What is espresso and how to make it in a Turk, a coffee machine. WHAT DOES ESPRESSO MEAN IN GERMAN?

05.08.2019 Dishes for children

Espresso is more than just coffee. This is a real art, quite complex. A dark, intense, velvety drink is the result of the interaction of many factors. From the first sip, espresso strikes with a thick and concentrated aroma that distinguishes it from coffee prepared in other ways.

All over the world there have been unsuccessful attempts to create something similar. But every Italian knows - there is no better coffee than at home in Italy. At any bar, at any time, in any cup, you will find perfect harmony, rich in aromas and unique flavors.

The first espresso machine was born at the suggestion of the Milanese engineer Luigi Bezzer at the dawn of the 20th century. Entrepreneur Desiderio Pavoni launched a coffee maker under the La Pavoni brand. After a couple of decades, the bartender Achille Gaggia, experimenting with coffee machines, figured out how to make a semi-automatic coffee maker. Gaggia coffee equipment is known to this day. The market offers both manual geyser coffee makers and super-automatic models for every taste and color. But the principle of making espresso coffee has remained the same.

The coffee maker is designed in such a way that water (steam-water mixture) flows through a filter with coffee, which is tamped and constitutes a certain obstacle, at a pressure of 9 bar. It will take about 25-30 seconds for the liquid to extract all the best from the coffee powder, gain organoleptic properties and flow out freely in the form of a thick oily aromatic drink.

The speed of preparation is probably reflected in the name."Espresso" - fast, fast, like "express" in Russian. Another interpretation of the name emphasizes that the word is derived from "extra" and "pressione" and means filtration under pressure - the main factor without which coffee will not be "espresso". The term also has a third meaning - “clearly expressed”. Espresso coffee is just that - bright and rich. It makes no sense to dispute any version. The name perfectly reflected all the main aspects related to the drink.

To get the "correct" espresso, the following conditions are necessary:

The most delicious drink is obtained from freshly ground coffee beans or freshly opened vacuum packaging of ground coffee. Coffee powder oxidizes over time under the influence of air, gains bitterness, and almost half of the aromas evaporate within 20 minutes after grinding.
The easiest way to make an espresso is to use a coffee machine that has been specially configured for the perfect drink. It can also be brewed in a handheld portable coffee maker. Hot water, passing through the coffee powder, turns into a rich concentrated drink.
It is very important to respect the degree of grind. The fine powder is like dust and forms a doughy mass with water, which will simply clog the holes in the filter. Coarse coffee particles will quickly let water through and do not have time to saturate it with aromatic substances. The drink will turn out to be watery. Therefore, only the medium grind is suitable, with the same name "espresso".
it's important. It should be thick enough so that the temperature of the drink remains unchanged and warmed up for as long as possible. In bars, cups are kept on top of the coffee machine, covered with a napkin. Many coffee makers are equipped with an automatic warming dish. And true connoisseurs of coffee drink it right away "with ardor, with heat", without leaving the bar.

Even minor deviations from the listed conditions can hopelessly ruin the finished product. The correctness of preparation is assessed by the appearance of the flowing trickle of coffee. In international coffee jargon, it is called "mouse tail". The quality of the drink is determined by the color of "crema" - the foam on the surface of the coffee.

The classic recipe for espresso in a coffee machine: add 1 tsp. heaped coffee (7-9 g) into a portion horn, tamp it tightly, install and press the start button. A correctly prepared drink will be indicated by light brown or creamy foam.

Turkish espresso recipe

It is not always possible to get a cup of aromatic coffee from a barista, and not all are happy owners of coffee equipment. Therefore, at home, you can safely prepare espresso in a regular Turk. It is recommended to use copper dishes. In this case, it is better to take a very fine grinding, because our goal is to get a rich drink.

We measure 7-9 g of coffee, pour it into a slightly warmed Turk and fill it with cold water (30 ml).
Cook over low heat until foam appears. When it starts to rise, remove the Turk from the fire for a few seconds and, if desired, throw in a pinch of salt.
When the foam is lowered, put everything back on the fire. We repeat the procedure several times, but without salt, without bringing the liquid to a boil.

Varieties of drink

In addition to the classic, there are several types of espresso:

Doppio (espresso doppio) - simply put, it is a double shot of regular espresso. Accordingly, a 2-portion cone is used in the carob machine, and if there is not one, then 1 portion is cooked twice. Coffee consumption for doppio 2 tsp. with a slide for 60 ml of water.
Con panna (espresso con panna) - coffee with cream. The usual serving of classic espresso is poured into a large cup. Top with 25 g of whipped natural cream, which can be powdered with grated chocolate or nuts.
(lungo) has a less intense coffee flavor and noticeable bitterness. However, it contains an increased proportion of caffeine. Caffe lungo translated from Italian means "long" or it is also called "diluted coffee". It requires a regular serving of ground grains (7 g) and a double portion of water (60 ml). Accordingly, the cooking time is increased to 50 seconds. Due to this, a double portion of hot water removes additional components from the coffee, which add bitterness to the drink. Nevertheless, it is a great tool to invigorate at any time of the day.
Ristretto (ristretto) or corto (corto) is a thick concentrated drink, the usual portion of which is drunk in one sip. For preparation, take 7-11 g of coffee and half a portion of water (15-20 ml). The drink has a stunning coffee taste with a minimum content of caffeine, which simply does not have time to accumulate in it during a short cooking time. it is customary to serve in tandem with a glass of cold water, so you can enjoy the richness of taste for a longer time.
Macchiato (caffe macchiato) - coffee with the addition of whipped milk, literally “with a spot”. Espresso is prepared in the usual way, and then it is the turn of that milk speck. Usually it is taken 1 tablespoon. There are cooking variations. Milk is added to the drink or whipped and spread on top with a cap. A variety of macchiato with cold milk is called freddo, and with hot milk it is called caldo.
Espresso Romano or Roman coffee- a sophisticated tonic drink with sunny citrus. To prepare, brew a regular serving of classic espresso and add 1 tsp to it in a cup. lemon juice. When serving espresso romano, garnish with a slice of zest or a slice of lemon.
Corretto is a coffee “flavored” with alcohol. Moreover, the drink is chosen according to preference, it can be lungo, ristretto, but more often a regular espresso. Alcohol is added to the finished portion: cognac or anise liqueur, brandy, sambuca or Italian grappa. It is customary to add alcohol to taste, but there is an unspoken rule that more than 1 tsp. alcohol will ruin the drink.

Italians, with their inherent humor, say that it is not at all necessary to season coffee, and the caffe corretto recipe was born solely as an excuse to knock over a glass after dinner. In addition, after taking Corretto, it is customary to do the so-called Resentin. In a cup of coffee you have drunk, you need to splash a little grappa, twist it to wash off the foam from the walls, and drink it in one gulp. Italians believe that science has not yet come up with anything more invigorating after dinner.

Coffee can do a lot. You just need to choose the most delicious recipe and sit in good company. And the drink will do the rest, filling every moment with a bouquet of aromas and incomparable taste.

photo: depositphotos.com/paulistano, massonforstock

It's hard to imagine a morning without a cup of aromatic coffee. This popular drink invigorates and energizes for the whole day. Now more and more people prefer a drink called espresso coffee, which is distinguished, among others, by its rich taste and unsurpassed, energizing aroma.

In the middle of the last century, a new type of coffee was invented in Italy. Espresso translated from Italian means "squeezed out" or "pressed". It is prepared using a special device - a coffee machine.

Scientists from the Italian National Espresso Institute are confident that in order to get a real drink, a number of conditions must be met:

use only natural grains of a good grade and strong roast;
store them in a sealed glass or ceramic container;
before cooking, the grains must be finely ground without turning them into dust;
use filtered water;
at the beginning of the preparation of a drink, ordinary water is passed through it to warm up the machine;
the ideal temperature for brewing espresso coffee is 90 degrees;
the drink can only be poured into a well-heated cup called demitasse;
all parts of the coffee machine must be kept perfectly clean to eliminate unpleasant odors during subsequent espresso preparations;
It is recommended to drink a coffee drink immediately after preparation.

If a brownish-red froth has formed on top of the beverage, the espresso was prepared correctly. They drink coffee in small sips to fully enjoy its taste.

And despite all the strictness of the rules, you can use a coffee pill from a world-renowned manufacturer to make a good espresso.

Composition and calorie content

100 ml of espresso coffee contains 9 kcal.

The chemical composition of the drink:

protein - 0.1 g;
fats - 0.2 g;
carbohydrates - 1.7 g.

To get rid of calories after drinking espresso, you need to spend 1 minute running, jumping rope, strength or abs workout. Or 9 minutes to sleep.

Espresso coffee drinks

The main types of espresso-based drinks include:

Doppino (double). This is an espresso that doubles the amount of ingredients. The drink is served in a 120 ml mug.
Lungo. In this drink, only the volume of water doubles, and all other components remain unchanged.
Macchiato. Foam half a small spoonful of milk and add to the main ingredients.
Latte. Pour milk in a ratio of 3: 7.
Corretto. An alcoholic beverage (usually liqueur) is added to the espresso.
Ristretto. The strongest coffee, 18 ml of water is added instead of 25 ml.
Romance. The classic recipe includes lemon zest or juice.
Kon-panna. Whipped cream is added to the finished drink.
Fredo. Serve the espresso cold with sugar and an ice cube.
Latte macchiato. Served as a drink consisting of 3 layers: the first is milk, the second is espresso, the third is milk frothy.
Macchiato Fredo. Milk is added to the fredo ingredients.

The expert in making espresso is called a barista.

How to cook at home

Connoisseurs of invigorating drinks have often thought about how to make espresso coffee at home. It's quite simple, the main thing is to choose how the drink will be prepared: in an espresso machine, a Turk or in a coffee maker.

Before starting the cooking process, you need to prepare:

Choose excellent quality coffee beans. Well-done arabica and robusta beans are good for this.
The beans are ground in a coffee grinder. Correct grinding is the key to a real and tasty drink. Grains that are crushed to a sand state are ideal. If the pieces are larger, the coffee will be too thin and tasteless. If the beans are ground into flour, the espresso will taste bitter.

Turkish cooking recipe

Pour 2 small spoons of ground coffee beans into the Turk, salt on the tip of a knife and sugar to taste.
Put the mixture on low heat and stir constantly so that the bulk ingredients do not burn.
When the heat goes from the mixture, you need to add 200 ml of water at a temperature of 30 - 40 degrees.
The espresso is brought to a boil, removed and mixed.
The second time, put on fire and warm up to a boil. The more the drink is heated, the more stable the foam becomes.
Then the coffee is allowed to settle and poured into mugs.

To achieve foam in a Turk, you need to try very hard.

With added milk

Milk can be added to soften the taste of the double espresso. This drink is most often prepared in the morning.

To do this, take the doppino and pour it into a glass cup. Then 160 ml of milk is divided into 3 parts. Now 2 parts are gradually mixed into the coffee, and the rest is heated to 60 degrees and whipped. The frothed milk is poured into the espresso.

Espresso in a coffee machine

Real espresso is prepared using a coffee machine.

To brew it, you must follow a certain algorithm:

The cups into which the drink will be poured are placed on a tray and heated.
The horn is cleaned of coffee residues and heated.
7 - 9 g of ground coffee is put into the holder.
Then, the ground grains are pressed into a tablet of the required size and density.
Then you need to clean the rim of the horn again from coffee residues and turn on the water supply to clean the spreader.
A holder with a tablet is inserted into the divider, water is turned on and a heated cup is substituted.
Cooking time does not exceed 30 seconds.

One cup will be 2/3 full (25 - 30 ml).

Espresso is preferred by gourmets and connoisseurs of the bitter taste of natural coffee. Americano will appeal to those who do not like bitterness.

Espresso is prepared only by distillation of water vapor, and Americano - by the method of continuous flow.

For making Americano, the beans are ground coarser than for espresso.

Foam is an essential characteristic of a properly prepared espresso, but in an Americano it may not be.

Espresso is a drink for connoisseurs who can appreciate the unsurpassed aroma and nutty flavor of real, high-quality coffee.

Latte coffee, cappuccino, espresso, americano ... Do you know exactly how they differ from each other and how they are prepared?

Coffee is a favorite drink of millions of people in the world. For some, the morning begins with its wonderful aroma, for others coffee is an excuse to meet friends. Coming to a coffee shop, we look at the menu and see a lot of coffee drinks in it - espresso, latte with black currant syrup, flat white coffee, cappuccino, mocha ...

How do you decide which one you like? To do this, you need to figure out what each of them is. So:

What is espresso coffee

Espresso is a coffee drink that is prepared using a coffee machine: hot water is passed through the ground coffee under high pressure. Extremely concentrated taste and aroma are “squeezed out” into a cup. One serving of espresso takes 7 grams. ground coffee in 30 ml of water.

This drink prepares quickly (within 30 seconds) and should be served just as quickly. The thicker the walls of the miniature cup, the better, as the espresso stays hot longer. Espresso should be drunk quickly, before it has cooled down - this type of coffee loses its taste and aroma over time.

The main hallmark of a quality espresso is a firm, thick foam that should cover the entire surface of your coffee cup. In bad espresso, the crema has holes through which the drink itself is visible.

Varieties of espresso

Dense foam is a sign of a quality espresso.

Espresso doppio- espresso of double strength, 15 g is used for its preparation. ground coffee in 30 ml of water per serving.

Espresso lungo- a less strong drink, for its preparation you need 4 grams. ground coffee to a standard volume of water. You cannot dilute ordinary espresso with water to obtain lungo espresso - the result will not be lungo coffee, but Americano.

Espresso coretto- espresso, in which a few drops of any alcoholic beverage (cognac, rum, amaretto, etc.) are dissolved.

"Coretto" in translation from Italian means "seasoned". Espresso Romano is a standard espresso served with a lemon wedge.

Espresso macchiato- an espresso to which a drop (about 15 ml) of whipped cream has been added. Cream spreads over its surface and creates a light marbled pattern. "Macchiato" in translation from Italian means "marble".

Espresso con panna- Viennese coffee, standard espresso served with a large head of whipped cream.

Latte - coffee with milk

Latte has more milk than coffee

Latte- the lightest of all coffee cocktails, it should contain three times more milk than espresso. Milk must be frothed to make the latte. Milk is first poured into a transparent glass, and then espresso is gradually added to it so as not to mix.

The result is a layered cocktail - milk below, and then coffee, on top of which a thick milk foam floats. Lattes are often prepared with the addition of a variety of syrups - peach, raspberry, vanilla, but latte with black currant syrup is considered the most delicious among gourmets.

Latte is a traditional drink for Italians, but at home it is not as popular as in the United States. In Europe, the classic portion of latte coffee, sometimes called latte macchiato, is 200 ml, while in America latte is traditionally served in 400-500 ml cups.

Cappuccino and other types of coffees with milk

In the "correct" cappuccino, the foam is so strong that sugar does not sink on it.

Cappuccino Is a coffee drink in which a third of espresso, a third of boiled milk and a third of frothed milk are blended (cappuccino milk is frothed with steam). It is because of the lush foam on top, slightly resembling the hood of a Capuchin monk, that this drink acquired its name.

The foam prevents the aroma from evaporating and helps the cappuccino stay warm for longer. First prepare the espresso and then carefully pour the frothed milk into the center of the cup. In a well-prepared cappuccino, the froth is so strong that if you put a small spoonful of sugar on it, it will not drown. Although Italians themselves always drink cappuccino without sugar, and only before lunch. The standard serving is 150 ml.

Flat white coffee- a drink based on one part of a double espresso diluted with two parts of boiled but not frothed milk.

This coffee, the highlight of which is a rich coffee taste with a noticeable milky note, is gaining more and more popularity among coffee lovers. On the basis of cooled flat-white coffee, they make a wonderful cocktail with vodka.

Torre- a layered drink, much like a latte and cappuccino at the same time. It is an espresso covered with a lush milk froth, drier and denser than a cappuccino.

Mocha- a mixture of espresso, hot chocolate, milk and whipped cream. Ideally, each espresso has a portion of hot chocolate, boiled milk, and whipped cream.

Most often, instead of hot chocolate, chocolate syrup is added to mocha, so mocha is the most nutritious of coffee drinks. It has a lot more caffeine than regular espresso.

How does Americano differ from espresso?

Foam was not originally envisioned in americano

Americano is a simple coffee made in a filter coffee maker. They say that during the Second World War, American soldiers asked Italian bartenders to brew the coffee they drank at home in the United States, and the bartenders simply diluted the ready-made espresso with hot water.

Americano is not as strong as espresso (however, it contains the same amount of caffeine, just in a lower concentration). Americano is popular with Europeans who are worried about their health.

American in Italian did not have the coffee crema familiar to Europeans, so the Swiss proposed a new way to make it - not add water to espresso, but, on the contrary, carefully pour coffee into a cup of hot water, then the foam will remain on its surface. The ideal ratio is one part espresso to three parts hot water, resulting in 120 ml of beverage.

We hope you enjoy some of these espresso drinks!

Photo: depositphotos.com

Coffee is the most popular beverage all over the world. However, he became known to people not so long ago. Its history is three times shorter than that of cocoa or tea. It was first brewed and drunk only eight hundred years ago; numerous revolutions, religious restrictions and other historical events limited the growth of this drink's popularity. Here are some popular terms and names associated with it that can help you learn more about coffee and its history.

Mocha

Probably, coffee was used for food or as a drink in their native lands - in Ethiopia, but for the first time they began to grow beans in Yemen. Many residents of the country were Muslim and used roasted grains as a substitute for wine, which was banned on fast days. The main port of Yemen on the Red Sea was called Mokka, it was from there that Muslims sent grain and spread knowledge about them throughout the Arab world. Coffee quickly became popular. In 1511, the governor of Mecca ordered the closure of coffee shops - in them men gathered to criticize the regime. But soon the sultan came to power, in love with the drink, and the ban was lifted.

Java

When the Ottoman Empire took over Yemen, a monopoly was introduced on the production of the drink, according to which it was forbidden to export coffee beans suitable for germination. But some traders smuggled them into southern India and Java, where the Dutch began to grow coffee for sale.
Coffee comes from equatorial Africa and grows easily in any tropical climate, so Europeans decided to start producing it in Latin America, Oceania and southeast Asia. In Brazil, the coffee industry flourished until the late nineteenth century thanks to slave labor. In Asia, the colonialists forced the locals to engage exclusively in coffee, which led to poverty and hunger.

A cafe

The first cafes and coffee houses appeared in Europe in the seventeenth century. By 1663, there were eighty-two coffee houses in London, and forty years later there were more than five hundred. For Europeans, the cafe has become a great place to exchange news. In France, revolutionaries gathered in cafeterias. Camille Desmoulins gathered his like-minded people in a cafe, and two days later the Bastille fell.

Coffee maker

A mechanical device that makes coffee from ground beans was invented back in 1780. The coffee maker was created by Benjamin Thompson, Earl of Rumford, an American scientist and emigrant from Europe. The development of the coffee maker was long - it was only by 1870 that a machine capable of heating boiling water was invented, and in 1972 the world learned about a coffee machine with a filter.

Robusta

In 1861, British researchers found small fungi on the leaves of wild coffee growing near Lake Victoria in Kenya. Decades later, the coffee rust they discovered hit plantations around the world, undermining production levels. As a result of this situation, Ceylon completely switched to tea production. In 1898, a type of coffee was discovered that did not succumb to fungi at all. It received the name "Robusta" and soon became very popular. The variety has its drawbacks - the grains are not so aromatic and make the drink more bitter, but at the same time, the coffee contains much more caffeine. Therefore, Robusta began to be used together with Arabica in order to make more affordable mixtures of relatively good quality.

Espresso

Espresso is considered a traditional European drink, but its history is not that long. The use of mechanical coffee makers did not spread to Italy until the beginning of the twentieth century. The production process was incredibly fast - it took only thirty seconds per cup. For the express method, boiling water was quickly driven under pressure through finely ground grain. The result was a strong cup of coffee, in which the defects of cheap robusta were invisible. Because of the high-speed preparation, this drink is called "espresso". By the thirties of the twentieth century, machines were created that could produce a thousand cups of coffee per hour. Other drinks began to develop on the basis of espresso, for example, latte and cappuccino. For them, espresso is mixed with milk or supplemented with fluffy milk froth. For macchiato, chocolate syrup is added to the coffee.

Joe's mug

In America, coffee is often called by the name of Joe. Where did it come from? After the Boston Tea Party, coffee became more common in the States, and was drunk by everyone, from businessmen to ordinary soldiers. Secretary of War Joseph Daniels has banned the use of drinks stronger than coffee in the army. Perhaps it is in his name. There is also a variant that the word appeared as an abbreviation of the name "jomok", which was used in relation to a mixture of mocha and Javanese coffee.

Cafein free

Caffeine is found in coffee beans. For the first time, they began to study it in 1820, society became interested in its possible harm to health. In 1905, a method for the production of decaffeinated beans was already patented. In Germany, this drink was sold under the name Kaffee Hag, in France - Sanka, and in America - Dekafa. Decaffeinated beans were soon made into soluble varieties. By the end of the twentieth century, every popular coffee brand had a similar variant. People who cannot afford regular coffee for health reasons can pour themselves a cup of this decaffeinated drink at any time.

Fair Trade

Politics revolves around coffee. The trading industry was formed in the nineteenth century. Every country like the United States sought to provide itself with constant and cheap supply, and producing countries like Brazil sought to maximize income. In Central America, many manufacturers created such harsh conditions for their employees that revolutions flared up there. Since the eighties of the twentieth century, the largest coffee companies began to maintain conditions and create everything necessary for a fair civilized trade. The situation is still tense, in some countries child labor is used and in others workers are not paid the money they deserve. But, in general, every year the position on the coffee market becomes more stable.

Frappuccino

Such a drink can be found in any chain coffee shop. It is a milkshake-like drink made from coffee, sugar, milk and ice. Frappuccino was first prepared in 1992 at a thematic exhibition. Two years later, the recipe was acquired by a chain of coffee shops. At the moment, this drink is served in any city throughout the United States, as well as in other cities around the world. Coffee lovers who do not want to give up their favorite drink because of the summer heat, find salvation in an ice frappuccino in the heat, and those who do not like pure coffee too much can indulge in an invigorating dessert with a milder taste.

Espresso coffee is a drink made from ground coffee, which is prepared by passing hot water under pressure through coffee powder. Every day in the world, people drink over 2 billion cups of invigorating drink, of which approximately 20-25% is espresso. What is this recipe, how to properly prepare espresso, what properties does the drink have?

Espresso coffee - what is it?

The homeland of espresso coffee is considered to be temperamental Italy. It was there that they came up with a preparation method that quickly allowed you to get a portion of strong coffee.

In 1901, an Italian entrepreneur received a patent for a coffee machine in which hot water was forced through a layer of ground coffee under pressure.
The device made it possible to quickly get a portion of a wonderful drink. Evil tongues said that the inventor wanted not so much to get delicious coffee as to shorten the coffee breaks of his workers.
The speed and simplicity of making coffee gave rise to the name of the coffee machine and the drink itself. Translated from Italian, "espresso" means "concentrated, compressed, expressed." This value is also used to mean "fast or fast".

The composition of espresso coffee is laconic: ground coffee and water. The name "espresso" originally referred to the method of preparation, but today espresso coffee has its own clear proportions and basic recipe.

Espresso coffee is a drink made from natural coffee by passing hot water under pressure through ground coffee bean powder.

Espresso coffee recipe

Making espresso is quite simple, however, this recipe also has its secrets.

What is required?

Freshly ground coffee - 7-10 gr.
Chilled water - 35-50 ml.
Sugar to taste.

The subtleties of making espresso

Corn

Roasting of grain should be carried out no less than a day before consumption, and no more than 12-14 days, provided that the grains are not tightly stored.

Beans should be heavily roasted, it is best to use special blends for espresso, although you can experiment with different varieties yourself. In order to add strength to the drink, robusta is added to the Arabica beans. In espresso blends, its share is rarely more than 15-20%, otherwise the coffee taste will be too coarse. The most delicious espresso comes from freshly ground coffee.

Water

The worst choice is tap water, the best is drinking bottled water.

Cooking process

Pour the required amount of powder into the holder of the coffee maker, tamp it evenly. Fill in water and turn on the coffee maker. The cooking process takes 20-30 seconds for a volume of 35-40 ml.

A well-prepared espresso has a rich color, a persistent nut-colored head and a warm aroma with nutty notes.

Grinding espresso coffee

The correct grinding of espresso beans is essential for making good coffee. Too large fractions will not have time to give their taste and aroma to water, and the coffee will turn out to be watery, almost without foam. Too fine grinding will provoke over-extraction, the coffee will give the water a maximum of substances, and they will make the drink too bitter and coarse.

Beans need fine grinding, but not powdery, as for preparing oriental coffee. The ideal grind for espresso can be determined tactilely, that is, by touch. To do this, take a pinch of ground coffee and rub it between your fingers.

If the powder feels more like salt or sugar, the grind is too coarse,
If the coffee resembles flour or starch, the grind is too fine for a good espresso.
If the coffee looks like fine sea sand or extra salt, then this grind is suitable for preparing espresso.

Good baristas will vary the grind depending on the weather or time of day. Foggy and damp weather requires a slightly coarser grinding of coffee, then the powder absorbs moisture from the air more slowly and does not damp.

How many grams of coffee do you need for a cup of espresso?

For a traditional serving of espresso, 35-40 ml in volume, 7 grams of ground coffee will be enough. If you want to brew a double espresso, then the portion of coffee needs to be increased to 14-15 grams.

Experts advise using 10 grams. espresso coffee if you are making coffee with Arabica beans. It is not so strong, so the portion of ground grain can be increased if you want to get a strong drink.

In some countries, the espresso portion is larger than the Italian rules dictate. So, in the USA, espresso can go up to 100 ml, and in northern Europe, the portion is 60-80 ml, but the same 7-10 grams of ground coffee is put on a cup of espresso.

Espresso coffee at home: a recipe

Italians do not understand at all how you can make espresso in your own kitchen. If they are treated to home-made espresso and the drink they like, then you can hear an unusual compliment: "Tasty, like in a bar!"

Making espresso at home is only possible with a coffee maker. Will fit:

Automatic coffee machine.
Rozhkovy coffee maker.
Geyser coffee maker.

The proportions will remain the same - 7-10 grams. coffee with 40-60 ml of water.

The algorithm of action is the same: they poured a portion of coffee, tamped it evenly, poured water, pressed the button of the coffee maker.

You don't even need to ram in the geyser - pour coffee, pour water, put it on a small fire and keep it until cooked.

It will not work to brew espresso in cezve, because this method of preparation requires passing hot water through ground coffee under pressure, and such technology cannot be implemented in cezve.

Differences between American coffee and espresso

Many people consider espresso and Americano to be close recipes. In terms of composition, they are really similar, however, different methods of preparation turn them into two drinks that are different in taste and properties.

Americano is prepared on the basis of espresso, which is diluted with hot water to a volume of 150-180 ml. That is, three times as much hot water is added to 40 ml of espresso.
Americano has a faint taste and is low in caffeine per serving.
When a strong and rich espresso is diluted with water, the acidity is much brighter, and the bitterness and strength of the taste are washed out. Therefore, in Americano you can feel the fruity and woody nuances of taste that clearly show through in diluted espresso.
Americano is served in bulky cups, milk and sugar are traditionally served with it, which is decorated with a too weak taste of the drink.
Espresso is much stronger, more expressive, richer. It has a small volume, unlike the American one.

Espresso cups

For espresso, small thick-walled ceramic cups are used to keep the drink taste and temperature.

Demitasse cups are considered one of the most successful options for serving espresso. They have a small volume and are made of good quality thick-walled ceramics. Some of them are hunted by collectors from different countries.
Another classic option for serving espresso is in small, thick-walled cups, the volume of which does not exceed 100 ml.
Espresso is served hot, sugar, milk and a compliment from the chef are offered separately.

Porcelain cups are not suitable for espresso, as the coffee cools quickly in them. An exception may be services for home use. Coffee is poured into porcelain cups from a pot and immediately drunk.

Espresso volume

The classic volume of espresso is 35-40 ml. In Italy, baristas prepare a portion of 25-30 ml. The volume of the drink may vary depending on the coffee culture of the country.

In most European coffee shops, a serving of espresso is 40-50 ml.
In northern Europe, espresso is prepared in 60-80 ml portions.
In the United States, an average serving of espresso is 80-100 ml.
In Russia, classic espresso is popular in portions up to 50 ml, but sometimes there are options for 60-80 ml.

Changes in the portion are due to an increase in the amount of water, ground coffee goes in the classic proportion - 7-10 grams.

How much caffeine is in espresso

Depending on which blend or grain was used to prepare the espresso, the proportion of caffeine in one serving ranges from 40 to 90 mg. If coffee was brewed from Arabica beans, then the caffeine content will be at the lower limit - 40-50 mg per serving. The higher the content of robusta in the espresso blend, the higher the caffeine content of the drink - from 60 to 90 mg.

Calorie espresso

The average number of calories in 1 serving of espresso is 2 kcal. Adding sugar increases the calorie content of a serving by 20 kcal for each teaspoon.

Price per cup

The cost of a cup of espresso is from 50 to 100 rubles. Takeaway coffee is cheaper, and restaurant espresso is more expensive. Coffee made in a homemade espresso coffee maker will cost about 8-12 rubles per serving.

Espresso: benefits and harms

The properties of coffee are determined by the chemical composition of the grain, which scientists have not yet been able to fully determine. The effects of coffee vary with proportions, body habits and individual characteristics. From recent studies, we can conclude that the reaction of each of us to coffee is determined, most likely, by genetics. Nevertheless, we will give a few general provisions on the benefits and dangers of espresso, like any other type of natural coffee.

Let's start with the negative factors.

The harm of espresso

Espresso can increase the heartbeat, which is contraindicated in people with heart rhythm disturbances.
Espresso drunk on an empty stomach in someone with indigestion can cause heartburn or soreness.
Caffeine stimulates the nervous system, so you shouldn't drink espresso for pregnant or lactating women.
Strong espresso has a slight coloring effect and can darken the tooth enamel.

The benefits of espresso

The caffeine boost activates brain activity and improves mood.
Espresso helps to invigorate and ward off sleepiness in the morning or after a hearty meal, as caffeine helps release adrenaline.
Espresso after meals improves digestion.
Drinking espresso between meals can help reduce appetite. This does not mean that coffee should be drunk instead of food, but replacing a cup of espresso and a fruit dessert for a hearty afternoon snack is quite acceptable.
Some researchers attribute espresso coffee to cancer prevention. Coffee for women has shown especially good results, so today some doctors recommend that coffee be included in the women's menu.
Morning portions of espresso have a positive effect on male potency. This opinion is shared by researchers from South America. They also noted that espresso in the afternoon plays the exact opposite role in reducing male libido.

For a conditionally healthy person, espresso in reasonable portions is rather useful. If there are functional disorders, then it is better to consult with your doctor before drinking coffee.

How much espresso can you drink per day?

A safe portion of caffeine for a conventionally healthy person is considered to be 300 mg, that is, about 5-6 servings of 40-50 ml of espresso. We recommend that you postpone the main coffee consumption until 4 pm. The greatest positive effects of espresso are achieved in the morning and afternoon. In the evening, it is better not to consume caffeinated drinks, so as not to provoke the nervous system to overload.

How and with what to serve espresso?

Espresso coffee has its own ritual of serving.

It is poured into a thick-walled cup, which is placed on a saucer.
A spoon and portioned sugar are placed on the same saucer.
A compliment from the chef, if any, is served on a separate plate.
The espresso is served immediately after preparation and should be hot on the table.
They drink it in several small sips, not too slowly so that the drink keeps the temperature.
Sometimes an espresso is served with a glass of cold water without gas. This tradition came from the East, where the tongue was washed with water to prepare it for the perception of a coffee bouquet. Water is not an obligatory attribute of the supply; you can do without it.
Small desserts go well with espresso - candied nuts, candied fruits, profiteroles.
In Italy, espresso is drunk mainly on the run, at the counter, spending a few minutes on this ritual.
True connoisseurs do not add milk or sugar to espresso.