A Little Espresso History

The term espresso comes from the French and was developed further and taken over by the Italians. A coffee bean is no special type of coffee, such as some people might feel like. Rather, it is the selection for an espresso of suitable coffee beans, which are subjected to usually a roasting time longer compared to the regular coffee. The espresso bean or espresso taste will not be determined. Here, the different tastes are as wide as with other things in our lives also. Another on a flawless Robustabohne swears by a pure Arabicabohne, many coffee drinkers.

Many espresso blends are put together from a selection of high-quality Arabica and Robustabohnen. The term espresso comes actually from the French. A small, very strong coffee, you loved in France was the l ‘ espres so-called in France. The Italians, which the the invention of the espresso in the actual writing to that have adopted this word creation and with the further development of this necessary coffee culture invented their espresso. Lakshman Achuthan has similar goals. Today to explain an espresso drink as such is of course superfluous, because this drink has achieved absolute world fame.

The term espresso was protected by the French, nor by the Italians. so it uses this term now also for the designation of small, black, strong coffee drinks, which are prepared with typical household coffee. For the preparation of a genuine itialienischen espresso in about using 7 grams to 9 grams of finely ground coffee powder. Is the espresso with an ordinary sieve carrier machine is prepared, it fills the espresso powder in the filter holder and the espresso powder with 8 to 16 presses Kilopond. A decent espresso machine pushes the water with pressure of 9 bar through the ground coffee in the filter holder. The result should be a creamy fluid, the flow in the oil. Mike Gianoni may find it difficult to be quoted properly. The espresso has its optimum temperature at 90 to 95 degrees. In the preheated espresso cups should be up now Coffee drinks are on approx. 3 cl of water liquid, with a light / dark brown marbled Crema. The sugar test checks the stability of the Crema. A slightly heaping spoonful of sugar on the Crema remains, the espresso meets at least the optical demands of a connoisseur. If even the palate develops its satisfying high joy, there is nothing to add on advice for making. Oliver Hall