I finally get to take the time to talk to you about espresso. That’s ESpresso, not EXpresso. Call it what you like, there are a lot of misconceptions about what espresso is and what it should taste like. Most people THINK that espresso is supposed to be bitter, burnt tasting, and only functions to deliver more caffeine than regular coffee. Many people also say that espresso is an acquired taste. Wasn’t regular coffee an acquired taste? Did you LOVE coffee the first time you ever tasted it? Many people also think espresso describes a type of bean not how it’s prepared. Espresso is a beverage, not a type of bean!
Espresso does have more caffeine only because it’s a more concentrated coffee beverage. A normal espresso is 1-2oz depending on whether you get a single or double shot. The caffeine in that single or double shot is roughly equal to the caffeine that would be in an 8oz cup of coffee. Most espresso drinkers (myself included) will have one double shot in the morning then be set for the day! When I’m drinking regular coffee, it’s takes at least an entire pot of coffee until I “feel” awakened.
Espresso is SUPPOSED to be rich and flavorful. And just like regular coffee can be tailored to your specific tastes. Espresso, if done right, will have a blonde to dark-blonde “crema” on top. If your handed an espresso that is just plain BLACK, hand it back. This thick layer of crema delivers one of the flavor components of espresso. There are different ways to drink espresso. Some slam it back as if it’s a shot of liquor. I prefer to savor the unique flavors that emerge as the coffee cools slightly. I prefer to sip my espresso. Some even stir their espresso to mix all the flavors. And still some sip the crema off the top then slam back the remainder. What I’m trying to say is, EXPLORE espresso. Go to local shops and ask them about their espresso, where it comes from, who roasts it, how would they describe it?? Then, try experiencing the espresso in different ways. Try espresso from several different shops and watch how they prepare it, did they use fresh ground beans, did it take dribble out slowly or explode out of the portafilter? Pay attention to how that affects the end result.
Another misconception is that espresso beans are supposed to be black and oily. That is simply not true. Just like espresso is not a bean, it’s also not a color! Some coffee flavors emerge at different roast times and degrees. Espresso is my drink of choice. I also prefer to drink single origin coffees (not blended with anything else). Each coffee has flavors unique to itself. When I find flavors I like that I think might compliment each other, I’ll blend them together. Paying close attention to proportions so I can tweak whether I want more sweetness, body, chocolate tastes, brightness, etc…
My favorite kinds of espresso are ones that are bright, rich, and flavorful. I mix my own coffees to bring out a blend that I want for that given day. If I want more brightness I like Ethiopians for my base with maybe a Brazil or Guatemalan for body and texture. Kenyans will bring out more sweetness, but I prefer to keep their ratios under 20%.
What I would like you to take from this is: Espresso is supposed to be a delicate, rich, flavorful cup. It’s hard to find a good espresso only because proper espresso pulls are a skill that is LEARNED over time. It’s not like a pot of coffee that you just turn on. Espresso does not mean burnt, bitter, awful. Unfortunately if you go to most chain or franchise coffee shops what you will find is: burnt, bitter, AWFUL. Check out your local coffee shops or better yet, get an espresso machine for your home and chances are you can make better espresso than they can!
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