines will create your cup of coffee without any mess or complications. It begins by grinding about 7 to 11 grams of coffee beans and depositing it in a portafilter and compressing it with about 30lbs of pressure. This creates what is called a coffee "puck"and is now ready to receive the water. Hot water is forced through this coffee puck at an ideal pressure of 15 bar (it has been researched that lower pressure doesn't give you a well balanced taste, it will be quite weak, and higher pressure will give you a very bitter coffee). After the water have passed through the coffee puck the coffee is deposited into your cup. What you should see exiting the espresso machine is a thick foam called crema together with a hint of fluid. You should now also experience the sensation of a wonderful espresso coffee aroma entering your nose.
Creations.
Of course, after the creation of the espresso you are free to create your personal coffee favorite. As a result of the pressurized brewing process, all of the flavors and aromas in a typical shot of espresso are very concentrated. For this reason, the espresso is the base for other drinks, some of which are detailed here.
Some easy to follow recipes:
Caffè Americano
Literally, American coffee. It may simply be brewed coffee in a coffee cup, or espresso diluted with an equal amount of hot water, and then served in a coffee cup.
- To create an Americano with your ASUKA machine, simply pull a shot (sug. No.10 bean) with maximum (or near maximum) water.
Caffè Latte (or Latte)
One or more shots of espresso topped with steamed milk, then a 1/4-inch of foam (less than a cappuccino). A latte typically contains more milk than a cappuccino.
- To create a Latte with your ASUKA espresso machine steam the milk with the steamer, then pull a shot (sug. No.3 bean) into your cup, top with milk, and use a little of the foam.
Café au Lait
Is a French coffee drink prepared by mixing coffee and steamed milk. It is similar to Italian latte, but with coffee instead of espresso.
- To create a Café au Lait with your ASUKA machine, steam the milk but stop short of frothing it and pull an Americano into your cup, and mix the two.
Cappuccino
Is an Italian beverage, prepared with espresso and milk. A cappuccino is generally defined as 1/3 espresso, 1/3 steamed milk and 1/3 frothed milk. Another definition would call for 1/3 espresso and 2/3 microfoam. A cappuccino differs from a latte, which is mostly milk and little foam. (A "dry cappuccino" has less milk.) In Italy it is consumed almost exclusively early in the day for breakfast; in some other countries may be consumed throughout the day or after dinner.
- To create a Cappuccino with your ASUKA super automatic espresso machine, simply steam the milk and create as much froth as you please. Then pull a shot (sug. Organic Premium Doichang) at the desired strength, mix in a little steamed milk, and top with a large amount of froth.
Caffè Mocha
Mocha, or Moka, is actually a variety of coffee, and its name refers to the port city near the region of Yemen where it is grown. It has also come to be popularly associated with a coffee-chocolate drink that can be prepared a number of ways, most often by adding chocolate syrup to a cappuccino or latte, and then topping it all with a great big dollup of whipped cream.
- To create a Mocha with your ASUKA espresso machine, pull a shot (sug. Dao Arabica Gold) at medium strength, mix in a shot of your favorite chocolate cream, add a bit of steamed milk, stir, and add whipped cream on top or if you prefer milk froth (a healthier alternative).
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