What's the big deal about espresso?

Question

like a little cup of coffee?

Answer 1

Espresso is hard-core coffee and the right barista, beans, and machine can extract a dematisse full of heaven!

I won't regale/bore you with the whole history of espresso, how the beans are harvested, roasted, et cetera. I'll give you the short.....short version.

When beans are roasted for espresso, they are raosted a little darker and stronger than the beans which would be used for regular drip coffee. Espresso shots are extracted to be about 1.5 ounces and is about a million times thicker than reg. coffee.

Again, I could go on, but you might get bored.

Answer 2

Espresso (Italian) is a flavourful coffee beverage brewed by forcing very hot, but not boiling, water under high pressure through coffee that has been ground to a consistency between extremely fine and powder. It was invented and has undergone development in Italy since the beginning of the 20th century, but up until the mid 1940s it was a beverage produced solely with steam pressure. The invention of the spring piston lever machine and its subsequent commercial success changed espresso into the beverage we know of today, produced with between 9 and 10 atmospheres, or bars, of pressure.

The qualitative definition of espresso includes a thicker consistency than drip coffee, a higher amount of dissolved solids than drip coffee per relative volume, and a serving size that is usually measured in shots. Espresso is chemically complex and volatile, with many of its chemical components degrading from oxidation or loss of temperature. Properly brewed espresso has three major parts: the heart, body and, the most distinguishing factor, the presence of crema, which is a reddish-brown foam which floats on the surface of the espresso. It is composed of vegetable oils, proteins and sugars. Crema has elements of both emulsion and foam colloid.

As a result of the high-pressure brewing process, all of the flavors and chemicals in a typical cup of coffee are concentrated. Some people prefer a single or double shot instead of one or two cups of coffee to get a quick shot of caffeine. Also, because of its intense and highly concentrated ingredients (including caffeine) espresso lends itself to mixing into other coffee based drinks, such as lattes, cappuccinos, macchiatos and mochas, without the need to overly dilute the resulting drink.

Answer 3

I love buying my coffee from the same person everyday, she knows my name and how ilike my coffee, when she say's "enjoy your day" i know that she means it, it's just another nice thing that happens in my morning of a great day.You might get your little cup of "pleasure" in some other way, coffee is just ours, find something that makes you ..........S P R I N G !

Answer 4

I have no idea. Since I don't drink coffee I can't understand the need. Must be a yuppy thing.

Answer 5

It's very strong so you don't need too much of it. It's delicious! Beats crappy instant coffee hands down!