Here's how to try espresso coffee

Twenty years ago, the word espresso was enough for people to drive: drink / it? / The mere idea of ​​offering half a cup of coffee with twice the strength, which is often twice the price, the espresso was not a known word. It is only recently that espresso can claim that it has stolen the prominence of its other coffee competitions. The invention of the spring piston by Gaggia in 1946 revolutionized the method by which pressure is obtained without boiling water.

Since I consider espresso to be at the forefront of the complete coffee experience, let me explain my bias. The complex technology of the (scientific) espresso machine must be carefully combined with an expert (artistic) technique to achieve a perfect espresso. The result wonders both the tongue and the eye; the tongue, because the complexity of the taste of the first quick sip is very promising, and the view, because as a wine you can learn a lot about what to try just by looking at it.

If you do many things well when preparing an cafe espresso, it will taste as good as it smells. I don't invent this. But there are many variables that can ruin your espresso, and it's a long list, so I'll tell you about them in my next article, but checking these items is worth the result, especially if you're a bit fanatical: this article is all about espresso flavor. In the meantime, have your short espresso in front of you. Before you try it, put your nose in the cup and inhale. The intense aroma should delight you, even with a sharp edge. This is the moment when you anticipate the taste. Drink a small amount and allow it to continue to the back of the tongue and around the entire mouth. Now soak the whole shot. Think for a moment: was the "cream" creamy caramel color intact and thick? Do you remember more than one taste? Do you drink it alone? How many flavors could you distinguish?

As we develop our homemade espresso coffee mix, we start with a strong base note of dark roasted Mexican coffee, slightly sour and still sweet. Add chocolate and floral shades with medium-sized Ethiopian toast and finish the blend with a lighter Kenyan AA or sometimes a Guatemalan for a brightness, often described as citrus. The competitive depth of the flavors from sip to finish should invite you to stay. Want another one?