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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
(minimum order 10 lbs)
If your espresso does not look like this, you may not be making real espresso; only ordinary coffee.
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| Sample Policy
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Dr. Joseph John
Josuma Coffee Company
Tel: 650-366-5453 www.josuma.com |
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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; .............................
3. Most blends offered in North America are not really blended for espresso; ...........................
4. Most espresso machines in North America are configured for production speed.......................
5. Most grinders are purchased on the basis of price ................
note: the highlighted item above will be discussed in more detail in the article below |
 Espresso or Coffee? More Different Than You Think: Part 2 In the first issue of this series, we defined a cup of ordinary coffee and compared that to a shot of real espresso. In the process we learned that it is the emulsification of the oils in the ground coffee that distinguishes real espresso from coffee concentrate. In this issue, we will examine the espresso process from an energy point of view.
We know that we need an espresso machine in order to produce real espresso. Regardless of its high price, the espresso machine performs three simple functions. First, it heats the water to the desired temperature. Secondly, it dispenses the right amount of water that is pre-programmed into a particular button. Thirdly, and most importantly, the machine delivers the hot water to the portafilter under pressure, as high as 140 lbs per square inch.
When water is pressurized, work done by the pump gets converted to energy and is stored in the water molecules in the form of potential energy. The secret to producing real espresso is to use this energy to break the bond between the oil molecules and the ground coffee particles and then to drive those oils out of the coffee particles. If done correctly, all the energy stored in the water molecules would be expended in the ground coffee puck leaving little or no energy to squirt the espresso out of the portafilter. The resulting espresso should simply ooze out of the portafilter, under gravity, like molten chocolate, without enough energy for the liquid to gush out.
Unfortunately, most of the espresso practitioners in North America allow the potential energy to get converted to kinetic energy and force the liquid coming out of the coffee puck to squirt out of the portafilter with considerable speed and accompanying noise.
They do not grind the coffee fine enough or pack the coffee tight enough to slow the flow of water through the ground coffee. As a result, they fail to force the water molecules deep into the interior of the ground coffee particles to extract the full coffee flavors, and also fail to drive the oils out. The energy in the water, not having been spent driving out the oils, remains in the water and gets converted to kinetic energy resulting in the squirting of the extracted coffee out of the portafilter.
There is however a limit to what can be accomplished by grinding the coffee fine. If the machine is configured to deliver too much water or if the pump is set to operate at too high a pressure, adjusting the grind and tamp alone cannot fully eliminate the problem.
More on that in a later issue.
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