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Espresso lungo is the larger, less
concentrated version served in a
standard coffee cup.
Espresso ristretto is a double
strength, bitter tasting espresso.
Grinding - the success of the espresso
depends on how coarse or fine the
coffee beans are ground. If the grounds
are too coarse, the water flows through
too quickly and does not create
sufficient pressure to release the
aroma. If the grounds are too fine, it
hinders the flow of water, so the
preparation time is too long and the
espresso will taste bitter. In a humid
atmosphere the beans swell more, so
they should be ground more finely.
However, there are no hard and fast
rules about grinding the coffee.
Macchiato is espresso with a tiny shot
of hot, frothed milk which gives it a
dappled (macchiato) appearance.
Pressure is important as it releases the
suspended particles in the coffee which
give it its aroma. If the pressure is too
low, the aroma cannot develop fully. If it
is too high, it releases tannin and a
bitter flavour. Pressure is also important
for creating the Crema.
Pre-warming the cups is to be
recommended to prevent the espresso
from cooling too quickly.
Quantity - the quantity of ground coffee
used for each cup can be set between
6 and 9g per cup, depending on taste.
Generally 6 to 7g are used for a cup of
espresso, but there are no absolute
rules
Robusta is a cheaper coffee bean. It is
round and convex with an almost
straight groove. The caffeine content is
around 2 to 2.5%. It is more bitter than
the Arabica bean.
Roasting is very important for the
flavour and caffeine content of the
espresso. Roasting releases the
ethereal oils which create the aroma
and flavour. Roasting releases the
flavour but burns off the caffeine. The
stronger the roast, the less caffeine the
espresso will contain. Lightly roasted
beans have an acid flavour, dark
roasted beans taste more bitter.
Storage - coffee is best kept in the
refrigerator to preserve its aroma.
Water hardness - this can affect the
taste of coffee.
Glossary
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