the Art of the Espresso

First, and most importantly, espresso is not a roasting method. It is neither a bean nor a blend. It is a method of preparation. More specifically, it is a preparation method in which highly-pressurized hot water is forced over coffee grounds to produce a very concentrated coffee drink with a deep, robust flavor. While there is no standardized process for pulling a shot of espresso, Italian coffeemaker Illy’s definition of the authentic espresso seems as good a measure as any:

A jet of hot water at 88°-93°
C (190°-200°F) passes under a pressure of nine or more atmospheres through a seven-gram (.25 oz) cake-like layer of ground and tamped coffee. Done right, the result is a concentrate of not more than 30 ml (one oz) of pure sensorial pleasure.

 espresso is usually attributed to Angelo Moriondo of Turin, Italy, who was granted a patent in 1884 for “new steam machinery for the economic and instantaneous confection of coffee beverage.” The machine consisted of a large boiler, heated to 1.5 bars of pressure, that pushed water through a large bed of coffee grounds on demand, with a second boiler producing steam that would flash the bed of coffee and complete the brew. Though Moriondo’s invention was the first coffee machine to use both water and steam, it was purely a bulk brewer created for the Turin General Exposition. Not much more is known about Moriondo, due in large part to what we might think of today as a branding failure. There were never any “Moriondo” machines, there are no verifiable machines still in existence, and there aren’t even photographs of his work. With the exception of his patent, Moriondo has been largely lost to history. The two men who would improve on Morinodo’s design to produce a single serving espresso would not make that same mistake. 

 AS IN ESPRESSO

If you go into a café and ask for a coffee, you’ll be served an espresso. If you had something else in mind, be sure to say so ahead of time. And good luck: you won’t necessarily get what you want.  God forbid anyone try to flavor Italian espresso! Spices and artificial flavorings are strictly verboten. Sugar and artificial sweeteners for those on a diet are fine, but now more and more people take their coffee straight, with nothing added.Are your customers raving about you on social media? Share their great stories to help turn potential customers into loyal ones.

Espresso is CTWC favorite drink to make for customers.  Love to see their faces at the first sip of a  good creme espresso.  Exescialy if they are only use to a flat-back Starbuck espresso shot.

• the cup matters
• it is very small amount of very strong coffee 15-30  oz
• crema is a must ... (should be 10%-50% crema but not more than half) 
• don't add to it [ your first cup should be nothing but coffee, no milk or sugar]