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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
Unfortunately, our sample policy
has changed. For details, see:
You may use the following form to order a sample of Malabar Gold: |
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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 3 In the first issue of this series, we defined a cup of ordinary coffee and compared that to a shot of real espresso and learned that it is the emulsification of the oils in the ground coffee that distinguishes an espresso from brewed coffee. In the second issue, we examined the espresso process from an energy point of view and learned that the energy packed in the water molecules has to be used to drive out the oils and not to squirt the liquid out of the porta filter.
Unfortunately, most practitioners of espresso in North America take fifteen seconds or less to make their espresso, in that process failing to channel the energy to drive the oils out. They end up producing brewed coffee by that process that simply gushes out of the porta filter without driving out any of the oils in the ground coffee. They seem to imply that "espresso" is just another way of making coffee and anything made with an espresso machine should therefore be called "espresso."
Feeling that the term "espresso" has been hijacked by people outside of Italy to mean everything but their beloved "espresso," the coffee industry in Italy formed in 1998 the Istituto Nazionale Espresso Italiano to define and protect the product known as "Espresso Italiano." They have defined the sensory characteristics of espresso Italiano and prescribed the exact procedure for making that beverage. In order to be able to call a beverage espresso Italiano one has to use a certified blend of coffees, certified equipment ( espresso machine and grinder) as well as a licensed barista.
The sensory requirements of espresso Italiano, such as high body, high aroma intensity, high texture, low acidity, very low bitterness and very low astringency, ..., are both traditional and based on sound technical grounds. Based on that description, it is clear that no single coffee can fulfill all the requirements of this sensory definition. Hence their position that the coffee used to produce espresso has to be a blend of two or more coffees is fully justified.
In this espresso Italiano context, a single origin espresso is absolute heresy. To the Italian way of thinking, it is anything but an espresso. One has to think of espresso as just another way of making coffee to consider single origin espresso as an acceptable option. It may be fine for someone looking for a change, or someone who is adventurous enough to accept whatever results, but probably not good enough for a cafe that is in the business of fulfilling people's expectations.
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