... translates to "small but good". For work, I've effectively memorized the ingredients to the perfect espresso, an essential drink that engenders several other espresso-based drinks, from cappuccino to macchiato. One 1-ounce (30ml) shot of espresso is produced in 25 seconds of brew time through 9 bars of pressure using 200ºF (93.3ºC) (ideally between 195ºF-202ºF (90.5ºC-94.4ºC)) water extracting the drink through a 7-9g puck of perfectly, finely ground coffee that has been tamped down with 20 pounds (9kg) of force.
Italians have simplified these basics through the 4 "M"s:
Italians have simplified these basics through the 4 "M"s:
La Miscela (the bean)
La Macinazione (the grind)
La Macchina (the machine)
La Mano (the hand)
La Macinazione (the grind)
La Macchina (the machine)
La Mano (the hand)
Makes sense since the espresso was first invented in Milano in 1901 by one Luigi Bezzera who came up with his "tipo gigante" in an attempt to shorten coffee breaks his employees took. He was successful in shortening brew time, but no one wanted to drink his coffee. He sold his patent to Desiderio Pavoni, who then went on to perfect the machine and it wasn't until 1947 that the first hand-actuated espresso machine was made. Traditionally, espresso is served in heated, half-sized cups known as demitasse (France) or tazzina (Italy).
Don't let fancy Italian names scare you from learning more about espresso and espresso-based drinks! They're all really quite simple. An espresso is 1 fluid ounce (30ml), but...
Ristretto = Less than 1 fluid ounce (less than 30ml)
Lungo = 2 fl oz (30ml)
Doppio = 2.5-3fl oz (75-90ml)
Romano = 1fl oz (30ml) espresso with a twist of lemon
Caffè corretto = 1 fl oz (30ml) espresso + 1fl oz (30ml) of grappa
Then there are the dairy/milk foam added drinks where milk (usually whole milk) is heated and frothed to 160F.
Macchiato = 1fl oz (30ml) espresso + milk foam
Espresso con panna = 1 fl oz (30ml) espresso topped with whipped cream and a sprinkling of cocoa
Cappuccino = 1fl oz. (30ml) milk + 1 fl oz. (30ml)espresso + milk foam (Never drink after 10am in Italy!)
Latte (This is an American invention, if you order a "latte" in Italy, you'll get a cup of hot milk) = 2fl oz. (60ml) espresso + 8-10fl oz. (240-300ml) steamed milk + a little bit of foam on top
Café au lait = same thing as a latte minus the foam on top
Sadly, despite my very spoiled palate, I can't afford a $100+ espresso machine on my grad-student-budget... but I do have a French press (which is also great for brewing coffee, loose-leaf teas, and other infusions). You can't make a true espresso with a French press, but you can come to something that tastes... similar. For this you'd need:
16g coarsely ground coffee
10 fl oz (300ml) of water at 195ºF-200ºF
Pour the hot water over the ground coffee and allow to brew for 2-4 minutes then slowly push to infuse the "faux espresso".
Today's Random Picture:
Zombie invasions, predictions of the Apocalypse, nosy neighbors: There are plenty of reasons to want to make your home a fortress. Polish architects KWK Promes designed the home, “Safe House,” to double as a maximum-security building. Mission very much accomplished -- the structure, located on the outskirts of Warsaw, Poland, has two modes: open, and closed-up tight from the outside world. No zombies allowed: This home is a cube of concrete and steel. (Photo: Aleksander Rutkowski/Robert Konieczny - KWK Promes)
