The heart of a gourmet coffee drink is the espresso shot, flavored with milk-stuff, sugar-stuff or spice-stuff or blend with ice or foam. It was Achille Gaggia who invented the modern espresso machine in 1938, which use pressure to extract the best flavor and aroma from ground beans.
The signature of an ideal shot is the crema, the ephemeral golden foam of oils, proteins and sugars floating on the ebony slurry of extra virgin extraction. You only get that when properly chosen and roasted beans are properly ground and pressed and then properly heated and pressurized water is forced through the coffee during the proper 20-25 second window.
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