With a seductive sienna and rust color, dense and velvety, the perfect espresso is scrupulously sought after by baristas and coffee drinkers in almost every coffee shop in the world. But what is the perfect espresso like, and how should it be drunk?
You may have been looking for How to Make Espresso.
Steps
Part 1 of 2: Drinking the Espresso
Step 1. Follow the method you like best
Espresso lovers prefer to follow rituals when they drink it, and discuss which of them is the best. Some common opinions and methods are described in this article, but even experts can't decide which is "best".
If you want to try different methods, clean your palate with water between shots
Step 2. Smell the espresso
Bring the cup to your nose and inhale the aroma long and slowly. Perfume is a key part of the experience.
Step 3. Switch to cream
The light brown "crema" layer is the bitterest part of the coffee, so the "inexperienced" often don't want to taste it alone. Here are some approaches, all used by at least some "expert" drinkers:
- Stir the cream with a teaspoon or spin the cup in a circle to mix the cream with the rest of the espresso. Don't lick the spoon if you don't want to taste the bitter cream.
- Sip the cream for an initial bitter explosion. Some people mix the remaining crema with the coffee, but most drink all of the cream separately.
- Remove the cream and discard it. This option might upset traditionalists, but even some chefs prefer a sweeter, lighter drink with a smoother texture.
Step 4. Try to "swallow it all in one go"
The flavor of the espresso begins to change (or deteriorate, as some would say) 15 to 30 seconds after it is brewed, and the crema begins to dissolve in the cup. It's worth drinking it in a sip or two at least once to see how the flavor changes, but be prepared for an extremely intense hit.
- Check the temperature of the coffee before trying this method.
- You may want to start by sipping the cream on its own or mixed with liquid to try a different flavor.
Step 5. Try drinking it in small sips
To find out how the nuances of flavor vary in a cup of espresso, sip it without stirring. For a more consistent taste, stir before sipping it. Either way, try to finish it before it cools down. Cooling will alter the flavor or make some notes stronger, but it is almost always a negative effect when the coffee is now at room temperature.
Try mixing and sipping a double or long coffee to get a different balance between the top and bottom layer
Step 6. Taste it with sugar
This step was intentionally placed after the methods of tasting coffee au naturel, as many espresso lovers hate adding other ingredients. Try adding a touch of sweetness to a low quality coffee, or when you start to venture into the world of espresso and need to lose the addiction to sweeter coffees.
Step 7. Serve it with sparkling water
Some bars serve espresso with a glass of sparkling water. Sip it before drinking your coffee to rinse your mouth. Then drink the water when the coffee is finished only if you don't like the taste, and do it away from the bartender's gaze.
Recently, some bars have started making "fizzy coffee"… but be prepared to get a weird result if you try
Step 8. Serve it with chocolate
Coffee shops sometimes serve coffee with a piece of chocolate. Avoid other savory accompaniments, especially dry or chocolate chip cookies. Most of the time the espresso is served alone.
For coffee tastings, serve unsalted crackers and plain water to cleanse your palate between tastings
Step 9. Mix it with alcohol or food
Add a dollop of vanilla ice cream to the espresso to make an affogato. Fix the coffee with vodka or a coffee liqueur, or add espresso to the recipe for a coffee cake, instead of using instant coffee. Of course, you can stay in the world of coffee with other more complex drinks, such as a latte, a macchiato or a cappuccino.
Part 2 of 2: Identifying a Quality Espresso
Step 1. Be aware of how an espresso is made
Espresso is prepared by pushing hot, high-pressure water through a blend of freshly ground coffee beans, then collecting a small amount of liquid, approximately 14 to 22 ml. Espresso proper is made with coffee beans that have been roasted to a medium or dark roast degree, finely ground and carefully packaged in a coffee basket. Although there is an endless range of preferences and traditions related to espresso, these basic properties define the drink. If your drink fills a regular coffee mug, has been made with coarsely ground beans, or has been passed through a standard coffee filter, and it is not an actual espresso.
For an "espresso macchiato" add a little milk or milk froth over the coffee
Step 2. Observe the color and density of the cream
A light brown and frothy layer covers the surface of the real espresso. This rapidly evaporating "crema" is a combination of coffee oils and solids, which you cannot find in any other coffee drink. A thicker, red crema, with flecks of copper or dark gold, suggests that the espresso was made to perfection. The crema dissolves quickly once the coffee is ready, so an espresso without cream may have been made a couple of minutes earlier, or it may not have gotten enough pressure.
Step 3. Smell and taste the dark espresso
The "body" of the coffee is a thick and dark layer under the cream. It is much stronger than a regular cup of coffee, and should leave a complex aftertaste that combines bitter, sweet, sour and even creamy flavors. If there is a one-dimensional bitter taste, it is likely that the beans have been roasted too much. Try another method on a coffee at the bar or at home, and you will discover another interpretation of espresso.
Step 4. Evaluate the ending
The last layer of the espresso, which is not visually distinguishable from the top layer, is thicker and sweeter, almost like a syrup. You may or may not like it, many people mix the two layers together, but a cup with unmixed coffee without a thick final layer is a coffee that has not been well brewed.
