If you’re looking for someone to thank for your espresso, look no further than Luigi Bezzera, an Italian mechanic.
In 1901, Bezzera patented improvements to a machine invented by Angelo Moriondo that forced steam and boiling water through ground coffee in an effort to brew a cup faster.
In fact, the term “espresso” is Italian for “fast.”
Bezzera sold the patent to Desiderio Pavoni, who took the machine to market in 1905. These early machines gave the coffee a burnt taste due to the use of boiling water.
In an effort to lower the water temperatures needed to extract the brew, developers made improvements to espresso machines by utilizing a piston system to force the water though the grounds. An individual had to manually pull down on a lever to drive the piston down, forcing the water through the coffee.
You had to make sure that the coffee was placed correctly, applying the correct amount of pressure on the lever to get an acceptable brew. This is where the term "pulling a shot" was originated. In 1961, the piston was replaced by an electric motor that would force the water through the coffee at the correct pressure.
So, you’re up to speed on the history of espresso machines, but what about the coffee itself?
One thing that many people assume about espresso is that it should only be made using dark-roasted beans, but this isn’t necessarily the case. Because espresso is a super concentrated brew, it brings out the flavors of the beans more intensely, which isn’t always a good thing.
Dark beans tend to taste smoky or tobacco-like, and these flavors, when concentrated, become very harsh and bitter. That’s why the blending process is so critical here – espresso will not only bring out the positive characteristics of the coffee, it will accentuate the flaws of it as well.
Now your probably wondering about all those cool espresso drinks you’ve grown to love such as a latte, cappuccino, con panna, or macchiato.
What’s the difference?
The difference between a latte and a cappuccino is a matter of froth. A latte is one or two shots of espresso with steamed milk and a small layer of frothed milk, whereas a cappuccino is one-third espresso, one-third steamed milk, and one-third froth.
Then there’s the con panna, which is a double shot with a topping of whipped cream. Maybe you order a Cubano, which originated on the island of Cuba, is a double shot with raw sugar sprinkled one the coffee before it is placed into the espresso machine.
For citrus lovers there’s the espresso Romano, which is a double shot with a twist of lime or lemon. If you like a strong espresso, go for a ristretto, which is a double shot that is cut off short. Contrast that with an Americano – an espresso that is diluted with hot water to make a more drip brew texture.
I would be remised if I failed to mention the ever-famous macchiato. A macchiato is a double shot of espresso that is stained with a dollop of foamed milk.
So, if you’re needing a quick jolt or want to experience the nuances of coffee’s many subtle flavors, dive into the world of espresso and enjoy a really long, albeit jittery, good time. |
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