• Health
• Coffee Dictionary
• About Espresso
• History of Coffee
• Coffee Drink Terms
• Coffee Cartoons
"Thousands of scientific papers have been written about the relationship between coffee drinking and health and the overwhelming bulk of evidence shows that moderate coffee drinking is perfectly safe - and is in no way a health risk.... At the present time, there is no reason to forego the pleasurable experience of moderate coffee drinking for health reasons."
- from The Coffee Science Information Centre
Antioxidants
Coffee plants contain polyphenolic compounds called flavonoids, which have anitoxidant properties important in disease protection. In addition to the compounds found naturally in raw beans, new research has found that additional substances with antioxidant activity are created during roasting (1).
(1). Nicoli, M.C. et al. Lebensmittel, Wissenschaft und Technologie, 30, 292-297, 1997; Singhara, A. et al., Presentation at the American Chemical Society national meeting, San Francisco, USA, April 1997.
Anxiety Sensitivity
A recent report by researchers at London's Goldsmith College found that caffeine actually moderates anxiety in those who are particularly susceptible. Subjects suffering from anxiety sensitivity suffered less negative responses to their condition after consuming coffee (1).
(1). Keogh, E. & Dillon, C. Anxiety Sensitivity, Caffeine and Interpretative Biases (Submitted).
Asthma
Caffeine has long been known to help asthmatics and for many regular coffee consumption assists in moderating asthma attacks. Scientific studies have found that three or more cups of coffee per day significantly reduce the prevalence of asthma (1).
(1). Kivity, S. et al., Chest, 97, 1083-1085, 1990; Pagano, R. et al., Chest, 94, 387-389, 1988; Schwartz, J., A.E.P., 2, 627-635, 1992.
Athletic Performance
While it has long been thought that the use of caffeine during exercise might exacerbate dehydration, a recent study has demonstrated that caffeine in drinks taken before moderate exercise did not compromise hydration of the body (1). There is also evidence that caffeine can improve athletic performance in sports such as swimming, cycling, and tennis, and that habitual coffee drinkers perform better in a variety of cognitive performance tests, compared with non-coffee drinkers (2).
(1.) Wemple, R.D. et al., International Journal of Sports Medicine, 18, 40-46, 1997.
(2). MacIntosh, B.R. and Wright, B.M., Canadian Journal of Applied Physiology, 20, 168-177, 1995; Pasman, W.J. et al., International Journal of Sports Medicine, 16, 225-230, 1995; Ferrauti, A. et al., Journal of Sports Medicine and Physical Fitness, 37, 258-66, 1997.
Cirrhosis of the Liver
Research has shown that consumption of coffee has a strong protective effect against cirrhosis of the liver (1). These studies show that drinking 3 to 4 cups of coffee a day resulted in an 80 percent reduction in the risk for cirrhosis of the liver, compared with those who don't drink coffee at all.
(1). Klatsky and Armstrong, American Journal of Epidemiology, 136, 1248-57, 1992; Corrao et al, European Journal of Epidemiology, 10, 657-64, 1994; Sharp et al, Annals of Epidemiology, 9 (7), 391-393, 1999; Nakanishi et al, Individual Health, 38 (1), 99-102, January 2000.
Colon Cancer
There is strong evidence for a protective effect of coffee against the development of colon or colorectal cancers; one study found that the risk of colon cancer was reduced by drinking more than four cups of coffee a day, and that this dosage had no negative effect on the participants (1).
(1). World Health Organization International Agency for Research on Cancer. IARC Monographs on the Evaluation of Carcinogenic Risks to Humans - Coffee, Tea, Mate, Methylxanthines and Methyglyoxal, 51, 1991; Jacobsen, B.K. et al., Journal of the National Cancer Institute, 76, 823-831, 1986; La Vecchia, C. et al., Cancer Research, 49, 1049-1051, 1989; La Vecchia, C. et al., International Journal of Cancer, 41, 492-498, 1988; Kato, I. et al., Japanese Journal of Cancer Research, 81, 1101-1108, 1990; Baron, J.A.et al., Cancer Epidemiology, Biomarkers and Prevention, 3, 565-570, 1994; Tavani, A. et al., International Journal of Cancer, 73, 193-197, 1997.
Depression
Two studies have found a clear and significant association between coffee drinking and a lower risk of suicide, indicating that coffee drinking may decrease levels of depression (1).
(1). Klatsky, A.L. et al., Annals of Epidemiology, 3, 375-381, 1993; Kawachi, I. et al., Archives of Internal Medicine, 156, 521-525, 1996.
Gallstone Disease
Drinking coffee helps prevent gallstone disease in men. A 10-year study found that men who drank two to three cups of regular, caffeinated coffee per day had a 40 percent lower risk of developing gallstone disease than men who did not drink regular coffee (1). This rose to a 45 percent lower risk for men who drank four or more cups of regular coffee per day.
(1). Leitzmann, M. F. et al., Journal of the American Medical Association, 281 (22), 2106-2112, 1999.
Heart Disease
Recent studies involving both men and women found no evidence for a link between coffee consumption and heart disease (1), and another study actually found a lower rate of heart disease among coffee consumers than non-consumers (2).
(1).Grobee, D.E. et al., New England Journal of Medicine, 323, 1026-1032, 1990; Willett, W.C. et al., Journal of the American Medical Association, 275, 458-462, 1996 (2). Brown, C.A. et al., Journal of Epidemiology & Community Health, 47, 171-175, 1993.
Kidney Stones
Intakes of regular and decaffeinated coffee - as little as 8 oz. - decrease the risk of kidney stone formation in men and women more effectively than water, while greater intakes of apple and grapefruit juices are related to increased risk (1).
(1). Curhan, G.C. et al., American Journal of Epidemiology, 143, 240-247, 1996; Curhan, G.C. et al., Annals of Internal Medicine, 128, 534-540, 1998.
Nervous System
Caffeine is a mild stimulant, which acts on the central nervous system and increases metabolic rate. Consumption of caffeine equivalent to that found in a couple of cups of coffee has been shown to improve alertness and enhance concentration.
Caffeine can increase the speed of rapid information processing by 10 percent (1), and a cup of regular coffee after lunch helps to counteract the normal ‘post-lunch dip’ in the ability to sustain concentration, aiding alertness (2). Study results clearly demonstrate that caffeinated coffee has a beneficial effect on alertness and improved performance in a variety of tasks in both day and night work sessions (3), and may even remove the malaise (reduced alertness, slower psychomotor performance) associated with having the common cold (4).
(1). Hazenfratz, M. et al., Human Psychopharmacology, 6, 277-284, 1991.
(2). Smith, A.P. et al., Neuropsychobiology, 23, 160-163, 1990.
(3). Smith, A.P. et al., Neuropsychobiology, 27, 217-223, 1993.
(4). Smith, A.P. et al., Journal of Psychopharmacology, 11 (4), 319-324, 1997.
Weight Loss
Caffeine consumption leads to a temporary increase in the metabolic rate and the rate of fat breakdown (lipolysis), and may be of benefit in some weight loss programs (1).
(1). Holland, M.A. et al., American Journal of Clinical Nutrition, 34, 2291-2294, 1981; Acheson, J. et al., American Journal of Clinical Nutrition , 33, 989-997, 1980; Costill, D.L. et al., Medicine and Science in Sports, 10, 155-158, 1978; Astrup, A. et al., American Journal of Clinical Nutrition, 51, 759-767, 1990; Dulloo, A.G., American Journal of Clinical Nutrition, 49, 44-50, 1989.
Other Research
Other studies on the positive health effects of coffee and caffeine point towards it being beneficial:
- as a topical treatment of atopic dermatitis
- as a booster of pain-free walking for patients with chronic stable angina
- in the prevention of postprandial hypotension in elderly patients
- as a good dietary source of potassium
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Basic Coffee Definitions
Aged coffee: Coffees that are properly stored "in the green" or un-roasted for several years in order to create pricey full bodied, heavy-flavored coffees.
Arabica: An aromatic and flavorful coffee bean variety used to produce high-quality and gourmet coffees.
Barista: A coffee-making professional.
Blend: Two or more varietals of coffee blended together.
Cappuccino: A shot of espresso blended with equal portions steamed milk and foam topping.
Café Americano: A few shots of espresso poured with hot water to fill a typical drip-style coffee cup or sometimes espresso brewed drip-style.
Café Au Lait: Drip-style coffee blended with equal portions of steamed milk.
Café con Panna: Espresso dabbed with whipping cream.
Café Latte: A shot of espresso served in a tall glass poured with 3 to 4 times that amount steamed milk and a dab of foam.
Café Macchiato: A shot of espresso marked with a dab of foam.
Café Mocha: A shot of espresso served in a tall glass poured with 3 to 4 times that amount steamed chocolate milk (made from powder or syrup) and a dab of foam or whipped cream and a shake of shaved or powdered chocolate.
Caffeine: A stimulant contained in coffee, which can boost the heart rate and alertness and, in elevated quantities, can lead to restlessness or insomnia.
Cupping: Coffee tasting with a professional coffee "cupper."
Dark-roasted coffee: Coffee roasted past the point of full flavor so as to bring out highly desirable burnt notes.
Decaffeinated coffee: Coffee that has been processed through a chemical process to remove the majority of caffeine.
Espresso: An Italian-born beverage made by rapidly brewing coffee by forcing steam through the grounds. Prepares one smooth, thick, dark-roasted "shot" at a time.
Fair trade coffees: A coffee that is certified by an international agency as having been grown on a farm that is part of a Fair Trade working cooperative. Fair Trade certification works to allow farmers to warrant a fair price for their goods and at the same time upholds specific standards for the wages and living and working conditions of its workers. Fair Trade coffees are labeled as such.
Flavored coffee: Coffee beans that have been "spiced up" with chocolate, cinnamon, hazelnut, or other spices and flavors.
French press: A preferred coffee-making device in which ground coffee is topped with hot water. Then the grounds are manually pressed to the bottom of the pot with a plunger-like filter mechanism that separates the grounds from the brewed coffee. Makes a flavorful cup.
French roast: A degree of dark roast.
Italian roast: A degree of dark roast that is roasted darker than a French roast.
Medium roast: A medium degree of roast that is mostly used in American coffee.
Organic coffees: A coffee that is certified by an international agency as having been grown free of chemical pesticides, fertilizers, or herbicides and labeled as such.
Robusta: A somewhat bitter, less aromatic, low-quality coffee bean variety used to produce instant and freeze-dried coffees. Contains twice the caffeine as Arabica coffee.
Vienna roast: A degree of dark roast.
Coffee Tasting Terms
Acidity: A sharp radiance and pleasing quality that enhances coffee's flavor. Coffee comes in various levels of acidity; however, coffees in which acidity is lacking are most likely boring and unexciting.
Acrid: An intensely tart impression on the back of the tongue.
Aftertaste: The taste that remains in the mouth after swallowing a sip of coffee, which may leave impressions such as caramel, chocolate, fruitiness, spiciness, smokiness, or roastiness, to name a few.
Alkaline: A dry feeling left at the back of the tongue.
Aroma: The fragrance or smell of fresh-brewed coffee, ranging from fruity to herby to smoky and more.
Astringent: When acidity is at an undesirable level, we may say "astringent" referring to its intense briny sensation at the tip of the tongue.
Bitter: A twinge or strong taste noticeable at the back of the tongue. Dark roasts are prominently bitter, adding to the fullness of the coffee. High levels of bitterness can be unpleasant, especially if due to over-extraction or brewing too little coffee at a too-fine grind.
Body: The weight of a coffee as perceived in the mouth. A coffee may have light, medium, full, or very full body.
Bright: Sharp acidity.
Briny: The salty feeling in the mouth after drinking over-roasted or over-brewed coffee.
Buttery: A rich and oily heaviness in the mouth that's found in fuller-bodied coffees.
Caramelly: A sweet aroma suggestive of candy or syrup.
Carbony: A roasty aroma suggestive of a burnt substance that is present in many very dark-roasted coffees.
Chocolaty: A roasty, sweet aroma suggestive of unsweetened chocolate, cocoa, or even vanilla.
Cinnamon: A spicy aroma suggestive of cinnamon.
Clean: A coffee that finishes clear, graceful, and smooth in the mouth, not dry.
Cocoa: A bittersweet aroma suggestive of unsweetened chocolate.
Complex: Flavors that have multiple layers of sensation.
Dirty: A taste that is not earthy or musty but actually grimy in flavor.
Dry: A coffee that finishes parched or dehydrated in the mouth, not clean. Also the opposite of sweet.
Earthy: The aroma or flavor of moist soil or earth.
Fine: A quality coffee in terms of acidity, body, and overall positive characteristics.
Flat: A dull, lackluster coffee, deficient in acidity.
Flavor: The fusion of a coffee's aroma, body, and acidity.
Floral: An aroma suggestive of flowers.
Fresh: A positive trait used to describe freshly roasted coffee with vibrant flavor and aroma.
Fruity: A sweet or tangy aroma or flavor suggestive of berries or citrus.
Full: Indicating strong character, in terms of acidity, body, and flavor.
Grassy: An herbaceous aroma or flavor suggestive of alfalfa or grass.
Harsh: A negative characteristic describing a bitter, unpleasant, or offensive taste or sensation.
Herbal: An herbaceous aroma or flavor suggestive of grass, dried herbs, or dry beans.
Light: Indicating a delicate character, in terms of acidity, body, and aroma.
Lively: Pleasingly vibrant in acidity.
Mellow: A coffee that finishes mildly and delicately.
Mild: A moderately bodied coffee that finishes with balanced acidity and sweetness and lacks bitterness or dryness.
Musty: Coffee that has been aged properly may take on this cellared aroma.
Nutty: A roasty aroma or flavor suggestive of peanuts, almonds, hazelnuts, etc.
Pungent: A strong and piercing sensation in the mouth, characteristic of full-bodied coffees.
Rancid: Coffee that has not been stored properly may take on this highly offensive sour flavor.
Rich: A full-bodied coffee that finishes with a depth and complexity of flavor and an overall pleasing taste.
Roasty: Coffee that has been dark roasted properly may take on this smoky, high-quality flavor.
Scorched: Coffee that has not been roasted or brewed properly (usually due to excessive heat) may take on this highly bitter, acrid aroma.
Smoky: Coffee that has been dark roasted properly may take on this roasty, high-quality flavor.
Sour: When acidity is at an undesirable level, we may say "sour" referring to its intense briny sensation at the tip of the tongue.
Spicy: A fragrance or flavor reminiscent of spices like cinnamon or allspice.
Stale: Coffee that has not been stored properly may take on this flat, one-dimensional cardboard flavor.
Strawy: A negative herbaceous aroma or flavor suggestive of hay.
Strength: The ratio of water to ground coffee.
Strong: Characteristic of rich, full-bodied coffees.
Sweet: A mild, smooth, or fruity taste noticeable at the tip of the tongue.
Syrupy: A sweet, thick, and sticky heaviness in the mouth.
Tangy: An intensely piercing sweet and sour impression along the sides of the tongue.
Tart: An intensely sour sensation along the sides of the tongue.
Varietal: A coffee grown in a specific geographical area, usually with distinct tastes that derive from the area's soil, climate, and cultivation methods.
Weak: Characteristic of light-bodied coffees, not flat.
Wild: Coffee that has been contaminated or has endured chemical changes may take on odd, unpleasant, or tangy flavors that significantly vary from cup to cup.
Winey: Having the rich, fruity essence of a fine red wine.
Woody: Coffee that has been aged properly may take on this aroma or flavor, suggestive of tree bark or oak.
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Misconceptions
Espresso, the sweet nectar of the coffee bean. Sweet nectar? Am I crazy? Well I don't think so, but I hope to dispel the common belief in America that espresso is a bitter, concentrated muck that needs to be heavily diluted with milk and syrup to be palatable.
Don't get me wrong, I too like a dessert drink on occasion, but I also enjoy a properly brewed, full flavored but not bitter, shot of the concentrated coffee. So let's get started!
What is Espresso?
Espresso is nothing more than coffee that is brewed a certain way. It is finely ground to almost a powdery consistency then almost boiling hot water is forced through the grounds under intense pressure.
This brewing process is timed so that the flavorful and aromatic oils are extracted from the coffee and not the bitter components. The results are a full-flavored, strong but not bitter, concentrated shot of coffee.
The Components of a Perfect Shot
The Equipment: To extract the perfect shot, first read my page on espresso machines to learn about the role equipment plays in extracting the perfect shot.
The Coffee: The next thing to consider is the coffee itself. First of all, freshness is of paramount concern. For this reason, buy your coffee from a roaster who will ship within a day or two from the roasting in whole bean form.
Also make sure the coffee is of a blend and roast that is especially for espresso. We also need to use the right amount of coffee per shot (as discussed later).
The Grind: The grind is probably the most important component of a great shot. It needs to be so fine that it has the consistency of a slightly gritty powder. The time that water is in contact with the grounds is critical.
The courseness of the grind will determine how fast the water passes through during brewing. The finer the grind, the more time it takes the water to be forced through the grounds. Think of water flowing through a layer of sand as opposed to rocks.
The Time and Temperature: If the shot brews too quickly, the espresso will be under-extracted resulting in a weak, no smellin' goo. Too slow, and it will be over-extracted, bitter, and well, nasty.
The temperature of the water and the portafilter basket need to be high in order to fully extract the oils from the grounds.
Well now that we know the components, let's discuss the process:
Espresso Brewing Process
The Dose and the Tamp:
The dose is the amount of ground coffee deposited into the portafilter. Typically, about 8 grams (approx. 2 tablespoons) is used for a single shot and around 16 grams for a double. Most portafilters have a fill line which indicates the proper amount (after compaction) to use.
The compaction of the grounds is known as the tamp. This is accomplished with a round, weighted tool that is flat on the bottom and is also referred to as a tamp. First, run hot water through the portafilter so the cold metal will not cause the brewing temperature to be lowered.
Fill the portafilter with the ground coffee and tamp the grounds with an even, downward, twisting motion. Then tap the sides of the portafilter causing the coffee on the sides of the portafilter to fall off of the side wall. Tamp again until an even, level and firm compaction is accomplished.
If the grounds are not firm and level, the pressurized water could blast a hole through the grounds and the water would follow the path of least resistance and not pass through all of the grounds evenly. This would over-extract the grounds surrounding the hole(s) and under-extract the other grounds.
Now brush any coffee on the rim of the portafilter to ensure a snug fit before placing back on machine.
Extracting the Espresso: First thing you'll need is a clear shot glass with marks for 1, and 2oz. With the tamped grounds and the portafilter locked in the espresso machine and the shot glass in place, hit the brew button.
After a couple of seconds, the espresso should slowly start to fill the glass. As it is pouring, the streams should look like the consistency of maple syrup and be about the size of cooked spaghetti.
The ideal brewing time for a 1 oz. single shot of espresso is about 22 seconds from the time the brew button is pressed. If it reaches the 1oz. mark before 19 seconds or after 25 seconds, it's best to pour the shot out and start over.
If the brew cycle was too fast, adjust the grind to be more fine or try tamping a little harder. If too slow, make the grind a little more course.
Trial and error is really the only way to tell if the grind is correct. Keep trying until it takes around 22 seconds to extract one ounce.
If a 1.5 ounce shot is desired, I use the same amount (4 tablespoons) as a double shot. Then the extraction time should be about 30 seconds.
A double shot should take around 38 to 40 seconds to brew.
The Crema: As the streams of espresso are pouring into the shot glass, observe its appearance.
After about a half an ounce, you should see a layer forming on top that is light brown in color. This layer is called crema. Crema is a fine celled foam of oils that have the best taste and aromatic properties of the coffee.
The perfect shot of espresso has a layer of crema that is thick, consistent in color and remains intact for at least a couple of minutes before settling.
Poor crema production is usually a sign of under-extraction but can also be caused by stale coffee, or a low brewing temperature from not preheating the portafilter.
A good test is to put a teaspoon of sugar on top of the crema. It should float for a few seconds before sinking into the espresso.
Another thing to observe during extraction is its color. Initially the color will be light brown in color, but after all of the good oils in the coffee have been extracted, the color will change to a whitish color.
If you notice a white ring forming on top of your crema, stop the brew. All of the good oils are extracted and this marks the beginnings of over-extraction which tastes bitter and acidic.
That's pretty much it! You can now call yourself the barista of the house (barista is the term used to identify the person who prepares the espresso in a coffee house).
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While you are sipping your coffee in the morning do you ever look out the window and say to yourself, "I wonder where coffee came from? What the history of coffee is? Or, I wonder how coffee has played a part in world politics?" To be honest, I haven't. I never really thought about it or really cared (to be that honest), but after doing some research for this site I found it to be quite interesting and a great way to start a conversation at the coffee shop when you are with a dullard. So, to prep you for that ever-so-exciting date you met online...
Here, as you've never really wanted to know, is the history of coffee:
• About 900 BC Arabian Doctors used coffee as medicine, but there is no historical record before that date.
• The coffee plant originated from Ethiopia and rumor has it that goats from 300 AD played a vital role in the history of coffee. The story is: Kaldi an Ethiopian Goatherder found that his goats had more energy after eating certain red berries. He tried them and found they gave him energy and promptly told monks at a nearby monastery who found they stayed awake after late evening prayers. They told two friends and so on, and so on, and so on until the monks gave the info to Islamic pilgrims on their way to Mecca and Medina. (It does make me wonder if you made a goat eat strictly coffee beans and milked it if you would have some sort of café au lait beverage ready to go?)
• As more people came to drink and eat coffee beans a coffee plantation was cultivated in Yemen, then spread to Arabia and Egypt.
• In 1445, it was ruled that Turkish women could divorce their husbands if the didn't provide the daily coffee quota.
• In the 16th Century priests asked Pope Clement VIII to ban the evilness known as coffee. The Pope declined and baptized it instead. Making it 1-0 for the goats.
• Around the 1600's, the founder of Jamestown, Virginia, Captain John Smith, introduces coffee to North America.
• Finally, the 1st coffeehouse opened in London, England in the 17th Century. These coffeehouses were the first to come up with the tipping system. There would be a box out on the counter, which read, "To Insure Prompt Service."
• The Ottoman Empire banned coffee drinking, in 1656, and people caught during the prohibition were dunked in the Bosphorus straits encased in a leather bag (probably made of goat).
• Just over 10 years later, a Turkish Ambassador introduced Louis XIV to the delights and coffee infiltrates Europe
• In 1670, Boston's Dorothy Jones became the first American licensed coffee trader.
• Then a mere 5 years later the "Women's Petition Against Coffee" was established in London, England. Women were not allowed in coffeehouses and called coffee heathenish.
• Paradoxically, coffee was introduced to Java in 1690.
• 1714 a greenhouse was built to protect a coffee plant given to Louis XIV as a gift. This particular coffee plant is said to have been the "stock" of all coffee plants in Latin America today.
• "If I can't drink my bowl of coffee three times a day, then in my torment I will shrivel like a piece of roast goat." This is from Bach's Coffee Cantata which premiered, in 1732, at Zimmerman's Coffeehouse in Leipzig, Germany. Poor goat's start the trend and end up like coffee; roasted.
• 18 years later handles for the bowls were invented in Europe. The trend of sticking out your little finger, while sipping, also began.
• 1791 a successful slave revolt took place at coffee plantations in Haiti.
• The first espresso machine was invented in France in 1822 and half a century later, housewife, Melitta Benz invents the coffee filter.
• From 1861 to 1865, US soldiers in the Civil War had Shapes' Carbine Gun's installed with coffee grinders in their buttstocks (and no, I'm not kidding).
• 1881- The Hills Brother's Coffee Empire is started in San Francisco, by Austin & Reuben Hills, when they purchased a coffee shop. They introduced the US to grocery store coffee instead of village roasters. They packaged their Hills Coffee in a vacuum can.
• The abomination (in my opinion) of instant coffee was invented by a Japanese-American Chemist, in Chicago, in 1901.
• Two years later, decaf was invented by a German Coffee Importer. He called it, "Sanka."
• 1946 - Achilles Gaggia develops first cappuccino machine. He named it "cappuccino" after the color of a Capuchin Friar's hat.
• The UN established coffee export quotas in 1962.
• In 1989, world coffee prices plunge.
• Currently, Brazil is currently the world's largest coffee producer. Next comes Vietnam, Colombia and Indonesia.
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Espresso Based Coffee Drinks
Never go to Starbucks again without knowing what the different coffee drinks are. Even better, make the drinks yourself to impress your friends and save some money. For some it could be a small fortune!
But first, in order to make spectacular drinks, you've got to start with great tasting, fresh coffee. The only way to ensure your coffee is fresh is to roast it yourself, or buy it straight from the roaster.
The internet is a great place to buy fresh coffee because they can ship it out within a day or so of the coffee being roasted! You will love the difference in fresh roasted coffee versus that you will get at the grocery stores.
Here are the most common espresso based beverages:
Straight Espresso
A straight shot of espresso is not as popular in the U.S. as in Europe. In fact, it is Italy's most commonly consumed coffee drink.
Part of the reason is because the American pallet is not as accustomed to the strength of straight espresso. In addition, American roasters frequently over-roast the beans leaving a bitter taste. To make matters worse, many coffee bars have neglected to properly train their baristas (the person who extracts the espresso).
Nevertheless, here are the variations of the straight shot and remember, always extract directly into a pre-warmed demitasse (small, 2-3 ounce cup), because the shot will cool extremely fast.
The Straight Shot:
Ristretto - (or short shot) Meaning restricted, this is a shot that is stopped at ? of an ounce. This restricted extraction ensures that only the best qualities of the coffee are extracted and not the bitter elements. This is the preferred straight shot in Europe.
The Single - Basically a shot extracted to 1 ounce.
The Lungo - (or long shot) a shot extracted to 1.5 ounces.
The Double - A 2 ounce shot using twice as much coffee in the portafilter.
The Americano:
An Americano is a really good way to enjoy a regular strength cup of coffee. Simply extract a shot of espresso and fill the rest of the 6 to 8 ounce cup with hot water. This makes a smooth cup of coffee similar to drip brewed.
The Espresso Macchiato:
Macchiato means "marked" in Italian. Therefore this drink is a shot of espresso marked with a small amount of foamed milk dabbed on top with a spoon and served in a demitasse.
Espresso Con Panna:
Con Panna means "with cream" so basically this drink is the same as a Macchiato except using a dab of whipped cream instead of foamed milk.
Cappuccino:
By far the most difficult coffee drink to prepare properly, there are misconceptions about the cappuccino in the United States.
Most Americans think of a cappuccino as espresso with dry, tasteless foam spooned on top. When prepared properly, a cappuccino is made with velvety, wet foam that mixes with the pour instead of a large bubbled meringue floating on top of the espresso.
The secret is discussed on my frothing milk page. But simply stated, the cappuccino is a shot of espresso with steamed milk poured in without holding back the foam (like in a latte).
The Caffe Latte:
The latte is the coffee drink preferred by most Americans and is easy to prepare.
Start with a single shot of espresso for a 6 to 8 ounce drink. Pour in steamed milk, but hold back the foam with your spoon until about 70% to 75% full. Then top it off with foam.
For a larger latte (12 to 16 ounces) use a double shot to maintain the coffee flavor.
Flavored Coffee Drinks
When using flavored syrups, add the syrup directly to the espresso and then stir thoroughly before adding steamed or cold milk. This help the syrup dissolve and mix thoroughly.
Also any of these drinks can be made cold, just use cold milk (not steamed) and add ice and blend if desired.
The Caffe Mocha:
The caffe mocha is a variation of the latte but with chocolate syrup added before adding the steamed milk. After the milk is added, an additional stir may be required.
Typically, mochas are topped with whipped cream and sometimes chocolate sprinkles.
Flavored Lattes and Cappuccinos:
There are many high quality flavored syrups on the market that can flavor any kind of coffee drink. Some of the more common flavors are vanilla, hazelnut, Irish crme, caramel, peppermint, and butter rum.
Even some fruit flavors do well in coffee. Just add the syrup to the espresso, stir, and add steamed milk and stir once more. If you like, top with whipped cream and/or sprinkles.
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