Espresso coffee

Today, along with other types of coffee, espresso coffee is especially popular. This drink is distinguished by an unsurpassed aroma and increased strength, due to which it is customary to consume it in small quantities. The process of preparing espresso differs from the method of cooking ordinary strong coffee. So, for example, the latter can be boiled or simply poured with boiling water, and espresso coffee is obtained by passing very hot water (almost boiling water), which is under pressure, through a special filter with crushed coffee beans.

Today espresso coffee is loved all over the world, especially in the south of Europe - in Portugal and Italy. In the vastness of our homeland, the word espresso appeared only in the early nineties of the twentieth century, when it was called "small double coffee" for this drink.

There are many subtleties in the preparation of this drink, and an important role in this matter is played by a person who prepares espresso coffee - barista. First of all, it is impossible to make a real espresso without a coffee maker or a special coffee machine. We will not go into the details of the entire technological process, but the essence is as follows: about 8 grams of freshly ground coffee are taken and poured into the holder, where the coffee powder is leveled and pressed. As a result, a kind of coffee tablet is obtained, through which hot water is passed under unheard pressure. By the way, ready-made tablets or capsules can be purchased in special stores.

Visually, the correctness of the preparation of this drink can be determined by the color of the foam, as well as a thin uneven trickle of coffee, which bends a little in the first seconds. Connoisseurs know that she is called a "mouse tail. " The classic version of espresso differs not only in taste, but also in volume - usually it is about 30 milliliters of the drink, which is served in a special cup (demitasse). In addition, double espresso (espresso-doppio) is often used, by the name of which it is easy to guess that it is prepared and served in double volume.

May it be known to coffee lovers that in addition to classic types of espresso, there are seven more varieties of this wonderful invigorating drink. So, for example, there is an espresso lungo, for the preparation of which the amount of water increases to 70 milliliters. So to speak, for those who prefer a little lighter concentration. And there are people who like very strong coffee - espresso-ristretto, where there is very little water (only 18 ml instead of 30). Literally one sip and a charge of vigor was received.

The remaining five types of espresso differ from the previous ones in the presence of certain additives. For example, espresso-macchiato is prepared with the addition of a small amount of pre-foamed milk, and latte macchiato is a three-layer drink, which consists of milk foam that surrounds espresso.

If you like espresso-con-pan, you know that it is made from strong coffee, which is served with a cap made of whipped cream. Lemon juice or zest is a mandatory component of espresso romano. And everything that contains alcohol (usually liquor) is called espresso corretto.