What is an Espresso? We will get both technical and philosophical in this article.

What is an Espresso? Technically speaking:

A single shot of Espresso requires 1/4 ounce (7grams) of finely ground coffee to be tightly packed (tamped) into a filter
holder so that hot water (not-quite-boiling water) between 195F and 205F or 88C and 92C). This water is forced through the
tamped coffee grounds under at least 9bar of pressure (at least 130PSI). It will take 20 to 30 seconds to extract exactly
one fluid ounce (30ml) of the richly aromatic and flavorful espresso coffee.

What is an Espresso? Philosophically speaking:

As we all know Espresso is Italian in origin. Loosely translated, Espresso means a cup of coffee brewed expressly for you.

Francesco Illy calls Espresso "a romantic, remarkably aromatic, and complex liquid. It is at once a solution of sugars,
caffeine, acids, and proteins; a suspension of tiny particles of coffee beans and minute bubbles of gas; an emulsion of
oils and colloids....all concentrated into a small volume and covered with a light, brown-colored foam known as crema".

What is an Espresso? What does it look like:

Espresso should dribble from your group (handle with basket) in a thick brown-honey colored stream displaying with the
viscousity of warm honey. In the trade it is described as the tail of the mouse for the way it curves from the group an falls
into the wait demitasse cup. This is true Espresso. Not the watery coffee that many of us get served.

What is an Espresso? What does it smell like:

The Espresso should have a rich aromatic smell that fills the room. This is helped by using the freshest beans. The
particular smell will depend on the beans and the roast. But once you have experienced that fresh coffee smell, there is
no mistaking it when someone is brewing a fresh Espresso.

What is an Espresso? It's a sensory invasion.

One more thing, the word is pronounced Es-press-o. Not X-press-o. Xpresso is more likely to be our poor attempt at asking
an Italian for details about the xpresso train that runs straight into the heart of Rome/Florence/??? without many stops....

What's Crema I hear you ask? Well, crema is that wonderful creamy almond colored foam that is produced when making a great
Espresso. The crema sits on the surface of the Espresso. It is actually the rich flavorsome oils that where trapped within
the coffee beans. These oils rise to the surface of the Espresso creating a rich foamy texture. But be aware that this
crema will not remain for long. So, if you are serving straight Espresso to people, a quick delivery to your guests, once
the Espresso has brewed is recommended.

So there you have it. Espresso by the numbers and Espresso by the senses.

Cheers,
Craig
http://www.the-java-cafe.com

Article Source: http://EzineArticles.com/?expert=Craig_Barista

The illy coffee company was founded in 1933 by Francesco Illy. Today, illy coffee beans can be found in 140 countries worldwide. While other coffee companies create a variety of different blends using a multitude of different beans around the world, illy's approach is different. Illy does utilize 100% Arabica coffee from a variety of international sources, such as Brazil, Ethiopia, India, and Costa Rica, but they offer one blend. The company calls this blend a "perfect blend."

The intensity with which illy produces and perfects its solitary blend is fascinating. The goal is to make certain that no matter where or when you are purchasing illy coffee beans, the taste will remain the same for every single consumer. Coffee blenders, known as liquorers, complete an 8-step process with each batch of coffee before giving it their seal of approval to guarantee excellence.

Illy coffee beans are available both whole and ground. There are three different roasts available for your choosing: medium roast, dark roast, and decaffeinated. The dark roast, which is packaged in a tin with a black lid, is a more intense roast that the medium roast, which comes in a red-lidded tin and is a balanced roast. The decaffeinated roast features a green lid on its 8.8-ounce tin (all whole beans are packaged in this size) and is similar to the medium roast but with only .05% caffeine. Illy's medium and dark roasts are also available in coffee ground specifically for use in auto-drip coffee makers.

For those who prefer to prepare illy coffee in espresso machines as opposed to regular coffee makers, the company offers illy espresso pods, which are also known as ESE - easy serving espresso. Each pod is filled with 7 grams of coffee in order to prepare a perfect cup of espresso. Medium, dark, and decaffeinated roasts are available. The variety of different products illy has available for sale makes it easy for anyone to enjoy their coffee, no matter their preferred method of preparation.

Steve writes about illy coffee beans and Illy espresso

Article Source: http://EzineArticles.com/?expert=Steve_Turley

Many people prefer to purchase illy coffee beans in tins of either whole or ground beans for preparation in traditional coffee makers. However, for those who have a single-serve espresso machine that can create one cup of espresso at a time in the comfort of their own homes, a different denomination of coffee may be more suitable. Luckily, illy coffee is available in two versions specifically for use in at-home espresso machines.

ESE, or "easy serving espresso" is how illy espresso pods are commonly referred to. These pods can be used in any espresso machine that is capable of using pods. Each pod is filled with 7 grams of ground coffee so that you know each cup of espresso will have been made with the perfect amount of coffee as determined by the experts at illy. It only takes 30 seconds to create a cup of espresso when using an ESE pod. Illy's "perfect blend" is utilized for the espresso pods, which are available in three roasts: dark, medium, and decaffeinated. Those who are familiar with illy's product line know that the blends are differentiated with three "theme" colors. Medium roast always features red packaging, dark roast has black packaging, and decaffeinated is identified by a green lid.

Illy also offers iperEspresso coffee capsules that can be used in single-serving espresso machines. Instead of percolating the coffee, an extremely unique two-step extraction process is used to create a velvety, flavorful cup of espresso. Iper-infusion is the first step of the process; the coffee's flavor and aroma is extracted and hot water is pressurized. In the second step, emulsification, the coffee is pushed through a valve that is located at the bottom of the iperEspresso capsule. The result is a cup of espresso like no other. Since the coffee is enclosed in the capsule, no coffee ever touches the espresso machine, which allows for easy cleanup and lack of oil buildup inside of the machine. Illy's iperEspresso capsules are available in dark, medium, and decaffeinated roasts.

Steve writes about Illy espresso pods and Illy coffee beans

Article Source: http://EzineArticles.com/?expert=Steve_Turley

Espresso has long captivated coffee lover around the world. It is actually a type of coffee prepared with a special espresso machine and made from finely ground coffee beans. Espresso is taken in ‘shots’ – a straight shot is about one to one and thee fourths ounces. Most espressos are topped with cream. Espresso is usually poured directly into the cup used to serve it.
Origins of the espresso
Espresso roots back to old Italy, as its name, Italian for ‘express,’ implies. The brewing involved in producing espresso has four steps. The first is ‘macinazione,’ which refers to the grinding process. The second is ‘miscela,’ which is the name for the produced coffee blend. The miscela then goes into the ‘macchina,’ or the espresso machine, and is finally produced and poured by the ‘mano’ that refers to the trained barista’s hand.
Espresso is an art
Coffee experts agree that the ability to prepare the perfect cup of espresso takes years to acquire. In fact, it is so complicated that it is considered an art form. Baristas are trained extensively, so that they can make superior espresso.
What is a perfect cup?
Espresso is characterized by exceptional sweetness, smoothness and thickness. The perfect cup also maintains a strong aroma and the character of freshly-ground coffee flavor. The perfect espresso leaves a superior aftertaste minutes after drinking.
The best espressos are made with only the finest coffee beans from Brazil, Panama, Mexico and Peru. These beans all have distinct bitterness, consistency and aftertaste. Usually, only trained baristas and active coffee lovers are able to balance espresso’s acidity, but there are a lot of self-help books and Internet tips available for those who want to try. The grinding process of espresso is complicated as well. If you over grind, you lose the flavor. The recommended grinding duration is very quick, usually around 25 to 28 seconds.
Espresso provides detailed information on Espresso, Espresso Machines, Espresso Equipment, Gourmet Espresso Coffee Gifts and more. Espresso is affiliated with Best Espresso Machines.
Article Source: http://EzineArticles.com/?expert=Ross_Bainbridge

How To Make Cuban Espresso So you want to know how to make Cuban espresso? Great! As you probably know, a Cuban espresso is an espresso that is sweetened with sugar as it is brewed (though other drinks have come be known as Cuban espresso).
The first thing you'll need to make a killer Cuban espresso is the right beans. Aficionados swear by Cuban-style brands such as Bustelo, Pilon and La LLave, though any very dark, Columbian-style roast will work just fine.
Before you try making a Cuban espresso, you should learn how to make a regular espresso first.
So, here's how you make a Cuban espresso:
1. Using an espresso machine, add the desired amount of finely ground coffee.
2. For every demitasse (half) cup of espresso you want to make, use one teaspoon of sugar. The key to Cuban espresso is that it be very sweet. The trick is to put the sugar into the glass carafe before you brew the coffee.
3. Brew the coffee just as you would an espresso. The coffee will pour over the sugar in the carafe as it brews. After it is finished filling the carafe, stir it briskly as there will still be a little undissolved sugar. Pour the coffee into several demitasse cups and enjoy.
As a note, for Cafe con Leche, simply use 2 parts Cuban Coffee to 1 part steamed milk.
Well, I hope that gets you started with making great espresso. However, to make outstanding espresso, you should learn a little more! Head on our to our website to get a free eBook titled How to Make Espresso So Good You'll Never Waste Money on Starbucks Again!
http://makingespresso.com/
Patrick Goldmanhttp://makingespresso.com/
Article Source: http://EzineArticles.com/?expert=Patrick_Goldman

Illy Espresso
Article by:Daryl Plaza
Espresso coffee is a precise art form of coffee making. There are several factors that must take place to make a quality cup of Espresso. First the fresh roasting of the coffee bean to bring out the truly gourmet coffee flavor that you expect. The grinding is the next procedure that must be done right in order to give you 20-25 seconds of extraction time. Espresso brewing requires the ground beans to be very fine in order to reach that perfect state for brewing. The next important step is the proper temperature of the filtered water that must be passed through the coffee at the specific pressure and timing that is critical to your espresso coffee.
The perfect espresso is created when:
Recipe directions: 1 ½ oz (45 ml) filtered water at the temperature of 195 oF (90oC) passes through ¼ - 1/3 oz (7-9 g) finely ground quality Espresso coffee. This water is forced through the fine coffee grounds by the espresso machine at 900 kilopascals atmospheric pressure (around 132 pounds/60kg per sq in/2.5cm2), with the water being in direct contact with the coffee for approximately 25 seconds.
What should your espresso taste like?
When you are ready to take a drink from your espresso cup, it should leave a pleasant not bitter aftertaste. The flavor should linger for about 10 minutes rolling into an almost nutty flavor.
The crown on your cup of Espresso
The topping on the espresso is know as "Crema", which is the floating dark golden cream free of any white or light brown patches. That is the crown of the perfect espresso coffee. The Crema is formed when the emulsified oils from the coffee are released (because of the high pressure that is put on the ground coffee beans) and mixed with the oxygen in the air. The resulting finish is perfect crema that floats on top of the espresso coffee.
Daryl Plaza is the owner of All About Coffee: http://www.all-about-coffee.com - a website focused on helping people to understand more about coffee. For tips and specialty coffee recipes, check out http://www.all-about-coffee.com/coffee-recipes.html
Article Source: http://EzineArticles.com/?expert=Daryl_Plaza
Illy Espresso

Article by:Shauna Hanus
When you finally decide to stay in for a hot steaming shot of espresso you need to follow some guidelines or you will end up with a bitter and unarguably pour coffee alternative.
The Shopping
The perfect shot of espresso starts at the store. The first thing you always want to look for when buying espresso is whole bean espresso. Never start with a pre-ground espresso bean. The flavor of pre-ground espresso beans will pale in comparison to fresh ground espresso. The second thing you want to do is select quality beans, espresso is a luxury this is not the time to pinch pennies. Third you always want to buy fresh espresso beans. Shopping at your local grocery store may not be the best choice. Try a coffee house or specialty grocer that carries fresh whole bean espresso.
The Grinding
When grinding espresso use a clean grinder you wouldn’t brush your teeth with a dirty tooth brush so why grind your espresso with a dirty grinder. Never use the same grinder for espresso beans that you use for spices. The flavors of the spices will transfer to the espresso and damage the delicate flavor of the espresso beans. Grind only what you will be using today left over grounds will pale in comparison the next day. Remember that espresso is a luxury so toss the extra.
What Should my Espresso Look Like?
Look for color,
Light beige will be sour espresso
Black or dark brown will be bitter espresso
Golden brown will be the perfect espresso
Condiments and Incidentals
Use sugar to sweetenNever use cream, espresso is meant to be drunk straightUse small espresso cups it’s almost like having a shotOnly one shot at a timeAmericanas, lattes and cappuccinos all can have more than one shot of espresso
Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. Sign up for her newsletter and learn more about Gourmayeats Weekly Recipe Club at http://www.gourmayeats.com/recipe.html
Article Source: http://EzineArticles.com/?expert=Shauna_Hanus
Illy Espresso

Up until 1992 all espresso coffee cups could only purchased in either white or with a company logo upon them. It was then the decision of Illy Caffe that they would combine art with espresso and they commissioned Matteo Thun to help design their first espresso cup. The design is considered by the owner of Illy Caffe (Francesco Illy) to be the perfect cup even though its design is very simple. Now with many coffee connoisseurs around the world, these types of cups have become collector's items.
In fact for many when it comes to collecting espresso coffee cups it is almost akin to them collecting some forms of artwork. The cups designed today each have their own artist who will produce his/her own particular design and will contain some of their own personal style within them. Today there are many up and coming artists who have now designed cup collections as a way of getting themselves known and making their artwork available to the general public.
Today all companies that produce such cups will have a particular numbering system in place which allows them to limit the number that are produced. Plus you will also find that they limit the time in which these cups will be available before they remove them from the shelves and bring in a completely new design. You will find that with each of the Illy collector cups and their accompanying saucers has been signed and numbered on the base.
Plus inside the cup itself you will see it says "Illy Collection". However those cups and saucers which are used in restaurants and are therefore part of a bar set will only say "Illy Espresso" on them and will neither have a number of being signed. Other cups that are now being produced are those by FrancisFrancis! and Saeco. The FrancisFrancis! collections come with both a number and a signature on them just like the Illy collections, whilst the Saeco espresso coffee cups will only signed on the base.
Each set of cups when purchased comes in a display box and in some cases you may find that the manufacturers have also included coffee with them as well.
Today because espresso coffee cups have become extremely popular, getting hold of the older versions can be very difficult and also be very expensive. Certainly as soon as any series of cups is no longer available to be brought through a retail outlet then the only way to obtain this through buying them from another collector. One set of Trazzine espresso coffee cups which a person could have purchased in 1994 for $109 is now up for sale by a collector for $700. So certainly as you can see these cups are not just for drinking your espressos.
Ricky Lim runs http://www.saecoespressomachine.net, a saeco espresso machine reviews site. Visit his site today for more reviews such as the Saeco Primea Touch Plus Espresso Machine Review.
Article Source: http://EzineArticles.com/?expert=Ricky_Lim

Technorati Profile

Illy’s iperEspresso System is a revolutionary new way to prepare true café-quality espresso at home, thanks to a ground-breaking two-stage extraction technology that creates an extraordinarily smooth, full-bodied and intensely aromatic coffee with long-lasting crema.
A Two-stage Extraction
The secret lies in the innovative patented iperEspresso capsule—conceived, developed and produced by illy—which encloses a complete extraction group that replaces the traditional process of percolation with a two-stage extraction. In the first stage, iper-infusion, hot water under ultra-high pressure creates optimal uniform conditions that enhance the extraction of coffee flavor and aroma and increase its richness and complexity. In the second stage, emulsification, coffee is forced through the patented e-valve at the bottom of the capsule, mixing the aromatic oils with air to produce a round, velvety, long-lasting crema.
The X7 and X8
Two Francis Francis iperEspresso method machines have been developed for the home barista: the X7 and the X8 espresso machines. Both are extremely easy to use, allowing anyone to prepare a perfect espresso without training. And because there is absolutely no contact between the coffee inside the capsule and the machine, the purity of each cup is assured while cleanup is kept to a minimum.
www.illy.com

Espresso coffee is more popular today than it has ever been at any time in its history, perhaps thanks to the marketing power of coffee giants such as Starbucks. Many of the most popular drinks that we consume everyday are made using espresso, rather than the more traditional filter or drip coffee. Drinks such as lattes, cappuccinos, mochas and machiatos. Given this strong popularity for these espresso drinks, it's surprising that many people don't actually know what an espresso is. For anyone who has never had an espresso, the first taste can be quite shocking. An espresso is very concentrated, and comes in a very small cup. However, it packs a large punch and the flavor can take some getting used to. (In other words, your first impression might be that you just swallowed something vile. But don't worry, it gets better with experience.) Espresso is made by forcing very hot (not boiling) water through finely ground coffee. The coffee is ground more finely than filter coffee, but is not as finely ground as Turkish coffee, which is more like a fine powder. Originally, espresso machines used steam pressure to force the water through. Today, a spring piston lever machine is used, which used a piston to generate the pressure and force the water through the coffee. It is important that the temperature does not go too high or low, as this will spoil the beverage. The ideal temperature is 85 to 95 degrees Celsius. If the water is too hot, the espresso will be too bitter. If it is too cold, it will be too sour. As you can see, making espresso drinks is a very exacting job, and care must be taken to do it right. The people trained to do this are called baristas (which is Italian for barman). As the water blasts through the coffee, it extracts the flavor, oils, sugars and proteins and dissolves them. This results is a very potent mixture that has a very strong, yet rich and subtle flavor. It also has all the caffeine of a large cup of filter coffee, giving it a strong kick. To enjoy these drink at its best, it is important to drink the coffee as soon after it is made as possible, definitely within 2 minutes. If you intend to blend it to make espresso drinks, you need to do so within 10 seconds of pulling the espresso. This is because the flavor packed volatile molecules in the drink rapidly degrade, both through contact with oxygen and as the heat leaves the drink. The espresso is made up of 3 different parts, the heart, body and the crema, which is the delicate, creamy foam that naturally forms on the top of the drink. The crema is a sign of good espresso, and care should be taken to ensure it is preserved. To do this, some people use pre warmed shot glasses, which prevents heat loss. There is no such thing as an "espresso roast" - you can make good espresso from light or dark roast beans. A very dark roast is a bad idea, as it can lead to a burnt, charcoal taste. The only important thing is that the coffee is ground to the correct grade, and that the beans are freshly roast. Selecting the blend is important when making espresso drinks, as it is for any kind of coffee drinks. The factors to concentrate on are sweetness, aromatics and smoothness. Also, the type of grinder used is important. The best choice is a conical burr grinder. This will produce a consistent grind (the particles will all be the right size), and will also make sure that the coffee does not overheat as it is ground (this would spoil the aroma). How to make the best espresso drinks could fill books, as there are many factors to balance. This is why coffee shops spend so much time training their staff. When you find a place that serves excellent espresso, recognize that this is not just a happy accident, and recognize the skill and care that goes into making this most demanding drink.
Article by:Malcolm Blake ,Artilecity

One of the things people think of with Italy is it's coffee. In fact Italian roast coffee is perfect for bringing a touch of Europe to your home. Can 50 million plus Italians all be wrong? Well, with Italian roast you can't go wrong either.
Generally speaking, Italian Roast coffee is darker in colour than most roasted blends of coffee and consequently develops an intense, full-bodied flavour from the blend of Pacific and Latin American origins. It seems to be richer and fuller and has a bit of a bite to it. The aroma is balanced and complex.
Why the name Italian Roast when coffee comes from Brazil?
As is known, most of the coffee we drink today originates from Latin America or the Pacific, so where does the name Italian Roast come from?
Well, the name Italian Roast derives from the dark roasted blend style that is commonly used in Italy. And do the Italians know a thing or two about their coffee? I think they do. Naturally it goes without saying, if you grind your own, Italian roast coffee is perfect for making authentic espresso. If served in Illy Collection cups, for instance, you cant go wrong.
There is espresso coffee and espresso coffee, but with an Italian roast blend the difference is clear
In fact, most of today's household names, such as Gaggia, Lavazza and Illy are Italian family companies that have conquered the world with their particular blends of coffee, targeted marketing and wonderful coffee making machines. Gaggia, for instance started business in the 1940's, not so long ago, but they are recognised as a well respected coffee-company in most of the world.
Similar with Lavazza, started in Turin, not only famous for its coffee, but also a prestigious calendar, similar to that of Pirelli. And what espresso lover isn't familiar with the Illy Collection; neat espresso cups with exclusive designs produced in limited numbers.
Do you think all this could have been possible without a deep knowledge and respect for coffee? Italian roast must deserve some of the success of these companies.
Nicholas Webb is a successful author and publisher of http://www.allabout-coffee-beans.com/ Coffee is a passion to be shared. Info from coffee beans to coffee making machines can be found by clicking over to this great resource site.
Author : Nicholas Webb
Article Source: http://EzineArticles.com/?expert=Nicholas_Webb