Espresso

Espresso Basics

The term espresso refers to an Italian process of roasting, grinding, and brewing coffee as well as to the finished beverage itself. The espresso machine prepares individual portions of coffee in seconds. Steam is forced through the grounds, infusing the coffee under pressure. The process extracts more flavors, oils and aromatics than any other brewing method. The resulting shot should have a thick, opaque and dark liquid with a red to golden froth, the crema, on top. Espresso should not be bitter but rather have a bitter-sweet aftertaste. The great advantage is that each cup is freshly prepared. While the dark-roasted beans used in espresso contain slightly less caffeine than lighter roasted beans, the caffeine is more efficiently extracted than in other brewing methods, which is one reason why espresso is served in smaller cups.

How to Make Espresso:

Cappuccino

A cappuccino is a coffee drink topped with micro-foamed milk. It is made in a steam-producing espresso machine. Espresso is poured into the bottom third of the cup, and is followed by a similar amount of hot milk. The top third of the drink consists of milk foam; this foam is often decorated with artistic drawings made with the same milk called latte art. Shaved chocolate, raw sugar, cinnamon, or other spices are often sprinkled onto the top of the finished drink. Cappuccinos are served with a teaspoon and then consumed.

History

Espresso machines of the type used to make cappuccino were introduced at the beginning of the 20th century when Luigi Bezzera of Milan filed the first patent in 1901. Cappuccino was developed in Italy by the early 1900s, and grew in popularity as the large espresso machines in cafés and restaurants were improved during and after World War II, specifically with the introduction of the modern, high-pressure espresso machine by Italian company Gaggia in 1948. The beverage had developed into its current form by the 1950s.
In the United Kingdom, espresso coffee initially gained popularity in the form of the cappuccino, due to the British custom of drinking coffee with milk, the desire for a longer drink so the café may serve as a destination, and the exotic texture of the beverage.

Proper Cappuccino

You want to create an ample amount of foam in the milk by tipping the pitcher or container that is holding the heated milk and bringing the steaming apparatus along the surface gently bringing the steam wand up as the foam is created. This additional foam is vital for the cappuccino. When the milk is thoroughly heated and you have created enough foam to fill one third of your coffee mug, then turn off the steam wand and pour the espresso shots.

In your coffee cup, put the shot(s) into the cup first

Add enough milk to fill the cup two thirds of the way

In the remaining space, spoon out foam

You have a perfectly blended cappuccino if you like a little flavoring, you can place that into the cup before adding the espresso and stir with the milk and espresso before topping it off with foam.