Espresso (from Italian. Espresso [1] ) is a method of preparing coffee by passing hot water (about 90 ° C) under a pressure of 9 bar through a filter with ground coffee.
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Espresso is very popular all over the world and, above all, in the south of Europe - in Italy , Spain and Portugal .
In Russia, the word “espresso” has been used since the early 1990s, replacing the name “small double”, which was used earlier.
Content
Espresso Cooking
From 8 to 22 grams of freshly ground coffee is poured into the holder, carefully leveled and then pressed with tempera so that the ground coffee is formed into a flat tablet. Then through the resulting tablet under a pressure of 9 bar, the water heated to a temperature of 92–95 ° C is passed. The fineness of espresso grinding is set in such a way that an espresso with a volume of 30 ml is extracted in 25-30 seconds, after 1.5-2.5 seconds of pre-infusion. The ratio of the right grinding, proper tempering (pressing the ground coffee in the holder by creating a force of 15-20 kilograms ), the correct water temperature and its stability, as well as the correct amount of ground coffee (about 8-12 or 18-22 grams, single-, double holder, respectively) is the key to proper preparation. Even a slight change in any aspect of the above will ruin the final product. Visually, the correctness of the preparation is determined by the color of the froth ( Italian crema ) and the curl of coffee bending in the first seconds (the so-called “mouse tail”).
Classic espresso usually has a volume of 25-35 ml [2] and is served in a 60-70 ml demitass cup or a special espresso cup. Double espresso, made from 18-22 grams of coffee, has a volume of 60 ml.
Another option for making classic espresso is possible by using a coffee maker or coffee machine that supports ESE technology. Coffee pods or coffee capsules are inserted into this coffee machine - ready-made packaging for one drink.
Varieties
In addition to the classic espresso (7-10 g of coffee in 25-35 ml of water) there are its varieties:
- Doppio - Double Espresso
- Triplo - Triple Espresso
- Ristretto - the same amount of coffee, but the amount of water is reduced to 18 ml.
- Lungo - the same amount of coffee, but the amount of water increases to 70 ml.
Espresso machines
Milan engineer Luigi Bezzer November 18, 1901 invented the first espresso machine. It was a large boiler , half filled with boiling water, in the upper part - steam under pressure. The main innovation of Luigi Bezzer was a group with a holder, which was located on the boiler, and in which, opening the valve with a lever, the barista poured hot water. Next, the person was required to lower the lever to close the water supply valve, open the steam supply valve to the coffee tablet in the holder, which passed water through the coffee and through the membrane of the strainer in the holder, the drink got into the cup through the nozzles.
In 1903, the Italian industrialist Desiderio Pavoni acquired a license to manufacture Bezzer coffee makers. In 1947, Milk’s bartender and inventor, Achille Hajia, began producing semi-automatic coffee makers, where the required pressure is achieved by applying a powerful pressure of water created using a special lever (lever) - such coffee machines are still called door beers.
In 1961, Faema replaced the lever with an electric pump capable of creating stable pressure (Faema E61). Currently, professional super-automatic coffee machines of the complete cooking cycle (from grinding coffee beans of the required subtlety and the required amount, before tamping in the tablet and extraction at the specified parameters, including temperatures), in which all stages of coffee preparation are clearly monitored by electronic the components of the coffee machine itself (for example, the brands Franke Spectra, Schaerer, Jura, Saeco , Gaggia ), and specially trained engineers are engaged in setting up and servicing such machines.
The classic way is the preparation of espresso on carob automatic (LaSpaziale) and semi-automatic machines.
With this method of making coffee, world championships (under the auspices of the SCAE and SCAA - Specialty Coffee Association of Europe and America respectively) World Barista Championship are held.
In the late 1980s, capsular coffee also became popular. The technology of the capsule coffee machine partly repeats the principle of espresso machines: water under pressure passes through ground coffee. However, the difference is that coffee is already packaged in capsules , which greatly speeds up the preparation.
Notes
- "Origin From Italian (caffè) espresso, literally pressed out (coffee)."
- ↑ World Barista Championship. Official rules and regulations. Translation A. Tsybaev. (2013). The appeal date is October 23, 2013.
Literature
- Stephenson T. Espresso // Big Book of Coffee = The curious barista's guide to coffee (2015) / Trans. from English Z. Timofeev. - M .: E ( Eksmo ) , 2017. - P. 104-119. - 223 s.
- Coffee: recipes, cocktails, tips, workshops / Comp. Denisov DI, Tsyro S. V. .. - Moscow : Restaurant Gazette, 2014. - p. 72-83. - 176 s.
- Shomer D.S. Espresso Coffee. Manual for professionals = Espresso coffee: Professional techniques (2004) / Trans. from English V.V. Polonsky. - M .: Gourmet Style, 2007. - 176 p.
- Little double coup // Fire : magazine. - 2013. - August 19 ( No. 32 (5288) ). - p . 46 .