Are you a coffeelover and think you know everything about coffee? Here are 10 things you still don’t know about espresso.
- Espresso at the time of its birth was not as we know it. The surface was completely black. The brown crema that covered it arrived in 1948, when Achille Gaggia started serving lever-pulled coffee in the eponymous bar in Milan.
- The birth of espresso dates back to 1884, when Angelo Moriondo presented a machine that extracted and served 10 cups of coffee in a few minutes.
- Espresso is mainly composed of water. Yes, the main ingredient is not coffee! The latter is about 10% of the total.
- Usually 7-7.5 grams of ground coffee are used for an espresso in Italy.
- The grind of the coffee influences the extraction time of our espresso… and also the taste and flavour.
- Instantly grinding the coffee before preparing the espresso preserves freshness and allows us to find more flavours in the cup (hopefully in a positive way).
- Everyone knows that coffee consumption worldwide is very high; in fact, it is the second most consumed beverage, after water. But you should know that our beloved espresso is estimated to account for only 10% of coffee consumption.
- The quality of espresso is not judged by the amount of crema The crema “should be part of our drink”, but it is not true that + crema = great espresso.
- The usual water temperature for making espresso is just above 90°C.
- A quality espresso is not only bitter, but a balance of bitter, sour and sweet.
The world of coffee is so vast that you never stop learning, but becoming an expert is not impossible. The important thing is to start from a solid base, to go deeper and to rely on authoritative sources.