National Espresso Day

Espresso – that thick, bold Italian-style coffee – got its name thanks to the technology used to make the dark, rich brew, which is “pressed out” and tailor made ‘pronto’ for its consumer.
Espresso, which is also the base ingredient for other popular coffee beverages such as cappuccino, café latte and macchiato, has come a long way since its invention in Italy sometime around the 1900s.
So let’s toast the rise of this complex and concentrated concoction with — what else? – a shot of espresso as we mark

 National Espresso Day on November 23

Anatomy of Espresso


Contrary to popular belief, espresso is not a specific bean or roast level. Any bean or roast level can be used to make espresso. What makes espresso espresso is its brewing method, which is made by forcing pressurized hot water through finely ground coffee to create a concentrated coffee topped with a delicate foam, called a crema.

The crema should be thin and foamy with a golden-brown and sometimes slightly reddish color. The crema has a sweet flavor as it contains the espresso’s concentrated sugars and oils. The body is the middle layer and it is typically caramel-brown in color. The bottom of an espresso, known as the heart, should have a deep brown tone. The heart contains the bitterness that provides a balance to the sweetness of the crema.

While there is no universal standard in how to make the perfect espresso, it is often thought that the quality of the ultimate espresso comes from the four Ms:
Macinazione – correct grinding of the coffee bean
 Macchina – the espresso machine
Miscela – the coffee blend
Mano – the skilled hand of the person making the coffee​
The Origins of EspressoEspresso made its debut in Italy in the early 20th century although coffee was already very much a part of Italian life for centuries. Espresso lovers owe their thanks for the tasty brew to Italy’s Luigi Bezzera, the owner of a manufacturing plant who wanted to speed up the time it took to make coffee. It’s unclear whether he was motivated to hasten the process by frustration over how long his morning coffee took or whether he wanted to speed up the time his employees took for their coffee breaks.

Regardless, Bezzera discovered that adding steam pressure to the process produced a stronger, more robust cup of coffee. This machine used in this new quick-brew process was named the Fast Coffee Machine. The beverage produced by the machine would eventually become known as espresso, which means fast in Italian. Regrettably, Bezzera wasn’t as talented at marketing and sales as he was at engineering. A few years later in 1905, Desidero Pavoni purchased the rights to the machine from Bezzera and had it patented. It is due to Pavoni’s marketing genius that espresso grew in popularity.

In the early 1940s, Achille Gaggia created a piston-based espresso machine that improved the taste by eliminating the burnt flavor and giving espresso a thicker consistency. Initially for professional use in coffee bars, the espresso machine gradually became available for use at home.

 
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