Espresso Coffee - It is not a bean

Originated in Italy, the word espresso means brewed expressly for you. There seems to be some confusion surrounding espresso coffee, for some reason, either through bad advertising or bad information, (often misspelled and pronounced expresso) some people presume that espresso is a particular type of coffee bean, it is not a bean. In reality it is the brewing process that makes espresso what it is.

Espresso has been around for quite awhile. Luigi Bezzera patented the first steam driven espresso machine in 1901. He called his creation the Tipo Gigante. In 1905, Desidero Pavoni bought Bezzera’s patent and brought it to market as the Pavoni Ideale. The modern espresso machine made its debut in 1947. This was the first machine capable of producing the high pressures needed to create espresso which made the Gaggia Crema Caffe ideal for commercial use because it was easy to operate and reasonably priced.

A shot of espresso coffee is made from about 1 tablespoon of finely ground coffee that is produced by a pressure-brewed coffee machine. This usually only takes about 30 seconds. The quality of your espresso is indicated by the creamy foam that appears on the top of the espresso. It should be a layer of dark golden cream. Electric moka style machines that are steam driven are often confused with real espresso machines. Look for machines that will produce 135 pounds of pressure per square inch. Real espresso machines are pump driven and lever operated.

Another misconception about espresso is that it requires deep dark coffee blends in order to be real espresso. It is really a matter of personal choice; different regions use different roasts to make their espresso. For example you would more likely find that the West coast uses a dark French Roast, while on the other hand people on the East coast enjoy a light roast. Italy where it originated from enjoys a medium roast.

Espresso is not a bean, but the coffee bean you purchase is the heart of a favorable cup of coffee. All coffee beans are roasted; the quality of bean affects the shelf life, aroma and taste of the end product.