| Malabar Gold Supreme
Premium European Espresso |  |
To get this look, this feel, and this flavor, you have to use Malabar Gold Supreme.
At $ 8.48 /lb plus S&H, espresso of this quality is a real bargain
If your espresso does not look like this, you may not be making real espresso; only ordinary coffee.
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 Most Espresso in North America is not Espresso at all An overwhelming majority, 90 to 95 per cent, of what is made and sold as espresso in North America, whether it is consumed straight or in milk based drinks, is not espresso at all. It is ordinary coffee made with an expensive espresso machine.
There are several reasons for this sad state of affairs:
1. Most coffee shop and espresso bar owners do not appreciate the difference between real espresso and ordinary coffee.
2. Most baristi working behind the counter are not properly trained; receiving less than four hours of training, mostly from someone who does not understand espresso.
3. Most blends offered in North America are not really blended for espresso; rather they are blended as if for brewed coffee, and then roasted dark and oily, the roaster believing that it is the dark roasting that makes it an espresso blend.
4. Most espresso machines in North America are configured for production speed rather than for espresso quality.
5. Most grinders are purchased on the basis of price rather than their suitability for producing quality espresso.
note: the highlighted item above will be discussed in more detail in the article below |
 Espresso or Coffee? More Different Than You Think A cup of ordinary coffee is made by bringing about six ounces of nearly boiling water into physical contact with about nine grams of ground coffee at normal atmospheric pressure. During this process some portion of the ground coffee, about 20 per cent by weight, simply dissolves in the hot water.
Most of these extracted compounds are water-soluble and account for coffee's aroma, taste and color, while others are not soluble in water and contribute to its body. Unfortunately, much of the aroma vapors, released during the extraction process, simply escapes into the room. Brewed coffee lacks a strong mechanism to capture these aroma molecules and hold them in the cup.
Espresso is about an ounce of heavy-bodied, syrup-like coffee concentrate with a thick reddish-brown foam of tiny bubbles floating on top. This foam, or crema, that captures the intense coffee flavors is as important as the liquid coffee concentrate underneath.
A modern pump- or spring-lever-operated espresso machine is required to deliver the hot, pre-measured amount of water to the finely ground coffee in the portafilter at high pressures (as much as 140 pounds per square inch) to make real espresso. About nine grams of ground coffee is required for a single shot, exactly the same amount used to make a cup of ordinary coffee.
This high pressure greatly accelerates the passage of hot water through the ground coffee, thus speeding up the extraction process and limiting the contact time. If the ground coffee particle size is matched to the shortened contact time with water, one can extract a very sweet and flavorful ounce of coffee. The desirable flavor components are extracted from ground coffee, and much of the acids, bitters and caffeine are left behind in the spent coffee puck. Unfortunately, it is still only a coffee concentrate, not yet an espresso.
To make real espresso, the oils in the ground coffee must be emulsified, in addition to extracting the solubles. This is accomplished by grinding the coffee finely enough and packing it tightly enough in the portafilter so as to impede the flow of water through the coffee, thereby forcing the water molecules to penetrate its particles and driving out these oils. The extracted insoluble oils will form tiny droplets and swim in the coffee concentrate.
The resulting emulsification is what makes the coffee an espresso; it changes all the measurable properties of the liquid beverage as well as its flavor characteristics. Its density, mouth feel, viscosity, surface tension, wetting power and its foam forming ability are different from those of coffee or coffee concentrate. The oils in real espresso will coat one's taste buds and inhibit the ability to detect bitterness, resulting in a sweeter taste.
Thus espresso, when properly prepared is a very different beverage from, and intrinsically superior to, its coffee concentrate cousin. It does not take an expensive espresso machine to make coffee concentrate, whereas the espresso machine is vital for the production of real espresso. |
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