ESPRESSO or CAFFÈ

   

 When one thinks of high culture in the coffee world, many think of Italy; and for good reason. They have been doing it right since the beginning. I thought it pertinent and my duty to explain just a little bit of the art and science behind espresso, and further more, how to drink espresso in Italy.

    Espresso is not just an art, but a science. Many baristas can attest to the difficulty that comes with trying to make the perfect shot. Who knew that 1 oz of liquid could cause such a struggle. There are so many variables in creating the perfect espresso: dosage (of the grind, and how much you're going to extract), grind setting (how course or fine the grind will be, making the shots slower or faster), bean type  (the origin, flavor and roast of the bean), extraction (the water going through the beans, extracting the oils and flavor from the bean and roast), water temperature, heat of the shot glasses (if the shot glasses aren't hot enough, the espresso will come out more bitter), etc.

A fun fact about espresso: When you order it and you see the tan foamy stuff on top, that is called "crema." Crema holds the best parts of the shot: the oils. So if you order an espresso somewhere and there is no crema on top of your shot, that means the beans they served your espresso with, were old. 

    Now, I could talk about espresso all day, and there are so many factors that could have me talking for hours. But as a little mix of some espresso science and italian coffee culture here is an argument betweens Italians and the rest of world about Espresso dosage: 

    Espresso comes from the Italian word "esprimere" which literally means "pressed out coffee." It is a mix of high pressure and almost boiling water. Many coffee shops use a dosage of 18-20 grams of espresso at a fine grind, but many Italians decry such a high dosage. They believe this high of a dosage makes the espresso too bitter and one cannot truly enjoy the fullness of espresso. Many Italian aficionados state that if one puts the dosage at 14g and makes the grind more course the espresso will lose the surfeit of bitterness. So if you go to Italy, the espresso is going to taste a little different than what you'd expect, and maybe even a little better.

    As for Italian culture, here are some tips, tricks, and random facts: In Italy, if you're going to go get your caffeine fix, you won't find any "cafés," only "bars." In Italy,  "bars" are actually cafés. If you order a caffè, you're not going to get a typical American cup of brewed coffee; you'll get an espresso. But don't worry, if you need your cup of brewed coffee, just order a "caffè americano." If you don't want to stand out, do not order a doppio, which is just a double shot of espresso. That will immediately give you the "foreigner" label. Another way to get the "foreigner" label is ordering a cappucino after 11am. As to why, who knows. It's just a social faux pas, that you shouldn't perpetuate.

    Espresso is a beautiful thing that many people around the world enjoy, but Italy will forever take the superiority in their coffee culture and espresso making.